Fruit Salad

Ingredients

• 2 oranges peeled in sections
• 1 red apple unpeeled and cut in wedges
• 0.5 pound seeded grapes
• Salad greens

Method

1. 1

   Arrange fruit on the salad greens and serve with lemon cream mayonnaise.

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 54. The excerpt below is the record exactly as published.

FRUIT SALAD 2 cans fruits for salad 1 tablespoon mayonnaise 2 bananas Y pint whipping cream 1 small can sliced pineapple 1 tablespoon sugar 12 marshmallows Chop fruits for salad, bananas, pineapple and marshmallows and combine. Mix with 1 tablespoon mayonnaise. Whip 1% pint cream and add 1 tablespoon sugar. Fold cream into other mixture and place in 2 freezer trays. Very simple, yet delicious, although it does not require a cooked mayonnaise. JUDY CONRAD HAWoRTH (Mrs. H. S., Jr.) 144 SALADS AND DRESSINGS HARVESTER SALAD 142 cups red apples (cored 1% cups dates (chopped) and diced) 34 cup mayonnaise _3 tablespoons lemon juice Dash of salt 142 cups celery (diced) Combine the apples with lemon juice. Blend the apples, celery, dates and salt with mayonnaise. Serve on crisp lettuce. Yield: 6 servings. MELITA HANING (Mrs. Ted) GINGER ALE SALAD 2 cup hot water 1% cups ginger ale 1 package lemon Jello ¥% cup diced apples 1 tablespoon finely cut Y, cup diced pineapple crystallized ginger 14 cup chopped pecans ¥Y4 cup finely chopped celery Into mixing bowl put 1 package lemon Jello. Add % cup hot water and dissolve weil. Add 112 cups ginger ale and place in refrigerator until slightly thickened. While waiting for Jello mixture to thicken, prepare fruit, nuts, and celery. Add them to Jello mixture. Congeal mixture in individual molds or large ring mold. Very good with chicken, turkey or pork. LALA JOHNSON (Mrs. Edgar O) GINGER ALE SALAD 3 tablespoons gelatin Y% cup apple 14% cups ginger ale 12 cup California grapes 1144 cups boiling water 14 cup crystallized ginger Y2 cup pineapple Y4 cup cold water Y cup celery 3 tablespoons sugar 3 tablespoons lemon juice Dissolve gelatin in cold water, add boiling water, sugar, ginger ale and lemon juice. Set aside in mold to harden. Before it gets firm, add fruits, celery, and ginger. Serve on lettuce leaves with mayonnaise, preferably with whipped cream added. Two cups of grapefruit pulp may be substituted for grapes. This serves 10 or 12 nicely. KATE KEARNS (Mrs. G. H.) 145 THE QUAKER COOK BOOK FROZEN FRUIT SALAD 2 3 ounce packages of cream 1 cup heavy cream (whipped) cheese 1 No. 2 can crushed pineapple 1 cup mayonnaise (drained) 1 cup Royal Ann cherries 24 marshmallows (diced) (quartered) 1 cup nuts Combine cheese and mayonnaise, blend until smooth. Fold in whipped cream, fruits and marshmallows. Nuts, optional. Freeze until firm. This will serve eight to ten people. PEARL SHEETZ (Mrs. J. Lloyd) CREAM SLAW 1 small head cabbage Butter size of egg 1 cup vinegar 1 cup sour cream 1 tablespoon sugar 1 egg 1 tablespoon flour Put vinegar, sugar and butter in sauce pan and let boil. Stir egg, cream and flour well mixed into vinegar. Boil until thick. Pour over cabbage which has been chopped fine and previously seasoned with salt and pepper. Miss EtvA J. BLAIR PINEAPPLE SALAD DELUXE 1 small can diced pineapple 1% cup Malaga grapes, skins 12 cup shelled English walnuts and seeds removed or pecans, chopped 2 cup quartered marsh- mallows Marinate these ingredients with whipped cream, serve on lettuce and