Fruit Salad

Ingredients

• 1 orange
• 1/2 banana
• 3 grapes
• 1 slice pineapple
• 4 walnuts
• 3 yolks
• 1/2 c sugar
• 1/2 c vinegar
• 1 tp salt
• 1 tp pepper
• whipped cream

Method

1. 1

   1.

2. 2

   Mix the yolks, sugar, salt, and vinegar.

3. 3

   2.

4. 4

   Cook the mixture in the double boiler, stirring all the time.

5. 5

   3.

6. 6

   Cool the mixture.

7. 7

   4.

8. 8

   Add whipped cream when ready to serve.

9. 9

   5.

10. 10

    Cut the fruit and nuts into appropriate pieces.

11. 11

    6.

12. 12

    Place them in bowl and mix with the dressing to which the whipped cream has been added.

Nutrition per serving

As published

This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 61. The excerpt below is the record exactly as published.

fruit salads. 3. Salads having lettuce as a foundation and made with cooked vegetables. The vegetables may be marinated (see below) an hour or so with oil. These salads may be served with any dressing. Examples are: potato, carrot, beet, beans, or peas, or a mixture of these. 4. Salads with lettuce or celery as a foundation, with cooked meat, fish, or eggs cut in dice. Such salads should be served with mayonnaise dressing. To "marinate,^' means to add salt, pepper, oil, and vinegar to a salad ingredient or mixture and allow it to stand until well seasoned. Cooked vegetables, such as potatoes, peas, beans and other legumes are so treated, as are also meat, fish, and poul- try diced. The object is to cause the juices of vegetables or meat to become saturated with the flavor; if they do not come in contact with the oil and vinegar until they are to be served, Digitized by Google 158 DOMESTIC SCIENCE the flavor is not appetizing; but when the salad ingredients have been marinated, they should be thoroughly drained before the dressing is added to them; if they are not, the dressing may become watery or thinned, thus detracting from the appearance of the salad. French dressing is much used for marinating. Cleaning up: 1. Place all worthless pieces of vegetables in the garbage can. 2. Put all vegetables which may be used again in covered pails and place in the ice box. 3. Wash every dish used and put in its proper place. What has been learned: 1. Classification of salads. 2. To marinate means to moisten a salad mixture with French dressing and then allow it to stand until well seasoned. Lesson LVIII Potato Salad Materials used: Class Rtile ^ c cold boiled potatoes cut in half -inch cubes i apple cut in quarter-inch cubes I c finely cut celery 1 tp salt i tp mustard ^ tp sugar a few grains cayenne J tb flour J egg yolk or i egg 3 tb scalded milk 2 tb hot vinegar i tp melted butter Home Rule 2 c cold boiled potatoes cut in half-inch cubes 1 apple cut in quarter-inch cubes 1 c finely cut celery Dressing: 1 tp salt 1 tp mustard 2 tp sugar a few grains cayenne 1 tb flour yolks 2 eggs or 1 egg f c scalded milk 1 c hot vinegar 2 tp melted butter Digitized by Google SALADS 159 Utensils needed: Bowl for beating the egg double boiler for scalding bowl for mixing the ingred- milk ients egg beater wooden spoon for stirring spoons and knives granite pan for heating the towel for drying celery vinegar bowl for mixing the salad knife for dicing apples, potatoes and celery Work to be done: 1. Mix dry ingredients. 2. Beat the egg slightly, add to the dry ingredients, and mix thoroughly. 3. Add the scalded milk, stirring all the time. 4. Pour all in double boiler and add hot vinegar; stir until it becomes thick. 5. Add butter. 6. Cool before it is used. 7. Dice the potatoes. 8. Pare the apple and dice it. 9. Cleanse the celery, cutting out all bad spots, and wash thoroughly. Cut in small pieces and dry in towel. 10. Place all in the bowl, moisten with dressing, and garnish with celery tips or hard boiled eggs sliced. Serving: This salad, because it contains so much hearty food, is a favorite at picnics. It may also be served as the principal dish at a luncheon or a cold supper, but never as a course at a hearty dinner. A pretty garnish for this salad may be made of hard-boiled eggs and cooked beets. Chop the whites and arrange on a fourth of the mound of salad; chop beets finely, mix with 1 tb of vinegar, and let stand 15 minutes, then arrange on the two fourths next to whites. Chop the yolks or force them through a potato ricer and arrange them on the remaining fourth of the Digitized by Google 160 DOMESTIC SCIENCE mound, opposite the whites. Put small sprigs of parsley in the lines which separate the garnishes. Garnish with parsley at the base. Remarks on salad dressing: Salad dressings are usually divided into three classes: French, mayonnaise, and boiled. French dressing is made of olive oil and vinegar, with seasonings. Mayonnaise dressing also has the oil and the vinegar, but these are combined with egg yolk and seasonings. In boiled dressings, the ingredients are combined by cooking. These may be of two kinds, with cream and with- out cream. Dressings containing cream have the egg yolks, vinegar, and seasonings combined by cooking, and the cream, whipped, is added when the dressing is to be used. Dressings without cream are made from milk and eggs as a foundation and are seasoned with vinegar, salt, pepper, and mustard. The fat used is usually butter. Boiled dressings may have flour added to them as a thickening agent; when flour is used, less egg yolk is needed. Egg yolks are added to boiled dressings for flavor, richness, and as a thickening agent. Cleaning up: Clean up, observing rules given in previous lessons. What has been learned: 1. A hearty salad should not be served at a hearty meal. 2. In boiled dressings, the principal thickening agent is egg yolk; flour may also be so used. 3. The three kinds of salad dressings are French, mayonnaise, and boiled. Digitized by Google SALADS Lesson LIX Fruit Salad 161 Materials used: Class Rule i orange ^ banana 3 grapes I slice pineapple 4 walnuts Home Rule 2 oranges 3 bananas J lb Malaga grapes 4 slices pineapple cubed 12 walnuts Dressing: 3 yolks J c sugar i c vinegar i tp salt i tp pepper whipped cream

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