Apple And Mint Salad

2 cups finely cut apple 2 tablespoons chopped mint 2 tablespoons lemon juice

Few gratings lemon rind 4 tablespoons oil Few grains cayenne 1 head lettuce

Mix the mint, lemon juice, and rind, cover, and let stand for half an hour; add oil and cayenne, and pour over apple. Serve on lettuce and garnish with sprigs of mint.

Banana And Apple Salad

Peel and slice three bananas; pare, core, and slice four apples; arrange on lettuce, and cover with Currant Jelly Dressing (see No. 336).

Banana And Peanut Salad

Peel and scrape bananas, cut crosswise into three pieces, roll in finely chopped peanuts, and serve on lettuce with French Dressing (see No. 338).

Bellevue Salad

1 cup cottage cheese 1/2 cup peanut butter 1/2 teaspoon salt

1/4 cup French Dressing (see

No. 338) 1 large red apple

Lettuce leaves

Mix cheese, butter, salt, and dressing until well blended; core apples, cut in one-third-inch slices, and cover each slice with cheese mixture forced through a rose tube; arrange on lettuce, and serve with French dressing.

Cream Cheese Salad

Force cream cheese through potato ricer, arrange lightly on lettuce leaves, and dress with a French Dressing (see No. 338), to which two tablespoons of chili sauce have been added.

Frozen Cream Cheese

Mash a cream cheese, season with paprika and salt, moisten with cream, and beat until smooth; pack into individual paper cases, put into a tightly covered tin, and pack in equal parts of salt and ice for three hours. Serve on lettuce with French Dressing (see No. 338), and garnish with bits of currant jelly or Mock Bar-le-Duc Currants (see No. 666).

Jellied Waldorf Salad

1/2 package gelatine 1/2 cup cold water 1 cup boiling water 1/4 cup sugar 1/4 cup lemon juice

2 cups apple chopped

1 cup celery shredded

1/2 cup nut meats chopped

Lettuce

6 pimolas sliced

Mayonnaise

Soak gelatine in cold water five minutes, add boiling water, sugar, and lemon juice; chill until it begins to stiffen; add apples, celery, and nuts; turn into individual molds, and chill. Serve on lettuce, and garnish with pimolas and mayonnaise.

Orange And Cress Salad

1 bunch water cress 1 head romaine

4 seedless oranges

French Dressing (see No. 338)

Pick over, wash, and dry cress; wash and dry romaine, and arrange in salad bowl; peel and cut oranges in thin slices, and arrange over romaine; put cress around edge of bowl, and cover all with French dressing made with lemon juice instead of vinegar.

Pear Salad

5 pears Lettuce 4 tablespoons oil

2 tablespoons lemon juice 1 teaspoon Jamaica ginger 1 teaspoon powdered sugar

1/2 teaspoon paprika

Pare, quarter, and core fruit; wash and dry lettuce; shred finely the outer leaves, and arrange on the heart leaves; cut quarters of pears lengthwise, place on lettuce, and cover with dressing made of oil, lemon juice, and seasonings. The pears should not be too ripe.

Pineapple, Cheese, And Date Salad

For each person allow two lettuce leaves, one slice of pineapple, and three dates stuffed with cream cheese. Cut the pineapple in cubes and place on the lettuce; cut dates in halves lengthwise, remove stones, stuff with cream cheese, and arrange on pineapple; sprinkle cheese with paprika, and dress all with French Dressing (see No. 338).

Pineapple And Cottage Cheese Salad

Arrange slices of pineapple on crisp lettuce; in the center of each slice place a cottage cheese ball rolled in chopped nut meats; dress with French Dressing (see No. 338).