The Wilson cook book

Dissolve gelatine in water. Bring juices to boil and pour over gelatine. Cool. Add milk. When mixture thickens fold in other ingredients, mayonnaise last. Beat lightly and put in molds and allow to stand in refrigerator several hours. Serve on crisp lettuce with mayonnaise and whipped cream (mixed). Mrs. R. P. DEW. Frozen Salad 1 10c package marshmallows 1 cup chopped almonds 1 large can pineapple 3 tablespoons flour 1 bottle cherries 3 tablespoons sugar 3 eggs 3 tablespoons vinegar 1 pint cream Mix sugar, flour and vinegar. Beat eggs until frothy and add to first mixture, Heat juice which has been drained from pineapple and cherries and add to egg mixture slowly, stirring constantly. Cook until thick and smooth. Cool and stir in marshmallows, pineapple and cherries (which have been well drained), cut into cubes, and chopped almonds. It is better to prepare this part of the recipe and let stand overnight. When ready to freeze, add 1 pint cream whipped and sweetened to taste, to which a pinch of salt has also been added. Line freezing trays with waxed paper and these may be lifted out and sliced easily when ready to serve. Sweet French Salad 1 large can sliced pineapple Juice of 1 lemon 1 pound pecans 144 box plain gelatine 1 pound marshmallows 44 cup cold water Soak marshmallows in pineapple juice, add lemon juice. Cook together 6 egg yolks and whites, 3 tablespoons vinegar, 6 tablespoons water, 3 tablespoons sugar, % teaspoon salt. Cool, add nuts, pineapple, and whipped cream, last add gelatine soaked in cold water. Frozen Fruit Salad 1 can sliced pineapple 1 pt. mayonnaise 1 can peaches 1 can pears 1 bottle Maraschino cherries 2 oranges Juice two lemons 1 grapefruit 1 pt. cream Mix all well, pack and freeze. Frozen Salad 1 qt. sliced pineapple 2 cakes cream cheese 1 qt. white cherries 1% lb. blanched almonds 4 oranges 1 pt. mayonnaise 1 small bottle stuffed olives 1 pt. cream Whip cream. Combine ingredients. Pack in ice and salt and let stand three hours. Cucumber Aspic 2 tablespoons Knox gelatine % cup sugar 34 cup cold water 1% cup vinegar 1% cup boiling water 1 cup grated cucumbers 1 lemon (juice) 1 can crushed pineapple Soak gelatine in half of cold water—then add other half—add boiling water and mix ingredients using a pinch of salt. Color delicate green with vegetable coloring. When cold add grated cucumbers. Pour in wet mold. Jellied Chicken 1 chicken 1% cup cold water 1 qt. stock 3 eggs 3%, box Knox gelatine 1 cup celery (chopped) 1 lemon (juice) Boil chicken till tender. Dice when cold. Dissolve gelatine in water and add to stock from which fat has been removed. Bring to boil. Add lemon juice, salt, black pepper and cayenne to taste. Cover bottom of mold with sliced hard boiled eggs. Strain liquid over chicken. Pour over eggs and set on ice to congeal. Serve on lettuce with mayonnaise. Mrs. U. H. Cozart. Congealed Tomato Salad 1 can cream of tomato soup % cup finely cut celery 14 of small jar finely cut olives 1 envelope plain gelatine 14 cup cold water Pinch salt and dash cayenne Dissolve gelatine in cold water. Heat soup and pour over gelatine. When cool, add celery and olives. Pour in molds and set in ice box. Chicken Salad 1 large hen Mayonnaise dressing 3 large bunches celery Cooked dressing Boil chicken quite tender. Cut chicken and celery in small pieces. Mix with cooked dressing and well seasoned mayonnaise—equal quantity of each. Chill thoroughly before serving. Mrs. J. T. McCraw. Avocado Pear Salad