Club Fruit Salad

Ingredients

• Drain 1 No .2 can (2 1/2 cups) pineapple tidbits or crushed.
• Drain 1 pound can (2 cups) pitted Royal Ann cherries reserving 1/2 cup syrup from each:
• 1 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• Add syrup from above and 1/2 cup orange juice.
• Soften 1 envelope (1 tablespoon) unflavored gelatin in 1/2 cup lemon juice.
• Add pineapple, cherries, 1 pared orange diced,
• 1/2 pound marshmallows cut in sixth,
• 1/2 cup broken pecans.
• Fold in 1 cup heavy cream whipped.

Method

1. 1

   Combine sugar, cornstarch, and salt.

2. 2

   Add syrup and orange juice.

3. 3

   Cook over low heat, stirring constantly till thick.

4. 4

   Stir small amount into beaten egg; return to heat and cook one minute stirring constantly.

5. 5

   Soften gelatin in lemon juice; add to hot mixture, stir to dissolve.

6. 6

   Chill until partially set.

7. 7

   Add remaining ingredients.

8. 8

   Fold in whipped cream.

9. 9

   Chill till set.

As published

This recipe was extracted from Waldensian cookery (1957), page 26. The excerpt below is the record exactly as published.

CLUB FRUIT SALAD Drain 1 No .2 can (2% cups) pineapple tidbits or crushed. Drain 1 pound can (2 cups) pitted Royal Ann cherries reserving % cup syrup from each: Combine: 1% cup sugar 3 tablespoons cornstarch % teaspoon salt Waldensian Cookery Add syrup from above and % cup orange juice. Cook over low heat, stir- ring constantly till thick. Stir small amount into 1 slightly beaten egg; re- turn to heat and cook one minute stir- ring constantly. Soften 1 envelope (1 tablespoon) un- flavored gelatin in % cup lemon juice; add to hot mixture, stir to dissolve. Chill until partially set. Add pineapple, cher- ries, 1 pared orange diced, % pound marshmallows cut in sixth, % cup broken pecans. Fold in 1 cup heavy cream whipped. Chill till set. Makes 10 servings. —Mrs. John Bleynot ORANGE - GINGER ALE RING (Marvelous Main Dish) 2 envelopes unflavored gelatine Y% cup fresh, frozen or canned lemon juice 1% cup granulated sugar 1% teaspoon salt 114 cups orange juice 2 cups orange sections 2 cups ginger ale 2/3 cup chopped pecans cottage cheese Soften gelatine in lemon juice in glass measuring cup; set cup in pan of boil- ing water, stirring occasionally, till gelatine dissolves. Combine with sugar, Salt, orange juice and ginger ale, stir- ring well. Chill, stirring often, till con- sistency of unbeaten egg white. Fold in orange sections and nuts. Pour into 1% quart ring mold. Chill till firm. Unmold; fill center with cottage cheese, garnish with orange slices and crisp greens. Makes 6 to 8 servings. —Mrs. Gary Hammond Waldensian Cookery SALADS 63 COCO-COLA SALAD 1 package lemon jello 1 small bottle cherries 1 bottle coca-cola 1 cup boiling water 1 cup nut meats Add hot water to jello. Add coca-cola, cut up cherries and nuts. Put in molds. To serve, unmold; garnish with crisp ereens. Makes four to six servings. —Mrs. Gary Hammond 24 HOUR SALAD % cup sugar 2 egg yolks 1 teaspoon salt 2

Cook this with the app: pantry check, scaling, and the assistant.