six servings
1 three-ounce cake of cream cheese
2 tablespoons cream
¹⁄₃ cup oil mayonnaise
2 tablespoons lemon juice
¹⁄₁₆ teaspoon salt
1 cup canned pineapple
¹⁄₂ cup pecans
¹⁄₂ cup Royal Anne cherries
¹⁄₂ cup maraschino cherries
1 cup orange sections, sliced
2 tablespoons sugar
1 cup whipping cream
Mix cheese thoroughly with two tablespoons of cream. Add mayonnaise, lemon juice, and salt. Cut pineapple into small pieces. Chop pecans. Seed and quarter the cherries. Chop maraschino cherries. Combine pineapple, cherries, orange slices, sugar and chopped nuts; then fold in whipped cream. Pour into Frigidaire freezing tray and allow to freeze without stirring. See [page 4] for use of Cold-Control. This salad can be frozen in individual molds for very attractive servings, varying the garnishings, as described. Whole maraschino cherries, nuts or whole fresh strawberries can be used.
Perfection Salad
eight to ten servings
1 cup chopped cabbage
2 cups chopped celery
2 pimientos
2 fresh, red or green peppers
3 tablespoons gelatine
¹⁄₂ cup cold water
2 cups boiling water
¹⁄₂ cup sugar
¹⁄₂ cup mild vinegar
2 tablespoons lemon juice
1 teaspoon salt
Prepare vegetable greens, combine and place in refrigerator to chill. Soak gelatine in cold water, then put into boiling water. Stir until gelatine is dissolved. Add sugar, vinegar, lemon juice, and salt. When sugar is dissolved, strain. When mixture is cooled and begins to set, add remaining ingredients. Turn into mold or into Frigidaire freezing tray. Allow to congeal and thoroughly chill. Cut into squares and serve on crisp lettuce. Dress with mayonnaise.
Tomato Aspic
eight servings
3 cups stewed tomatoes
1 onion, sliced
1 stalk celery
1 bay leaf
1 clove
1 teaspoon sugar
Salt
2 tablespoons gelatine
¹⁄₂ cup cold water
Lettuce
Mayonnaise