Blog

Mrs. Adams’ Sundae Fruit Salad

Drain pineapple and lay one slice on each plate.  Chop two large apples very fine, and mix with the salad dressing.  Then pile in a pyramid on the pineapple.  Chop nuts fine and sprinkle over the top enough for six dishes – Dressing: Mix one-quarter teaspoonful of mustard, two teaspoonfuls of sugar, pinch of cayenne pepper and a little salt together.  Beat an egg in this and beat well.  Add three tablespoonfuls of melted butter, one tablespoonful each of vinegar and hot water.  Stir vinegar and hot water together before pouring into egg mixture.  Cook over steam until quite thick.  When cool and ready to use, thin with sweet cream; canned cream will do.  This dressing can be made the day before, as it keeps well.  Mrs. Florence I. Adams, Berkeley, Cal.  Source: San Francisco Chronicle – 17 Oct 1920.

Mrs. Cornwell’s Tasty Fruit Salad

(4 people)

Three ripe bananas, 20 large, sweet, ripe strawberries, 3 tablespoons heavy cream, 1 1/2 tablespoon lemon juice, 2 tablespoons sugar, pinch of salt, 1/8 cup finely chopped peanuts, 1/4 cup finely chopped cocanut.  Made salad dressing by mixing cream, sugar, lemon juice and salt together.  Then roll bananas in dressing then in peanuts.  Place three-quarters on a plate.  Roll strawberries in dressing, then cocoanut and place 5 berries on plate with bananas on lettuce.  Mrs. Jesse R. Cornwell, Point Reyes.  Source: San Francisco Chronicle – 16 May 1920

Mrs. De Graf’s Grapefruit Salad

Cut grapefruit crosswise in halves.  Cut out tough portion from center and remove seeds.  Separate pulp from skin and put into a bowl.  Allow two tablespoons sugar for each grapefruit; add three slices pineapple cut into small pieces, some Malaga grapes, cut in halves and seeds removed, and a few Maraschino cherries.  Mix well, chill and serve either in grapefruit shells or on salad plates on crisp lettuce leaves and garnish with cherries.

Mrs. Didrickson’s Salad Dressing For Fruits

Half cup pineapple juice, 1/2 cup lemon juice, 1 cup sugar; bring to boil; add 2 well-beaten eggs; cook until thick.  Will keep long time.  Add whipped cream to amount of dressing to be used each time.  Mrs. V. J. Didrickson, 871 Turk street.  Source: San Francisco Chronicle – 16 May 1920.

Ms. Randall’s Shasta Fruit Salad

Take equal parts of chopped bananas, peaches, pears and pineapple.  If these fruits are in season the fresh fruit can be pared and used, and if not, canned peaches, pears and pineapple will do.  After chopping all finely marinate with oil and vinegar and serve with cream dressing, or any salad dressing that you use for other fruit salads.  Leonor Randall, Corning.  Source: San Francisco Chronicle – 9 May 1920

Mrs. Adams’ Fruit Salad

One dozen white grapes, one dozen red ones, two small bananas, three oranges, one cup of pineapple, one dozen walnut meats.  Drain the fruit and do not add bananas until serving time.  Dressing – one egg, one tablespoon of sugar, one tablespoon of cornstarch or flour.  Mix cornstarch and sugar; add a little salt and white pepper, then the beaten egg, with one cup of milk or one-half cup of cream.  Cook until thick; let cool, then add a few drops of lemon juice.  Mix well with the fruit; serve on lettuce leaves, and put on top a little whipped cream and one candied cherry.  Once can serve this in sherbet glasses if one has no lettuce.