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.
1 can of tangerines, or 1 cupful tangerine sections 1 can Muscat grapes, or 1 cupful seeded and peeled Muscats or Malagas
Honey salad dressing 1. dozen English violets
Combine the tangerines, grapes and endive; toss in the honey dressing. Arrange on a bed of lettuce, border with lettuce and cress, bestrew with violet petals, and garnish with whole violets.
Allow one-half a banana, two orange sections, and a few seeded and halved Malaga grapes to each person. Peel the bananas, cut in halves, and then in thin slices crosswise. Set these pieces, slightly separated, on a bed of shredded lettuce. Place the orange sections on one side and the grapes on the other, after marinating well in plain French dressing, and pour cranberry salad dressing over the banana. Serve very cold.
Bananas Chopped peanuts
With a French vegetable cutter, cut balls from the peeled bananas, allowing six to a person. Roll these in the mayonnaise, then in the peanuts, and serve on lettuce. Use the remaining banana pulp for a Banana Bavarian Cream, or custard.
Separate oranges into sections, allowing half a large fruit to a person. Cut figs into dice, mix with an equal quantity of chopped celery, and moisten slightly with French fruit salad dressing. Marinate the orange carpels with this dressing, then put them on individual plates, arranging them like black-eyed Susan petals.
Form the centers of the fig mixture, and garnish the salad with tips of celery.
Allow a banana for each person. Remove the top to give the outlines of a boat, and scoop out the pulp with a French potato cutter. Mix with an equal quantity of diced canned pineapple, dress with mayonnaise and garnish with banana balls, rolled in shredded candied pineapple, and garnish with lettuce leaves and parsley; finish with a tiny American flag at the "stern."
2 tablespoonfuls lemon juice 1 teaspoonful powdered sugar Celery or cress leaves
Stew the raisins in a little water. Mix together the oil, salt, lemon juice, sugar, and a tablespoonful of the raisin juice, beating well. Marinate the apple, celery and raisins in it for thirty minutes, then serve, garnished with the green.
Large rosy apples
Mayonnaise or boiled oil dressing Lettuce
Form the apples into cups by cutting off the tops and scooping out the pulp with a pointed spoon. Drop the cups into water as soon as made to prevent discoloration, and cut the removed apple pulp into cubes. Add an equal quantity of diced celery, and a fourth the quantity of broken walnut meats. Mix with the salad dressing and pile in the cups. Serve individually, each cup set on a lettuce leaf. Garnish the top of each cup with a sprig of parsley and additional dressing.