French Fruit Salad

1 orange 1 banana 1/2 pound Malaga grapes

1 dozen walnuts Lettuce French dressing

Peel the oranges and cut the sections from the membrane with a sharp knife or a pair of shears. If the fruit is allowed to stand in cold water after peeling, the bitter white membrane will come off easily.

Peel the bananas and cut in quarter-inch slices. Remove the skins and seeds from the grapes. Break in small pieces, but do not chop, the walnut-meats. Mix these ingredients thoroughly and place on ice. When ready to serve, place or lettuce leaves and serve with French dressing.

Grapefruit Salad

Peel grapefruit and free the sections from all membrane and seeds. Cut sections in half, crosswise; lay on bed of lettuce leaves and serve with French dressing. Sprinkle with tarragon leaves or with mint if desired.

Grapefruit And Grape Salad

2 cups grapefruit sections 2 tablespoons grape-juice 2 tablespoons French dressing

1/2 cup Malaga grapes, peeled and seeded

Peel fine large grapefruit and separate the sections, removing every particle of the bitter white inner skin. Peel and seed the grapes and mix with the grapefruit. Set, covered, in the refrigerator until very cold. Pour over them the grape-juice and French dressing.

White Grape Salad

1 pound Malaga grapes


French dressing or mayonnaise

Peel grapes and remove the seeds by cutting the grapes almost in two, with a thin sharp knife. Arrange on lettuce leaves and serve with French dressing or mayonnaise.

White Grape Salad 89

Orange Salad

Peel oranges and free the sections entirely from the membrane. Remove seeds, cut sections in halves crosswise, lay on bed of lettuce leaves, and serve with French dressing. Sprinkle with tarragon or with minced green pepper, if desired. Minced celery may be added.

Pear Salad

No. 1.

3 pears Lettuce leaves

French dressing Strips of pimiento

After paring the fruit, cut in eighths lengthwise and remove seeds. Arrange on lettuce leaves and serve with French dressing made from oil and lemon-juice. Garnish with strips of pimiento. The dressing will prevent discoloration if it is poured over the pears at once.

No. 2.

6 pears

6 stalks celery


Salt and pepper

1/2 cup broken walnut-meats and stoned olives, chopped Lettuce leaves

Select well-formed pears and cut off a bit of the broad end so that the pear will stand steadily on the plate. With a potato-ball cutter remove the center, leaving enough of the pear to make a thick cup. Cut the celery into dice, add broken walnut-meats and chopped olives and mix all together with mayonnaise, adding a pinch of salt and pepper. Fill the pear cups and serve on lettuce leaves.

Pear And Cherry Salad

6 halves of stewed pears, fresh or canned Lettuce leaves

36 white cherries Boiled dressing or mayonnaise

Place the half pears on crisp lettuce leaves. Stone the cherries and arrange them around the pears. Serve with preferred dressing.