Molded Spring Salad

Ingredients

• 1 pkg. lemon Jello
• 1/2 tsp. salt
• 1/2 cup warm water
• 3/4 cup beet juice
• 1/2 cup cooked diced beets
• 2 tsps. vinegar
• 1 cup shredded cabbage
• 1/2 cup diced celery
• 1/2 cup green peas
• 1 tbsp. lemon juice

Method

1. 1

   Dissolve Jello in warm water.

2. 2

   Add beet juice, vinegar, salt, onion, and lemon juice.

3. 3

   Chill.

4. 4

   When slightly thickened fold in celery, beets, cabbage and peas.

5. 5

   Turn in mold and chill until firm.

6. 6

   Unmold on crisp lettuce and garnish with mayonnaise or dressing.

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

MOLDED SPRING SALAD 1 pkg. lemon Jello x/2 tsp. salt V2 cup warm water 2 tsps. scraped onion 3/i cup beet juice Vfc cup cooked diced beets 2 tsps. vinegar 1 cup shredded cabbage % cup diced celery V2 cup green peas 1 tbsp. lemon juice Dissolve Jello in warm water. Add beet juice, vinegar, salt, onion, and lemon juice. Chill. When slightly thickened told in cele- ry, beets, cabbage and peas. Turn in mold and chill until firm. Un- mold on crisp lettuce and garnish with mayonnaise or dressing. Mrs. Ctirrie Cafes, Jr. Ill J PIMENTO ASPIC 1 cup of pimento V2 cup vinegar 2 cups of celery, chopped fine *4 cup of sugar 1 cup of nuts (walnuts) Juice of 2 lemons y% box of gelatine dissolved in a 2 scant teaspoons of salt cup of cold water After gelatine is dissolved pour y% cup of boiling water and when it begins to set, fold in with a fork the other ingredients mixing all well. Mrs. Geo. C. Peeler DILL PICKLE SALAD 1 can of sliced pineapple iy2 cup of boiling water % amount of dill pickle V2 cup vinegar 1 pkg. Lemon Jello Pimentoes (small amount) Chop pineapple, and dill pickles into small pieces. Also chop up pimentoes. Pour boiling water over Jello, add vinegar. Mold and serve. Mrs. James Hobson PEA SALAD 1 can small garden peas 2 boiled eggs 1 cup chopped celery 3 tablespoons mayonnaise Drain peas, add chopped celery and chill, add eggs and mayon- naise and serve. Mrs. Zeb V. Trexler, Jr. CONGEALED TOMATO SALAD 1 can Campbell's Tomato Soup 1 envelope Knox Gelatin dissolv- 1 pkg. cream cheese ed in cold water V2 cup mayonnaise Add cream to cheese, enough to mix well, and drop into hot soup and stir until completely dissolved. Add chopped stuffed olives and celery, cayenne and salt to taste. Put in molds and when congealed serve in crisp lettuce with highly seasoned home-made mayonnaise. Mrs. W. Gettys Giiille TOMATO ROSE SALAD Firm Tomatoes Hard cooked e;j;g yolks Cream cheese Watercress or lettuce Milk French dressing Peel tomatoes and chill them slightly, soften cream cheese with milk. Form two rows of petals on each tomato by pressing level teaspoon of the softened cheese against the side of the tomato, then drawing the teaspoon down with a curving motion. Sprinkle center of each tomato with hard eooked egg yolk pressed through a strainer. Serve on crisp watercress or lettuce with French dressing. Mrs. J. Ed Lyerly 112 HOT POTATO SALAD 2 slices bacon, shredded 6 medium potatoes, cooked (IV2 2 Frankfurters, sliced thin pounds) 1 tablespoon flour 1 small onion, sliced Vz cup vinegar V2 cup diced celery y

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