This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
Soak two tablespoons granulated gelatine in two tablespoons cold water and dissolve in one-third cup boiling water; then add one cup ginger ale, one-fourth cup lemon juice, two tablespoons sugar and a few grains salt. Let stand until mixture begins to set and fold in one-third cup Malaga grapes, skinned, seeded and cut in halves, one-third cup celery, cut in slices crosswise, one-third cup apple, cored, pared and cut in Julienne-shaped pieces, two tablespoons Canton ginger, cut in small pieces, and four tablespoons canned, shredded pineapple.
Ginger Ale Salad. - Page 209.
Turn into a border mould, chill and remove to serving dish. Garnish with parsley and celery tips. In centre place small dish, fill with Cream Mayonnaise Dressing and garnish with curled celery.
 
Continue to: