One pound English walnuts; 1 pound marshmallows; 1 pound white grapes; 1 can pineapple. Dressing: Yolks of 4 eggs; 1 teaspoon flour; juice of 1 lemon; pinch salt; 1 cup milk. Cook and let cool. Add 1 pint whipped cream. Serve 15. - Mrs. C. K. Seibert.

Fruit Salad

A beautiful and delicious salad of my own manufacture. On salad plate arrange lettuce leaves or endive; then 1 slice pineapple which has been thoroughly drained; add chopped pecan meats, apple and celery; few Almeria grapes which have had the seeds removed; cover this with mayonnaise dressing. When ready to serve put a tablespoon of whipped cream on top and drop a Maraschino cherry in the cream. - Miss Lantz.

Fruit Salad - Excellent

One pound white grapes, cut in two and seeded; 1 pound English walnuts, shell and break in pieces; 1 can best pineapple, diced; 1/2 pound marshmallows, cut in quarters. Dressing: Beat the yolks of 4 eggs; mix in 1/2 cup sweet milk; when well blended add juice of 1 lemon and a little salt. Whip 1/2 pint double cream and when dressing is cool stir the cream into very lightly. Pour over fruit mixture and stir lightly. Let stand two to four hours before serving. Will serve 15 plates. - Mrs. Rhoads.

Fruit Salad

Dressing: Put the yolk of 3 eggs into the juice of 1 lemon; 1/4 teaspoon mustard; 1/2 cup of milk; cook until thickens and set aside to cool. Cut in half and seed 1 pound malaga grapes; cut into small squares 1 large can of pineapple and 1/2 pound of marshmallows; cover this with the dressing and add about 1 quart of whipped cream. Let stand three or four hours before serving. When ready to serve, add a dime's worth of pecans. - Mrs. F. B. Allen.

Fruit Salad

Half pound marshmallows, quartered; 1 pound English walnuts, broken; 1 pound white grapes, halved; 1 can pineapple, diced. Dressing: Yolks of 4 eggs, beaten; mix in 1/2 cup sweet milk, and when well blended add juice of 1 lemon and pinch of salt. Cook until thick, stirring all the time. When cool add 1/2 pint whipped cream and stir lightly together. Pour over fruit mixture and stir lightly. Let stand two to four hours before serving. Enough for 15 plates. - Mrs. E. P. Gerhold.

Fruit Salad

Remove skins from Malaga grapes, cut in halves and remove seeds; add an equal amount of chopped nut meats, and 1/2 the amount each of finely chopped celery and tart apples. Sprinkle with salt and place on lettuce leaves and serve with mayonnaise dressing, to which a cupful of whipped cream has been added just before serving. - Mrs. Harry Karns.

Fruit Salad

Take 2 bananas, 2 apples, 1 orange and half a cup of English walnuts. Dice fruit, chop nuts, and mix with salad dressing. - Mrs. W. T. Eaton.