Cut six oranges in halves, take out the pulp, and remove veins and sections. To the pulp add one fourth cup powdered sugar, one fourth cup chopped mint, and two tablespoons each of wine, lemon juice and orange juice. Serve in champagne glasses, and garnish with one red cherry and a bit of angelica.
Pineapple Salad
Shred one pineapple; add same amount of white grapes, skinned and seeded, equal amount of celery cut in small pieces, and one half cup castana nuts shredded finely. Moisten with [Cream Mayonnaise]. Serve on lettuce leaves and garnish with red cherries.
Sweet Fruit Salad
Use same ingredients as for Pineapple Salad, substituting a Wine Dressing for [Cream Mayonnaise Dressing].
Tomato Jelly
- 2 cups tomatoes
4 peppercorns
2 cloves
1 slice of onion
1 teaspoon Worcestershire Sauce
½ teaspoon salt
½ teaspoon paprika
2 teaspoons gelatine
½ cup cold water
Soak gelatine in cold water. Cook the remaining ingredients fifteen minutes, strain, add gelatine, when dissolved pour into individual molds or into a border mold. When cold, turn out and garnish with [Mayonnaise Dressing] or [Celery Salad].