sketch of Bob above the Chiffon Fruit Salad recipe.


CHIFFON FRUIT SALAD (From our Cookbook Section #4)

1 c. hot peach syrup (add water if necessary)
1 pkg. lemon or lime gelatin
1/2 c. chopped celery
1/2 c. chopped nuts
1/3 c. mayonnaise
1 1/2 c. well drained peach slices, cut up
2 1/2 c. whipped, instant milk (Mix 1/2 c. instant milk with 1/2 c. ice water and whip)
2 T. lemon juice

Mix hot syrup and gelatin til dissolved. Chill til slightly thickened. Add celery, nuts, mayonnaise, and peaches. Blend well. Fold in whipped milk. Pour fruit salad into an (8 inch) square pan and chill til set.

Chiffon Fruit Salad recipe taken on 5/3/1966. Published in our Cook Book Section 4.