Fruit Salad

Ingredients

• bananas
• oranges
• grated cocoanut
• pineapple
• Sweeten

Method

1. 1

   Layer bananas, oranges, cocoanut, and pineapple in a dish.

2. 2

   Sweeten and let stand before serving.

Nutrition per serving

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 Cut shredded grapefruit in pieces about three-fourths inch thick. Cut slice of pineapple in one-half inch cubes. Marinate each separately. Drain and add a few marshmallows cut in small pieces, and a few shredded almonds. Serve on lettuce leaf with mayonnaise, garnish with a maraschino cherry. Miss Lovint Murcuison. Boiled Salad Dressing ¥ tablespoon salt. 1% tablespoons sugar. 1 teaspoon mustard. 4 tablespoon flour. A little pepper. 1g cup vinegar. 2 eggs. 34 cup milk. 1 tablespoon butter. Mix dry ingredients, add vinegar and beaten egg yolks and mix; add milk and butter. Cook until thick and smooth. Take from fire and add beaten egg whites. Cool and serve. It is better to use double boiler. Mrs. W. H. Harris. Pineapple Salad One can sliced pineapple, cut in small pieces, one cup of walnut meats or pecan meats, mix all together with cooked cream dressing and serve on tender lettuce leaves. Serve cold. Bird’s Nest Salad Shred white cabbage very fine and arrange like nests on individual salad plates. In the center of each nest place the unbroken yolk of a hard boiled egg, dress with mayonnaise and garnish with pimentoes and whites of the eggs chopped fine. Mrs. H. E. Grores. 34 KNOX GELATINE is measured ready for use—two envelopes in each package Banana Salad Use large ripe bananas. Cut into halves. Roll into chopped English walnuts, serve on lettuce and pour salad dressing on top. Mrs. J. E. Rupy. Fruit Salad Put layers of bananas, oranges, grated cocoanut and pine- apple in a dish. Sweeten

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