The globe-independent. (Hagerstown, Md.) 1943-19??, 1945-05-03

~ "A
Nodded Apple and Cranberry
Salad is a three way winner on the
dinner menu.
1t is just tart enough to accomp-
any a fowl dinner, just sweet
enough to double as dessert course
and colorful enough to be the cent
er of interest on buffet supper
table.
Tart apple, crisp celery and
crunchy nut meats are envelOped
in a sparkling gelatin with the teasy
flavor of gingerale throughout The
cranberry sauce used may be either
the whole fruit or the strained vari-
ETY. 1t may vary in sweetness, and
it is well to taste before adding all
the sugar called for in the recipe.
For six servings:
Nodded Apple and Cranberry Salad
l cup cranberry sauce
IA cup sugar
l tablespoon unfavored gelatin
2 tablespoons cold water
tablespoons lemon juice
l cup gingerale
3/4 cup diced red apple, unpeeled
3/4 cup diced celery
Y cup chopped nut meats
Heat cranberry sauce slowly.
Add sugar and the gelatin which
has been softened in the two table
spoons of water and stir until dis
solved. Cool slightly. Add lemon
juice and gingerale and mix we'll
Chill in refrigerator until mixture
begins to CONCEAL Fold in apple,
celery and nut meats. Turn into
six individual molds and chill until
firm .Unmold and serve on lettuce
Top with mayonnaise and garnish
with nut meat halves.
With strawberries making their
appearance on the market, you have
no doubt been thinking of the many
ways they can be used, both fresh
and in jams and jellies. Here is a
recipe for a sauce that is both de-
licious and different.
Fluffy Strawberry Sauce
Hull, then mash with silver fork,
2 cups strawberries. Add u cup
powdered sugar and l teaspoon
lemon juice. Whip until stiff l egg
white to which has been added Is
teaspoon salt. Add to the strawberry
mixture. Whip the sauce until it
is light and fluffy Serve over ice
cream custard, pudding or any des-
sert on which you want a sauce.
Makes about 12 cupfuls. .,
If your winter supply of jam and
jelly is running low and you have
yen to make something fresh of
this nature then this double-header
recipe for rhubarb jam and jelly
should be just. what you are look
ing for.
Prepare the fruit this way. Cut
l pound rhubarb in 1-inch pieces
edo not peeD; then put through
food chopper. Crush thoroughly |
quart fully ripe strawberries. Com
bine fruits. Place in jelly bag and
squeeze out or let drip 212 cups
juice to use in making jelly. Use
fruit in jelly bag for jam.
Rhubarb And Strawberry Jelly
Measure 1/2 cups sugar to 21s
cups prepared fruit juice into a to
quart saucepan. Place over high
est flame. Add l box powdered fruit
pectin, mix well and stir until mix
ture comes to hard boil. At once
pour In sugar and syrup, stirring
constantly. Continue stirring bring
to full rolling boil and boil hard
for w minute. Remove from heat,
skim, pour quickly into sterilLed
jars or glasses Paraffin at once
Makes about nine glasses, six fluid
ounces each
Rhubarb And Strawberry jam
Measure 21s cups sugar and 2 1/2
cups light corn syrup. Set aside
Measure cups prepared fruit into
or 6 quart kettle, filling last
cup with water if necessary. Place
over most intense heat Add / box
powdered fruit pectin, mix well
and stir until mixture comes to a
hard boil. At once pour in sugar
and syrup. stirring constantly