The Myrtle Reed Cook Book Part 80

GRAPEFRUIT SALAD--II

Mix the pulp of three grapefruits and one large orange with two sliced bananas and half a cupful of maraschino cherries. Serve with French dressing made with lemon-juice or orange-juice, or Mayonnaise made without mustard and whitened with whipped cream. Garnish with white grapes, or add peeled and seeded white grapes to the salad.

GRAPEFRUIT SALAD--III

Mix the pulp of one grapefruit with two cupfuls of diced apples and serve on lettuce with French dressing made with the grapefruit juice.

Or, mix the drained grapefruit pulp with broken English walnuts and serve in the sh.e.l.l with French dressing made of the juice, or Mayonnaise made without mustard. Garnish either salad with white grapes and nuts.

MACEDOINE SALAD--I

Mix peeled and seeded white grapes with equal quant.i.ties of strawberries, raspberries, sliced bananas, oranges, and pineapples, any or all. Serve with French dressing made with wine, or Mayonnaise made without mustard, adding whipped cream if desired.

MACEDOINE SALAD--II

Mix sliced bananas with maraschino cherries and season with sherry, or mix pineapple, oranges, white grapes, and plums, and season with white wine. Serve on lettuce with French dressing made with lemon-juice, or Mayonnaise made without mustard and whitened with whipped cream.

MACEDOINE SALAD--III

Mix shredded pineapple and apples with finely cut strawberries, bananas, cherries, peeled and seeded white grapes, and bits of orange pulp. Add chopped almonds or peanuts and serve with French dressing made with lemon-juice.

ORANGE SALAD--I

Mix sliced oranges and bananas with broken English walnuts and serve on lettuce with Mayonnaise made without mustard and whitened with whipped cream. Or, use oranges, bananas, pineapple, and peeled and seeded white grapes.

ORANGE SALAD--II

Mix shredded pineapple, sliced bananas, orange pulp, and maraschino cherries. Season with sherry and serve on lettuce with Mayonnaise made without mustard and whitened with whipped cream. The cherries and bananas may be omitted.

ORANGE SALAD--III

Arrange thinly sliced oranges on cress, sprinkle with chopped nuts and serve with French dressing made with lemon-juice, or with Mayonnaise made without mustard.

ORANGE SALAD--IV

Arrange sliced oranges on lettuce and sprinkle with blanched and broken English walnuts. A little chopped celery may be added. Serve with Mayonnaise made without mustard and whitened with whipped cream.

PEACH SALAD--I

Peel and split ripe peaches, cover thickly with chopped almonds, and serve on lettuce with French dressing made with orange juice, or Mayonnaise made without mustard and whitened with whipped cream.

PEACH SALAD--II

Mix finely cut peaches with sliced bananas and serve on lettuce with Mayonnaise made without mustard and whitened with whipped cream.

PEAR SALAD

Mix sliced pears with chopped candied ginger and serve on lettuce with Mayonnaise made without mustard and mixed with a little whipped cream.

PINEAPPLE SALAD--I

Cut off the top of a ripe pineapple and scoop out the pulp carefully.

Cut it fine, mix with sliced bananas and stoned cherries, and with stiff Mayonnaise made without mustard. Fill the pineapple sh.e.l.l and put on the top. Pa.s.s with it Mayonnaise whitened with whipped cream.

PINEAPPLE SALAD--II

Mix shredded pineapple with finely cut celery and broken English walnuts. Serve on lettuce with Mayonnaise made without mustard and whitened with whipped cream.

PINEAPPLE SALAD--III

Mix shredded pineapple with peeled and quartered tomatoes, figs soaked in sherry and cut into dice, and broken English walnut meats. Serve ice cold on lettuce with Mayonnaise made without mustard and whitened with whipped cream.

_EGG SALADS_

EGG SALAD--I

Mix finely cut celery with the shredded whites of hard-boiled eggs.

Mash the yolks to a smooth paste with sardines, moistening with oil, and shape into b.a.l.l.s. Serve on lettuce with Mayonnaise, using the b.a.l.l.s as a garnish.

EGG SALAD--II

Arrange quartered hard-boiled egg on lettuce and pour over Mayonnaise mixed with salmon which has been rubbed to a smooth paste with a little oil. Caviare, sardines, or anchovy paste may be used instead of the salmon.

EGG SALAD--III

Cut fine three hard-boiled eggs and four stalks of celery. Serve on lettuce with French dressing or Mayonnaise.