If the banana is made to stand erect, in slice of pineapple with
a red cherry or strawberry stuck on top and a handle of green pep-
per, a lighted candle is well represented.
Mrs. E. A. Stevens.
"AS YOU LIKE IT" SALAD.
8 tomatoes. Mayonnaise.
4 eggs. Lettuce.
Peel sound tomatoes, and scoop from stem end a part of center.
Place them on ice and just before serving partly fill with mayon-
naise. Press into each tomato 1/2 of hard boiled egg, letting the
rounded top rise a little above the tomato. Serve on lettuce leaf.
Mrs. Norman Pool.
"THE MARION CLUB SALAD".
1 qt. cream. 1 large can Royal Anne cher-
1 qt. mayonnaise. ries.
1 box gelatine. 2 large can pineapple sliced.
3^ cups sugar. 1 large grapefruit.
1 t-spoon salt. V2 lb. blanched almonds.
Soak each envelope of gelatin in cup of pineapple juice 5 min-
utes ; add one pint boiling water, sugar and set in cool place. Whip
cream stiff, place on ice. Cut pineapple, grapefruit and almonds in
small pieces, seed cherries. As soon as gelatine begins to congeal
add in the following order cream, mayonnaise, cherries, pineapple
and almonds. Last add grapefruit and salt. Put into mold size of
teacup, to congeal. (Serves 20 people.)
Nelle Pilcher Koch.
FRUIT SALAD NO. 1.
1 can pineapple. 4 oranges.
1 can white cherries. 1 pk. gelatine.
1 cup cold water. 2 tbls. sugar.
Soak gelatine in cold water; dissolve over hot water; cut the
fruit in small pieces, then pour over the fruit juices to which has
been added the gelatine and sugar. Harden and serve.
Mrs. L. T. Patillo.
FRUIT SALAD No. 2.
Celery. Seedless raisins.
Apples. Lettuce.
Mayonnaise.
Equal parts of celery, apples and seedless raisins, chopped in
small pieces. (Steam raisins until tender and let it cool before
using) Combine, serve on lettuce with mayonnaise dressing.
SALADS, SANDWICHES AND DRESSINGS 63
MAYONNAISE.
4 egg yolks. Pinch cayenne pepper.
2 tbls. vinegar. 1 t-spoon dry mustard.
1 lemon (juice). IV2 pts. oil✪ Mayonnaise.
1/2 t-spoon salt.
Have eggs and oil cold. Mix mustard, salt and pepper with
eggs in bowl, stir well, add a few drops of vinegar, then a few drops
of oil etc., alternating vinegar, oil and lemon juice, after oil is
thoroughly blended, adding very slowly at first. You can then add
it more rapidly until desired consistency. This should make one
quart mayonnaise.
Mrs. Tull C. Waters.
FRUIT SALAD FOR SIXTEEN.
2 cans pineapple No. 2. Marshmallow 1/3 lb.
1/2 lb. pecan nut meats. 1 pkg. dates.
2 small bottles cherries. 1 lb. malaga grapes✪ Fruit Salad for Sixteen.
Chop fruit and mix with whipped cream salad dressing.
Mrs. M. H. Stevens.
GINGER ALE SALAD NO. 1.
1 box gelatine. 1 cup chopped apples.
Iqt. ginger ale. 1 cup chopped pineapple.
14 pt. boiling water. 1 cup chopped celery.
1 cup cold water. 1/8 lb. crystalized ginger.
1/2 cup sugar. 1/2 t-spoon salt.
1/2 cup lemon juice✪ Ginger Ale Salad No. 1.
Soak gelatine in cold water then dissolve in boiling water. To
this add sugar, ginger ale, lemon juice and salt and allow to cool.
When the mixture begins to thicken stir in lightly chopped fruits ;
allow it to congeal. Serve on crisp lettuce with mayonnaise dres-
sing.
Mrs. Jesse M. Manry.
GINGER ALE SALAD NO. 2.
1 pt. ginger ale. White grapes.
Gelatine. English walnuts.
Lettuce. Canned peaches✪ Ginger Ale Salad No. 2.
