This recipe is called salad, and yet it is not. Retro cookbooks liked to use the term “salad” pretty loosely.
It reminds me of the canned baked apples of the late 1960s. They were pinkish red and very, very water-logged (or perhaps syrup-logged, which was how one felt after eating one). Lots of weird things got canned back then. A culinary Scylla and Charybdis: either be named Salad, or get stuck in a Can.
This comes from the Guardian Service Tested Recipes (ca 1955), which featured the Guardian line of pots, pans and dishes. You could use these items to make a salad in, you see. Mold it in a saucepan, unmold it on the “Round Tray or Griddle Broiler.” Remember to turn that Griddle Broiler off, though.
CINNAMON APPLE SALAD
6 eating apples
1 cup sugar
1 cup water
1 pkg . cinnamon candies
Red vegetable coloring (abt 1/4 tsp)
Place sugar, water and cinnamon candies in unit [the Guardian Casserole-Tureen, see above, with bonus checkmark from previous owner], put unit over medium heat until candies are dissolved. Add vegetable coloring to give a bright red color.
Meanwhile, core apples, pare leaving on 1/4 of the skin down at the blossom end. Place in syrup, cover unit, reduce heat to low. Turn apples upside down after 7-10 minutes. When barely tender, remove apples to a cake rack. Turn heat up to medium, cook syrup in uncovered unit until very thick. Brush syrup on apples with a pastry brush or pour over them with spoon.
Chill. Place apples on lettuce. Split each one in sections from top, part way down sides. Spread sections open. Fill center of apples with cottage cheese or cream cheese, put through a pastry tube. Sprinkle cheese with grated orange or lemon rind.
The chapter subtitle claims that Guardian salads “Will Inveigle the Family Into Their Full Vitamin Quota.” Unmold them and then step back! These salads aren’t just “crisp, firm and tasty” – they badger the diners! Inveigle literally means to lure through flattery. I don’t think I want the salad course to do that.
I don’t think these apples are going to do much inveigling though. They will be exhausted after all that cooking and basting and being colored an unnatural shade of red. I don’t recall the canned baked apples having much to say about my vitamin quota – full or not.