Fruit Salad Dressing, No. 1

Beat the yolks of 4 eggs until thick and light colored. Then gradually beat into them 1 cupful of powdered sugar, beating until the sugar is dissolved. Add the juice of 2 lemons and beat again. This dressing will do for any fruit salad.

Alternate layers of oranges and bananas, peeled, seeded and sliced, arrange in alternate layers of bananas and oranges, putting dressing between each layer. Have the banana come on top, and pour the remainder of the dressing over it. Set on ice and serve very cold. Pineapples cut very fine, or large strawberries may be used with bananas for the salad. If acid fruits are used add a little more sugar; if sweet, tasteless fruits, more lemon juice.

Fruit Salad Dressing, No. 2

½ teaspoonful cinnamon, 4 tablespoonfuls powdered sugar, ½ cupful white wine or sherry. Stir until the sugar is dissolved. This dressing can be used for almost any kind of salad.

Have dainty, pretty glasses, and fill them with chopped pineapple, thinly sliced bananas, white grapes halved and seeded, the pulp and juice of oranges, and candied cherries. Pour the dressing over the fruit, and let stand in a cool place for an hour before serving.

This is not a temperance recipe, and anyone with scruples as to its use can find in this department a sufficient number of other recipes to avoid this one.

Apples, pears, peaches, apricots, bananas and oranges can be utilized in this way: Pare the fruit, cut in even halves or quarters, as preferred; remove the stones and arrange in a dish, and garnish with the green leaves that fruit growers obligingly send for that purpose in baskets of choice fruit in these days.

Mock Pineapple Salad

United orange and apple is to the taste like real pineapple. The ingredients are 3 or 4 fine large apples, 5 or 6 good oranges, a wine glass of sherry, if you use it; sifted sugar to taste. Core and peel the apples, slice them rather thin and against the grain of the fruit, peel the oranges and remove all the outside white pulp, slice them thicker than the apples, and, like them, crosswise. Lay a slice of orange upon a slice of apple of as near as possible the same size. Save every drop of orange juice for the sirup. Place the double slices in a circle in a glass dish. Pour the juice you have collected over the fruit, and the wine, too, if used. Sift white sugar thickly over it and add the juice of a lemon or two, even more if the fruit you are using is very sweet.

Heavenly Hash

Slice 3 bananas, pick into flakes half a pineapple, slice the pulp of 3 oranges. Place in glass dish in layers, sprinkle sugar between, pour over all the juice of a large lemon. Keep on ice 3 hours. Cocoanut, grated, can be sprinkled between every layer and on top and add much to the flavor.

Pear Salad

Put in a glass bowl 6 ripe pears. Cut in quarters or eighths. Make a boiled dressing of 1 teacupful granulated sugar, ¼ teacupful of water, 1 heaping teaspoon-ful green ginger, sliced. Strain and pour over pears. Keep on ice until served.

Strawberry And Orange Salad

Cover 1 quart of berries with powdered sugar, pour over half a teacupful of orange juice.

Raspberry And Currant Salad

Ripe raspberries, red or black, with ¼ ripe currants, and sugar to taste, make delightful variety in preparing these fruits. Red raspberries, with powdered ice, are improved by adding to them a little lemon juice.

Fruit Soups

Fruit soups are frequently used to begin a lunch or served between courses at dinners, especially in summer weather.

Orange Soup

To make 1 quart of orange soup 1 quart of the strained fruit juice is necessary. Put over the fire in a double boiler, and add to it ½ cupful of granulated sugar. Moisten 2 tablespoonfuls of arrowroot with a little cold orange juice and water, or with water, and stir into the hot juice. Stir until perfectly smooth and beginning to thicken. Cool before using, and serve in punch cups or ornamental glasses. Drop in each one, just before serving, a piece of ice the size of an English walnut.

Two tablespoonfuls of curact may be used to flavor this soup, as it is a cordial flavored with orange peel, cinnamon and mace.

Strawberry Soup

Boil ½ cupful of sago and ½ cupful of currants in 3 pints of water until done. Add 1 pint of strawberries, boil 10 minutes, sweeten and serve cold.

French Fruit Salad With Eau De Cologne

The French culinary expert employs Eau de Cologne to produce that subtle, delicious flavor so often tasted in fruit salads and other cookery confections. In the genuine cologne there is a compressed extract of rosemary and lemon thyme. A real French salad is as follows: Put in a salad bowl a layer of chopped ice well powdered with sugar, upon this a layer of bananas, again a sprinkling of chopped ice and sugar and after this bananas, repeating until the bowl is as full as required. Pour upon the fruit a wineglass of white wine and one of water in which has been dropped a lump of sugar that has absorbed 3 drops of almond essence and another that has absorbed 3 drops of genuine Eau de Cologne.