Christmas Recipes 10
ASHEVILLE SALAD
1 can condensed tomato soup 1/2 cup water
3 packages of cream cheese 1 cup mayonnaise
2 tablespoons gelatin 1 1/2 cups chopped celery,
green peppers and onion
Bring the soup to boil and add the cheese, stirring thoroughly. Remove from the heat and add the gelatin which has been softened in cold water. Stir in the mayonnaise and other ingredients. This makes one large salad or sixteen individual molds. Chill until firm.
QUICK CRANBERRY SALAD
1 envelope gelatin 1/2 cup chopped celery
1 1/4 cups cold water 1 cup sugar
2cups cranberries 1/4 cup chopped nuts
1/2 teaspoon salt
Cook the washed cranberries in one cup of the water for twenty minutes. Stir in the sugar and cook five minutes longer. Soften the gelatin in one-fourth cup of water, add to the hot cranberries and stir until the gelatin is dis-
solved. Strain and cool. When the mixture begins to thicken add the celery, nuts and salt, mix with a fork. Return to the refrigerator to become firm. This makes six individual salads, or one large one.
RECEPTION SALAD
1 package lemon-flavored 1/2 cup chopped celery
gelatin 2/3 cup finely chopped
Juice and fruit 1 large can nuts
crushed pineapple 1/2 pint heavy cream,
2 packages cream cheese whipped
1 small pimientos 1/8 teaspoon salt
Mix the lemon gelatin with the pineapple juice (which has been boiled and allowed to cool). When the mixture begins to thicken add the pineapple and other ingredients in the order given. Chill until firm. This serves twelve.
ENGLISH PLUM PUDDING
1 dozen tea buns or sweet, 1/2 pound candied lemon
plain buns peel, sliced in small
1 quart milk pieces
1 pound suet, ground 1 pound sugar
1 pound seeded raisins 6 eggs, beaten
1 pound currants 6 apples, ground
1 pound citron, sliced in 1/2 pound almonds, ground
small pieces
1/2 pound candied orange grated nutmeg, powdered cinnamon
Flour, enough to make stiff batter
Pull the buns to pieces and pour the milk over them to soften them. Grind the suet, apples and almonds. Add the well-beaten eggs to these two mixtures, then the rest of the ingredients and mix well. Then add enough flour to stiffen. Grease cans and molds with well-fitting covers and fill each nearly full. Cover and boil for about twelve hours. Remove from the boiler and take the covers off the molds to let the puddings dry. Replace the lids and store in a cool place till wanted.
Next- Christmas recipes part11
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