Grapefruit Salad

Ingredients

• grapefruit pulp
• broken English walnuts or pecans
• mayonnaise made without mustard

Method

1. 1

   Mix grapefruit pulp with walnuts or pecans.

2. 2

   Fill grapefruit shells with the mixture and serve on lettuce.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 103. The excerpt below is the record exactly as published.

Grapefruit Salad Mix grapefruit pulp with broken English walnuts or pecans. Mix with mayonnaise made without mus- tard, fill the grapefruit shells, and serve on lettuce. THE NEW ANNIE DENNIS COOK BOOK 197 Fruit Salad V2 lb almonds 3 bananas 4 oranges V2 cup French cherries 1 can pineapple 1 cupful powdered sugar Blanch the almonds and grate or chop very fine; pare and slice the oranges; cut pineapple into small dice ; slice the bananas. Alternate the layers of fruit with layers of sugar. Reserve the almonds for the top layer. Garnish with straw^berries or other small, bright fruits ; then add the following dressing and chill : Sauce ^ cupful lemon juice 1 cupful granulated sugar ^4 cupful pineapple juice Cook down to a syrup Grated cocoanut can be used instead of almonds; peaches and pears instead of bananas. Cream Cheese Salad Arrange lettuce leaves on a plate; in the center heap English walnuts; around these press cream cheese through a rice potato masher, and over all pour a mayonnaise dressing. Apple and Cheese Salad Mix chopped pecans with twice their quantity of cream cheese, crumbled fine. Soften with a little heavy cream. Season to taste, and make into balls. Slice into rings large red apples, remove the cores, and place a ball of cheese in each ring. Serve with French dress- ing or mayonnaise. Frozen Salad lake one can of pineapple, the meat of two oranges and one banana. Cut in halves half pound of malaga or tokay grapes, and half a pound of candied cherries. Mix and serve with the following dressing: The juice of the pineapple, one cupful of sugar, one cupful of water, tablespoonful of corn starch, one cupful of wal- nuts, cut fine. Boil the water, sugar and pineapple juice and thicken with starch. When cold mix in nuts, pour over salad and serve on a lettuce leaf, or freeze and serve. 198 THE NEW ANNIE DENNIS COOK BOOK Devonshire Salad Choose soft, yet firm curd of cottage cheese, cut in inch dice, season with salt, pepper and cayenne and serve on lettuce with Mayonnaise. Garnish with a nasturtium. The curd may be mixed with cream until soft enough to form into small balls. Season with salt and cayenne, roll in finely chopped nuts and serve on crisp lettuce leaves with French or Cream Mayonnaise. Tomato Jelly Salad To one can of condensed tomato soup add one can of hot water. Soften one-half package or two table- spoonfuls of gelatin in half cupful of cold water. Bring the soup to the boiling point, season with salt, pepper and sugar ; remove from the fire ; add the softened gela- tin and stir until this is dissolved. Pour into individual moulds which have been moistened with cold water. When the jelly is cold, remove from the moulds and serve on lettuce leaves with mayonnaise. A delicious salad for a Sunday night supper. Pineapple Salad Mix shredded pineapple with finely-cut celery and broken English walnuts. Serve on lettuce with may- onnaise made without mustard

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