Peel and dice one grapefruit, cut in halves and seed a cup of grapes, dice one orange, shred a pineapple, and mix with half a cup of English walnuts and cream nuts. Place all in a bowl, and pour over French dressing. Garnish with endive.
Dice four cold boiled potatoes, and marinate with French dressing to which has been added one tablespoonful of onion juice. Put the potatoes on a dish, sprinkle minced parsley over them, garnish with endive and serve with French dressing.
Slice enough cold boiled potatoes to make one quart. Grate one-half of a small onion over them, sprinkle with salt and pour slowly over them all one-fourth cup of pure olive oil, stirring lightly with a fork until each slice glistens with the oil. Then add the juice of one lemon, and stir once more. Set on ice for an hour or so before serving.
1 head cauliflower
Remove the green leaves from the cauliflower and place it head down in cold water to which has been added one tablespoonful of salt to one quart of water. Soak one-half hour or more to drive out any insects that may have found their way into the flowerets. Cut into small sections or flowerets. Cook in boiling, salted water until tender. Drain, cool and serve on individual salad plates with a garnish of lettuce. Arrange one or two flowerets upon the plate, and serve with a spoonful of dressing at the side and on top of it.
Peel the bananas, cut them into halves, and marinate them in French dressing. Put the fruit in a bowl lined with lettuce leaves, add one grapefruit cut into dice and a cup of chopped nuts sprinkled over the top. Serve with cream dressing.
2 tablespoonfuls chopped English walnuts
2 tablespoonfuls cream dressing 1 scant tablespoonful cream 1 teaspoonful sugar
Mix the cream dressing with the cream and sugar. Peel and cut the bananas into halves lengthwise. Place one-half of a banana on a lettuce leaf and pour over it a generous spoonful of the dressing. Sprinkle each half with a tea-spoonful of the chopped English walnuts.
1 cup diced pineapple
2 cups diced oranges
1 cup diced bananas
1 cup seeded Malaga grapes
1 cup pineapple juice 1 cup hot water 3 tablespoonfuls cornstarch 1/2 cup sugar
Mix the cornstarch and sugar and pour over them, stirring constantly, the hot water. Cook directly over the fire for from five to ten minutes. Remove from the stove. Add pineapple juice and lemon juice, and cool. Prepare the fruit by dicing the pineapple, fresh or canned, oranges and the bananas. Remove the Malaga grapes from the stem, wash thoroughly, peel and cut in halves. Remove the seeds and add to the other fruits. Pour the dressing over the salad and serve upon a plate. Garnish with grape leaves or any preferred garnish.