Fruit salads are a very popular dainty, and are often served for a first course, and again are served in place of wines between game and meat courses.

Banana Salad

Slice the ripe bananas with a silver fork. Place a generous layer in a deep glass dish and sprin-kle with powdered sugar and a little finely crushed ice. Add another layer of bananas, more sugar and more ice. Continue in alternate layers until a sufficient quantity is prepared. Make a dressing of orange juice, sweetened and flavored with a little vanilla to taste. Pour over the fruit and set on ice two hours before serving.

Fruit Salad, No. 1

Prepare a syrup of sugar and water with a dash of vinegar, and when it has boiled for a minute or two take it off the fire and put any fruit into it. Green grapes (seeded), halves of apricots, plum and green gages, with small pieces of pine apple, are all good, but strawberries, raspberries and currants make it better when they are in season. Arrange in a deep dish, pour the dressing over it. Lemon juice may be used to flavor the juice, omitting the vinegar.

Fruit Salad, No. 2

Cut three bananas in thin slices. Peel and cut one orange into slices, removing all the seeds and all the white peel. Place the fruit in a deep dish, sprinkle sugar over it and a few drops of water or lemon juice. Set on ice for a couple of hours and then serve.

Fruit Salad, No. 3

Take equal portions of orange pulp, grape fruit and Malaga grapes from which the seeds and skins have been removed. Mix the ingredients well together, sugar, and serve in fancy cups like ices, or in half orange skins:

There are so many ways of making a fruit salad that one can hardly go amiss.

Fruit Salad, No. 4

Jf you have any fruit left over, like canned peaches, pineapple or bananas, put a layer of peaches, cut fine, then one of pineapple and another of bananas till you have used up all the fruit. Sprinkle each layer with sugar and the top with grated cocoanut. Pour over all the juices from the peaches and pineapple. Prepare the night before.

Tutti Frutti Fruit Salad

A very delicious dish of fruit salad is simple to make and always much appreciated. The ingredients required will be as follows: Twelve sponge fingers, one pineapple, either tinned or fresh, four bananas, two large ripe pears, one Jaffa orange, a quarter of a pound of dried cherries and the same quantity of blanched almonds chopped, half a pint of whipped cream. In making the salad, cut up the fruit into small pieces, removing, of course, all peel, pips and core, lay it all into a deep glass or china dish into which you have previously placed the sponge fingers, then pour over it a little lemon juice or a wine glass of white wine, letting it stand for about half an hour, until thoroughly soaked, then sprinkle the chopped almonds and dried cherries on the top of the salad. Whip the cream, sweetening it with powdered sugar, and heap upon the salad just before it is wanted. If tinned pineapples be used the fruit must be drained from the sirup, as too much moisture spoils the dish.