COMBINATION SALAD
Salads
Ingredients
Directions
juice of 1 lemon
2 cups boiling water
2/3 cup sugar
1 teaspoon salt
1 cup cut cabbage
2 cups cut celery
2 pimientos, shredded
1/2 cup nut meats
Soak gelatin in cold water. In boiling water dissolve soaked gelatin and sugar; add salt, vinegar and lemon juice.
Arrange cut vegetables in layers in a mold. Fill the mold with jelly by pouring into a spoon held firmly on top of layers and allowing jelly to trickle down; set under ice. Serve on lettuce with mayonnaise, or cut into cubes.
This was in one of Chee Chee's cookbooks. She had dated the recipe January 8, 1938. This was before refrigerators were widely available and people used ice boxes.
2 cups boiling water
2/3 cup sugar
1 teaspoon salt
1 cup cut cabbage
2 cups cut celery
2 pimientos, shredded
1/2 cup nut meats
Soak gelatin in cold water. In boiling water dissolve soaked gelatin and sugar; add salt, vinegar and lemon juice.
Arrange cut vegetables in layers in a mold. Fill the mold with jelly by pouring into a spoon held firmly on top of layers and allowing jelly to trickle down; set under ice. Serve on lettuce with mayonnaise, or cut into cubes.
This was in one of Chee Chee's cookbooks. She had dated the recipe January 8, 1938. This was before refrigerators were widely available and people used ice boxes.
Source: PDF page 63
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