Lay muskmelons on the ice for five or six hours. Open them just before they are needed, scrape out the seeds, divide the melon into crescents, and cut off the rind and green part, leaving only the fully ripe portion. Heap these pieces in a bowl with bits of ice among them, and pour over them a French dressing; mayonnaise may be used if preferred. Watermelon that lacks sweetness may be served in the same manner.

Orange Salad

Let the oranges get very cold; peel them and divide them into lobes and serve on lettuce-leaves with mayonnaise dressing. This is a rather heavy salad, but very good.

Grape-Fruit Salad

Prepare as you do the oranges, taking great pains to remove every particle of the bitter white skin that coats the lobes. Serve with or without lettuce with French dressing.

Walnut Salad

Remove the shells from twenty fresh English walnuts, throw them into boiling water, drain and skin them, and serve on lettuce with mayonnaise or French dressing.

Walnut And Apple Salad

Prepare as directed in preceding recipe, and mix with them a cupful of chopped apple. Serve with mayonnaise.