Method.

Cover tart apples and celery cut into dice with lemon-juice to keep from discoloring. Mix with dressing and serve at once. For all fruit salads, omit onion in dressings and use lemon-juice instead of vinegar.

No. 488. Apple Salad

12 cts.

A : 2 cs. tart apples, 1 c. celery, French Dressing No. 436 (French Dressing). Mix A and serve on lettuce.

No. 489. Apple, Celery, and English Walnut o

20 cts.

Chestnut Salad.

A : 11/2 cs. apples, 1 c. celery, 1/2 c. English walnuts or boiled chestnuts cut in slices, Cream Mayonnaise Dressing No. 438 (Mayonnaise Cream Dressing).

Mix A, serve on pepper-grass, water-cress, or lettuce.

No. 490. Apple and Grape Fruit Salad

25 cts.

A : 2 cs. apples, pulp 1 grape fruit broken into small pieces, French Dressing No. 43G.

Mix A and serve on lettuce, garnish with white grapes and pignolia nuts.

No. 491. Grape Fruit Salad

25 cts.

A : 2 large grape fruit, peel and cut into quarters, 1 c.

English walnuts ;

B : French Dressing No. 43G or Mayonnaise Dressing No. 437 (Mayonnaise Dressing)

Arrange A on lettuce, cover with B, garnish with Malaga grapes.

No. 492. Orange Salad

30 cts.

A : 3 large sour oranges, peel and cut into pieces ;

B : 1 tbsp. each chevril, tarragon leaves, tarragon vinegar, olive oil, and brandy.

Arrange A on bed of pepper-grass, pour over B, set on ice for 1 hour, and serve with wild duck.

No. 493. Pineapple and Celery

30 cts.

A : 2 cs. shredded pineapple, 1 c. celery, 1 pimento or sweet red pepper, cut into dice, mix with Mayonnaise Cream Dressing No. 438 (Mayonnaise Cream Dressing).

Serve ice cold on lettuce, garnish with nut-meats, or serve in cups made of apples peeled and scooped out. See No. 485 (Waldorf Salad).