Lime Fruit Salad

Ingredients

• 2 pkgs Lime Jello
• 1 can fruit cocktail (Strain to remove juice)
• 1 small can crushed pineapple (Strain to remove juice)
• 4 cups juice (finish out with water if not enough)
• 1 pkg. cream cheese (moisten with 1 tablespoon thick cream, dash of salt)
• % pint whipping cream
• 3 tablespoons mayonnaise
• 1 pkg. cream cheese
• % cup almonds cut fine

Method

1. 1

   When Jello begins to thicken like cream, put in molds.

2. 2

   Serve with dressing.

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 64. The excerpt below is the record exactly as published.

LIME FRIUT SALAD 2 pkgs Lime Jello 1 can fruit cocktail (Strain to remove juice) 1 small can crushed pineapple (Strain to remove juice) 4 cups juice (finish out with water if not enough) 1 pkg. cream cheese (moisten with 1 tablespoon thick cream, dash of salt. When Jello begins to thicken like cream, put in molds. Serve with following dressing: % pint whipping cream, 3 tablespoons mayon- naise, 1 pkg. cream cheese, % cup almonds cut fine. Mrs. Hal A. Holt ' 113 STUFFED APRICOTS Drain juice from can of whole apricots, remove seeds and stuff with 1 package cream cheese and 2 tablespoons cream, V2 cup pecan meats cut fine, 10 Maraschino cherries chopped up. Mrs. H. A. Holt MARSHMALLOW, PINEAPPLE SALAD 1 lb. Marshmallows % lb. nuts (10c pkg.) 1 can pineapple cut in cubes Mix with following dressing: y2 tsp. salt, y2 tsp. dry mustard, 1 tablespoon sugar, V2 tablespoon but-ter, 1 egg, 2a/2 tsps. vinegar. Cook in double boiler, add enough Pet milk to make smooth. Whip XA cup cream and fold in first mixture. Serve on lettuce as salad or in dish as dessert. Mrs. Alvah Sides GINGER ALE SALAD 1 pint bottle ginger ale V2 cup diced celery 2 tablespoons gelatin (y2 box) 4 tablespoons diced canned pine- in 1/3 cup cold water apple 2 tablespoons sugar -2 tablespoons preserved ginger V-i cup lemon ."juice Mix seasoning into ginger ale. Melt gelatin over boiling water and add ale. Pour into mould and when it begins to thicken add the other ingredients, let stand until firm. Serve with mayonnaise. (The pre- served ginger mav be omitted.) Mrs. Marvin Rone FROZEN FRUIT SALAD 1 tsp. unflavored gelatin IV2 cups diced fruit 2 tablespoons cold water (Fresh canned or candied % cup mayonnaise cherries, peaches, pineapple) 1 teaspoon sugar Lettuce 2 cups heavy cream Sol ten gelatin in the cold water, melt it over steam and beat it into the mayonnaise. Add the sugar to the cream and whip it, then combine with mayonnaise. Stir in the fruit. Freeze and serve on lettuce. The mayonnaise may be omitted and served separately. Mrs. }. Ed Lyerly CUCUMBER SANDWICH V2 Sandwioh loaf bread 1 cucumber 1 teaspoon onion pulp V2 small head white lettuce Mayonnaise V2 pimento mashed to a pulp Peel cucumber and slice very thin. Remove crust from bread, spread with mayonnaise, then a little onion and pimento pulp, then sliced cucumber and a lettuce leaf. Nice party sandwich to accom- pany meat salad. Mrs. Roy Burdette, Jr. 114 GHERKINS IN BLANKETS Wrap a sweet midget gherkin in a strip of bacon and spear with a toothpick. Broil until bacon is crisp. Mrs. Walter Carter SWEET SANDWICHES 1 lb. raisins 4 good size apples 1 lb. nuts 1 stalk celery (only tender part) Run all ingredients through food chopper except the apples. Chop apples fine, add enough mayonaise to spread easily. Mrs. J. W. Payne, Washington, D.C. Submitted by Mrs. Will Eagle RAISIN SANDWICHES 1 egg beaten lightly Juice of 1^2 lemon and rind 1 cup sugar grated Cook in double boiler until very thick. Add 1 teaspoon butter. Let cool, add 1 cup mayonnaise and 2 cups finely chopped raisins. Mrs. O. R. Pinkston WALDORF SANDWICH 1 tablespoon minced celery 1 tbsp. finely chopped nuts 1 tablespoon minced apple 1 tbsp. minced raisins Salad Dressing Mix celery, apples, nuts and raisins with salad dressing, spread thin slices of whole wheat bread with butter. Put a lettuce leaf on each slice and fill with mixture. Mrs. W. M. Eagle SANDWICH SPREAD A small amount of mayonnaise 1 small pk,g. of cream cheese 1 cup ground raisins Juice of 1 lemon V2 cup ground nuts Mix all ingredients and put in jar in ice box. Use as wanted on thin slices of bread. Mrs. Viola Kestler HOT CHEESE SANDWICHES Melt one tablespoon of butter in a sauce pan, add one tablespoon of flour and«blend thoroughly. Break one egg into a teacup and beat, fill cup with sweet milk and stir into the butter and flour. Cook a few minutes and stir into this a teacup of grated cheese and a pinch of salt. Cook until thick. Butter one slice of bread and spread the other with paste. Toast in hot oven. Mrs. E. P. Hughes 115 SAUCES AND SALAD DRESSINGS "What Is Good For The Goose Is Good For The Gander" FRENCH DRESSING 1 can tomato soup (Campbell's 1 tablespoon "Worcestershire condensed) l1/^ CUPS Wesson Oil % cup vinegar V2 CUP sugar 1 teaspoon salt 1 tablespoon onion juice V2 teaspoon paprika 1 teaspoon mustard Y2 teaspoon black pepper Place in bowl and beat until well blended. Keep in fruit jar and shake well before using. Mrs. James F. Marsh UNCOOKED DRESSING FOR SLAW 2 tablespoons sugar 1 teaspoon mustard 2 tablespoons vinegar ^4 teaspoon salt 2 tablespoons mayonnaise

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