1 small can pimientos and force through food chopper.
Put in saucepan, add
3/4 cup sugar and
1/2 cup vinegar, stir until sugar is dissolved and boil gently to
220 degrees F. or until mixture is the consistency of jam. Pour in small
sterilized glasses and when cool cover with melted paraffin.

If preferred, use
3 sweet red peppers in place of pimientos. Remove seeds, force through
food chopper, sprinkle with
Salt and let stand 3 or 4 hours. Drain, rinse, and finish as above.



FROZEN FRUIT SALAD

Beat
2/3 cup heavy cream until stiff, and gradually beat in
1/3 cup mayonnaise dressing
1 teaspoon gelatin soaked in
3 tablespoons pineapple syrup and dissolved over hot water
1 teaspoon powdered sugar
2 tablespoons lemon juice and
1 tablespoon maraschino syrup. Fold in
1/2 cup canned apricots, cut in small pieces
1 banana, cut lengthwise and crosswise in small pieces
3/4 cup pineapple, cut in dice
1/2 cup maraschino cherries, cut in slices. Freeze like ice cream.
Remove with round ice cream scoop, and serve on
Heart leaves of lettuce. Cut