Kirmess cook book

Mrs. Elmer 8. Forbes. Perhaps grapefruit with French dressing has not been .tried. It is exceedingly good and has the merit also of being one of the most valuable of salads for affections of the digestion or liver. Peel and quarter the fruit, and remove all of the white skin and the bitter portions. Cut each quarter in two pieces, across the fruit, and chill on ice. Just before serving heap on white lettuce leaves, and pour over very cold French dressing. Peel the grapefruit with a sharp knife, then cut the sections apart. Sweeten with a little powdered sugar and serve with lettuce and French dressing made with white vinegar and olive oil. One part of vinegar to two of oil. PINEAPPLE SALAD. Janet McKenzie Hill, Boston. Select a large, ripe pineapple, and after cutting oflE the top, remove the inside, leaving only the shell. Next remove the skin and seeds from a few grapes, then take two ripe bananas, skin them, and cut into small pieces. Also cut the pineapple and grapes in small pieces. Mix all with mayonnaise dressing, replace in the pine shell, and serve. PEACH-AND-ALMOND SALAD. Janet McKemie Hill, Boston. Blanch the almonds and cut in thin slices. Chill the peaches, peel, and cut in slices; use one-fifth as much in bulk of sliced nuts as sliced peaches. FRUIT AND-NUT SALAD. Janet McKenzie Hill, Boston. Peel neatly three oranges and slice them lengthwise; also cut three bananas in thin slices. Skin and seed half a pound of white grapes, and blanch and slice the meats of one-fourth a pound of English walnuts. Serve very cold on lettuce leaves, dressed with four tablespoonfuls of oil, two tablespoonfuls of lemon juice — less, if the oranges are sour — and half a teaspoonful of salt. Serve with French dressing, or with mayonnaise made white with whipped cream. Garnish the edge with delicate lettuce leaves and serve at once. NEW SALADS. Miss Grenier, New York. The salad course is entirely new, and just the thing for a spring luncheon. Make lemon jelly, rather stiffer than usual, and fill small moulds or jelly-glasses. When firm turn out carefully on lettuce and remove the inside with a warm teaspoon. Fill these cups with white grapes cut in halves and seeded, and. lay some about the cup. Make mayonnaise as stiff as possible, and beat into it enough whipped cream to reduce it to the usual consistency, and put a spoonful of this by each mould. While the cherries are here, try this salad. Using large black cherries, remove the stones and substitute hazel nuts. Arrange on chilled lettuce leaves and serve with a French dressing, in which lemon juice and not vinegar has been used. CANTALOUPE SALAD. Miss Grenier, New York. Here is a delightful way of serving canteloupe. Select small, firm melons and lay on ice until very cold. Cut in half and scoop out the seeds, ^ then with a thin sharp knife remove the melon from the rind. Cut the pulp into inch pieces, mix with bits of ice, and put back in the shells, pouring over all French dressing. Arrange the melon halves on grape leaves. ALLIGATOR PEAR SALAD. Miss Orenier, New York. A delicious salad for hot weather is made with avocadoes, or alligator pears. Keep the fruit on ioe until the last moment, as the salad should be very cold.