Home › Left-Over Fruit › Fruit Cocktail

Fruit Cocktail

Mix one-third cup of pineapple shredded with a fork, one-half cup of sliced orange-pulp and bananas, one cup berries or grape-fruit. Pour over a dressing made of one-third cup melted currant jelly, three tablespoonfuls lemon-juice, and onehalf cup of sugar. (Jelly and sugar are heated and lemon-juice added.) Chill and serve in glasses.

A Cream Filling for Cake Take one cup of thick corn-starch custard, and mix with it one-half cup of chopped stewed prunes, drained very dry, and add a few chopped walnuts.

Emergency Salad (from Fruit and Nuts) Cut a few bits of cheese into neat cubes. Chop six or eight olives. Break a few English walnuts in suitable-sized pieces. Remove the skin and seeds from a bunch of white grapes, if at hand.

Slice a banana or orange. Cut one or two small sweet pickles in thin slivers. Mix all lightly together. Take four fair red apples. Polish them well, cut a thick slice from the stem end and take out the core and most of the apple part, so as to form a cup. Mix the salad with a little mayonnaise, and serve in the apples, replacing the slice on top. 4 Fruit Soufflé cup cooked and strained fruit-pulp peach, apricot, prune, or quince Whites 3 eggs Enough sugar to sweeten Prepare pulp from canned or stewed fruit; add sugar if necessary; if too sweet, lemon-juice. Beat whites of eggs stiff, add gradually fruit-pulp, and beat until all has been put in. Turn into buttered molds, having them three-fourths full. Place in pan of hot water and bake in slow oven until firm.

Serve with soft custard.