Molded Cream Cheese and Fruit Salad

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Soak one-half tablespoon gelatin in one tablespoon cold water then dissolve in two tablespoons hot milk. Add two cream cheeses, well mashed, and season with one-half teaspoon paprika. Fold in cup of heavy cream, whipped and pour into a ring or border mold and set away to harden. Open a can of salad fruits, drain well and set away to chill, leaving the fruit in the large pieces. When ready to serve, unmold the chees ring onto a large round serving plate. Fill the center cavity with the fruit and pour over it a French dressing with chopped mint leaves. Garnish around the edges with small cup- shaped lettuce leaves, each holding a spoonful of mint jelly.