Pimento Salad

Ingredients

• two envelopes of minute gelatine
• one pint of boiling water
• one-half cup of vinegar
• three-fourths cup sugar
• one teaspoon of salt
• one tablespoonful onion juice
• one-half cup chopped pecans
• one-half cup chopped pimento
• one cup chopped celery
• one-half cup chopped cabbage
• one-half green sweet pepper

Method

1. 1

   Soak gelatine in boiling water until dissolved.

2. 2

   Add vinegar, sugar, salt, onion juice, chopped pecans, pimento, celery, cabbage, and green pepper.

3. 3

   Serve when cool on lettuce leaf with mayonnaise.

Nutrition per serving

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 15. The excerpt below is the record exactly as published.

PIMENTO SALAD Soak two envelopes of minute gelatine in one pint of boiling water. When dissolved add: one-half cup of vinegar, three-fourths cup sugar, one ( 25 ) 7 Passenger Closed Cars DAY AND NIGHT TAXI SERVICE L. S. Eanes, Manager Phones 7 and 686 101 Commerce Street, S. W. Prompt and Courteous Service teaspoon of salt, (level full), one tablespoonful onion juice, one-half cup chopped pecans, one-half cup chopped pimento, one cup chopped celery, one- half cup chopped cabbage, one-half green sweet pepper. Serve when cool on lettuce leaf with Mayonnaise. — MRS. C. B. MITCHELL. POINSETTIA SALAD Use Hawaiian pineapple, spread on each slice a thin layer of Gelfands mayonnaise, on this spread grated cheese with a little sherry in it, then cut petals from the red sweet peppers, or pimentoes, and lay around on each slice to form the flower. Fill center with Gelfands mayonnaise and in center of this put a stuffed olive. Serve on lettuce leaves. CALIFORNIA CHERRY SALAD Carefully remove seeds from a can (one quart or pint, owing to quantity desired) of large California cherries. Stuff them with whole blanched hazel- nuts or chopped pecans. Serve on lettuce with Gelfands mayonnaise on top. CUPID'S SALAD Cut out heart-shaped pices of tomato jelly (that was hardened in a large, flat vessel) and place on crisp leaves of lettuce. Prepare a cup of stoned olives sliced, and chopped cucumber pickle; mix with Gelfands mayonnaise and place a little heap upon each red heart. Very attractive looking salad. FRENCH FRUIT SALAD To the drained pulp of six oranges, add half a pound of white grapes, halved and seeded, and a quarter of a pound of English walnut meats broken in small pieces. Make one pint of tart lemon jelly, add the fruit and nuts and pour into individual molds to harden. Garnish with lettuce or water-cress and whole grapes and serve with Gelfands mayonnaise dressing to which a cup of whipped cream has been added. FRUIT JELL-0 Two boxes of Jell-0 (orange, strawberry or raspberry are the prettiest), one-half cup of sugar, two pints of boiling water, stir until dissolved. When it begins to congeal add one box of chunk pineapple cut in cubes, one bottle of Maraschino cherries, one-fourth pound each of English walnuts and blanched almonds. Any fruit desired may be used. Malaga grapes cut in half and seeded may be used instead of the cherries. If twice this quantity is desired, double the proportion of all ingredients with the exception of the ( 26 ) SOUTHERN LOAN OFFICE 10 Campbell Avenue, East M. T. Schlossberg High Grade Jewelry and Diamonds at Best Values in Roanoke pineapple which will be sufficient. Nice to serve with the salad course, or as a dessert with whipped cream. Dip mold in cold water before putting in the Jell-O, when ready to serve dip in warm water and turn out on a pretty- round platter. CHICKEN SALAD Cut up one chicken, add three hard-boiled eggs, chopped, one small plate- ful of chopped cabbage. Season with celery seed, salt and a little cucumber pickle chopped. Dressing: Three eggs, one cup of cream, three tablespoons of good vinegar, two tablespoons of sugar, tablespoon of salt, one-half teaspoon of mustard. Add cream last. STUFFED TOMATO SALAD Peel tomatoes, chill, remove seeds and pulp; put one teaspoon of French dressing in each and stand in ice box until ready to serve, then fill with equal parts of finely chopped celery and nuts. Serve on lettuce with Gel- fands mayonnaise. CRAB SALAD One pound of crabflake or two dozen crabs, one teaspoon of salt

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