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CRANBERRY SALAD, American
Wash and pick cranberries, add sugar and 1 cup water. Cook until cranberry skins pop open (10 minutes). Soften gelatin in ¼ cold water and stir into hot mixture to melt. Cool when slightly thickened, fold in diced celery and horse-radish. Pour into mold and chill until firm.
Contributed by Mrs. A. Nielsen, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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