Fruit Salad

Ingredients

• One-half a pound of almonds
• 1 can of pineapple
• 4 oranges
• 1 teacup of French cherries
• % a cup of lemon juice
• 2 tablespoons of Maraschina
• 2 tablespoons of sherry wine

Method

1. 1

   Blanch and grate almonds, grate pineapple, and slice oranges.

2. 2

   Layer powdered sugar and fruit, reserving almonds for the top layer.

3. 3

   Garnish with fresh strawberries if desired.

4. 4

   Chill before adding dressing.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 116. The excerpt below is the record exactly as published.

Fruit Salad. Three oranges, 3 bananas, % pound of (Malaga) grapes, 5 slices of pineapple. Peel the fruit and cut into thin slices. Add the juice of 1 lemon, and some grated cocoanut. Mix well, put in salad dish, and pour over this dressing: Five tablespoons of sugar, 1 table- spoon maraschino, 2 tablespoons of champignons, 1 gill of sherry wine. Stir until sugar is dissolved, and pour on salad when ready to serve. Ohicken Salad. Breast of 2 large chickens, 4 large stalks of celery. Boil chicken and cut into blocks, also the celery. Combine salad, and serve with this dressing. Grape Fruit Salad. Take ^ dozen oranges, % dozen bananas, ^ pound pecans or almonds, 1 pint Maraschino cherries, 1% bunches celery. Have as much grape fruit as required, cut them in half, remove seeds and with paring knife loosen the sections of fruit. Dice oranges, bana- nas and celery, add cherries and pecans, mix well. Make a dressing with % pint tarragon vinegar, % cup olive oil, pepper and salt. Fill center of crape fruit with the salad and pour over dressing. This salad is delicious served on crisp lettuce, when grape fruit must be omitted. Grape Fruit Salad. Take grape fruit, cut in sections and remove the white inner skin. Dice an equal quantity of celery, mix with fruit, a few pecans may be added. Pour over French dressing. Serve with Neuchatel cheese and reception flakes. ' Pineapple Salad. Take chunk pineapple and chopped celery in equal quantities. Mix and place on crisp lettuce, then pour over a white mayonnaise dressing, set in refrigerator to chill before serving. Asparagus Salad. One bunch of asparagus or 1 can of asparagus, 1 head lettuce, 1/4 teaspoon of white pepper, % teaspoon of salt. Serve with this French dressing: One-fourth teaspoon of salt, ^ teaspoon of 196 KENTUCKY RECEIPT BOOK. white pepper, 3 tablespoons of olive oil, 10 drops of onion juicej, 1 tablespoon vinegar and ^ tablespoon lemon juice. Mix the salt, pepper, onion juice, and 1 tablespoon oil, then add alter- nately the remaining oil, vinegar and lemon juice. Wash and crisp the lettuce, cook and cool the asparagus ; if fresh asparagus is used, or canned asparagus, drain and rinse in cold water, dry on a cloth, cut into inch pieces, and arrange on lettuce leaves. Season with salt and white pepper. Pour over the dressing. Serve on individual salad plates. Beet Salad. Four good sized beets, 1 head lettuce. Wash and put the lettuce to crisp, also wash and cook the beets. When tender, plunge Into cold water, and remove the skins. When thoroughly cold, cut into cubes, 1/4 of an inch square. Sprinkle with ^ teaspoon of salt, ar- range lettuce on individual plates. Pour over a French dressing. Orange Salad. Take as many sour oranges as required and cut in thick slices. Eemove the seed and place on salad plate. When ready to serve, pour over this dressing made of: One tablespoon of lemon juice, 3 tablespoons of olive oil, salt, cayenne pepper or a dash of paprika. Grape fruit may be substituted for oranges. Serve with ham or other meats. Swiss Salad. Mix 1 cup of cold chicken, cut in cubes, 1 cup of cucumbers par- ed and cut in cubes, 1 cup of chopped English walnuts, and 1 cup of French peas. Pour over French dressing and chill. Arrange on a salad dish, and garnish with mayonnaise. Tomato Salad. Take ripe tomatoes and remove all pulp, then turn upside down to drain. Use the pulp and an equal amount of cucumbers and chop fine. Fill the tomatoes with this and pour over it a mayonnaise dressing. German Salad. Select small Irish potatoes, boil and drain. Peel and set aside to cool; serve with this dressing. Cut ^ pound of fat bacon into small dice, put in frying pan over slow fire. Shred an onion in a bowl, add 2 teaspoons salt, 1 cup of vinegar and hot water in equal proportion. When the fat is a chestnut brown and the dice well crisped add 2 tablespoons of salad oil gradually to onion and vinegar. Have potatoes thinly sliced, stir often. If salad is dry add a little hot water ; it must not be greasy or lumpy. Serve at once. Fruit Salad. One-half a pound of almonds, 1 can of pineapple, 4 oranges, 1 teacup of French cherries. Blanch and grate the almonds, grate KENTUCKY RECEIPT BOOK. 197 pinepapple, pare and slice the oranges. Put alternate layers of powdered sugar and fruit, reserving almonds for top layer. It may be garnished with fresh- strawberries or any bright fruit. Serve with this dressing % a cup of lemon juice, 2 tablespoons of Maraschina and 2 tablespoons of sherry wine

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