Cherry And Nut Salad

1/2 can, or 1 pint, fresh cherries Lettuce

Shelled peanuts (small), or filberts Mayonnaise or boiled oil dressing

Stone the cherries, and replace the pits with the nut meats. Arrange on lettuce leaves and serve with the desired dressing.

Rhubarb And Canned Pear Salad

2 cupfuls diced rhubarb

1/2 cupful sugar

6 halves canned pears

1 teaspoonful sugar


6 tablespoonfuls chopped candied ginger 3 tablespoonfuls olive oil 1 tablespoonful lemon juice Few grains salt

Put the rhubarb and a half cupful of sugar together in a casserole and bake until tender, but not broken. Make a French dressing of the oil, sugar, lemon juice and salt, mixing it thoroughly. Arrange the rhubarb on the lettuce, and pour over a little dressing; set a whole pear-half on this, add more dressing, and sprinkle with the ginger.

Prune And Tangerine Salad

30 sections of tangerine oranges 18 prunes Orange juice

Walnut meats French fruit salad dressing Lettuce, parsley or celery-tips

Soak the prunes for two hours in a little orange juice; then remove the stones, replacing them with walnut meats. Pour French dressing over the orange sections and let stand for thirty minutes. Drain; arrange individually on salad plates, and pile the prunes in the center. Pour over the drained French dressing and garnish with the desired salad green.

Alligator Pear Salad

This may be made in a variety of ways, but it is always necessary to use French dressing, well-seasoned, and a dusting of cayenne or paprika. The fruit may be cut in halves lengthwise, the flesh scooped out and mixed with a third the quantity of minced cress, or minced chives, some sliced radishes, diced beets, cubed cucumbers, etc.

Or it may be made into a sweet salad. In this case use French fruit dressing and a dusting of sugar and a little cinnamon. Serve this with whole wheat bread and butter sandwiches, or omit the cinnamon and accompany the salad with cinnamon toast.

Fresh Pineapple Salad

Remove the skin and eyes from a pineapple. Chip the pulp into thin, small slices, dress with honey dressing, and let stand thirty minutes. Serve on lettuce leaves.

Pineapple Salad, Pullman Style

4 slices canned pineapple 1/2 a snappy cheese 1 head lettuce

12 small pimento strips French dressing

Arrange the lettuce in a deep salad bowl. Tuck the pineapple (diced) and pimento between the leaves, dot with the cheese, crumbled, pour over the French dressing, and serve after mixing at the table with a salad spoon and fork.

Porcupine Salad

6 whole canned pears 1 cupful browned and shredded almonds 12 large whole cloves 4 tablespoonfuls olive oil 1 tablespoonful lemon juice

2 tablespoonfuls grapefruit juice Few grains salt Few grains pepper Lettuce

Drain the pears and stick in two cloves at the small ends to represent eyes. Place the pears in a dish, and marinate in a French dressing made of the oil, lemon and grapefruit juices with seasonings. After thirty minutes stick the shredded almonds in each pear to represent quills, and serve on lettuce.