Frigidaire Salads

BOTH FROZEN AND CHILLED

· Any fresh vegetable or fruit salad must be thoroughly chilled and served on a crisp salad green if it is to appear and taste its best. Frigidaire provides the proper storage conditions so necessary for keeping salad materials fresh and crisp until serving time. Please see page 7 for suggestions on the storage of vegetables, fruits and salad materials.

Frozen salads are quite a delicacy and can be made so easily in Frigidaire’s Quickube Ice Trays. You can freeze an individual salad inside each grid of the tray—then by merely lifting the lever, the entire grid can be removed, leaving the individual salads in the tray for use as needed.

Fruit and Vegetable Salad

six servings

1 cup shredded pineapple ¹⁄₂ cup celery ¹⁄₂ cup raw carrots 1 package lemon gelatine 1¹⁄₂ cups boiling water

Drain the pineapple. Chop the celery and grate the carrots. Then combine ingredients. Add boiling water to gelatine and stir until dissolved. Allow to cool. Then add ingredients and pour into individual molds. Place in refrigerator to chill, or until mixture has congealed. Serve on crisp lettuce with creamed mayonnaise. The servings can be made more attractive by using pastry bag. Time can be saved by pouring the mixture into a freezing tray and allowing to chill until it is completely congealed, but not frozen. Then cut in squares and serve.

Frozen Tomato Salad

ten to twelve servings

1¹⁄₂ pints tomatoes (or tomato puree) 1¹⁄₂ teaspoons salt 1 tablespoon sugar 1¹⁄₂ tablespoons lemon juice ¹⁄₁₆ teaspoon pepper 1 teaspoon onion juice

Combine ingredients and stir until sugar and salt are thoroughly dissolved. Pour into freezing tray and freeze. Serve on lettuce with mayonnaise and chopped chives. See page 4 for use of Cold-Control.

Frozen Banana Salad

six to eight servings

2 three-ounce cakes of cream cheese 1 teaspoon salt ¹⁄₂ cup mayonnaise Juice of 1 lemon ¹⁄₂ cup crushed pineapple 2 medium size bananas ¹⁄₂ cup walnut meats ¹⁄₂ cup maraschino cherries in halves (may be omitted) 1 cup whipping cream Crisp lettuce leaves

Mix cream cheese with salt, mayonnaise, and lemon juice; then add pineapple, sliced bananas, nut meats and maraschino cherries. Fold in whipped cream and pour into Frigidaire freezing tray.

When frozen, serve in slices on crisp lettuce leaves. Garnish with fresh fruit. Fresh, whole strawberries are very attractive. See page 4 for use of Cold-Control.

Strawberry Cheese Salad

six to eight servings

1 pint strawberries 2 teaspoons lemon juice 2 tablespoons sugar 4 three-ounce cakes cream cheese ¹⁄₂ cup whipping cream

Wash and stem berries. Crush with sugar. Mix small portion at a time with cream cheese until it is well mixed. Fold in whipped cream. Pour into freezing tray and freeze. See page 4 for use of Cold-Control.

Frozen Pineapple Salad

six to eight servings

2 tablespoons flour 1 cup pineapple juice ¹⁄₂ cup butter ¹⁄₈ cup sugar ¹⁄₁₆ teaspoon salt 1 egg 2 tablespoons lemon juice 4 slices pineapple, cut fine 2 oranges ¹⁄₄ cup nuts 10 marshmallows 8 maraschino cherries 1 pint whipped cream

Make a paste of flour and pineapple juice, then gradually add remainder of juice. Add butter, sugar, and salt. Cook in top of double boiler for approximately 10 minutes. Then add the egg, slightly beaten. Continue to cook for a few minutes, stirring continually; then cool and add lemon juice. Add pineapple, oranges, nuts, marshmallows and cherries; then fold in the whipped cream. Pour into Frigidaire freezing tray and allow to freeze. See page 4 for use of Cold-Control.

Frigidaire Fruit Salad

six servings

1 three-ounce cake of cream cheese 2 tablespoons cream ¹⁄₃ cup oil mayonnaise 2 tablespoons lemon juice ¹⁄₁₆ teaspoon salt 1 cup canned pineapple ¹⁄₂ cup pecans ¹⁄₂ cup Royal Anne cherries ¹⁄₂ cup maraschino cherries 1 cup orange sections, sliced 2 tablespoons sugar 1 cup whipping cream

Mix cheese thoroughly with two tablespoons of cream. Add mayonnaise, lemon juice, and salt. Cut pineapple into small pieces. Chop pecans. Seed and quarter the cherries. Chop maraschino cherries. Combine pineapple, cherries, orange slices, sugar and chopped nuts; then fold in whipped cream. Pour into Frigidaire freezing tray and allow to freeze without stirring. See page 4 for use of Cold-Control. This salad can be frozen in individual molds for very attractive servings, varying the garnishings, as described. Whole maraschino cherries, nuts or whole fresh strawberries can be used.

Perfection Salad

eight to ten servings

1 cup chopped cabbage 2 cups chopped celery 2 pimientos 2 fresh, red or green peppers 3 tablespoons gelatine ¹⁄₂ cup cold water 2 cups boiling water ¹⁄₂ cup sugar ¹⁄₂ cup mild vinegar 2 tablespoons lemon juice 1 teaspoon salt

Prepare vegetable greens, combine and place in refrigerator to chill. Soak gelatine in cold water, then put into boiling water. Stir until gelatine is dissolved. Add sugar, vinegar, lemon juice, and salt. When sugar is dissolved, strain. When mixture is cooled and begins to set, add remaining ingredients. Turn into mold or into Frigidaire freezing tray. Allow to congeal and thoroughly chill. Cut into squares and serve on crisp lettuce. Dress with mayonnaise.

Tomato Aspic

eight servings

3 cups stewed tomatoes 1 onion, sliced 1 stalk celery 1 bay leaf 1 clove 1 teaspoon sugar Salt 2 tablespoons gelatine ¹⁄₂ cup cold water Lettuce Mayonnaise

Cook tomatoes with seasonings. Soak gelatine in cold water and add to hot mixture. Strain and allow to cool, then mold in cups about the size of a tomato. Chill in Frigidaire. Serve on individual plates on crisp lettuce. Dress with tablespoon of mayonnaise on top of each mold, adding a dash of paprika, if desired.