Cranberry Salad

Ingredients

• 1 package cherry jello
• 1 cup hot water
• 1 cup sugar
• 1 tablespoon lemon juice
• 1 1/2 cup pineapple syrup or juice
• 1 or 2 cups ground raw cranberries
• 1 orange, ground
• 1 cup crushed pineapple
• 1 cup celery
• 1/4 cup chopped nuts

Method

1. 1

   Dissolve gelatin in hot water, add sugar, lemon juice and pineapple syrup.

2. 2

   Stir to dissolve.

3. 3

   Chill until partially set, add remaining ingredients.

4. 4

   Chill in oiled pan.

As published

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

CRANBERRY SALAD 1 package cherry jello 1 cup hot water 1 cup sugar 1 tablespoon lemon juice 1% cup pineapple syrup or juice 1 or 2 cups ground raw cranberries 1 orange, ground 1 cup crushed pineapple 1 cup celery 14 cup chopped nuts Dissolve gelatin in hot water, add sugar, lemon juice and pineapple syrup. Stir to dissolve. Chill until partially set, add remaining ingredients. Chill in oiled pan. Makes eight large servings. Real tasty and good. —Mrs Carl Long CRANBERRY SALAD 1 pound cranberries 2 oranges, juice and rind juice of 1 lemon nuts 2 packages lemon jello Wash and pick over berries. Use half of jello water and heat the berries until they pop. Strain if desired. Make jello, add orange and lemon juice and grated orange rind. Mix with all other ingre- dients, congeal. —Mrs. L. R. Burris, Sr. 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 tablespoons flour 1/3 cup lemon juice 14 cup whipped cream 1 cupful pineapple (crushed or diced) 1 cup seeded grapes i cup seeded white raisins 1 cup diced marshmallows 14 cup blanched and diced almonds (pecans may be substituted) Blend the sugar, flour and salt in upper part of double boiler. Add egg yolks and beat well. Add the lemon juice, put over hot water and cook until very thick and smooth, stirring con- stantly. Cool and add whipped cream. Drain the pineapple of juice and com- bine with marshmallow and nut meats. Combine fruit, marshmallow and nuts to dressing, and store in refrigerator for 24 hours. At serving time stir with silver fork, separating the nuts and fruits. —Mrs. L. C. Johnston GOLD & BLACK SALAD 2 cups diced apples 2 cups raisins 2 cups shredded carrots mayonnaise dressing If desired, cabbage or celery may be added to give variety in flavor. Dates may be substituted for raisins. Toss together and serve on lettuce leaves or plain with slice cucumber pickle. FROSTED LIME SALAD 1 package lime jello 1 cup boiling water 1 No. 2 can crushed pineapple 1 cup cottage cheese 144 cup chopped celery 1 tablespoon cherries or pimento 14 cup chopped nuts

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