Transcribed by Shirley Osewalt
Three bananas, three tart apples, 1 bunch celery, 1 small onion chopped fine, 1/2 lb. white grapes, 1 cup nut meats.
Boiled Dressing for Fruit Salad
One-half tablespoon salt, 2 tablespoons sugar, 1/2 teaspoon paprika, 1/2 tablespoon flour, 2 eggs, 3/4 cup milk, 1/4 cup vinegar, 2 tablespoons butter melted. Mix first four ingredients, add eggs and milk and add vinegar slowly, add butter. Cook in double boiler.
One box gelatine, 1 cup cold water, 1 pint boiling water, 1/2 cup vinegar, 1/2 cup sugar, 1 teaspoon salt, 2 cups celery chopped fine, 1 cup cabbage, 1 can pimentos, piece of lemon, few chopped nuts. Mold in large pan and cut.
Mrs. Singleton Bell.
One slice canned pineapple on crisp lettuce leaf; a spoonful of riced cream or Neufchatel cheese and spoonful chopped nuts or currant preserves and a tablespoon of mayonnaise dressing.
Chop fine, enough boiled potatoes, onions and celery, add black pepper and salt to taste, then yolks of a few hard boiled eggs, crumbed, mix with any mayonnaise dressing and garnish with lettuce leaves.
Mrs. Reuben Nevling.
Take 1 slice of pineapple, either canned or fresh; on each slice lay 1 slice of blood orange and over this scatter pistachio nuts or chopped English walnuts; strew all lightly with sugar; pour on the salad a little grape juice or slightly sweetened whipped cream.
One-half cup vinegar (small), 3 heaping tablespoons sugar, boil about 10 minutes. Mix in a bowl 1/2 teaspoon of mustard, 1 tablespoon corn starch with enough water to dissolve. Yolk of one egg, one and one half cups of sour cream, or sweet cream, (sour preferable) then pour into vinegar and sugar and stir constantly. Then put in double boiler until it thickens and cool. Cabbage chopped fine, green pepper, salt and pepper. Pour over the dressing just before serving, otherwise it will become watery,
Mrs. E. T. Kelly.
One can French peas, three hard boiled eggs, 1-3 can sweet peppers, one bunch of celery cut fine. Mix with mayonnaise and serve on lettuce leaves.
Boil cauliflower in salted water until tender. When cold, mash with fork, mix with French dressing made of olive oil, vinegar, salt and paprika. Serve on lettuce.
Mrs. Philip Reed.
One can Hawaiian pineapple, 4 oranges, 1 grapefruit or 1 lb. white grapes, 1 bottle maraschino cherries, juice having been drained off. Serve very cold on lettuce leaves.
Dressing for Above Salad
Two eggs beaten, 1 teaspoon sugar, piece of butter the size of a walnut, 6 tablespoons pineapple juice. Cook in double boiler until thick. Set aside to cool and just before serving add 1/2 pint of stiffly whipped cream.
Mrs. John Gearhart
Drain juice from 1 can pears, arrange on salad plate, fill centers with cut celery and English walnuts mixed with mayonnaise dressing. Garnish with heart leaves of lettuce.
Mrs. J. R. McMurray
Seed white cherries and fill with filberts. Place the cherries on lettuce leaves and serve with mayonnaise.
Mrs. J. R. McMurray
This page was last updated on Wednesday, March 15, 2006
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