Marshmallow Salad

Ingredients

• 8 marshmallows
• 1/8 tsp. paprika
• nuts
• whipped cream
• vinegar
• salt
• mustard

Method

1. 1

   Put egg yolks, vinegar, salt, paprika, and mustard in a saucepan on low.

2. 2

   Stir constantly until thick, then add marshmallows, cut fine.

3. 3

   Set aside to cool.

4. 4

   Then stir in nuts and whipped cream.

Nutrition per serving

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 60. The excerpt below is the record exactly as published.

8 marshmallows 1/8 tsp. paprika Put egg yolks, vinegar, salt, paprika and mustard in sauce pan on low. Stir constantly until thick, then add marshmallows, cut fine. Set aside to cool. Then stir in nuts and whipped cream. (I use a small can of pineapple instead of 2 tablespoonsful.) Mrs. R. J. Misenheimer JELLO AND CREAM CHEESE SALAD 1 pkg. of cherry or raspberry x/2 ean drained fruit salad Jello (A No. 2Y2 can) Dissolve in 1 cup hot water Let set till firm Add 1 cup of cold water Then mix 1 package of lemon Jello with one cup hot water 1 cup of fruit juice drained from the can of fruit 1 package of cream cheese and 4 tablespoons of mayonnaise Before too firmly set, pour over the first mixture. Repeat first mixture and pour on top For valentine cut in heart shape — bridge party in clubs, hearts, spade and diamond If St. Patrick Day salad is desired use Lime Jello in the place of cherry and cut in shamrock or any shape desired. Mrs. W. F. Rattz FROZEN PINEAPPLE AND MARSHMALLOW SALAD 1 cup whipping cream, y2 cup of mayonnaise, 33/4 cups crushed pineapple with juice in ean, 24 marshmaliows quartered, 1 cup shred- ded cocoanut. Whip the cream and fold in the mayonnaise. Combine the pineapple, marshmallows and cocoanut, and also fold into the mayonnaise mixture. Freeze in the tray of an automatic refrigerator. Mrs. Geo. C. Peeler CRANBERRY SALAD — I 1 can cranberry sauce y2 cup nuts 1 orange (seeded and ground, 1 pkg. red Jello including rind) 1 cup hot water Whip cranberry sauce until smooth and then add orange and nuts. Congeal. Mrs. hula B. Carr 107 CRANBERRY SALAD — II 1 pt. Cranberries, grind coarse 1 large apple (chopped fine) 1 Orange rind, grind fine 2 Oranges (juice only) 1 cup s&gar 1 pkg. Cherry Jello 1 cup chopped nuts (use a few 1 cup boiling water more because I like nuts) Dissolve Jello in boiling water, add sugar while hot and orange juice. Let cool — mix with above ingredients and congeal. Serves 12. Make in molds. (I don't make mine in molds) Mrs. Roy Burdette, Jr. CRANBERRY SALAD — III 1 envelopes gelatin wise, and trimming off all white 2 cups ground — not too ripe — skiu soft cranberries Juice of one lemon 2 cups orange chunks — cut cross- Grind cranberries with two cups sugar over two cups cranberries. Let stand an hour or more. Make gelatin with juice of one lemon and 4 cups water and juice from oranges. When cool, stir in orange chunks, cranberries and sugar. Also one package broken pecan meats — large package. Mrs. E. T>. McCall CRANBERRY SALAD — IV Wash and dried on towel: l1/^ cup fresk cranberries put through medium knife food chopper. 1 cup of nuts mix in 1/3 cup sugar, 1/8 teaspoon salt, chill until needed, dissolve V2 package lemon gelatin, 1/3 cup boiling water, chill until syrupy, steam 1/3 cup Pet milk, chill until the mixture begins to thicken, beat with a rotary beater until fluffy. Fold in cranberry,, mix along with V2 CUP apple or celery, put in wet molds. Mrs. /. R. Satterfield 1, 2, 3, 4, SALAD Place a nice-sized lettuce leaf on salad plate. Dice one slice of pineapple, 1 half banana, H apple, then sprinkle a few seedless rais- ins, grate about half a medium carrot, then grate a small amount of .sharp cheese, topping the cone-shaped pile with as much mayonnaise as desired. Serve at once With saltines and coffee or tea. This makes a whole lunch when amount prepared is to suit one's need. By arranging the fruit on the lettuce as it falls from the knife in dicing and using a small grater held over the fruit, a very attractive arrangement falls naturally into shape. As the name implies the amount or number of plates can be prepared according to need with- out waste. Mrs. L. H. French 108 v, GINGER ALE SALAD — I 1 can diced pineapple Juice of 1 orange 1 stalk celery, diced Salt to taste 1 25c bottle red cherries 1 pint ginger ale Juice of 1 lemon 1 package gelatin Combine and congeal. Mrs. Hay den Clement GINGER ALE SALAD — II 1 envelope of gelatin (plain) 34 cup water *4 cup of orange juice Pinch salt 2 tablespoons lemon juice 1 cup ginger ale 2 tablespoons sugar 1 cup diced fruits Dissolve gelatin in *4 cup cold water for 5 minutes. Put over hot water to melt, add sugar, lemon juice, salt and orange juice. Cool and add ginger ale. Put in refrigerator. When it begins to set, stir in fruits and let congeal. Mrs. Milton Gosney CRANBERRY JELLY 1 quart berries 1^2 cup water Cook 15 to 20 minutes, add 2 cups sugar just before taking from stove. Strain and mold. Long cooking makes berries bitter and dark. Mrs. James C. Eagle LIME SALAD 1 pkg. Lime Jello Mj cup green pepper (chopped 1 cream cheese fine) 1 cup celery (chopped) Vi cup onions (chopped) 1 cup cucumber 1 tblsp. vinegar, salt and pepper Mix and congeal. Mrs. Arnold Kirchin LIME SALAD 1 pkg. Lime Jello 1 can crushed pineapple 2 pkgs. Philadelphia cream cheese V2 cup almonds Dissolve Lime Jello and mix with the crushed" pineapple. Add cream cheese, then chopped almonds. Makes a lovely pale green salad. Be sure and drain pineapple. Mrs. James Hobson CHERRY SALAD 1 package Cherry Jello Sections of one grapefruit 1 can of black cherries Mix Jello with small amount of hot water, using cherry juice to eomplete the amount of liquid. Add fruit and mold. Miss Julia Groves 109 MARION CLUB SALAD (Book Club Amount) 1 quart cream 1 large can Royal Am. Cherries 1 quart mayonnaise 2 large cans sliced pineapple 1 box gelatin 2 large grapefruits 3/4 cup sugar a/2 pound almonds 1 teaspoon salt Soak gelatin in pineapple juice and add sugar. Melt with one pint of the other fruit juices, heated. Whip cream stiff. Cut up fruit. As soon as gelatin begins to congeal, add in order. Cream, mayonnaise, cherries, pineapple, almonds (blanched and halved) and last the grapefruit sections and salt. Dip with ladle in order to get solid matter distributed into teacups or molds. Place in refrigera- tor. (Looks like white pop-corn balls). Serve with butter-thins spread with Roquefort cheese and coffee. A good spring salad after too much winter chicken salad. Mrs. Lillie May Burt FROZEN SALAD 3 cream cheeses 1 cup pimento olives, chopped 1 cup mayonnaise 1 can diced pineapple Pulp of three oranges 1 cucumber, diced 1 pint whipped cream

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