Jane Little's Cookbook

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  • Golden Salad
  • Potato Salad

Golden Salad
  • 1 envelope unrlavored g3latine
    1/4 cup sugar
    1/4 teaspoon salt
    3/4 cup canned pineapple syrup or juice
    1/4 cup orange juice
    1/4 cup vinegar
    1 cup well-drained diced canned pineapple
    1/2 cup drained orange sections, cut in small pieces
    1/2 cup coarsely grated raw carrots
Mix gelatine, sugar and salt thoroughly in a small saucepan. Add pineapple syrup or juice. Place over low heat, stirring con stantly until gelatine is dissolved. Remove from heat and stir in orange juice and vine gar. Chill to unbeaten egg white consistance. Fold in canned pineapple, orange sections and carrots. Turn into three cup mold or individual molds and chill until firm, Unmold by dipping mold in warm water to the depth of the gelatine. Loosen around edge with the tip of a paring knife. Place ser ving dish on top of mold and turn upside down. Shake, holding dish tightly to mold. Garnish with salad greens and serve with salad dressing.

Potato Salad

Place in bowl the following:
  • 3 cups of cubed cold boiled potatoes in a bowl
    1 tbsp. finely chppped onion
Sprinkle with
  • 1/2 tsp. salt dash of pepper.
Mix lightly with
  • 1/4 cup French Dressing
Chill an hour or two. Toss lightly with
  • 3/4 cup Mayonnaise or Miracle Whip.
Blend in carefully 2 large cut-up hard cooked eggs. Mix in a little minced pimiento and parsley for color. Add extra seasoning and dressing to taste. If desired add to·potatoes 6 sliced radishes, 1/2 cup diced celery, and 1/2 cucumber cubed.