Frozen Fruit Salad

Ingredients

• 1 small can pears
• 1 1/2 cups whipped cream
• 1 small can white cherries
• 1 small can sliced pineapple
• 1 cup mayonnaise

Method

No method was recorded for this recipe.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 30. The excerpt below is the record exactly as published.

1 cup mayonnaise. 8 slices pineapple. 1 head lettuce. 4 medium sized green bell pep- pers. Cut the green pepper into round rings after removing seed — then cut each ring in half. This is for handle on side of banana held there by 2 tooth picks. Place a lettuce leaf flat on plate, lay one slice of pineapple upon it — in center of pineapple stand upright 62 ATLANTA WOMAN'S CLUB COOK BOOK the banana (whole) after cutting a bit off each end. Stick the red cherry on top with tooth pick, fasten handle, place mayonnaise on side of lettuce leaf which is base of candle sticks. If the banana is made to stand erect, in slice of pineapple with a red cherry or strawberry stuck on top and a handle of green pep- per, a lighted candle is well represented. Mrs. E. A. Stevens. "AS YOU LIKE IT" SALAD. 8 tomatoes. Mayonnaise. 4 eggs. Lettuce. Peel sound tomatoes, and scoop from stem end a part of center. Place them on ice and just before serving partly fill with mayon- naise. Press into each tomato 1/2 of hard boiled egg, letting the rounded top rise a little above the tomato. Serve on lettuce leaf. Mrs. Norman Pool. "THE MARION CLUB SALAD". 1 qt. cream. 1 large can Royal Anne cher- 1 qt. mayonnaise. ries. 1 box gelatine. 2 large can pineapple sliced. 3^ cups sugar. 1 large grapefruit. 1 t-spoon salt. V2 lb. blanched almonds. Soak each envelope of gelatin in cup of pineapple juice 5 min- utes ; add one pint boiling water, sugar and set in cool place. Whip cream stiff, place on ice. Cut pineapple, grapefruit and almonds in small pieces, seed cherries. As soon as gelatine begins to congeal add in the following order cream, mayonnaise, cherries, pineapple and almonds. Last add grapefruit and salt. Put into mold size of teacup, to congeal. (Serves 20 people.) Nelle Pilcher Koch. FRUIT SALAD NO. 1. 1 can pineapple. 4 oranges. 1 can white cherries. 1 pk. gelatine. 1 cup cold water. 2 tbls. sugar. Soak gelatine in cold water; dissolve over hot water; cut the fruit in small pieces, then pour over the fruit juices to which has been added the gelatine and sugar. Harden and serve. Mrs. L. T. Patillo. FRUIT SALAD No. 2. Celery. Seedless raisins. Apples. Lettuce. Mayonnaise. Equal parts of celery, apples and seedless raisins, chopped in small pieces. (Steam raisins until tender and let it cool before using) Combine, serve on lettuce with mayonnaise dressing. SALADS, SANDWICHES AND DRESSINGS 63 MAYONNAISE. 4 egg yolks. Pinch cayenne pepper. 2 tbls. vinegar. 1 t-spoon dry mustard. 1 lemon (juice). IV2 pts. oil. 1/2 t-spoon salt. Have eggs and oil cold. Mix mustard, salt and pepper with eggs in bowl, stir well, add a few drops of vinegar, then a few drops of oil etc., alternating vinegar, oil and lemon juice, after oil is thoroughly blended, adding very slowly at first. You can then add it more rapidly until desired consistency. This should make one quart mayonnaise. Mrs. Tull C. Waters. FRUIT SALAD FOR SIXTEEN. 2 cans pineapple No. 2. Marshmallow 1/3 lb. 1/2 lb. pecan nut meats. 1 pkg. dates. 2 small bottles cherries. 1 lb. malaga grapes. Chop fruit and mix with whipped cream salad dressing. Mrs. M. H. Stevens. GINGER ALE SALAD NO. 1. 1 box gelatine. 1 cup chopped apples. Iqt. ginger ale. 1 cup chopped pineapple. 14 pt. boiling water. 1 cup chopped celery. 1 cup cold water. 1/8 lb. crystalized ginger. 1/2 cup sugar. 1/2 t-spoon salt. 1/2 cup lemon juice. Soak gelatine in cold water then dissolve in boiling water. To this add sugar, ginger ale, lemon juice and salt and allow to cool. When the mixture begins to thicken stir in lightly chopped fruits ; allow it to congeal. Serve on crisp lettuce with mayonnaise dres- sing. Mrs. Jesse M. Manry. GINGER ALE SALAD NO. 2. 1 pt. ginger ale. White grapes. Gelatine. English walnuts. Lettuce. Canned peaches. Make a quart of unflavored gelatine, using 1 pint of ginger ale in place of water. When it has begun to solidify pour enough of the mixture into individual molds to cover the bottoms. When it has stiffened add white grapes, which should be cut in halves and enghsh walnuts. Then pour on the remaining gelatine, allow to stiffen. Serve on lettuce leaves and decorate with halved peaches. Mrs. Edwin Beaver. FROZEN FRUIT SALAD. 1 small can pears. 1/, cup mayonnaise. 1 small can white cherries. li/2 cups whipped cream. 1 small can sliced pineapple

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