1925 About Town Cocktail Book by Joe Fitchett

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GINGER ALE SALAD SCALD 1 pint of ginger ale and'in it dissolve 1% tablespoonfuls of gelatin. DO NOT BOIL. Add a pinch of salt, 1 tablespoonful lemon juice and set on ice. When it begins to thicken add 1 cup of diced fruit (orange or grapefruit or both) and a few pieces of crys tallized ginger. Gut up and serve on lettuce with mayonnaise. This is sufficient tfor 10 small nioulds. PINEAPPLE FOYUNG For salad: 1 medium can shredded pineapple,1 cup diced marsh- mallows,%cup shredded blanched almonds. Arrange in layers on lettuce leaves. For dressing: Juice of the pineapple, juice of 1 lemon, yolks of 2 eggs, 1 tablespoonful sugar, 1 tablespoonful cornstrach. Mix thoroughly and cook until thickened in double boiler. If desired add % pint whipped cream to dressing. This recipe serves six hungry people.

ROQUEFORT CHEESE DRESSING LEND Roquefort cheese with a good French dressing, chill and serve on head lettuce.

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FROZEN FRUIT SALAD

1 cup qf diced pineapple % cup of diced peaches 1 diced orange % tahlespoonful of sugar Yz cup of whipped cream " 2 tablespoonsful of shredded almonds % teaspoonful gelatin Y2 teaspoonful of cold water Y2 tablespoonful of lemon juice

Dissolve the gelatin in cold water over hot water. Remove from the fire and add the whipped cream,then the lemon juice and sugar. Mix the fruit in lightly. (Any fruit combination may be used.) Pack in molds and freeze for 2 or 3 hours. If the salad is molded in baking powder tins it can be turned out and cut in slices. Serve with whipped cream and top with almonds, pineapple, strawberry or cherry.

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