Cut the grape-fruit in halves and remove the pulp, being careful to get none of the tough white skin. Mix with bananas and oranges and stir iii white Mayonnaise dressing. Remove all skin from the inside of the grape-fruit and fill with the mixture, heaping it high and ornamenting with maraschino cherr✪ Fruit Pyramidsies. Lay each half in a bed of lettuce leaves and serve. FRAISE SALAD Cut fresh strawberries in half lengthwise; cover with powdered sugar and kirsch and chill thoroughly. Serve in nests of lettuce leaves✪ Fraise Salad with white Mayonnaise. GRAPE-FRUIT AND PINEAPPLE SALAD Cut the grape-fruit in half and remove the pulp with a spoon, being careful to get none of the tough white skin. Mix with fresh or canned pineapple and serve on crisp lettuce leaves, covered with white Mayonnaise dressing✪ Grape-Fruit and Pineapple Salad. TULIP SALAD 4 ripe tomatoes Mayonnaise dressing 12 chopped pecans Lettuce✪ Tulip Salad Scald the tomatoes; remove the skins and chill thoroughly. Then with a sharp knife cut from blossom-end to stem-end into points and press open, leaving a round bulb of seeds in the center. Mix a little Mayonnaise with the pecans and place a spoonful on the top of each bulb. Serve on lettuce leaves. BANANA DAINTY Cut the bananas in half crosswise and arrange them on a plate, radiating from the center. Sprinkle with grated nuts or nutmeg and heap white Mayonnaise in the center. Garnish with maras- chino cherries. 203 C! A T A T^ Q Planned for a OAiyAl-*0 Family of Four 2(34 PUDDINGS AND DESSERTS 14 PUDDINGS AND DESSERTS THE dessert is by no means an unimportant part of the meal; for, though frequently heavy and indigestible, it may be both dainty and wholesome. Custards and all milk desserts are to be recommended, especially in families where there are children. Many persons will take eggs and milk in this form when they would reject them in any other. Care should be taken in planning the menu to have a dessert that "goes well" with the other courses. It is a mistake to offer mince pie or plum pudding after a heavy turkey dinner, as is so frequently done; a light dessert would be much more acceptable. RICE PUDDING 2 quarts milk % cup rice 1/2 teaspoon salt % cup sugar Grated nutmeg or cinnamon✪ Rice Pudding Wash the rice; mix with half the mUk and the salt and sugar and pour into a buttered pudding dish. Bake for several hours in a slow oven, stirring frequently and adding the rest of the milk. ^Vhen the last milk is added, grate nutmeg over the top and let the pudding brown. A cup of seeded or seedless raisins may be baked in the pudding if desired. BOILED CUSTARD 2 cups hot milk 2 tablespoons sugar Pinch of salt 2 eggs or yolks of 3 eggs 1/2 teaspoon vanilla✪ Boiled Custard Put the milk on to heat in a double boiler. Beat the eggs thor- oughly with the sugar; into them pour the hot milk, stirring to prevent lumps. Return all to the double boiler and cook until the custard coats the spoon, but no longer. If the mixture should curdle, set the boiler in a pan of cold water and beat with a wire 207 PUDDINGS AND DESSERTS F^^Sy'^Fo^ egg-beater until smooth. When the steam passes off add the vanilla or other flavoring. In the winter, when eggs are expensive, the custard may be made with one egg and one heaping teaspoon of cornstarch dissolved in a little cold milk.

AI-modernized reading of the original text

Cut the grape-fruit in halves and remove the pulp, being careful to get none of the tough white skin. Mix with bananas and oranges and stir in white Mayonnaise dressing. Remove all skin from the inside of the grape-fruit and fill with the mixture, heaping it high and ornamenting with maraschino cherries. Lay each half in a bed of lettuce leaves and serve. FRAISE SALAD Cut fresh strawberries in half lengthwise; cover with powdered sugar and kirsch and chill thoroughly. Serve in nests of lettuce leaves with white Mayonnaise. GRAPE-FRUIT AND PINEAPPLE SALAD Cut the grape-fruit in half and remove the pulp with a spoon, being careful to get none of the tough white skin. Mix with fresh or canned pineapple and serve on crisp lettuce leaves, covered with white Mayonnaise dressing. TULIP SALAD 4 ripe tomatoes Mayonnaise dressing 12 chopped pecans Lettuce Scald the tomatoes; remove the skins and chill thoroughly. Then with a sharp knife cut from blossom-end to stem-end into points and press open, leaving a round bulb of seeds in the center. Mix a little Mayonnaise with the pecans and place a spoonful on the top of each bulb. Serve on lettuce leaves. BANANA DAINTY Cut the bananas in half crosswise and arrange them on a plate, radiating from the center. Sprinkle with grated nuts or nutmeg and heap white Mayonnaise in the center. Garnish with maraschino cherries. [illustration: Salads Planned for a] OAiyAl-*0 Family of Four 2(34 PUDDINGS AND DESSERTS PUDDINGS AND DESSERTS THE dessert is by no means an unimportant part of the meal; for, though frequently heavy and indigestible, it may be both dainty and wholesome. Custards and all milk desserts are to be recommended, especially in families where there are children. Many persons will take eggs and milk in this form when they would reject them in any other. Care should be taken in planning the menu to have a dessert that "goes well" with the other courses. It is a mistake to offer mince pie or plum pudding after a heavy turkey dinner, as is so frequently done; a light dessert would be much more acceptable. RICE PUDDING 2 quarts milk % cup rice 1/2 teaspoon salt % cup sugar Grated nutmeg or cinnamon Wash the rice; mix with half the milk and the salt and sugar and pour into a buttered pudding dish. Bake for several hours in a slow oven, stirring frequently and adding the rest of the milk. When the last milk is added, grate nutmeg over the top and let the pudding brown. A cup of seeded or seedless raisins may be baked in the pudding if desired. BOILED CUSTARD 2 cups hot milk 2 tablespoons sugar Pinch of salt 2 eggs or yolks of 3 eggs 1/2 teaspoon vanilla Put the milk on to heat in a double boiler. Beat the eggs thoroughly with the sugar; into them pour the hot milk, stirring to prevent lumps. Return all to the double boiler and cook until the custard coats the spoon, but no longer. If the mixture should curdle, set the boiler in a pan of cold water and beat with a wire PUDDINGS AND DESSERTS egg-beater until smooth. When the steam passes off add the vanilla or other flavoring. In the winter, when eggs are expensive, the custard may be made with one egg and one heaping teaspoon of cornstarch dissolved in a little cold milk.

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Fruit PyramidsGrape-Fruit SaladBanana DaintyFraise SaladFraise SaladGrape-Fruit and Pineapple SaladTulip SaladRice PuddingBoiled Custard

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