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Show 0 Three Ways To Serva Salad - - i - C . - . t A cup of bottled gingerale adds a teasy flavor to sparkling Apple and Cranberry Salad. Serve it with fowl dinners, as a dessert-salad, dessert-salad, or use as colorful centerpiece on the buffet table. Molded Apple and Cranberry Salad is a three-way winner on the dinner menu. It is just tart enough to accompany ac-company a fowl dinner, just sweet enough to double as a dessert course, and colorful enough to be the center of interest on a buffet supper table. Tart apple, crisp celery and crunchy nut meats are enveloped in a sparkling gelatin with the teasy flavor of bottled gingerale throughout. The cranberry sauce used may be either the whole fruit or the strained variety. It may vary in sweetness, and it is well to taste before adding all the sugar called for in the recipe. For six servings Molded Apple and Cranberry 9 Salad 1 cup cranberry 2 tablespoons lemon sauce juice cup sugar 1 cup bottled gin- 1 tablespoon un- gerale flavored gelatin cup diced red 2 tablespoons cold apple, unpeeled water ?i cup diced celery Vi cup chopped nut meats f Heat cranberry sauce slowly. Add sugar and the gelatin which has been softened in the two tablespoons of water and stir until un-til dissolved. Cool slightly. Add lemon juice and gingerale and mix well. Chill in refrigerator until mixture begins to congeal. Fold in apple, celery and nut meats. Turn into six' individual molds and chill until firm. Un-mold Un-mold and serve on lettuce. Top with mayonnaise and garnish with nut meat halves. |