Page 31 · 9 recipe records on this page
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
If the banana is made to stand erect, in slice of pineapple with a red cherry or strawberry stuck on top and a handle of green pepper, a lighted candle is well represented.
Mrs. E. A. Stevens.
"AS YOU LIKE IT" SALAD. 8 tomatoes. Mayonnaise.
4 eggs. Lettuce.
Peel sound tomatoes, and scoop from stem end a part of center. Place them on ice and just before serving partly fill with mayonnaise. Press into each tomato 1/2 of hard boiled egg, letting the rounded top rise a little above the tomato. Serve on lettuce leaf.
Mrs. Norman Pool.
"THE MARION CLUB SALAD". 1 qt. cream. 1 large can Royal Anne cherries.
1 qt. mayonnaise. ries.
1 box gelatine. 2 large can pineapple sliced.
3 cups sugar. 1 large grapefruit.
1 t-spoon salt. V2 lb. blanched almonds.
Soak each envelope of gelatin in cup of pineapple juice 5 minutes ; add one pint boiling water, sugar and set in cool place. Whip cream stiff, place on ice. Cut pineapple, grapefruit and almonds in small pieces, seed cherries. As soon as gelatine begins to congeal add in the following order cream, mayonnaise, cherries, pineapple and almonds. Last add grapefruit and salt. Put into mold size of teacup, to congeal. (Serves 20 people.)
Nelle Pilcher Koch.
FRUIT SALAD NO. 1. 1 can pineapple. 4 oranges.
1 can white cherries. 1 pk. gelatine.
1 cup cold water. 2 tbls. sugar.
Soak gelatine in cold water; dissolve over hot water; cut the fruit in small pieces, then pour over the fruit juices to which has been added the gelatine and sugar. Harden and serve.
Mrs. L. T. Patillo.
FRUIT SALAD No. 2. Celery. Seedless raisins.
Apples. Lettuce.
Mayonnaise.
Equal parts of celery, apples and seedless raisins, chopped in small pieces. (Steam raisins until tender and let it cool before using) Combine, serve on lettuce with mayonnaise dressing.
MAYONNAISE. 4 egg yolks. Pinch cayenne pepper.
2 tbls. vinegar. 1 t-spoon dry mustard.
1 lemon (juice). IV2 pts. oil. 1/2 t-spoon salt.
Have eggs and oil cold. Mix mustard, salt and pepper with eggs in bowl, stir well, add a few drops of vinegar, then a few drops of oil etc., alternating vinegar, oil and lemon juice, after oil is thoroughly blended, adding very slowly at first. You can then add it more rapidly until desired consistency. This should make one quart mayonnaise.
Mrs. Tull C. Waters.
FRUIT SALAD FOR SIXTEEN.
2 cans pineapple No. 2. Marshmallow 1/3 lb. 1/2 lb. pecan nut meats. 1 pkg. dates.
2 small bottles cherries. 1 lb. malaga grapes.
Chop fruit and mix with whipped cream salad dressing.
Mrs. M. H. Stevens.
GINGER ALE SALAD NO. 1.
1 box gelatine. 1 cup chopped apples.
Iqt. ginger ale. 1 cup chopped pineapple.
14 pt. boiling water. 1 cup chopped celery.
1 cup cold water. 1/8 lb. crystalized ginger.
1/2 cup sugar. 1/2 t-spoon salt.
1/2 cup lemon juice. Soak gelatine in cold water then dissolve in boiling water. To this add sugar, ginger ale, lemon juice and salt and allow to cool. When the mixture begins to thicken stir in lightly chopped fruits ; allow it to congeal. Serve on crisp lettuce with mayonnaise dressing.
Mrs. Jesse M. Manry.
GINGER ALE SALAD NO. 2. 1 pt. ginger ale. White grapes.
Gelatine. English walnuts.
Lettuce. Canned peaches.
Records on this page
MayonnaiseFrozen Fruit Salad"As You Like It" Salad"The Marion Club Salad"Fruit Salad No. 1Fruit Salad No. 2Fruit Salad for SixteenGinger Ale Salad No. 1Ginger Ale Salad No. 2