Fruit Salad

Ingredients

• 3 oranges.
• 2 grapefruit.
• 2 apples.
• 1 banana.
• 1 small can pineapple.

Method

1. 1

   Remove skin and fiber from oranges and grapefruit, pare apples and banana.

2. 2

   Cut into small pieces, mix, and let stand to blend.

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 16. The excerpt below is the record exactly as published.

Fruit Salad Put layers of bananas, oranges, grated cocoanut and pine- apple in a dish. Sweeten and let stand a while before serving. Mrs. J. E. Rupy. Salad Dressing Mix Break in 1% teaspoon salt. 1 egg and beat vigorously a few 1 teaspoon sugar. seconds. 1 teaspoon dry mustard Pour in Pinch of pepper. 1 tablespoon wesson oil and beat a Add 1 tablespoon of water. few seconds, then add 2 cups of Stir, then add 1 tablespoon lemon the oil and beat until it thickens. Juice or vinegar. Mrs. P. B. Macruper. Chicken Salad Boil chicken until tender and cut in small pieces, add celery chopped fine, two boiled eggs, a few pieces of pickle, if desired, add one cup mayonnaise and season with salt and pepper. Mrs. R. B. Tempreton. Chicken Salad 4 or 5 pound chicken. 1 big stalk celery. Pepper and salt. 1 pint mayonnaise. Cook chicken until real tender, dice chicken and celery, add pepper, salt and mayonnaise and serve on lettuce or as sand- wishes. Mrs. W. Il. WELLONS. Cold Slaw Dressing 34 cup vinegar. 1 egg. 1 dash cayenne pepper. 2 teaspoons sugar. 1 pinch mustard and salt. Lump of butter size of an egg. Beat egg and butter together, then add vinegar and other ingredients. Set over fire, stir constantly until it reaches the boiling point and becomes thick. Mrs. T. T: WELions. 35 See that the name KNOX is on each package of Gelatine you buy Orange-Pecan Salad 1 banana. 14 cup pecan-meats. 2 oranges. Lettuce. French dressing. Remove skin from banana, cut in quarters lengthwise and again crosswise and roll in pecan meats, finely chopped. Peel oranges, cut in slices crosswise, and remove the center core. Insert a cube of banana in center of each slice. Arrange on a bed of lettuce, sprinkle over remainder of pecans and French dressing. This will make eight portions. Miss Ruth WEatTHERLY. Relish | Cut lettuce in small strips. Dice some sweet pickle cucum- bers and mix. Serve with mayonnaise. Chili sauce served over lettuce is a pleasing relish. Mrs. W. P. Betts. Cream Dressing 2 teaspoons mustard. 2 eggs. 1 teaspoon salt. 14 cup vinegar. 1 teaspoon sugar. 11% cup sweet milk. 2 teaspoons flour. 1 teaspoon butter. Boil all together. Mrs. W. L. Nevins. Pineapple Dressing 1 cupful of pineapple juice. 2 eggs. 34 cupful sugar. Vg cupful cream, whipped. 1 tablespoonful flour. 2 tablespoonfuls butter. Heat the pineapple juice until just warm. Blend together the flour and butter, add the egg yolks beaten and the sugar, and then the egg whites beaten stiff. Pour the warm pine- apple juice into this, place in the top of a double boiler and cook until thick. Cool and add the whipped cream. Miss RutH WeatuHerty. Mayonnaise 4 teaspoon salt. Cayenne pepper to taste. 1 egg. 1 tablespoon lemon juice or vinegar. V4 teaspoon mustard. 1 cup Wesson oil. Put whole egg in slightly warm bowl with dry ingredients, add a little oil and beat with an egg beater until thoroughly mixed, add remainder of oil in about three equal parts, beat- ing after each addition. 36 Free cook book offer in each package of Knox Gelatine Mayonnaise Dressing 1 teaspoon mustard. 1 egg (yolk). 1 teaspoon salt. 2 tablespoons lemon juice. 1 teaspoon powdered sugar. 2 tablespoons vinegar. A few grains cayenne. 11% cups olive oil. Mix the dry ingredients, add the egg yolk, and when well beaten add one-half teaspoon vinegar. Add a drop or two of olive oil, stir constantly. Continue adding oil a few drops at a time as the mixture thickens and becomes of uniform consistency. When the mixture becomes quite thick add lemon juice or vinegar alternately with the oil, until all is used, always beating the mixture. Miss RutH WHATHERLY. Mayonnaise II 1 egg. Juice of 1 lemon or 4 tablespoons ¥ teaspoon salt. vinegar. 2 cups olive oil. Put egg with vinegar or lemon juice and seasoning into bowl, beating with rotary egg beater. Add oil, a tablespoonful or more at a time, beating constantly. Well covered, this mayon- naise will keep for three or four weeks. Miss Maze Day. Fruit Salad Dressing No. 1 2 level tablespoons flour. | 1 egg or 2 yolks. 2 level tablespoons pulverized sugar. Beat eggs well, add juice of one lemon, if not enough to make one-half cup, add a little cold water, pinch of salt, boil and cool. Beat and add one cup whipped cream, if too thick add more cream. Mrs. H. E. Gzoree. Fruit Salad Arrange slices of pineapple on the lettuce, and on each slice put half a canned peach, hollow side up. Fill the hollow with fruit salad dressing No. 1, and on top place a maraschino cherry. A pastry tube may be used and the dressing put on in fancy designs. Miss Mary D. Guzoree. Potato Salad Boil with jackets on about eight white potatoes, allow these to cool before peeling, then when cool peel and dice, into the potatoes chip fine two or three sweet, green peppers and one small onion, salt to taste, when thoroughly chilled add enough mayonnaise to mix it well. Celery can_be used instead of the peppers. Mrs. W. R. Dorsett. 37 Knox Sparkling Gelatine makes dainty desserts for dainty people Fruit Salad 3 oranges. 2 grapefruit. 2 apples. 1 banana. 1 small can pineapple.

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