Fruit Salad

Ingredients

• 14 cup vinegar
• 1 cup water
• 1 teaspoon mustard
• 1 egg
• 1 tablespoon sugar
• salt
• 1 tablespoon flour
• Cut 3 apples
• 2 pieces of celery
• 1 cup nuts

Method

1. 1

   Boil water, vinegar and mustard together.

2. 2

   Beat egg, sugar and flour and pour in while boiling.

3. 3

   Fold white of egg in just as you take off stove.

4. 4

   Add cream when cold or when ready to use.

5. 5

   Cut apples, celery into small cubes, add nuts and mix with the dressing.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 49. The excerpt below is the record exactly as published.

Fruit Salad. 1 can pineapple, 1 cup sugar, 14 lemon, 6 or- -anges, 6 bananas, 1 egg. Put pineapple juice, sugar, lemon and egg in boiler. Bring to a boil, thicken with cornstarch and flavor. Slice very thin the oranges, bananas and pineapple. Mix with cold dress- ing just before serving. Garnish with whipped cream. MRS. CARRIE E. BHAN. Cheese Salad. 14 pound cheese, 6 eggs, 2 pickles. Boil eggs hard; grate cheese; remove shells and slice eggs about one-sixth of an inch thick. Put a layer of cheese in the bottom of a dish then a layer of sliced pickle, a layer of yolks and then a layer of whites. Serve with any good dressing. MRS. J. FRANDSEN. Cooked Salad Dressing. 1 teaspoon mustard, 14 teaspoon salt, | 2 ate ra 2 tablespoons flour, 3 tablespoons sugar, 14 cup vinegar, 1 cup water, dash of red pepper, 2 eggs beaten slightly. Mix all dry in- gsredients; add vinegar and water, then lastly beaten eggs. Cook in double boiler until thick. Thin with cream as required for salad. ; MRS. G. A. FAUSETT. Deviled Eggs. 1 dozen hard boiled eggs, 1 tablespoon Yacht Club dressing, 1 tablespoon vinegar. Cut eggs in half, remove yolks, add dressing and vinegar to yolks, season to taste. Mix to smooth paste carefully and put mixture into the whites. Serve on lettuce leaves. Fine for picnics. MRS. J. F. MacKNIGHT. Pimento Salad. 14 box gelatine, 14 cup cold water, 4 cup vinegar, 1 teaspoon salt. Dissolve gelatine in water, add vinegar, salt and hot water. Stir well. 1 cup boiled water. Let stand until it begins to set and add 14 cup peppers and 14 cup cabbage chop- ped fine. Putin molds. Serve with or without salad dressing. MRS, H. W. COOPER. Delicious Salad. 1 can apricots, 12 marshmallows, 1 cup chop- ped pecan nuts, crisp lettuce leaves. Dressing——4 tablespoons of vinegar, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon but- ter, pinch red pepper, 1 cup whipped cream. Drain apricots and put on lettuce leaves. Put yolks in double boiler, add vinegar, su- gar, salt, mustard, pepper and butter. Stir and cook 5 minutes. When cool add whipped cream and beat well. Next add nuts and marshmallows. Put spoonful of dressing on each plate of salad. 4 3 MRS. J. O. FAUSETT. 82 CARBON COUNTY COOK BOOK - Crab Salad and Oil Mayonnaise. 2 bunches of celery chopped and added to 114 quarts of shredded cabbage; add to this 1 large can of crab, shredded. Serve with a French dressing made as fol- lows: Yolks of 2 eggs, juice of 2 lemons, 1 cup olive oil. Have the oil ice cold and mix in a cold bowl by adding alternately to the eggs a few drops of lemon juice and a few drops of oil until the eggs and oil have all been used. The secret of success is in having ingred- ients cold. When ready to serve add salt to taste and add a dash of paprika. MRS. THOMAS FOUTS. MRS. L. E. WHITMORE. Banana Salad. 1 head of lettuce, 6 ripe bananas, 1 cup diced pineapple, berries or cherries to garnish, 14 cup cooked dressing mixed with 14, cup whipped cream. Arrange light crisp lettuce leaves on individual plates; place a peeled banana on center of each leaf. With a sharp knife cut each banana in round slices, being careful not to separate the pieces. Cover with a spoonful of pineapple and 1 of dressing. (sarnish with candied or fresh fruit. Serve cold. MRS. WM. EMIGHOLTZ, Sunnyside. Salmon Salad. 