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SALADS AND SUCH


HOSTESS SALAD

1 package Lemon Jell-O
1 pint hot water
1 tablespoon vinegar
1/4 teaspoon salt
Dash of Cayenne
1&1/2 teaspoons chopped chives or, 1 teaspoon scraped onion
1 pimiento, cut in strips
2 hard-cooked eggs, cut in large pieces
1 cup chopped celery
1/3 cup chopped olives

Dissolve Jell-O in hot water. Add vinegar, 1/8 teaspoon salt, and cayenne.
Chill until slightly thickened.
Arrange pimiento strips in individual molds. Season eggs and celery with
1/8 teaspoon salt; add remaining ingredients. Fold into slightly
thickened Jell-O. Turn into individual molds and chill until firm.
Unmold on crisp salad greens. Garnish with mayonnaise.

Makes 6 to 8 servings.

Recipe from 1943


Peach and Cheese Ball Salad

1 package Raspberry Jell-O
1 cup hot water
1 cup peach juice and water
2 teaspoons tarragon vinegar
6 peach halves
1 package (3 ounces) cream cheese
chopped toasted nut meats

Dissolve Jell-O in hot water, add peach juice and water and vinegar.
Pour a thin layer into loaf pan and chill until firm. Chill remaining
Jell-O until slightly thickened. Arrange peach halves on firm Jell-O,
rounded side up. Pour slightly thickened Jell-O over peaches and chill until firm.
Roll cheese in 6 balls and roll in nuts.
Unmold Jell-O. Cut in squares and serve on crisp salad greens.
Place a cheese ball on center of each peach half. Serve with French dressing or mayonnaise.
Makes 6 servings.

Recipe from 1943


MEAL-IN-ONE SALAD

1 head lettuce
1 No.2 can string beans, drained
3 tomatoes, cut in eighths
2 cups diced, cooked potatoes
1 7-ounce can flaked fish
1 peeled purple onion, sliced
3 shelled, hard-cooked eggs, sliced
1/2 cup mustard pickle
1 peeled garlic bud, finely minced
3/4 cup salad oil
1/4 teaspoon granulated sugar
1/4 cup vinegar
3/4 teaspoon salt

Break up the thoroughly washed lettuce and arrange in salad bowl.
Arrange alternate layers of the string beans, tomatoes, potatoes, fish, onion and eggs.
Thoroughly toss the salad with a dressing made by beating together the
remaining ingredients with a fork.
Serves 6.

Recipe from 1947


SWEETHEART SALAD

2 cups crushed pineapple
1/2 cup sugar
1&1/2 tablespoons granulated gelatin
1/2 cup cold water
2 tablespoons lemon juice
2 tablespoons cherry juice
6 ounces cream cheese
1/2 pint whipping cream
12 cherries, cut fine

Heat pineapple with sugar,
add gelatin which has been softened in 1/4 cup cold water.
Stir until melted. Add lemon and cherry juice; cool.
Mash cream cheese, add cherries, mix with pineapple adding a small
amount of pineapple mixture to cheese at a time.
Chill until slightly thickened. Whip cream and blend with pineapple mixture.
Mold and chill.
Makes 12 small servings.

Recipe from 1947


VALENTINE VITAMIN SALAD

1 package strawberry gelatin
1 cup hot water
1/4 teaspoon salt
3/4 cup ice cubes and water
1/2 cup shredded carrot
1/2 cup celery, sliced fine
2 ripe bananas
2 tablespoons lemon juice
1/2 cup pineapple

Dissolve gelatin in hot water and add cold water to cool. Shred carrots,
slice celery and cut bananas in cubes. Sprinkle lemon over the bananas.
Add the salt to the hot gelatin. When cool, and it begins to thicken, add the vegatables.
Mold in decorative molds and serve with mayonnaise on shredded lettuce, garnished with water cress.
Serves 6.

Recipe from 1947.


FRENCH DRESSING

Combine 1/3 cup vinegar or lemon juice with 1 cup salad oil,
and seasonings of salt, pepper and paprika to taste.
Any number of other seasonings may be used. Scraped onion and sugar
are almost always added. Others include garlic, mustard, cayenne, Worchestershire,
Tabasco and the use of special vinegars or oils.

Recipe from 1943


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