August 1, 1955 Mother's Delicious Pineapple Salad, Old Fashioned Chicken Salad, Date and Nut Bread, Chocolate Ice Cream Cups

Mother's Delicious Pineapple Salad

1 No. 2 can crushed pineapple
3/4 c. sugar
1/3 c. lemon juice
1 T. unflavored gelatin
1 c. cold water
1 c. Swiss cheese, grated
1/2 pint heavy cream, whipped

Combine pineapple, sugar and lemon juice. Boil 5 minutes. Dissolve gelatin in cold water. Add to fruit mixture and cool. When slightly thickened add the whipped cream and fold in Swiss cheese. Pour into large mold, loaf pan or individual molds. Slice if in mold. Serves 6 to 8.

Old Fashioned Chicken Salad

3 c. cubed chicken
1 1/2 c. cut up celery
1 t. lemon juice
1 t. salt
Dash pepper
3 hard cooked eggs, cut up
1/2 c. chopped sweet pickles
2/3 c. mayonnaise
1/4 c. slivered toasted almonds

Mix all ingredients except almonds together lightly with the mayonnaise. Sprinkle with toasted almonds. Decorate salad with radish roses and celery curls.

Date and Nut Bread

1 c. dates, cut up
1 c. boiling water
1 t. soda
1 c. brown sugar
1 T. shortening
1 egg
2 c. flour
1 c. walnuts, chopped
1/2 t. salt

Mix soda with dates, pour boiling water over dates, cool. Cream sugar and shortening, add egg, beat well. Add vanilla and salt. Stir in flour and nuts. Pour into well greased loaf tin. Bake 350 degrees for 1 hour.

Chocolate Ice Cream Cups

1/2 pound milk chocolate, cut in pieces
1 T. shortening

Melt chocolate over hot water. When almost melted remove from heat and beat until smooth. Add lukewarm, melted shortening and blend well. Let stand, beating occasionally until of good spreading consistency. Swirl mixture on the inside of paper baking cups. Use double or triple thickness of the paper cups to facilitate handling. As soon as the cups are coated, place in refrigerator for at least 30 minutes until chocolate is set. Peel off paper as soon as removed from refrigerator. Fill with your favorite ice cream or custard. Makes 8.

Note: When filling with ice cream for a decorative touch, garnish top with a large scroll of whipped cream, sprinkle with shaved chocolate or green pistachio nuts or omit cream and decorate with maraschino cherries cut to simulate a flower or shredded coconut. Keep in freezer, if desired, until serving time. You may fill with custard and keep in refrigerator several hours before serving.