Drain the pineapple. Chop the celery and grate the carrots. Then combine ingredients. Add boiling water to gelatine and stir until dissolved. Allow to cool. Then add ingredients and pour into individual molds. Place in refrigerator to chill, or until mixture has congealed. Serve on crisp lettuce with creamed mayonnaise. The servings can be made more attractive by using pastry bag. Time can be saved by pouring the mixture into a freezing tray and allowing to chill until it is completely congealed, but not frozen. Then cut in squares and serve.
Frozen Tomato Salad
ten to twelve servings
1¹⁄₂ pints tomatoes (or tomato puree)
1¹⁄₂ teaspoons salt
1 tablespoon sugar
1¹⁄₂ tablespoons lemon juice
¹⁄₁₆ teaspoon pepper
1 teaspoon onion juice
Combine ingredients and stir until sugar and salt are thoroughly dissolved. Pour into freezing tray and freeze. Serve on lettuce with mayonnaise and chopped chives. See [page 4] for use of Cold-Control.
Frozen Banana Salad
six to eight servings
2 three-ounce cakes of cream cheese
1 teaspoon salt
¹⁄₂ cup mayonnaise
Juice of 1 lemon
¹⁄₂ cup crushed pineapple
2 medium size bananas
¹⁄₂ cup walnut meats
¹⁄₂ cup maraschino cherries in halves (may be omitted)
1 cup whipping cream
Crisp lettuce leaves
Mix cream cheese with salt, mayonnaise, and lemon juice; then add pineapple, sliced bananas, nut meats and maraschino cherries. Fold in whipped cream and pour into Frigidaire freezing tray.
When frozen, serve in slices on crisp lettuce leaves. Garnish with fresh fruit. Fresh, whole strawberries are very attractive. See [page 4] for use of Cold-Control.