Marie Paidar

Ingredients

• one-third cup pineapple juice
• one-third cup lemon juice
• one-third cup sugar
• one teaspoon cornstarch
• one cup of malaga grapes
• one cup of pineapple cubed
• one cup of chopped english walnuts
• one cup diced tart apples
• one-half cup of seeded raisins
• one teaspoon of cream
• three teaspoons of lemon juice
• one cup of cream whipped
• one teaspoon of flour
• one-half teaspoon of coleman's mustard
• two pounds of green grapes
• a slice of lemon rind
• a small pinch of salt
• one egg
• two large oranges diced
• two eggs
• 43 fruit salad -- butter the size of an egg
• three oranges
• two lemons
• six eggs
• four apples
• six oranges
• one box strawberries
• five bananas
• butter the size of an egg
• lemon juice
• salt
• mustard

Directions

1. BIRTHDAY SALAD (Candlesticks)— Place a thick round slice of canned pineapple on lettuce leaf on each plate for base of candle- stick, half of a banana cut crosswise and place in center of pineapple forms the candle, half of a cherry placed on top of banana forms the flame, make handle of a slice of lemon rind. Serve with any fruit or cream salad fruit dressing (cream fruit salad dressing), one-third cup pineapple juice, one-third cup lemon juice, one-third cup sugar, one teaspoon cornstarch, pinch of salt, one egg, beat in little cream. Mix dry ingredients, add fruit juices, cook until smooth and pour into the well beaten egg. Thin with a little cream.

2. MARIE E. URSA.

3. FRUIT SALAD — One cup of Malaga grapes, seeded, one cup of pineapple cubed, one cup of chopped English walnuts, one cup diced tart apples, two large oranges diced and one-half cup of seeded raisins.

4. DRESSING — Beat together one teaspoon of cream, two eggs, three teaspoons of lemon juice. Cook in double boiler until thick, cool and thin with one cup of cream whipped, add a small pinch of salt and stir in fruit.

5. MILADA R. KOREN.

6. PRAGUE CHAPTER BOOK OF RECIPES 43

7. FRUIT SALAD — Butter the size of an egg, one teaspoon of flour, one-half teaspoon of Coleman's mustard, juice of three oranges, juice of two lemons, juice of one can of sliced pineapple, pinch of salt, scant cup of sugar, six eggs. Cook in double boiler until thick, set aside to cool, and add one cup of cream whipped. Cut into small pieces pineapple, four apples, six oranges, two pounds of green grapes, one box strawberries, five bananas. Mix with dressing and serve on lettuce leaves.

Nutrition, whole recipe (rough)

Counts 16 of 17 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.