Unicorn (Unicorn@Indenial.com)
Tue, 19 Jan 1999 08:43:11 -0500
Reader Ryk Warren admits that this is a real groaner. Have you ever
noticed that I usually say "gently beaten"? That's up there with
"marital bliss" as one of my favorite oxymorons.
Q. Did you know that the chef is a very cruel man?
A. He beats eggs and whips cream.
My contribution to the heirloom recipe forum today is one handed down
from my maternal grandmother, the daughter of Scottish immigrants. As
with so many women of her generation (and yes, later generations too)
she cooked by touch and feel and instinct. While I've known many
extremely intelligent people who couldn't cook, I have never known a
great cook who wasn't intelligent, and she was a woman of uncommon
intelligence. She was very fond of molded salads such as today's
recipe, which had a heyday in the earlier part of this century
following the introduction of 'Knox's gelatine' in 1890 and Jell-O in
1897.
Nellie Graham Mead's Grapefruit Salad
2 packets (2 Tbs, 30 ml) unflavored gelatin soaked in
1/2 cup (125 ml) cold water
1/4 cup (60 ml) vinegar
1 Tbs (15 ml) lemon juice
2 cups boiling water
2/3 cup (170 ml) sugar
4 cups (1 L) grapefruit sections
16 oz (450 g) cream cheese, softened at room temperature
1/2 cup (125 ml) chopped walnuts, or nut of your choice
In a large bowl combine the soaked gelatin, vinegar, lemon juice,
boiling water, and sugar, and stir to dissolve the sugar and gelatin.
Add the grapefruit sections and stir. Pour half the grapefruit
mixture in a mold and chill in the refrigerator until set. Combine
the softened cream cheese and chopped nuts and spread this mixture in
an even layer over the chilled mixture. Add the remaining grapefruit
mixture and chill until set. Serve on a bed of lettuce, with your
favorite salad dressing (optional). Serves 8 to 12.
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