2 Sunkist oranges 1/2 cup peanuts Lettuce
Remove skin from banana; scrape, and cut in quarters (lengthwise) and thirds (crosswise), and roll in peanuts, finely chopped. Pare oranges, cut in slices (crosswise); stamp out centre, and insert a piece of banana through each slice. Arrange on bed of lettuce, and serve with French dressing.
3 tablespoons rice Boiling salted water
1 cup Sunkist orange juice 1/2 cup finely-chopped peanuts
Cream cheese balls Lettuce French dressing
Wash rice; cook seven minutes in boiling salted water. Drain; cover with orange juice, and cook, in double boiler, until rice is tender. Cool; mix (using a fork) with finely-chopped peanuts; sprinkle with salt; arrange on lettuce leaves with small balls made from cream cheese, and serve with French dressing.
4 slices pineapple
1/2 cup celery
1/2 cup nuts chopped
2 Sunkist oranges
Arrange slices of pineapple on nests of lettuce leaves. Cut celery in slender strips, one and one-half inches long, and mix with nut meats. Pile in centre of pineapple, and garnish with four sections of Sunkist orange, free from membrane, laid symmetrically on pineapple. Pass dressing separately.
Mix cream cheese with pignolia nuts that have been browned in the oven. Season with salt and moisten with Sunkist orange juice or cream. Fill fresh or canned figs with cheese mixture; arrange on lettuce leaves; garnish with thin slices of Sunkist oranges, cut in quarters and sprinkled with finely-chopped pignolia nuts, and serve with Honey Dressing (see page 34).
2 cups cooked haddock
2 cups celery
2 tablespoons pimento
1 cup mayonnaise dressing
2 tablespoons Sunkist lemon juice Mix cold, flaked, boiled haddock with finely-chopped pimento; season with salt, paprika, and Sunkist lemon juice, and let stand one-half hour. Add celery, finely chopped, and two tablespoons mayonnaise dressing. Stir lightly; pile on crisp lettuce leaves, and cover with dressing. Garnish with Sunkist lemon, cut in fancy shapes and decorated with paprika.
1 1/2 tablespoons gelatine 2 tablespoons cold water 1/3 cup boiling water
1 cup ginger ale
2 tablespoons sugar Few grains salt Juice 1 Sunkist lemon 1/2 cup white grapes 1/2 cup apple dice
1/2 cup celery
1/2 cup canned pineapple cubes 1/4 cup preserved ginger Cream mayonnaise dressing
Soak gelatine in cold water; dissolve in boiling water; add ginger ale, sugar, salt, and Sunkist lemon juice. When jelly begins to set, fold in white grapes (skinned and seeded), apples (pared, cored, and cut in small pieces), celery (cut in small strips), pineapple (shredded), and ginger (cut fine). Turn into a ring mold; chill, and serve on lettuce leaves. Fill centre with Cream Mayonnaise Dressing (see page 35).