The Cook County cook book

VARIATION IX. — Take the inside out of a grapefruit, notch the edge of the shells and fill with the following sliced fruit: 1 banana, 2 oranges, Yi. qt. of pineapple, J^ pt. of cherries, ^ lb. of blanched almonds, juice of 1 lemon, 2 tablespoons of powdered sugar. Serve with a dressing made of the juice of the cherries. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. VARIATION X.— If different kinds of fruits are used cut, dice or chop, and let stand together, as the juices drain out the^ flavor of one permeates the other; drain off the juices just before serving. Always use an equal part of whipped cream and a little bit of sugar with any kind of salad dressing for a fruit salad, and do not mix with dressing until just ready to serve. — Mrs. D. C. Everitt, 207 S. 6th Ave., Maywood, 111. TROPICAL FRUIT SALAD.— Peel and slice 6 large oranges; peel and split 6 large bananas into pieces ^ inch thick. Pare and slice 12 peaches and cut into halves and remove the seeds from 2 lbs. of large Malaga grapes. Mix all these fruits together and sprinkle with powdered sugar to taste. Set on the ice until thoroughly chilled. Just before serving beat the whites of 4 eggs, stiff, with Yz cup of powdered sugar. Spread this meringue over the top of the fruit and serve. — Mrs. Wm. Kies; Abbotsford Rd., Wilmette, 111. GAME SALAD. — Mix together equal quantities of finely sliced celery and chopped, raw, sour apples; serve dressed with mayonnaise dressing as an accompaniment to game, or mix with an equal quantity of any kind of cold left-over game. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. GARDEN SALAD.— With the heart of a head of lettuce mix 1 handful of sorrel, 1 teaspoon of chopped chives, 2 sprigs chervil, 4 tarragon leaves or tarragon vinegar. Serve with dressing. — Mrs. D. C. Daniels, Arlington Heights, 111. GOOSE SALAD. — Mix diced cooked goose with shredded celery, bits of sour apple; season with a bit of sage, if desired. Sliced potatoes and chopped chives may be added, if liked. Garnish with hard-boiled eggs. — Mrs. Wm. Kies, Abbotsford Rd., Kenilworth. 111. GRANADA SALAD.— Wash and drain heads of chicory, and arrange in a mound in the middle of a dish. Peel rather large tomatoes, divide in sections, and place them around the chicory. Cut cold hard-boiled eggs in halves, scoop out the yolks, be careful not to break the whites, and put them in the mortar and pound to a paste. Fill the whites with the paste and arrange them around the tomatoes. Season the -mixture with salt and pepper; pour over the salad some mayonnaise dressing. Serve at once. — Mrs. C. J. Jeffries, Winnetka, 111. GRAPE SALAD. — ^^Remove the stem, wash and take out the seeds of large white or light green grapes with tender skin, taking care to preserve the shape of the grape. Fill the grapes with any nuts — pecan, hickory, etc. Let cool, arrange on plates and spread over a generous amount of mayonnaise. Serve at once. — Mrs. Robert S. Appleton, 1128 Centre Ave., Wilmette, 111. HALIBUT SALAD.— Flake or chop cold halibut and lay on lettuce leaves; cover with sardines. Pour over a salad dressing and garnish with sliced cucumbers or cucumber shells filled with mayonnaise, hard-boiled eggs or cubes of aspic jelly and bits oi boiled lobster. — Mrs. A. C. Christy, Glen View, 111.