Golden Glow Salad
Dissolve a pint packet of lemon jelly crystals in one cup of hot water. Add one cup of tinned pineapple juice, a tablespoon of vinegar, and half a teaspoon of salt. Chill, or leave till it is nearly setting, then add 1 cup of crushed pineapple, one cup of raw grated carrot, one-third of a cup of chopped walnuts. Put into individual moulds rinsed out with cold water and leave to set. Turn out on crisp heart of lettuce leaves and garnish with mayonnaise. (Aunt Daisy says that this recipe was given to her at Honolulu)
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19401129.2.86
Bibliographic details
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New Zealand Listener, Volume 3, Issue 75, 29 November 1940, Page 54
Word count
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99Golden Glow Salad New Zealand Listener, Volume 3, Issue 75, 29 November 1940, Page 54
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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