Dear Constant Reader,
In the 1920′s having a home freezer showed you were awfully up-to-date *and* well-to-do. So, frozen foods became a fad to show off when entertaining. Now, I don’t mean something frozen that you’d heat up before serving. We’re talking about serving frozen dishes. And not just ice cream — I’m talking about frozen salads. Frozen chicken salad and frozen tomato salad were pretty popular. I even saw a recipe that directed the busy cook to simply freeze a can of tomato juice and then slice off thin rounds (which were presumable served on lettuce and garnished with a dollop of mayo).
Betty gave me a charming little volume called Salads and Sandwiches, which was published by the Woman’s Institute of Domestic Arts and Sciences in 1929. It’s chockfull of dainty little dishes just right for a ladies’ tea party. And one of them was Frozen Fruit Salad. I just had to make it.
Frozen fruit salads were very popular in the ’20′s but persisted well into the 1950′s. I made a half recipe (1 quart), just in case it turned out awful, and brought it to a party, since even a half recipe makes more than the denizens of Stately Babydoll Manor want.
First you need to make fruit salad dressing, which is equal parts pineapple, peach, or pear juice and orange juice (I used pineapple-orange juice because it was in the fridge and mighty convenient), some lemon juice, a little sugar, and a beaten egg, all cooked in a double boiler. You’re supposed to give it “a few turns with a rotary egg beater”, but lacking that piece of kitchen equipment, I used a whisk.
While the dressing is cooling, chop up some nut meats (I used a mix of toasted walnuts, pecans, and almonds), dates (I used medjool dates and they kind of mushed into a paste when I chopped them), maraschino cherries, and pineapple (canned, of course!). Whip some cream.
Then beat cream cheese and mix in the dressing. Again, the whisk was the right tool. Then fold in the fruit and then the cream.
Spoon it into a mold. I don’t actually have any decorative molds (Really? Why do I not have any fancy molds?), so I used a metal mixing bowl. Then you’re supposed to seal the mold with adhesive tape or a strip of cloth soaked in paraffin and pack it in ice and salt for 4 hours. I just covered the bowl tightly and stuck it in the freezer.
You’re suppose to unmold it, cut into 6 slices, and serve on lettuce leaves with a little whipped cream garnish. I unmolded it (with a little difficulty, being in someone else’s kitchen) and put it out as-is for the guests to admire and cut themselves more modest portions. (Note the classy Halloween-themed plate.)
It was sweet and creamy and I wouldn’t call this a salad in the least. The Woman’s Institute does say that some fruit salads can be served as both salad course and dessert. And this certainly falls into that category. I was told it tasted “pink”, “ice cream-ish”, and “1950′s”. Almost all was eaten, so I’d call that a success.
Here’s the recipe:
1/4 cup pineapple, peach, or pear juice
1/4 cup orange juice
2 tablespoons lemon juice
2 tablespoons sugar
1 egg, beaten slightly
8 oz. cream cheese, room temperature
1 cup whipping cream
1/2 cup chopped nuts
1/2 cup chopped dates
1/2 cup chopped pineapple chunks
1/2 cup chopped maraschino cherries
Combine juices. Add sugar. Add egg. Cook in a double boiler until mixture thickens slightly. Remove from heat and beat briefly. Allow to cool.
Meanwhile, beat the cream cheese until creamy. Whip cream until stiff. Add fruit juice mixture to cream cheese. Fold in fruit and nuts, then fold in whipped cream.
Spoon into 1-quart metal mold. Cover tightly with plastic wrap, then aluminum foil. Freeze for at least 4 hours.
To unmold, dip mold briefly in hot water, then place serving plater on top and invert everything.
Garnish and serve.
Note: Add 1/2 cup chopped kumquats, 2 Tablespoons chopped preserved ginger, and use almonds for the nuts and you’ll have Oriental Frozen Fruit Salad.
