Fruit Salad

Ingredients

• 1 can California white cherries
• 1 can pineapple
• 1 dozen oranges
• 1 large bell pepper
• a pint of boiled dressing

Method

1. 1

   Seed cherries, cut pineapple and oranges into blocks, mix with dressing, and serve on lettuce garnished with green pepper.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 28. The excerpt below is the record exactly as published.

FRUIT SALAD. Grape-fruit, celery, nuts, pineapple; serve in grape-fruit rinds with cherries and dressing. — Mrs. Cora Phelps. STUFFED TOMATO SALAD. Wash smooth tomatoes, cut off slice at top of each, scoop out middle to form cup, fill with chicken and celery or cold boiled beef and celery. Serve on lettuce with mayonnaise. — Mrs. C. 0. Fountain. PINEAPPLE SALAD. Make small balls of cream cheese and roll them in chopped walnuts or pecan nuts. Place one in the hole of the large slices of Hawaiian pineapple, put in turn on crisp leaves of lettuce or roumain. Serve with a mayonnaise dressing. This SALADS 65 is one of the most delicious fruit salads and especially ap- propriate to serve with a game dinner. EGG SALAD. Boil seven eggs till hard cooked, and when cold shell them, cut each through the center and remove the yolks. Next make a mixture as follows: One tablespoonful of chopped ham, 6 chopped olives, 10 cooked mushrooms chopped fine, the yolks of the eggs and a high seasoning of salt, pepper and a dash of curry powder. Fill cavities of the egg with this, and replace together. Stick the eggs full of cloves, place on rings of green peppers and serve, garnished with mayon- naise. CRAB SALAD. You have your choice, at this season, of fresh or canned crabs. If fresh, boil a dozen crabs, pick out the meat and season with salt, paprika and lemon juice. Add a half cup of mayonnaise, toss lightly and heap into crab shells, well cleaned and each lined with a lettuce leaf. Top each mound of crab with a teaspoonful of mayonnaise, and garnish with triangles of lemon and small olives. PRUNE SALAD. Wash thoroughly 1 pound of prunes and soak over night. Cook tender in the same water in which they are soaked ; cool, pit and stuff with English walnuts or cottage cheese. Shred a bunch of lettuce, make a nest of the shreds, and in this put 3 or 4- of the stuffed prunes. Cover with mayon- naise and serve. CELERY AND NUT SALAD. One cup celery cut in small pieces, 1 cup almonds (blanched) or pecan meats, mayonnaise. Mix celery and nuts with a little mayonnaise. Serve on a lettuce leaf with thick mayonnaise on top. Garnish with half of English walnuts. 66 SALADS CHERRY SALAD.- Buy the large white cherries which are put up in tin cans. Remove the pits and slip into each cherry a small round nut or a jDiece of pecan or other nut. Pack in a dish. Cover with juice and let stand in a cool place until ready to serve. These may be prepared the day before. PERFECTION SALAD. 1 box gelatine, 1 quart boiling water, 1 cup vinegar, y% cup wine, 1 cup sugar, juice 3 lemons, dash red pepper. When gelatine has been soaked in ^ cup cold water and dissolved in the boiling water, add as it begins to congeal, ^ pound blanched almonds, 1 cup chopped celery, 1 cup chopped pimentoes, 1 cup chopped olives. Use individual moulds and serve on lettuce leaf with mayonnaise dressing. — Mrs. R. J. Corbitt. TOMATO JELLY. Take 1 can of tomatoes, stew till soft enough to strain through a sieve strainer, taking care not to let any seed get into the liquor; set the liquor on to boil, adding ^ cup of vinegar, 1 teaspoon of salt, 1 tablespoon of sugar, 1 teaspoon mixed mustard, dash of cayenne pepper, 14 pint gelatine previously soaked in a little water. Let the mixture boil a few minutes, pour out in after-dinner cups or small moulds, add a little chopped onion to each cup, let stand in a cold place till it congeals ; serve on lettuce leaves with mayon- naise.—Mrs. 0. P. Shell FRUIT SALAD. 1 can California white cherries, 1 can pineapple, 1 dozen oranges, 1 large bell pepper. Seed the cherries and put a blanched almond in each one; cut the pineapple and oranges into small blocks ; mix together with a pint of boiled dress- i

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