Make cream dressing No. 2 and season to taste with-the following mixture: Two level teaspoonfuls of sugar, one level teaspoonful of salt. Use very tart and mellow apples. Pare them after the dressing is seasoned, and quarter and core them, cut each eighth in very thin slices, and stir into the dressing at once to prevent turning dark by contact with the air. Serve on a lettuce leaf, or garnish with watercress.
Make a cooked salad dressing as on page 285. Have the dressing perfectly cold and mix with it an equal amount of whipped cream, and season with the mixture of salt and sugar as in No. 1. Much depends on the tartness, mellowness, and pleasant flavor of the apple, as the seasonings are very delicate.
Make same as either No. 1 or No. 2, and use half as much nuts (English walnuts) as apples. A little lemon juice or orange juice may be used to advantage if the apples are poor.
Mix oranges, bananas, and white grapes in equal parts, cover with sweetened lemon juice, and stiffen with gelatine.
Mix grapes and pineapple, cover with lemon juice and water mixed as for lemonade, sweeten, and stiffen with gelatine.
Use Malaga grapes. Cut in two in the center, and remove the seeds. Peel the oranges, divide into sections, and remove the thin outer skin. Intersperse oranges and grapes in the dish, and pour over them a liquid prepared the same as for banana salad, except add more sugar if acid oranges are used. Harden same as banana salad. In making fruit salads in this way, put in a portion of fruit, and cover it with the liquid, allow this to become thick, but not solid, then add more fruit, and more of the liquid, until the materials are all used.
Three-fourths of a cup of lemon juice, one and one-half cups of sugar, two and one-fourth cups of water, one-fourth box of phosphate gelatine. Put the gelatine to soak in one-fourth cup of the water. When the gelatine is soft, pour in the two cups of hot water, and add the sugar and lemon juice, then strain. Peel and slice the bananas into a serving dish, pour the gelatine over them, and set away in a cool place to harden. Put on cold plates when served.
One-third teaspoonful of gelatine, if granulated gelatine is used. Soak gelatine in one tablespoonful of cold water. When soft, set in hot water and stir until dissolved, then add three tablespoonfuls of sugar and five tablespoonfuls of water and two tablespoonfuls of lemon juice. Stir until sugar is dissolved, then slice full of bananas and set away to cool. Serve on cold plates.