Catholic Recipe: Jellied Pineapple Salad
Gelatin molds were very popular in the 1950s and 1960s in America. Here's a fruit and vegetable version to serve with the Midnight Buffet.
DIRECTIONS
Soften gelatine in cold water. Drain crushed pineapple; heat syrup. Add hot syrup to gelatine; stir until dissolved. Strain lemon juice; add with vinegar, salt, and sugar. Stir until sugar dissolves. Add 1 or 2 drops green coloring; stir to obtain even color. Chill until syrupy. Fold in crushed pineapple and cucumber. Pour into 1-quart mold. Chill until set. Unmold on crisp salad greens. Garnish with mayonnaise. Makes 6 servings.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
