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The Day's food in war and peace
([ca.1918])

Lesson VII: [Fruits and vegetables],   pp. 76-87 PDF (3.5 MB)


Page 85

85 
JELLIED FRUIT SALAD. 
Canned or cooked dried fruits may be served as salads In almost any com-
bination. Prunes, apricots, peaches, and other fruits are good with cottage
cheese. The juice from canned fruit used in this way may be made into 
fruit ices. The following rule uses part of the juice as well as the fruit.
1 tablespoon gelatin.                1 cup fruit juice. 
Y cup cold water.                    1    cups fruit (cherries, peaches,
1/4 cup lemon juice,                   plums, or other combinations). 
1/8 teaspoon salt.                   Sugar if needed. 
Dircctions.-Soften gelatin in cold water. Mix lemon juice, sugar, salt, 
and fruit juice, bring to the boiling point and add softened gelatin. Cool,
and as the mixture begins to thicken add the fruit cut in pieces. Turn into
a 
mold and when firm turn out on a platter. 
Jellied vegetable salad may be made in the same way, using boiling water
in place of the fruit juice; either may be served with the following dressing:
SOUR CREAM DRESSING. 
1 cup sour cream.                    1 teaspoon salt. 
2 tablespoons lemon juice.-         1/4 teaspoon pepper. 
2 tablespoons vinegar.               1 teaspoon mustard. 
I scant tablespoon sugar. 
Dircctions.-Beat the cream with an egg-beater until smooth, thick, and 
light. Mli the other ingredients together and gradually add to the cream,
beating all th6 while. The seasoning of this dressing may be modified to
suit 
different vegetables. It may be seasoned highly with any kind of catsup,
or 
the vinegar and mustard may be omitted for fruit salad. 
FRUIT ICES. 
Fruit ices may be made from canned fruit. Rub fruit through a sieve, add
juice and sweeten if necessary; or use juice left from fruit salad. Freeze.
FRUIT GELATINS. 
Gelatin dishes may be clear jelly, sponges, or bavarian creams. In prepar-
ing such dishes all that is necessary to know is the amount of gelatin needed
for a given amount of liquid. This is usually given correctly on commercial
gelatin packages. With very acid fruits, and in hot weather somewhat more
is necessary than under other conditions. Soak the gelatin in cold water,
add 
enough boiling water or fruit juice to dissolve the gelatin, sugar to taste,
a 
speck of salt, and make up the required amount of liquid with fruit juice
and 
cold water. Slices of the fruit or nuts may be added. Pour into a mold and
set in a pan of ice water to harden. With a few fruits, such as Uncooked
pineapple and currants, gelatin will not harden. 
To make a fruit sponge omit one-quarter of the liquid. When the jelly begins
to harden, and is about the consistency of thick cream, beat into it the
stiffly 
beaten whites of 2 or 3 eggs (for 1 quart of jelly). Beat slowly till the
mix- 
ture thickens and will just pour, and pour Into a mold. 
For bavuarian cream add 1 cup of whipped cream in place of the egg whites.
Milk may be used in place of water for soaking and dissolving the gelatin.


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