1910 Interstate Fruit Salad

1910 Interstate Fruit Salad with Vanilla Dressing
INTERSTATE FRUIT SALAD.
Brockton Hospital Cook Book
The Brockton Hospital Ladies Aid Association
3 Florida navel oranges
6 Delaware peaches
1/2 box Massachusetts strawberries
1/2 small California pineapple
1/2 pint (1 cup) Maine corn
Whipped cream and milk
1 cup powdered sugar
1/2 tsp vanilla extract

Dressing
1 tbs cornstarch
1 cup granulated sugar
1/2 pint boiling water
Wine or extract

Twelve portions. To prepare fruit; peel oranges and slice very thin crosswise; peel and cut in quarters the peaches; hull and wash strawberries; cut off the outside of pineapple and cut in small cubes lengthwise. Whip the cream with a little milk added; when stiff add one cup powdered sugar and one-half teaspoon vanilla extract. Arrange fruit in glass salad bowl artistically and turn over same the following sauce; mix thoroughly together one tablespoon cornstarch and one cup granulated sugar; turn over same one-half pint boiling water, and stirring one way, cook five minutes; flavor with wine or extract; when cool turn over salad. Garnish top with whipped cream. Set on table with glass service. This salad, if carefully made, is very tasty and pretty.

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