Pecan Salads
% +t. gelatine % C. marshmallows Teed Fruit Hot pineapple juice 1 t. powdered sugar Salad 4 C. boiled salad dressing 2 T. lemon juice % C. whipped cream 1 T. cherry juice % C. pineapple 144 C. apricots or peaches % C. maraschino cherries 1% banana 42 C, chopped pecans
Dissolve gelatine in hot pineapple juice, Chop fruit and marshmallows, Combine al] the ingre- dients. Mold and pack in ice.
t orange 1 egg yolk Fruit Juice of 44 lemon 3 bananas Coektail Pineapple juice 4 slices pineapple T. water i small bottle maraschino 4% C, sugar cherries 1 T. cornstarch % C. chopped pecans
Put juice of 1 orange and 14 lemon in a cup, and fill the cup with pineapple juice. Add water and sugar and heat. Mix cornstarch with water, add beaten egg yolk and add to heated mixture. Stir until thick and smooth. Slice orange, bananas, and pineapple, add cherries, and mix with salad dressing and pecans.
% ©. watermelon “marbles” 14 C. chopped pecans Fruit Cup % C. cantaloupe “dice” i T. sugar 4% C. peach “matches” % C. orange juice
Cut watermelon in marbles with a French vegetable cutter. Cut cantaloupe in 1% inch dice and the peaches in match-like strips. Combine the fruit and pecans, sprinkle with sugar and pour the orange juice over this. Stand on ice 3 hours at least and serve.
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