Grapefruit Salad

Ingredients

• Grapefruit, 1.
• Neufchatel cheese.
• Chopped nuts.
• French dressing.

Method

No method was recorded for this recipe.

Nutrition per serving

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 113. The excerpt below is the record exactly as published.

GRAPEFRUIT SALAD. Pineapple, 1. Celery, y2 cup. Grapefruit, 2. French dressing. Cream mayonnaise. Dice the pineapple. Halve the grapefruit and remove the seg- ments from the white skin. Mix fruit, drain and cool. Add celery cut fine. Put a portion of the mixture on each lettuce leaf with a teaspoon of French dressing made with fruit juice in place of vine- gar. On top of each place a tablespoon of cream mayonnaise. SALADS AND SALAD DRESSING. 247 GINGER ALE SALAD. (iranulated gelatine, 2 table- Salt, a pinch. spoons. Celery, 2-3 cup. Cold \\ak-i-, '2 tablespoons. Apple, 1-3 cup. Boiling water, 1-3 cup. Shredded pineapple, 4 table- Ginger ale, 1 cup. spoons. Sugar, 2 tablespoons. Preserved ginger, 2 tablespoons. Lemon juice, !/4 cup. Cream mayonnaise. Soak gelatine in cold water for 5 minutes and dissolve in boil- ing water. Add ginger ale, lemon juice, sugar and salt. Let stand till it begins to thicken, then fold in remaining ingredients, chopped fine. Turn into mold which has been wet with cold water and chill thoroughly. Garnish with parsley and serve with cream mayonnaise. MINT JELLY SALAD. Mint, 1 bunch. Granulated gelatine, 1 table- Water, 1 cup. spoon. Lemons, 2. Mayonnaise. Chop the mint fine and simmer in the water for 30 minutes, strain. Add the juice of the lemons, and the gelatine, softened in a little cold water. Heat through and pour into a pan to harden and become thoroughly chilled. Cut in cubes and serve with mayon- naise on lettuce leaves. PRUNE AND NUT SALAD. Soak prunes and bring them to the boiling point, then cool and carefully remove the stones. Fill the cavities with nut meats of any sort — walnuts, blanched almonds, or pecans are best. Serve 4 or 5 prunes to each person in a nest of lettuce leaves with French dressing. FRUIT SALAD WITH PRUNES. Prunes, V£ pound. Pineapple, 1 cup. Orange, 1. Banana, 1 cup. Lettuce. Stew prunes till tender and remove stones. Add diced pine- apple (either canned or fresh), shredded orange and banana, sliced. Mix well and pile in bowl of crisp lettuce. Serve with dressing. 248 SALADS AND SALAD DRESSING. BANANA AND NUT SALAD. Bananas, 6. Boiled salad dressing, 1 cup. Peanuts, 1 pint. Whipped cream, 1 cup. Cut bananas in halves crosswise, then slice in halves lengthwise. Roll in the peanuts, ground very fine. Mix salad dressing with whipped cream and pour over bananas. Serve on lettuce leaves. E. M. P., Manchester, N. H. FRUIT SALAD IN PINEAPPLE. Pineapple, 1. Apple, 1. Orange, 1. Cream mayonnaise, 2-3 cup. Strawberries, 12. Cut the pineapple in half lengthwise, carefully. With a sharp knife remove the pineapple, discarding the core, and cut small. Add the pulp of the orange and the apple, both chopped, and the mayon- naise. Mix carefully and refill pineapple shells. Place pineapple on a nest of lettuce leaves and place around it the strawberries. Serve very cold. Nuts may be added if desired, and candied cherries used in place of the strawberries. GRAPEFRUIT SALAD. Grapefruit, 1. Neufchatel cheese. Chopped nuts.

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