The household cook book

Note. — Combinations of oranges, pineapples, bananas and other fruits sweetened with sugar, are often erroneously called "fruit salads." Strictly speaking fruit salads are prepared with oil, and acid fruits, or those with a pronounced flavor, are the ones best adapted for salads. The combinations of fruits above referred to belong properly with desserts, for which they are intended, and in our chapter on "Desserts" (which see) we give a great variety of such dishes. AQUACATE SALAD — Pare the aguacate, cut it into thin rings add lettuce and sliced onion, if liked, and cover with a mayonnaise dressing. Aguaoate is a fruit which comes from the West Indies, and is found in fruit stores dealing in foreign fruits. APPLE SALAD.— Take tart apples and slice them; chop young green onions, mis the two together, cover with a plain salad dressing and serve. BARBERRY SALAD — Slice cucumbers, mix them with barberries, cover with a plain salad dressing and serve. Or (2) chop young onions, mix them with barberries and cover with a plain salad dressing, CRANBERRY SALAD — Mix cranberries with chopped young green onions, and cover with a good salad dressing. CURRANT SALAD — Take nice tender lettuce, mix it with currants and cover with a dressing made of 1 saltspoon of salt, 1 saltspoon of pepper, and 3 tablespoons of salad oil. It is wholesome and refreshing. GOOSEBERRY SALAD. — Chop young onions, mix them with gooseberries, cover with a plain salad dressing and serve. Or (2) Sliced cucumbers can be mixed with gooseberries, and covered with plain salad dressing. GRAPE FRUIT SALAD.— Peel the fruit, remove the bitter white membrane, slice it, and pour over it a mayonnaise dressing It makes a good salad. FRENCH FRUIT SALAD — Use 2 oranges, 3 bananas, 24 large, firm, white grapes, 12 walnuts, 1 head lettuce and 1 cup mayonnaise. Peel the oranges, divide into lobes, cut each lobe into 3 pieces and remove the seeds. With a very sharp knife skin the grapes and seed them. Slice the bananas with a silver knife, and shell and halve the walnuts. Arrange the fruit on choice and delicate lettuce leaves, cover with 1 cup of mayonnaise dressing and serve ice cold. MELON SALAD. — Take ice cold muskmelons (have them on ice for 5 or 6 hours); open them, scrape out the seeds, divide into crescents, cut off the rind and green part, leaving the fully ripe portion only; put these pieces in a bowl with bits of ice among them, pour on a French or mayonnaise dressing and serve. Watermelons which are lacking in sweetness may be served the same way. ORANGE SALAD — Peel the oranges, slice them crossways, take out the seeds, and cover with a dressing made in the proportion of 8 spoons of salad oil to 1 spoon lemon juice, and add salt and a dash of cayenne; flavor, if desired, with a little grated orange rind. Excellent with cold game, roast pork or poultry. LEMON SALAD.— Make as directed for orange salad, but add a little lettuce, and sprigs of mint or tarragon, if you have it. LIME SALAD. — Make the same as directed for orange and lemon salad, only use limes instead of the other fruits. NUT SALAD — Mix together 1 qt. of shredded lettuce, and 2 cups chopped nuts; dress with a little mayonnaise dressing, arrange in fresh lettuce, and garnish with more mayonnaise.