Fruit Salad

Ingredients

• Four oranges
• three apples
• two bananas
• one small can of pineapple
• one cup California grapes
• one-half cup candied cherries
• one cup of English walnuts

Method

1. 1

   Remove all skin and cut fruits into small pieces.

Nutrition per serving

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 46. The excerpt below is the record exactly as published.

FRUIT SALAD. One pint strong lemonade, pulp of three grapefruit, one package Knox Gelatine, use two lemons to make the lemonade. Dissolve gelatine. Fix grapefruit, after removing pulp, squeeze all juice from grapefruit. Mold in any desired shape. This will make about fif4:een individual molds. — Mrs. M. F. Yearby. BOILED SALAD DRESSING. One tablespoonful butter (melted), one table- spoonful flour, one teaspoonful sugar, one teasjDoonful salt, one teaspoonful mus- tard, dash of cayenne, one cup milk, one-half cup vinegar, three eggs. Make a white sauce of dry ingredients, butter and milk; when smooth add gradually the hot vinegar. When thickened pour onto the beaten egg. Place in double boiler and cook gently for a few minutes. Strain and cool. Nice for potatoes, cabbage, fruit and nut salads. — Mrs. M. F. Markham. FROZEN SALAD. Yolks of seven eggs, beaten with one-half cup sugar, pinch red pepper, one-half teaspoon salt, pinch of dry mustard, (or one-half teaspoon prepared mustard.) Heat one-half cup vinegar and kitchen spoonful of butter in pan, and add the beaten yolks, stirring till very thick. Remove, and when cold thin with whipped cream. Add one can of pineapple and one of peaches, cut small. Pack in mold and freeze, and ice, and salt in proportions used for mousses, etc. Half for small family. — Mrs. Thos. H. Leary. WHITE SALAD. Two packages lemon Jello, one can white cherries, one can pineapple. Make jello by directions on box. Allow mixture to cool and add seeded cherries and pineapple. Place in refrigerator or in a cool place and allow to congeal. Serve on lettuce leaves with mayonnaise as a salad, or with whipped crQam as a dessert. — Mrs. R. A. Knight. PERFECTION SALAD. One envelope Knox Sparkling Gelatine, one half cup cold water, one-half cup mild vinegar, two tablespoonfuls lemon juice, two cups boiling water, one-half cup sugar, one teaspoonful salt, one cup cabbage, finely shredded, two cups celery, cut in small pieces, two pimentoes, cut in small pieces. Soak gelatine in cold water five minutes. Add vinegar, lemon juice, boiling water, sugar, and salt. Strain, and when mixture begins to stiffen, add remaining ingredients. Turn into mold, first dipped in cold water, and chill. Remove to bed of lettuce or endive. Garnish with mayonnaise dressing, or cut in cubes, and serve in cases made of red or green peppers, or turn into molds lined with canned pimentoes. A delicious accompaniment to cold sliced chicken or veal. FRUIT SALAD. Four oranges, three apples, two bananas; remove all skin and cut in small pieces, one small can of pineapple, diced, one cup California grapes, cut in half, remove" seeds, one cup of English walnuts, one-half cup candied cherries

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