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FRUIT SALAD

(Salads) - (The International Jewish Cook Book)







Slice one pineapple, three oranges, and three bananas. Pour over it a
French mayonnaise, put on lettuce leaves and serve at once. For those
who do not care for the mayonnaise, make a syrup of one cup of sugar and
one-half cup of water, boil until thick, add juice of lemon, let
slightly cool, then pour over fruit. Let stand on ice one to two hours.
Another nice dressing is one cup of claret, one-half cup of sugar, and
piece of lemon. Always use lemon juice in preference to vinegar in fruit
salads. All fruits that go well together may be mixed. This is served
just before desert.

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GRAPE-FRUIT SALAD

Cut the grape-fruit in halves and remove the pulp, being careful to get
none of the tough white skin. Mix with bananas and oranges and stir in
white mayonnaise dressing. Remove all skin from the inside, of the
grape-fruit and fill with the mixture, heaping it high and ornamenting
with maraschino cherries. Lay each half in a bed of lettuce leaves and
serve.

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HUNGARIAN FRUIT SALAD

Mix together equal parts of banana, orange, pineapple, grapefruit and
one-half cup of chopped nuts. Marinate with French dressing. Fill apple
or orange skins with mixture. Arrange on a bed of watercress or lettuce
leaves. Sprinkle with paprika.

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RUSSIAN FRUIT SALAD

Peel and pit some peaches, cut in slices and add as much sliced
pineapple, some apricots, strawberries and raspberries, put these in a
dish. Prepare a syrup of juice of two lemons, two oranges, one cup of
water and one pound sugar, a half teaspoon of powdered cinnamon, grated
rind of lemon, add one cup red wine and a half glass of Madeira, arrak
or rum. Boil this syrup for five minutes, then pour over the fruit,
tossing the fruit from time to time until cool. Place on ice and serve
cold.

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GRAPE FRUIT SALAD

Cut the pulp from one grape fruit into small pieces, add an equal
amount of chopped apples, a few English walnuts chopped coarsely.
Serve on lettuce leaves with fruit salad dressing. This recipe was
given Mary by a friend who knew her liking for olive oil.
Grape fruit is delicious, served cut in halves with the addition to
each half; of a couple tablespoonfuls of pineapple juice, a
tablespoonful of orange juice or tiny pieces of orange pulp, topped
with a marachino cherry. A small quantity of sugar should have been
added. The sections of grape fruit should each have been cut loose
from the white skin inclosing pulp with a small knife or scissors.

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FRUIT SALAD. CARRIE LINSLEY.

Place a layer of sliced oranges in the bottom of a glass dish; then a
layer of bananas; one of pineapple; sprinkle confectioners sugar
between layers; continue this until the dish is nearly full; then pile
high with fresh grated cocoanut.

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FRUIT SALAD. CARRIE LINSLEY.

Two oranges, two peaches, two bananas, a few slices of pineapple,
one-half pound of mixed nuts, one-fourth pound of figs, candied
cherries, juice of three lemons, one-half box of gelatine, one pint of
boiling water, two cups of sugar, whipped cream to make clear; avoid
stirring.

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FRUIT SALAD

4 cups cold boiled chicken, cut into small pieces
2 cups finely cut celery
1 teaspoon salt
1/8 teaspoon pepper
2 hard boiled eggs
2 cups mayonnaise dressing
6 olives
1/3 cup French dressing
Mix chicken with celery, seasoning and one egg cut into small pieces;
marinate with French dressing, and let stand in cold place about one
hour. Serve on lettuce leaves and spread mayonnaise over top. Garnish
with olives and remaining egg cut into slices. Sprinkle with chopped
parsley and paprika.

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FRUIT SALAD, ICED

Fill paper cases half full of pineapple water ice. Put over a layer of
candied cherries chopped, then a layer of vanilla ice cream; smooth it
quickly, place a marron glacé in the centre, and garnish the cream with
a meringue made from the whites of two eggs and two tablespoonfuls of
powdered sugar. Dust this with grated macaroons, and send to the table.
Make the meringue and grate the macaroons before dishing the ice cream.
A pint of each cream will fill eight cases.

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17 Grape Fruit Salad

Cut a grape-fruit in half, and scoop out the pulp in as large pieces as

possible, and lay them on lettuce leaves. Make a dressing with two

tablespoonfuls of sherry wine, and sugar to taste.

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Fruit Salad

Bananas sliced lengthwise in quarters; over this put pineapple in cubes.

Boil the pineapple a few minutes, to make it more tender. Then large

strawberries and English walnuts. Over it put a spoonful of mayonnaise.

Make the mayonnaise as you would a filling for lemon pie, with two

lemons. Add whipped cream to it before serving.









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