Cookery for every household

A fruit salad may be served either in a salad bowl, or in small glass cups with a vine or fern leaf under them. It should be allowed to stand some time after the dressing is poured over it ; and the colder it is kept the better. It may be used either as a first course at luncheon or as a dessert. The following recipes are merely suggestive, and variety need only be limited by individual means and the material at disposal. For fruit salads with savoury dressing, see under Salads, p. 176. 2105. Mixed Fruit Salad, Winter (Salade de Fruits) £ lb. grapes (black or white). 2 bananas. 1 apple. 2 tangerine oranges. 1 cupful tinned apricots or pine-apple. 2 table-sps. chopped walnuts. | doz. glace cherries. Dressing. I lb. sugar. 1 gill water. 1 gill fruit syrup. Juice of 1 lemon. Wine or liqueur. Prepare the fruit carefully (see above), cut it in convenient-sized pieces, and mix it in a salad bowl. FRUIT COMPOTES AND PRESERVES 465 Put the sugar, water, and syrup from the tinned fruit into a saucepan, and allow them to boil 10 minutes. Then strain into a basin, and when cold, strain in the lemon juice and add the wine or liqueur. Pour this dressing over the fruit, and allow it to stand in a cool place at least 1 hour. The chopped walnuts may either be mixed with the fruit or sprinkled over the top. If no fruit syrup is avail- able, use more sugar and water. The wine may be omitted. Whipped cream and sweet biscuits may be served separately. Probable cost, lOd. to Is. Sufficient for 5 or 6 persons. 2106. Mixed Fruit Salad, Summer (Salade de Fruits) 1 cupful strawberries. 1 cupful raspberries. 2 bananas. 1 cupful red or white currants. 1 table-sp. shred pis- tachio nuts or 1 table- sp. cocoanut. Dressing. J lb. loaf sugar. 1 gill water. 1 glass claret or Bur- gundy. 1 dessert -sp. brandy. Prepare the fruit, and mix it lightly in a salad bowl. Boil the sugar and water together until they form a syrup, skim if necessary. Allow the syrup to cool, add the wine and brandy, and pour over the fruit. Stand in a cool place for several hours, and sprinkle the nuts over the top just before serving. Whipped cream and wafer or finger biscuits may be served separately. may be used instead of the cocoanut, or they may be omitted altogether. 2109. Oranges in Wine Peel the required number of oranges and care- fully remove all the white pith. Cut them in thin slices and take out the seeds. Arrange the slices neatly in a glass or china dish, dredge them with enough castor sugar to sweeten, and then barely cover with some good wine, such as sherry, port, or Madeira. Stand the oranges in a cool place, or on ice, for not more than \ hour and then serve. 2110. Strawberry Salad 1 lb. ripe strawberries. red-currant juice. 1 cupful fine sugar. Whipped cream. 1 small cupful orange or Prepare the strawberries, and if large cut them in pieces. Sieve the sugar and sprinkle it over them. Toss the two lightly together, and then let them rest \ hour. Add the fruit juice, and set in a cool place for 1 hour at least. Serve in glass cups or small china dishes placed on a few straw- berry leaves, and put a spoonful of whipped and sweetened cream on the top of each. Serve wafer or finger biscuits separately. Note. — Liqueur may be used instead of the fruit juice. Sufficient for 5 or 6 persons. 2111. Watermelon Salad 2107. Banana and Raspberry Cups