garnish with the following dressing: Pineapple juice with enough 1 egg yolk water to make 1 cup 12 cup sugar Juice of 1 lemon 1 tablespoon corn starch In double boiler heat liquids, add cornstarch and sugar mixed and dissolved in 2 tablespoons cold water. Stir until thickened and then occasionally for 10 minutes. Add egg yolk well beaten and cook a few minutes longer. Cool. Mrs. ALICE PAIGE WHITE 146 SALADS AND DRESSINGS FINNISH CUCUMBER SALAD 5 small cucumbers Salt and pepper 1 small bunch of fresh dill Pinch of sugar 1 cup sour cream 2 tablespoons fresh tomato 1 clove garlic pulp Y% cup olive oil 2 tablespoons tarragon vinegar Peel cucumbers and cut in very thin slices. Place on a flat dish and sprinkle well with salt. Leave for half hour in refrigerator, then drain off the liquid and mix the cucumbers with the following dressing: DRESSING: Finely chop the dill and add it to the sour cream with the crushed garlic, salt, pepper and a very little sugar; then mix in the tomato pulp, and add the vinegar and oil very slowly. Serve very cold. VIVIAN C. SULLIVAN (Mrs. Paul) WALDORF SALAD 2 apples (chopped) 1 small can pineapple 1 cup celery (chopped) (chopped) 2 cup nuts (chopped) Dressing 1 cup pineapple juice 2 eggs beaten 14 cup sugar mixed with 11% Butter size of walnut teaspoons flour Juice of 2 lemons Instructions for Dressing Cook in double boiler until thick. When cool thin with cream. PERMELIA BREWER (Mrs. I. C.) LEMON-PIMENTO SALAD 1 package lemon Jello 1 small can crushed pineapple 1 cup hot water 1 small can pimentos 1 cup sugar 1 small bottle olives 14 cup vinegar 14 cup pecans Dissolve 1 package lemon Jello in 1 cup hot water. Add 1 cup sugar and Y cup vinegar. When this mixture begins to congeal add the crushed pineapple, chopped pimentos, chopped olives and chopped pecans. Then place in wet mold. Jupy CONRAD HAworTH (Mrs. S. H., Jr.) 147 THE QUAKER Cook BOOK PINEAPPLE-PIMENTO SALAD 1 package lime Jello 1 small can, with juice, 1% cups water (1 cup hot to crushed pineapple dissolve Jello, 4% cup 1 small can pimento (cut fine) cool) 2 stalks celery (chopped fine) 1 package Philadelphia cream Dash of salt cheese | Nuts, if desired Dissolve Jello in hot water, add the cool water. Cut or mash the cream cheese and add to warm Jello mixture. Then add the pineapple, pimento, celery and:salt. Will fill nine individual molds. | EVELYN Davis (Mrs. Harold) COMBINATION SALAD 2 tablespoons granulated 12 cup vinegar gelatin 1 teaspoon salt 2 cup cold water 24 cup sugar 1 lemon, juice and grated rind 2 cups boiling water Soak gelatin in cold water, then dissolve in boiling water, add sugar, salt, lemon and vinegar and cool. Then add: 14% cups cabbage, cut fine 2 cup sweet red pepper, cut 142 cups celery, cut fine in shreds or pimento Y2 cup nuts Put into mold and set in refrigerator to harden. Mrs. J. J. HAwWoRTH GOLDEN GLOW SALAD 1 package of lemon Jello 1 cup pineapple drained Y%2 cup boiling water 1 cup grated carrots 1 cup pineapple juice 1 cup crushed nuts 1 teaspoon vinegar VY. teaspoon salt Dissolve Jello in hot water. Add vinegar and salt; let cool, and add other ingredients. Put in a cool place or in ice box to firm. AGNES Parsons (Mrs. D. H.) 148 SALADS AND DRESSINGS FRUIT SALAD 2 oranges peeled in sections 14 red apple unpeeled and ¥2 pound seeded grapes or 2 cut in wedges small cans white grapes Salad greens

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