1 can sliced pineapple cut
fine 1 cup pecan meats
1 cup sweet pickle diced 1 small can pimento chopped fine
Dissolve one package mint jello in one pint boiling water and when cool add pineapple, pecans, pickles and pimentoes. Put into molds and when solid, serve on lettuce leaf with any good salad dressing mixed half and half with whipped cream.
1 cup pineapple juice 3 slices pineapple 1 package gelatine 1 cup water
1 tablespoon lemon juice 1/2 can pimento 1 cucumber
Dissolve the gelatine in boiling water.
Slice the cucumber fine and salt. Drain off the water before using.
Add the pineapple and lemon juice to the gelatine and chill. When the gelatine begins to set, add the pineapple cut into cubes, the chopped pimento and the cucumber slices. Turn into a large mold or a ring or use small individual molds. Chill until the gelatine is very firm. Serve with a cream mayonnaise dressing. Serves six.
6 slices canned pineapple Chopped walnut meats
Put one slice of pineapple on each salad plate resting pineapple on lettuce leaf. Roll the cream cheese into balls and roll in chopped nuts.
Place one ball in the center of the pineapple slice and pour french dressing over it. Must be served cold.
1 cup grated carrots Juice of 1/2 orange
1 cup minced pineapple 1 pkg. lemon gelatine
Pour one pint boiling water over gelatine and when cool put in carrots and pineapple (drained), also orange juice. Mix and put in individual molds. This makes six or seven. When firm serve on lettuce with a boiled dressing made fluffy with whipped cream.
1 tablespoon gelatine
2 1/2 cups water
1 cup vinegar
3 cups diced cucumber
1 bay leaf 1 blade mace 1 teaspoon chopped green pepper
Dissolve the gelatine in hot water. Simmer the spices with the vinegar and the hot water. Strain and add the dissolved gelatine. Place the cucumbers in a mold and distribute the chopped green pepper for color; pour on the liquid and allow the gelatine to set. Set on ice and serve very cold as a separate course.
2 cups celery, cut small 2 apples
1/2 cup walnut meats 1/2 cup mayonnaise
Wash and scrape the celery and keep crisp in a wet towel on the ice. Peel the apples and cut into small pieces. Mix the ingredients into the mayonnaise. Serve cold on lettuce and garnish with chips of red apple peel.
2 green peppers Watercress
3 small tomatoes 2 medium size beets
Chop the tops of the watercress leaves; chop the peppers; cut the tomatoes into quarters and chop the beets. Keep each vegetable separate and arrange on a bed of shredded lettuce. Serve with mayonnaise and sprinkle one chopped egg over the dressing.