1 can salmon, pick over; 2 stalks celery chop- ped fine. Dressing—t1!, cup vinegar, 1 teaspoon mustard, yolks of 2 eggs, 1 tablespoon sugar, salt. Cook in double boiler until thick. When cold add cup of cream. Mix with egg rings. ! MRS. H. G. MATHIS. Fruit Salad. 5 oranges, 5 bananas, 1 25c¢ can sliced pineap- ple. Cut oranges, bananas and pineapple in small pieces. Put juice from pineapple into basin and put on stove, add 1% cup sugar and boil 10 minutes. Cool and add small bowl of whipped cream. Pour over fruit and serve. . MRS. JAMES S. MATHIS. Fruit Cabbage Salad. Shave very fine a solid head of cabbage. There should be nearly a half gallon, but less may be used without changing the rest of recipe. After cabbage is cut put in cold water for at least 1 hour. Have ready 1 15c can of sliced pineapple cut in small pieces; 1 cup almonds, blanched and cut fine; 2 cups of marshmallows cut into sixths. Dressing—14 cup sugar, 1 table- spoon flour, mixed; 2 whites of eggs, beaten until they begin to froth; 2 tablespoons vinegar, juice of 2 lemons. Cook until thick and when cool thin with pineapple juice and add 1 quart whipped cream, beaten stiff. Mix cabbage, nuts, marshmallows and pine- apple and add dressing. Fine for parties. MRS. ©. H. ARCHER. Cheese Straws. Make rather rich pie paste, roll out, sprinkl with dry grated cheese, fold and sprinkle with more grated ainbael Fold several times and then roll out. Cut in strips and bake. To be served with salad. MRS. ROBERT McKUNE. MRS. JOHN LYNN, Sunnyside. UPB CARBON COUNTY COOK BOOK 83 Salad Dressing. 2 eggs well beaten, 14 cup sugar, 14 teaspoon salt. Beat well together, add 14 cup vinegar and 14 cup water. Make a smooth paste of 1 scant tablespoon each of mustard and flour. Stir into first mixture and cook until it thickens. When ready to remove from fire add a lump of butter size of a walnut. MRS. C. E. PONS, Sunnyside. Twentieth Century Salad. 12 egg yolks, 34, cup of lemon juice and vinegar, 1 cup melted butter, 4 tablespoons sugar, 1 cup whip- ped cream, salt to taste. Beat yolks until light. Set bowl contain- ing them into pan of boiling water. When warm add butter, lemon juice and vinegar. Beat until smooth, add sugar, salt and cool. Mix with whipped cream before serving. MRS. MATTIE BRYNER. Pineapple Salad. Arrange on lettuce leaf 1 slice of pineapple; put a tablespoon salad dressing in center of fruit; next put a table- spoon whipped cream over the dressing. Sprinkle grated cheese or nuts. Place a cherry on top with slices of olives on the sides Simple and effective. MRS. W. BE. ANDERSON. : Cold Potato Salad. 6 potatoes well cooked, 1 large onion, 4 to 6 hard boiled eggs, butter size of an egg, melted; 14 cup vinegar, 1 spoonful mustard, 1 spoonful sugar, salt and pepper. Dice the potatoes and chop the onion and egg white quite fine. Mash the egg yolks and add them to the mustard, sugar and seasoning. Next add the melted butter and vinegar. Pour this mixture over vegetables and mix well. This will keep for several days and is ex- cellent for a carried luncheon. MRS. ROSY ANDERSON. Fruit Salad. Dressing—14 cup vinegar, 1 cup water, 1 tea- spoon mustard, 1 egg, 1 tablespoon sugar, salt, 1 tablespoon flour. Boil water, vinegar and mustard together. Beat egg, sugar and flour and pour in while boiling. Fold white of egg in just as you take off stove. Add cream when cold or when ready to use. Cut 3 apples, 2 pieces of celery into small cubes, add 1 cup nuts

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