Fruit Salad

Ingredients

• Add 1 package of gelatine
• to 1 pint cold water
• Let stand 14 hour
• Pour over 1 pint boiling water
• add 1 can pineapple
• 6 oranges
• 6 bananas
• two-thirds cup grated cocoanut

Method

1. 1

   Set on ice to harden, stirring occasionally until it begins to set.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 47. The excerpt below is the record exactly as published.

Fruit Salad and Dressing. 38 bananas, 3 oranges, 3 apples, 1 small pineapple, nuts. Cut fruit in desired shapes and mix with dressing. Dressing—1 cup boiling water, 14 cup sugar, 1 table- spoon flour, juice of 1 lemon. Blend sugar and flour, mix with the lemon juice and add to water. Boil until thick and let stand until -eold. Garnish salad with whipped cream flavored with a little ps ale lemon juice. : pee MRS. ALBERT BRYNER. | a 78 CARBON COUNTY COOK BOOK ; Salad Dressing. Scant 14 cup sugar, 14 teaspoon salt, 14 tea- spoon mustard, 1 tablespoon flour, 2 eggs, 2 tablespoons butter. Mix together sugar, flour, salt and mustard; add beaten eggs and melted butter; to this add 14 cup vinegar. Boil until thick in double boiler. When cold, thin with 14 pint of whipped cream. MRS. -R. W. CROCKETT. MISS VERA JOHNSON. Cream Slaw. Shred a small head of cabbage and sprinkle lightly with salt. Let stand 1 hour. Drain. Whip 1 cup good cream until stiff. Flavor with vinegar and sugar to taste and pour over © cabbage. Serve immediately. MRS. ARTHUR REDD. Vegetable Salad. 3 medium sized cucumbers peeled and sliced thin, 4 ripe tomatoes cut in small pieces, 1 medium sized onion. Add salt and pepper to suit taste. Toss up with any good salad dressing. Garnish with lettuce or onion rings. MRS. FLORENCE JOHNSON. Waldorf Salad. Dice apples and celery, add chopped nuts, mix with salad dressing. Serve on lettuce leaves. _ MATTIE BRYNER. Fruit Salad Dressing. Juice of 2 oranges and 2 lemons, 14 cup pineapple juice, 3 eggs, 1 cup sugar, butter size of walnut. Strain juices, add sugar and butter and cook in double boiler until sugar is dissolved. Add eggs ane beaten. Let come to a boil. Re- | move from fire. MRS. GOETZMAN. Cabbage and Salmon Salad. 1 quart finely sliced cabbage, salted; 1 can salmon. Dressing—1 tablespoon mustard, 1 table- spoon sugar, 1 tablespoon flour. Mix dry ingredients, add 1 egs and beat until smooth. Pour into 14 cup hot vinegor and cook in double boiler. When cold mix with the sliced cabbage and add the » salmon shredded. MRS. ALMA BALLINGER. Beet and Lettuce Salad. Cut beets in cubes arranged on bed of lettuce; arrange slices of hard boiled eggs on top. Serve with French or Mayonnaise dressing. | MRS. A. W. McKINNON. Apple Cup Salad. Take bright red apples and scoop out the pulp. Fill cups with chopped celery and nuts. Serve on lettuce with Mayonnaise dressing. Makes a pretty and dainty salad. MRS. A. W. McKINNON. Fruit Salad. Add 1 package of gelatine to 1 pint cold water. Let stand 14 hour. Pour over 1 pint boiling water. When it be- gins to set, add 1 can pineapple, 6 oranges, 6 bananas cut in small — pieces and two-thirds cup grated cocoanut

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