GINGER ALE SALAD

Ingredients

• 1 cup of pineapple (cut in small pieces)
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 grapefruit (using pulp and juice)
• 1 cup of apple cut in long narrow pieces
• 1 cup shredded celery, in about 1 inch long pieces
• 2 tablespoonsful chopped up Canton ginger
• 1 cup white malaga grapes, cut in half and seeded.
• 1/4 cup cold water
• one ounce of Chalmer's Gelatine
• one pint bottle Virginia Dare ginger ale

Method

1. 1

   Pour 1/4 cup cold water on one ounce of Chalmer's Gelatine, let stand ten minutes.

2. 2

   Then stir in it 1/2 cup boiling water.

3. 3

   Stir until smooth and cool.

4. 4

   Add one pint bottle Virginia Dare ginger ale.

5. 5

   Stir in fruit and put in mold on ice to chill.

6. 6

   Serve with mayonnaise.

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 18. The excerpt below is the record exactly as published.

GINGER ALE SALAD 1 cup of pineapple (cut in small pieces) 1 teaspoon salt 1 tablespoon sugar 1 grape fruit (using pulp and juice) 1 cup of apple cut in long nar- spoons lemon juice poured over it 1 cup shredded celery, in about 1 inch long pieces 2 tablespoonsful chopped up Canton ginger 1 cup white malaga grapes, cut in half and seeded. row pieces, with two table- Pour 1/4 cup cold water on one ounce of Chalmer's Gelatine, let stand ten minutes. Then stir in it % cup boiling water. Stir until smooth and cool. Add one pint bottle Virginia Dare ginger ale

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