Ginger Ale Salad

Ingredients

• Soak 6 tablespoons gelatine in a little cold water
• and dissolve in 2 cups boiling water
• add 2 cups ginger ale
• 1/, cup sugar
• 1/, cup lemon juice
• fold in 1 cup each of white grapes, seeded and cut in halves
• apple
• celery
• pineapple
• and crystallized or preserved ginger, all cut into small pieces.

Method

1. 1

   When jelly begins to congeal, fold in the fruits.

2. 2

   Pour into bowl or individual molds and when congealed serve with mayonnaise.

Nutrition per serving

As published

This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 9. The excerpt below is the record exactly as published.

GINGER ALE SALAD Soak 3 tablespoons gelatine, dissolve in 2 cups boiling water. Add 1 cup ginger ale, 3 tablespoons sugar, speck salt, 3 tablespoons lemon juice. When jelly begins to set, fold in % cup each Maraschino cherries (cut small), apples (cut small), celery (cut small),—of canned shredded pineapple. Set in a cold place until stiff. Put in individual molds, or a large mold. Serve with mayonnaise dressing. This will serve 8 people. PERFECTION SALAD One envelope Knox Sparkling Gelatine, ™% cup cold water, % cup mild vinegar, 2 tablespoonfuls lemon juice, 2 cups boiling water, 1% cup sugar, I teaspoon- ful salt, 1 cup cabbage, iimely shreddéd, 2 cups celery cut in small pieces, 2 pimentoes cut in small pieces. Soak gelatine in-cold water five minutes. Add vine- gar, lemon juice, boiling water, sugar, and salt. Strain, and when mixture begins to stiffen, add the remaining ingredients. Turn into mold, first dipped in cold water, and chill. Remove to bed of lettuce or endive. Garnish with mayonnaise dressing, or cut in cubes, and serve jilecasesainade of red-orserecne peppers, or turn into molds lined with canned pimentoes. A de- licious accompaniment to cold sliced chicken or veal. 39 ENOX GELATINE is clear and sparkling. PEAR SALAD Canned pears, apples, and green peppers. Cut pears, apples and peppers in small pieces and serve with a boiled dressing. A SIMPLE SALAD Take cold boiled white potatoes, dice them, cut up green peppers and some firm tomatoes, add a little salt and mix with mayonnaise. VR Api) ee ine THOUSAND ISLAND DRESSING One-half cup mayonnaise, 14 cup whipped cream, I hard boiled egg chopped fine, I green pepper and I pimento chopped fine, 2 teaspoons catsup, I small onion grated, 2 teaspoons Tarragon vinegar. VU eee Day: GRAPE COCKTAIL Wash and seed 2 pounds of malaga grapes; have beaten whites of 6 eggs, pinch of salt, 6 large tea- spoons powdered sugar, a little grated nutmeg; add to erapes % glass of Jamaica rum or wine; mix all to- gether; serve in low glasses with crushed ice. MRSC e Dies 40 Ask your grocer for KNOX GELATINE—take no other. BRAZILIAN SALAD Remove skin and seed from malaga grapes and cut in halves, lengthwise, add an equal quantity of pine- - apple, apple, and celery, cut in small pieces; add % the quantity of Brazil nuts, broken in pieces. Mix all either with mayonnaise or cream mayonnaise dressing. MRS. JOHN WEBB. To make a cream mayonnaise dressing, whip cream, I cup, and add mayonnaise dressing to it. GINGER ALE SALAD Soak 6 tablespoons gelatine in a little cold water and dissolve in 2 cups boiling water; add 2 cups ginger ale, 1/, cup sugar and 1/, cup lemon juice; when jelly begins to congeal, fold in 1 cup each of white grapes, seeded and cut in halves, apple, celery, pineapple and crystallized or preserved ginger, all cut into small pieces.

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