On individual plates of lettuce arrange, in star pattern, five sections of grapefruit, free from membrane; on these place five sections of Sunkist orange, free from membrane. Cut long, slender strips of figs, and place on edge of Sunkist orange sections. Fill spaces between orange star points with finely-cut dates. Serve with French Dressing, made with Orange Vinegar.
1/2 teaspoon mustard
1/2 teaspoon salt
1/2 teaspoon powdered sugar
Few grains cayenne
1 egg yolk
2 tablespoons Sunkist lemon juice 3/4 cup olive or peanut oil
Sift, together, mustard, salt, sugar and cayenne; add egg yolk and one-half teaspoon Sunkist lemon juice. While stirring constantly, add, drop by drop, three teaspoons of oil; then add oil, in a fine, steady stream, continuing the beating, and thinning occasionally with lemon juice, until all the oil and lemon juice is used.
1/2 tablespoon salt 1 teaspoon mustard 1 1/2 tablespoons sugar Few grains cayenne
1 tablespoon flour
2 egg yolks
1 1/2 tablespoons butter or oil 3/4 cup milk (sweet or sour) 1/4 cup lemon juice
Mix and sift dry ingredients; add egg yolks, slightly beaten, and milk. Cook over boiling water, stirring until thick. Add butter and Sunkist lemon juice; strain, and cool.
To French Dressing add three tablespoons heavy cream, and shake until well blended.
To French Dressing add one-half teaspoon finely-chopped parsley and one-half tablespoon finely-chopped green pepper.
1/2 teaspoon salt 1/4 teaspoon paprika 4 tablespoons olive oil 2 tablespoons Sunkist orange vinegar Mix ingredients, in order given, and stir or shake thoroughly in a glass jar just before using.
2 Sunkist oranges
1 slice canned pineapple
1/2 cup white grapes
1/4 cup nut meats
Golden Fruit Salad Dressing
Cut oranges in two; remove pulp carefully; then pull out all membrane, leaving orange cups. Cut pineapple, marshmallows and nuts in small pieces; skin and seed the grapes before measuring, and mix all with orange pulp and a little dressing. Fill orange cups; cover with dressing, and cross two strips of pimento on the dressing. Place one-half a grape on centre of salad and a bit of chopped parsley between the strips of pimento.
To Mayonnaise Dressing add, just before serving, one-fourth cup heavy cream, beaten stiff.
3 tablespoons mayonnaise dressing 2 tablespoons olive oil 1 tablespoon Sunkist lemon juice 1 tablespoon tomato catsup
1 teaspoon chopped green pepper
2 drops Tabasco sauce
Add ingredients, very slowly, to mayonnaise dressing, stirring constantly.
1/2 cup olive oil
Juice 1/2 Sunkist lemon
Juice 1/2 Sunkist orange
1 teaspoon grated onion
1 tablespoon chopped parsley
8 sliced olives
8 cooked chestnuts
1/4 teaspoon salt
1/4 teaspoon paprika
1 teaspoon Worcestershire sauce
1/4 teaspoon mustard
Remove shells from chestnuts, and cook in boiling salted water until soft; then cool, and cut in thin slices. Put all the ingredients in a pint glass jar; cover, and shake until smooth and slightly thickened. Serve on Southern lettuce, cut in quarters, carefully washed and drained.
Sunkist Marshmallow Salad.