Fruit Salad

Ingredients

• 2 pkgs. lemon jello
• Mayonnaise
• 1 can pears
• 1 can pineapple

Method

1. 1

   Follow directions on pkg. for mixing jello; when it begins to cool, put in cut pieces of pear and pineapple.

2. 2

   When congealed serve with mayonnaise on lettuce.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 32. The excerpt below is the record exactly as published.

FRUIT SALAD. 1 small can pears. 1/, cup mayonnaise. 1 small can white cherries. li/2 cups whipped cream. 1 small can sliced pineapple. 64 ATLANTA WOMAN'S CLUB COOK BOOK Drain juice from fruit; cut into pieces pears and pineapple and stone the cherries. Add mayonnaise and whipped cream and freeze immediately. Serve on lettuce leaf with mayonnaise. Add nuts if desired. Mrs. J. E. McRee, (The Daffodil). FROZEN SALAD. 6 bananas. % cup sugar. 2 cans pineapple No. 2. Ipt. mayonnaise. 4 lemons. 2 cups hot water. 2 tbls. gelatine. Dissolve gelatine in cold water ; add hot water, sugar and lemon juice. When half congealed, add cut up bananas, pineapple and mayonnaise, stir. Pack in ice and salt and leave until frozen. Mrs, J. W. Hardwick. COOKED OR CANNED PEAR SALAD. 1 can pears. Whipped cream. Chopped celery. Walnut meats. Mayonnaise. Serve on individual plates ; one half of large pear sprinkled with nuts, chopped celery and mayonnaise dressing to which has been added considerable rich whipped cream. Miss Ella Shaunty. Springfield, Ky. VEGETABLE SALAD. 2 cups green or can peas. 1 cup chopped celery. 2 cups diced potatoes. 1 t-spoon salt. 1 cup diced carrots. !/> t-spoon paprika. Mix and serve with cooked dressing on lettuce. Mrs. T. L. Mudd. St. Louis, Mo. FRUIT SALAD. 1/2 pkg- gelatine. 1 cup chopped pineapple. 1 cup maraschino cherries. 1 cup sliced peaches. 1/2 cup boiling water. Juice from fruit. "Dissolve gelatine in a little cold water. Add 1/2 cup boiling water and stir until dissolved. Add fruit and fruit juices. Put on ice to congeal. Serve on lettuce with mayonnaise or whipped cream. Mrs. B. M. Boykin, President Atlanta Woman's club. ALLIGATOR PEAR SALAD. (Ensalada de Agucate Mexicana) 2 alligator pears. 1 cup apple vinegar. 3 ripe tomatoes. 2 tbls. french mustard. 1/2 small onion. 1 t-spoon salt. l"cup olive oil. Grated cheese. SALADS, SANDWICHES AND DRESSINGS 65 Peel and slice length wise the pears and tomatoes; add onion chopped fine. To vinegar, add mustard, salt, pepper; stir thor- oughly then add olive oil. Pour this over pears and tomatoes, sprin- kle grated cheese over top and serve cold. Carmen M. De Rueda, Calle Alvarado N. 11, Mexico City. ENGLISH SALAD. 1 head lettuce. 3 cucumbers. 4 cooked beets. 4 radishes. 5 raw tomatoes. Water cress. Pull to pieces the head of lettuce. Peel and slice thinly beets, tomatoes, cucumbers, radishes and mix with the chopped water cress. Garnish with tomato and hard boiled egg. Serve with french dressing (not on the salad but in separate bowl). Mrs. Bertram Ibbetson. CUCUMBER SALAD. 6 cucumbers. Vinegar. Olive oil. Salt and pepper. Parsley. Lettuce. Peel cucumbers thinly, cut into thin slices, pour over 2 parts olive oil and 1 part vinegar, season with salt, pepper and a little chopped parsley, Mix well by tossing and set on ice before serving. Mrs. John Walter Buckels, Houston, Texas. CHERRY SALAD. 1 can white cherries. 1/2 lb. blanched almonds. 1 can sliced pineapple. Mayonnaise. Remove seed from cherries and stuff with almonds; place a slice of pineapple on lettuce, cherries on top of pineapple ; then may- onnaise Mrs. 0. J. Redwine. GUACAMOLE. 2 alligator pears. 1 t-spoon olive oil. 14 onion. 1 pinch cayenne. 1 clove of garlic. 1 sweet pomegranate. Mash pears and mix with crushed onions, Cayenne and garlic. Have all perfectly smooth, then stir in seeds of pomgranate. Serve cold. Carmen M. De Rueda, Calle Alvarado No. 11, Mexico City. EASTER EGG SALAD. Lettuce. Maraschino cherries. 1 can pineaple. White pitted cherries. Paprika. Tokay grapes. Mayonnaise. American or Cottage cheese. On a crisp lettuce leaf, place a slice of pineapple. On this ar- 66 ATLANTA WOMAN'S CLUB COOK BOOK range a circle of mayonnaise, sprinkled with paprika. In the hol- low formed by the mayonnaise place varicolored balls made of cher- ries, grapes, shaped cheese, nuts and etc., made into balls. Mrs. J. F. Ryan. ORANGE PEANUT SALAD. 1 banana. V2 cup peanuts (shelled). 2 oranges. Remove the skin from banana, scrape and cut in quarters (lengthwise) and thirds (crosswise) ; roll in finely chopped pea- nuts. Peal oranges, cut in slices crosswise, cut out center of oranges, insert banana through each slice; arrange on lettuce leaf. Pour over French dressing. Mrs. F. J. Massenburg. FRUIT SALAD. 2 pkgs. lemon jello. Mayonnaise. 1 can pears. Lettuce. 1 can pineapple

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