Fruit Salad

Ingredients

• 3 envelopes Knox gelatine
• 1% cups boiling water
• 2 bottles ginger ale (5c size)
• 4 tablespoons sugar
• 4 lb. almonds
• 1 can pineapple (diced)
• 6 tablespoons lemon juice
• 4 oranges

Method

1. 1

   Dissolve gelatine in cold water—then add boiling water, ginger ale, sugar, pineapple juice, pinch of salt and lemon juice.

2. 2

   When jelly begins to thicken add chopped fruit and nuts.

3. 3

   Pour in molds and let congeal.

4. 4

   This quantity serves 16 people.

Nutrition per serving

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 45. The excerpt below is the record exactly as published.

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. Mrs. W. W. GRAVES. 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. Mrs. HERBERT ELLIs. THE WILSON Cook BooK 107 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 1 avocado pear 1 grapefruit 1 pkg. lemon gelatine Peel the avocado pear so that the green color of the pear remains. Peel the grapefruit and section. Dissolve the gelatine in 2 cups boiling water and pour part of the gelatine into the mold and allow to become firm. Place the sections of pear and grapefruit on the gelatine and pour remainder of the gelatine over the fruit. Set and garnish. Orange may be substituted for pear. 108 THE WILSON Cook BooK Tomato Aspic 1 qt. tomato juice 3 stalks celery 6 cloves 3 tablespoons Heinz tomato 1 small onion catsup 2 teaspoons salt 2 envelopes Knox gelatine 2 teaspoons sugar Cayenne to taste 14 teaspoon black pepper Dissolve gelatine in cold water. Boil other ingredients together until onion, tomatoes and celery are soft. Strain. Add catsup. Let come to boil and stir in gelatine while hot. Pour in individual molds. Mrs. N. M. ScHAuUM. Tomato Aspic 2 cups canned tomatoes Y% teaspoon peppercorns 34 cup water Blade of mace 1 stalk celery, chopped Y% teaspoon salt 2 carrots, sliced Dash of pepper % small onion, chopped 1% teaspoon gelatine (plain) 144 small green pepper, chopped 1 tablespoon lemon juice 2 whole cloves 4 hard-cooked eggs Put tomatoes and % cup water in saucepan and add prepared vegetables and seasonings; bring to boiling point and simmer 15 minutes; strain. Soften gelatine in remaining 4, cup water (cold) about 5 minutes; add hot tomato juice, stirring until gelatine is dissolved; add lemon juice. Pour into individual molds; chill until firm. Unmold on crisp lettuce and garnish with mayonnaise. One to 2 cups mixed cooked vegetables or diced hard-cooked egg may be added if desired, or plain aspic may be molded in 1 large or 6 small ring molds. AMERICA’S Cook Book. Jellied Tomato Rings Prepare Tomato Aspic, adding 1 cup flaked crabmeat, 2 tablespoons chopped sweet pickles and 2 tablespoons lemon juice. When gelatine is slightly thickened, turn into individual ring molds; chill until firm. Un- mold on crisp lettuce, fill centers with crabmeat salad. AMERICA’S CooK BOooK. Frozen Tomato Juice Salad 1 can Libby’s tomato juice Same amount of mayonnaise (14 oz.) Dash of onion juice Mix together and freeze. Mrs. C. A. Wooparp. THE WILSON Cook BooK 109 Salmon Salad 1 can salmon (pink) *, cup celery (diced) 4 eggs 14 teaspoon salt Boil eggs hard, mash and add olive oil. salt in vinegar adding pepper to taste. Mix all together. 2 tablespoons olive oil 1 cup vinegar 1 tablespoon sugar 2 teaspoons mustard Dissolve sugar, mustard and Garnish with parsley or celery leaves and cut egg whites. Mrs. P. L. Wooparp. Molded Salad 2 lbs. marshmallows 1 pt. cream 1 pt. mayonnaise 1 qt. pineapple (diced) Dissolve gelatine in water. cream. Combine ingredients and place in tuce with mayonnaise. 1 envelope Knox gelatine 4 cup cold water 14 lb. pecans 1 qt. white cherries Drain fruit, quarter marshmallows, whip mold to congeal. Serve on let- Mrs. HERBERT ELLIS. Frozen Fruit Salad 3 large cans fruit salad 25c worth almonds 1 large can white cherries 3 tablespoons raspberry jam 1 cup cream Mayonnaise Cooked dressing Mix to taste about two-thirds quantity cooked dressing to about one- third quantity well seasoned mayonnaise. and mix thoroughly. Pack in freezer. Add whipped cream and jam Mrs. F. D. SWINDELL. Fruit Salad 3 envelopes Knox gelatine 1% cups boiling water 2 bottles ginger ale (5c size) 4 tablespoons sugar Dissolve gelatine in cold water—then sugar, pineapple juice, pinch of salt and lemon juice. Pour in molds and let congeal. to thicken add chopped fruit and nuts. This quantity serves 16 people. 4 lb. almonds 1 can pineapple (diced) 6 tablespoons lemon juice

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