Fruit Salad

Ingredients

• 1/2 lb. nuts
• 3 packages cream cheese
• 1 can white cherries
• 1/2 can pimentoes
• 1 can sliced pineapple
• 1 box Knox gelatine

Method

1. 1

   Stone cherries and cut in half.

2. 2

   Cut up pineapple.

3. 3

   Mix fruit.

4. 4

   Strain all juice from both cans and heat.

5. 5

   Dissolve gelatine in juice.

6. 6

   Cream cheese with oil from can of pimentos.

7. 7

   Add pimentos cut in small pieces.

8. 8

   Add nuts.

9. 9

   Put half the fruit juice into fruit and half into the cheese mixture.

10. 10

    Pour half the fruit into dish or mould greased with a bit of Wesson oil, put into refrigerator, to congeal.

11. 11

    When solid pour on top the cheese mixture and return to the refrigerator.

12. 12

    When that is firm, pour on the remaining fruit mixture.

13. 13

    When serving slice across, place on lettuce and serve with mayonnaise.

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 43. The excerpt below is the record exactly as published.

fruit salad chopped fine 2 tablespoons vinegar 1 cup whipping cream % doz. marshmallows 2 egg yolks Cook egg yolks, sugar and vinegar in double boiler until smooth, add marshmallows. Mix well and cool. Add fruits and fold in whipped cream. Pour into tray and freeze. Serves eight. If for salad add 1 cup toasted almonds or pecans. Fruit Cheese Loaf Salad 1 pkg. cherry gelatine 1 pkg. Philadelphia cream 1 pt. hot water cheese 1 quart fruit cocktail (drained ) 1 envelope Knox gelatine (yel- 3, cup fruit juice low box) 1 cup mayonnaise 1% cup cold water Dissolve cherry gelatine in 1 pint hot water. When cool, add fruit cocktail. Dissolve Knox gelatine in 4 cup cold water. Heat % cup fruit juice and add to Knox gelatine. Cream mayonnaise and cheese, and fruit juice. Place half of fruit mixture in tray. When congealed, place cheese mixture on it and put back in refrigerator. When partly congealed, add remaining fruit and return to refrigerator. Serve in squares. Serves 12. 104 THE WILSON CooK BooK Frozen Fruit Salad 1 large can fruit salad Juice from 1 can spiced peaches 1 brick cream cheese 1 tablespoon apple jelly 1 tablespoon plain gelatine Cream jelly and cheese together. Add to juice; then add melted gela- tine and stir well. Place in tray and freeze. English Pea Salad Can English peas 3 medium sized sweet or sour Small can pimento pickles % lb. American cheese 2 tablespoon salad dressing Salt and pepper to taste Chop pimento, cheese and pickles in very small cubes (celery can be added if desired). Mix together, chill and serve on lettuce. Frozen Fruit Salad 1 tablespoon (1 envelope) un- % cup mayonnaise flavored gelatine 1 cup heavy cream (whipped) Y% cup cold water 1 3-oz. bottle Maraschino LAN Of LOCATE O2ZRCUpS)ePnult cherries cocktail Soften gelatine in cold water. Dissolve over hot water. Cool. Add fruit cocktail with its syrup and mayonnaise. Fold in whipped cream. Pour into automatic refrigerator tray. Dot with cut cherries. Freeze until just firm. This salad may be chilled until firm in individual molds or large mold instead of being frozen. Fruit Salad Y% |b. nuts 3 packages cream cheese 1 can white cherries 1% can pimentoes 1 can sliced pineapple 1 box Knox gelatine

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