Classic Frozen Fruit Salad (1939)

• 1 can pineapple (broken pieces)
• 1 bottle, maraschino cherries
• 1/4 lb pecans
• 1 pint cream, whipped
• 3 or 4 bananas
• 2 tbspns cornstarch
• 1/2 cup sugar

Drain fruit. (Open cans the night before and let drain.) To juice, add the 2 tablespoons of cornstarch, mixed with 2 tablespoons water and 1/2 cup of sugar. 

Cook the drained juice until quite thick. Cool, then add whipped cream and fruit. 

Place in freezing tray for at least 4 hours. Makes 12 servings.

More "Lost" Fruit Recipes
Native-American Strawberry Leather (1899)

San Francisco Spiced Cherries (1910)

(Origin - "Out of Vermont Kitchens" compiled by Trinity Mission of Trinity Church of Rutland, Vermont, and The Women's Service League of St. Paul's Church of Burlington, Vermont; 1939. This recipe was from Dorothy S. Jenney.)