Pineapple and Grapefruit Salad

Ingredients

• Pineapple, 1.
• Celery, ½ cup.
• Grapefruit, 2.
• French dressing.
• Cream mayonnaise.

Method

1. 1

   Dice the pineapple.

2. 2

   Halve the grapefruit and remove the segments from the white skin.

3. 3

   Mix fruit, drain and cool.

4. 4

   Add celery cut fine.

5. 5

   Put a portion of the mixture on each lettuce leaf with a teaspoon of French dressing made with fruit juice in place of vinegar.

6. 6

   On top of each place a tablespoon of cream mayonnaise.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 112. The excerpt below is the record exactly as published.

celery, 1 cup. French dressing, y2 cup. Egg, 1. Chopped olives, 14 cup. Mayonnaise dressing. Flake fish, add chopped celery, egg, hard boiled and chopped, and finely shredded pepper. Mix with French dressing. Let stand several hours before serving, then add the olives and serve with mayonnaise. CUCUMBER JELLY SALAD. Cucumbers. Cold water, 1 tablespoon. Gelatine, 1 tablespoon. Salt and pepper. Peel and slice cucumbers, then stew until tender in just enough water to cover, and season with salt and pepper. Strain and meas- ure liquid. There should be 1 pint. Soften gelatine in cold water for 15 minutes, then add to hot cucumber liquid, pour into mold and set on ice to chill. Turn out, cut in cubes and serve with mayonnaise dressing on lettuce leaves. STUFFED TOMATO SALAD. Tomatoes. Mayonnaise. Cabbage. Chopped nuts. Heart of lettuce leaves. Cut a slice off the top of as many large tomatoes as required. Scoop out the insides. Shred the tender leaves of the cabbage very fine and mix with the tomato. Add mayonnaise as desired and fill the tomato cups. Chill thoroughly and serve on lettuce leaves witli chopped nuts sprinkled over all. 246 SALADS AND SALAD DRESSING. FROZEN CHEESE SALAD. Cream cheese, 1 cake. Paprika and salt. Cream. Chopped parsley, 1 tablespoon. Moisten cheese with a little cream and rub all ingredients to- gether. Pack into individual molds, put in a covered tin dish and pack in ice and salt for 3 hours. Serve each mold on a white lettuce leaf with French dressing. ALMOND CELERY SALAD. Celery, 2 cups. Blanched almonds, 1 cup. Apples, 2 cups. Pimento. Use the hearts of the celery and cut in tiny pieces, cut apples same size and chop almonds fine. Mix all and garnish with pimento. Serve with a dressing made by beating together equal parts of mayonnaise and whipped cream. TOMATO JELLY SALAD. Tomato soup, 1 can. Cold water, i/2 cup. Hot water, 1 can. Salt and pepper. Gelatine, 2 tablespoons. Sugar, 1 teaspoon. Salad cream. To the tomato soup add an equal quantity of water and bring to a boil with the seasoning and sugar. Soak the gelatine in the cold water for i/2 hour, then stir it into the soup. Pour into small in- dividual molds which have been wet with cold water. Unmold on nests of lettuce leaves and serve with salad cream or mayonnaise. Mrs. H. B. C., East Boston. PINEAPPLE AND GRAPEFRUIT SALAD. Pineapple, 1. Celery, y2 cup. Grapefruit, 2. French dressing. Cream mayonnaise.

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