This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
2 cupfuls diced rhubarb
1/2 cupful sugar
6 halves canned pears
1 teaspoonful sugar
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.
30 sections of tangerine oranges 18 prunes Orange juice
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.
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.
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.
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.
6 whole canned pears 1 cupful browned and shredded almonds 12 large whole cloves 4 tablespoonfuls olive oil 1 tablespoonful lemon juice
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.