Nut Gelatine Salad

Ingredients

• 1 cup walnuts
• 1 pkg gelatin
• 5 hard boiled eggs
• 1 tbsp cold water
• 1 can pimento
• 2 sweet pickles
• Y2 cup pickled onions
• 1 cup hot water
• Y CUP vinegar
• salt, pepper and paprika
• 1 cup mayonnaise

Method

1. 1

   Soak gelatin, pour on boiling water, add nuts, eggs, pimento, pickles, vinegar, and seasoning.

2. 2

   Let stand until cool.

3. 3

   Stir in mayonnaise and chill.

4. 4

   Serve on lettuce, top with mayonnaise.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 10. The excerpt below is the record exactly as published.

Nut Gelatine Salad 1 cup walnuts 1 pkg gelatin 5 hard hoiled eggs (dissolved in 1 tbsp cold 1 can pimento water ) 2 sweet pickles 1 cup hot water Y2 cup pickled onions Y CUP vinegar (chopped fine) 1 cup mayonnaise salt, pepper and paprika Soak gelatin, pour on boiling water, add nuts, eggs, pimen- to pickles, vinegar and seasoning. Let stand until cool. Stir in mayonnaise and chill. Serve on lettuce, top with mayonnaise. — Mrs. Jack Foerster. Luncheon Salad 1 pkg lemon Jello Y? pint boilini water 2 tablespoons v'negar and enough water to make Y* pint Dissolve the Jello in Y* pint boiling water, stir thoroughly, adding the vinegar and water mixture. ]/2 pint equals 1 cup. When Jello begins to set. add the following ingredients: 1 tablespoon Spanish pepper Ya cup pimento shredded 4 sices finely chopped cold 3 sweet p'ckles chopped fine hoiled ham Y* cup broken walnut meats Y2 cup chopped cabbage Pour into individual molds and serve with mayonnaise dressing. — Mrs. Ray Cox. -27- Salads and Salad Dressings Thursday Club Delicacies Ginger Ale Salad 1 pint ginger ale ^2 orange, y2 grapefruit ) \y2 tablespoons gelatin 6 maraschino cherries cut up 1 tablespoon lemon jirce 3 tablespoons of pineapple pinch salt cut up 1 cup of fruit cut up Scald ginger ale and in it dissolve the gelatin. Do NOT let it boil. Add salt and lemon juice and set it on ice. When it begins to thicken, add fruit and a few pieces of crystalized ginger. Cut up and serve on lettuce with mayonnaise. Tins is enough for 10 small molds. — Mrs. Ruel Liggett. George Washington Salad An individual salad — Place pear on lettuce, round side up. using the large end for face, the small end for neck. Use whole cloves for eyes and nose, small piece pimento for mouth, whipped cream for hair and three small strips of pimento for tie. Mayonnaise to be placed at side of pear. — Mrs. L. S. Ecklc's. Beet Relish and Salad 5 well cooked beets 1 Vi cups vinegar T 2 small cabbage head 1 tsp salt 1 bottle fresh horse radish 3 tbsp sugar Chop beets and cabbage rather fine. Add other ingredients and serve as a relish or on lettuce leaf with dressing for salad, or add to the mixture 1 package Knox gelatin dissolved in a lit- tle water, let set and serve as a beet gelatin salad on lettuce. —Mrs. J. M. McCbtt. Pond Lilly Salad Remove shells from as many hard boiled eggs as there are persons to be served. Beginning; at the small end of egg. cut whites lengthwise into fifths, almost to the base, taking care to leave the volks whole so as to make each egg represent a pond lily. Tint petals a delica'e shcade with beet juice and yolks shon'd be sb'ghtly roujhened with a fork. Serve on lettuce. — Mrs. Russell Easom. -28— Thursday Club Delicacies Salads and Salad Dressings (Avocado) Alligator Pear Salad Salt avocado; mix with oranges and grapefruit, cut in squares. Serve with French dressing, and the grapefruit juice added, or mayonnaise if preferred. — Mrs. Margaret Short. Jellied Pea Salad 1 envelope Knok gelatin 2 cups boiling water T_. cup cold water ; _■ cup sugar 1 2 cup vinegai 1 tsp salt 2 tbsp lemon juice Mix ingredients in order given and add: 1 cup canned peas (drained) 1 dill pickle( cubed) 1 cup blanched almonds 6 small pickled onions Allow to harden in individual molds and serve with may- onnaise. — Mrs. T. Merald Hunter. Swiss Lettuce Rolls 1 _> cup seedless raisins l/> cup mayonnaise 1 cup cottage cheese salt Yz cup chopped walnuts 1 head lettuce pimento Mix thoroughly raisins, cheese and nuts. Then cream in the mayonnaise well and smoothly. Add salt to taste. Spread the larger, crisp lettuce leaves thickly with the mixture and roll up like a jelly-roll and bind with strips of pimento. This makes a good salad to serve with a large dinner. — Mrs. John Trefsger. Cabbage and Pineapple Salad Yi head of medium sized but very solid cabbage 1 small can shredded pineapple. mayonnaise Shred the cabbage very fine. Drain all the juice from the pineapple ; mix the two with very thick mayonnaise, and serve in nests of lettuce. Diced apple may be used instead of pine- apple. — Mrs. Paul Valle. —29— Salad and Salad Dressings Thursday Club Delicacies Tomato Gelatin Salad Soften 1 ounce of gelatin in Y* cup of water. While let- ting this soften, boil together for 15 minutes: 2^2 cups cooked tomatoes 2 cloves 1 sliced onion l/2 teaspoon of salt 1 stalk of celery a few drops of tobasco sauce 1 bay leaf Then add gelatin, stirring well until dissolved. Strain and place in mold. — Mrs. J. M. Taylor. Poinsettia Salad Peel and thoroughly chill as many tomatoes as will be need- ed, and when ready to serve, cut into eighths, not quite sever- ing the sections at the bottom, and spread apart like the petals of a flower. Place each on a lettuce leaf, dust lightly with salt and pepper, fill center with mayonnaise, then cover may- onnaise with green peas that have been thoroughly mingled with French dressing. — Mrs. Russell Engler. Celery Salad Heart and stalks of celery to fit salad plate. Tie with string and boil in salted water until tender. Chill and cut into 4 or 5 lengthwise and then pour the dressing over this — dot with sliced olives. For the dressing : A dash of salt, pepper, scraped onion, catsup, Worcestershire sauce, paprika and chopped parsley. Two-thirds oil, and one-third vinegar. — Mrs. J. Kelso Macpherson. Beet Salad Boil six beets until well done, remove skin and cut in small cubes. Two hard boiled eggs

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