From Molly's Cookbook: A Peek at Dining in the Past With Meals You Can Cook Today © 1994 by Pleasant Company Publications, Inc. Reprinted with permission of American Girl Publishing, Inc.
Read more: The Great American Girl Doll Cook-Off
- Yield:6 servings
- 3-ounce package of lemon gelatin
- 1 cup hot water
- 1 lemon
- 1 cup apricot nectar
- 1 cup cottage cheese
- 2 large carrots
- 15-ounce can of apricots, in their own juice
- Lettuce leaves
Put the gelatin into the mixing bowl. Have an adult pour the hot water over the gelatin and stir until the gelatin is dissolved.
Cut the lemon in half. Then squeeze one half of the lemon over the tablespoon until it is filled. Add the juice to the gelatin and water.
Add the apricot nectar to the gelatin mixture. Stir well.
Rinse the gelatin mold or aluminum bowl in cold water.
Pour 1 cup of gelatin into the bottom of the mold. Spoon the cottage cheese into the gelatin.
Pour another 1/2 cup of gelatin over the cottage cheese and gelatin mixture.
Place the bowl in the refrigerator while you prepare the rest of the salad.
Peel the carrots, making sure to peel away from yourself.
Then grate the carrots and measure 1 cup of grated carrots.
Open the can of apricots. Drain the liquid into the sink. Then cut the apricots into small cubes.
Add the carrots and apricots to the remaining gelatin. Stir well.
Take the molded gelatin out of the refrigerator. It should be partially thickened. Spoon the carrot-apricot-gelatin mixture on top.
Cover the mold or bowl with plastic wrap and refrigerate it for several hours or overnight, until the gelatin is firmly set.
Cover the serving platter with fresh lettuce leaves. Then take the gelatin mold out of the refrigerator. Dip the mold or bowl into warm water at the sink, and then turn it over onto the serving platter.