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Black Cherry and Pineapple Salad with Coca Cola

Black Cherry and Pineapple Salad with Coca Cola image
Parent ID

2 pkgs. black cherry Jello
1 (No. 303) can black cherries, quartered
1 (No. 2 1/2 ) can crushed pineapple
2 bottles Coca Cola

Drain fruit, reserve juice. Bring juice to a boil, dissolve Jello, add Coke. When Jello begins to congeal add fruit and chill.

Blueberry Salad

Blueberry Salad image
Parent ID

2 pkgs. (3 oz.) blackberry Jello
1 can (8 1/2 oz.) crushed pineapple, drained
2 c. boiling water
1/2 c. nutmeats
1 can (15 oz.) blueberries, drained
1 pkg (8 oz.) cream cheese
1/2 c. sugar
1 .c. sour cream
1/2 tsp. vanilla

Dissolve gelatin in boiling water. Drain pineapple and blueberries and measure liquid. Add water to make 1 cup and add to gelatin. Stir in blueberries and pineapple. Pour into a 2 quart flat pan and chill. When firm, blend cheese, sugar, sour cream and vanilla and spread over salad. Sprinkle with nuts. Serve in squares.

Strawberry Salad

Strawberry Salad image
Parent ID

(Serves 10-12)

2 pkg. strawberry gelatine
2 c. boiling water
1 tall can crushed pineapple (not drained)
1 large pkg. frozen strawberries
2 large ripe bananas (mashed and whipped)
1/2 carton sour cream

Pour 1/2 of mixture into (8x11) inch baking dish or 1 1/2 quart mold and chill. Spread with sour cream over set Jello. Cover with rest of Jello and chill.

Raspberry Salad

Raspberry Salad image
Parent ID

Use (9xl2) inch pan.

2 small pkg. raspberry Jello
2 pkg. frozen raspberries
1 c. applesauce
2 c. boiling water

Dissolve Jello in boiling water. Stir in frozen berries and then applesauce. Let set. Top with Dream Whip.

Spicy Peach Salad

Spicy Peach Salad image
Parent ID

Peach syrup from canned peaches
1 1/2 tsp. whole cloves
3/4 c. vinegar
3 (3 oz.) pkg. orange gelatine
1/2 tsp. salt
12 canned peach halves (drained)
18 inches stick cinnamon
12 avocado balls

Add enough water to peach syrup to make 3 c. Combine with vinegar, salt and spices in saucepan. Simmer 10 minutes. Remove spices. Measure syrup and add boiling water to make 6 c. Pour over gelatine, stir till dissolved. Chill until slightly thickened. Arrange peach halves, cut side up, in oiled (l2x8x2) inch pan. Place avocado ball in center of each half; spoon gelatine over fruit. Chill till firm. Cut in squares; serve on lettuce.

Makes 12 servings.

Cream cheese balls rolled in chopped nuts can be used instead of avocado balls.

TO CAN QUINCES

TO CAN QUINCES image

Cut the quinces into thin slices like apples for pies. To one quart jarful of quince take a coffee-saucer and a half of sugar and a coffee-cup of water; put the sugar and water on the fire, and when boiling put in the quinces; have ready the jars with their fastenings, stand the jars in a pan of boiling water on the stove, and when the quince is clear and tender put rapidly into the jars, fruit and syrup together. The jars must be filled so that the syrup overflows, and fastened up tight as quickly as possible.

CANNED PINEAPPLE

CANNED PINEAPPLE image

For six pounds of fruit, when cut and ready to can, make syrup with two and a half pounds of sugar and nearly three pints of water, boil syrup five minutes and skim or strain if necessary; then add the fruit, and let it boil up; have cans hot, fill and shut up as soon as possible. Use the best white sugar. As the cans cool, keep tightening them up.

CANNED CURRANTS

CANNED CURRANTS image

Look them over carefully, stem and weigh them, allowing a pound of sugar to every one of fruit; put them in a kettle, cover, and leave them to heat slowly and stew gently for twenty or thirty minutes; then add the sugar, and shake the kettle occasionally to make it mix with the fruit; do not allow it to boil, but keep as hot as possible until the sugar is dissolved, then pour it in cans and secure the covers at once. White currants are beautiful preserved in this way.

CANNED PLUMS

CANNED PLUMS image

To every pound of fruit allow three quarters of a pound of sugar; for the thin syrup, a quarter of a pound of sugar to each pint of water. Select fine fruit, and prick with a needle to prevent bursting. Simmer gently in a syrup made with the above proportion of sugar and water. Let them boil not longer than five minutes. Put the plums in a jar, pour in the hot syrup, and seal. Greengages are also delicious done in this manner.

CANNED PEARS

CANNED PEARS image

Prepare and can precisely like peaches in preceding recipe, except that they require longer cooking. When done they are easily pierced with a silver fork.