Apples, cut in half -inch cubes, 1 cup. Bananas, cut in half -inch cubes, 1 cup. Oranges, cut in half-inch cubes, 1 cup✪ Fruit Salad. Mix all together, and serve with golden salad dressing. FANCY FRUIT SALAD NO. 1 On a select leaf of lettuce place a slice of pineapple; on this a slice of apple, cut transversely ; then a slice of an orange cut the same way ; next three slices of banana ; over this pour so that it will run down one side only, the golden salad dressing; garnish with a strawberry, cherry, or some fruit of proper color✪ Fancy Fruit Salad No. 1. FANCY FRUIT SALAD NO. 2 Oranges, 4. Bananas, 3. Strawberries, 1 cup. Cream, 1 cup. Lettuce✪ Fancy Fruit Salad No. 2. Line the dish with lettuce leaves; on these place slices of thin-cut oranges, next a layer of sliced bananas, and then a few sliced strawberries; cover with whipped cream, and garnish with strawberries. STRAWBERRY SALAD Arrange large, well-washed strawberries around a butter chip which has been placed in a bread plate. In SALADS 159 the butter chip place a mound of powdered sugar, and in this sugar place a selected berry✪ Strawberry Salad. Currants may be served in the same manner. BANANA SALAD Cut bananas lengthwise, and slice, and cover with the uncooked sweet salad dressing or the brown fruit salad dressing✪ Banana Salad. NESSLERODE SALAD This salad is prepared by a combination of various colored fruits, such as red and black cherries, red and white currants, red and black berries, pineapples, etc. Place a layer of fruit in the salad bowl, then sugar, an- other layer of fruit, more sugar, etc. Add lemon juice to taste✪ Nesslerode Salad. Shake the bowl gently from side to side to draw out the juice. Prepare two hours before serving, and keep on ice. SALAD DRESSINGS 11 MAYONNAISE DRESSING Egg yolk, 1. Cooking or olive oil. Lemon juice. Salt. Sugar, 1 tablespoon. Into a saucer break the yolk of a fresh egg; put with it a large pinch of salt, and with a fork stir the yolk till it begins to stiffen. Gradually add to the yolk, a drop at a time, cooking oil or olive oil, stirring well after each drop is added. Continue this process till the mixture be- comes too stiff to stir, then thin it with lemon juice, and add more salt. The salt helps to stiffen it. Thicken again with oil in the same manner as before, and thin again with lemon juice. Continue this till the desired amount is made. When stiff enough to cut with a knife, add one tablespoonful of sugar. This will keep a number of days, if set on ice. Success in making it, depends upon the care with which the oil is added. At first add a drop at a time; and toward the last, two or three drops, and perhaps half a teaspoonful, at a time. To keep from curdling, put the lemon juice and oil on ice for fifteen minutes before using. Should the may- onnaise curdle while making, or afterward^ begin again with a clean, dry bowl and batter whip, using another egg yolk, and the curdled mayonnaise as though it were oil. (163) 164 VEGETARIAN COOK BOOK GREEN MAYONNAISE Make as ordinary mayonnaise. Use two light-colored yolks and six tablespoonfuls of oil. Chop enough parsley to make one tablespoonfnl, put it into a bowl, and with a knife rub it to a pulp. Then add gradually to the mayon- naise. Add a teaspoonful of the lemon juice✪ Green Mayonnaise. POTATO MAYONNAISE Potato, 1. Egg yolks, 2. Oil, 1 cup. Lemon juice✪ Potato Mayonnaise.

AI-modernized reading of the original text

Apples, cut in half -inch cubes, 1 cup. Bananas, cut in half -inch cubes, 1 cup. Oranges, cut in half-inch cubes, 1 cup. Mix all together, and serve with golden salad dressing. FANCY FRUIT SALAD NO. 1 On a select leaf of lettuce place a slice of pineapple; on this a slice of apple, cut transversely ; then a slice of an orange cut the same way ; next three slices of banana ; over this pour so that it will run down one side only, the golden salad dressing; garnish with a strawberry, cherry, or some fruit of proper color. FANCY FRUIT SALAD NO. 2 Oranges, 4. Bananas, 3. Strawberries, 1 cup. Cream, 1 cup. Lettuce. Line the dish with lettuce leaves; on these place slices of thin-cut oranges, next a layer of sliced bananas, and then a few sliced strawberries; cover with whipped cream, and garnish with strawberries. STRAWBERRY SALAD Arrange large, well-washed strawberries around a butter chip which has been placed in a bread plate. In the butter chip place a mound of powdered sugar, and in this sugar place a selected berry. Currants may be served in the same manner. BANANA SALAD Cut bananas lengthwise, and slice, and cover with the uncooked sweet salad dressing or the brown fruit salad dressing. NESSLERODE SALAD This salad is prepared by a combination of various colored fruits, such as red and black cherries, red and white currants, red and black berries, pineapples, etc. Place a layer of fruit in the salad bowl, then sugar, another layer of fruit, more sugar, etc. Add lemon juice to taste. Shake the bowl gently from side to side to draw out the juice. Prepare two hours before serving, and keep on ice. MAYONNAISE DRESSING Egg yolk, 1. Cooking or olive oil. Lemon juice. Salt. Sugar, 1 tablespoon. Into a saucer break the yolk of a fresh egg; put with it a large pinch of salt, and with a fork stir the yolk till it begins to stiffen. Gradually add to the yolk, a drop at a time, cooking oil or olive oil, stirring well after each drop is added. Continue this process till the mixture becomes too stiff to stir, then thin it with lemon juice, and add more salt. The salt helps to stiffen it. Thicken again with oil in the same manner as before, and thin again with lemon juice. Continue this till the desired amount is made. When stiff enough to cut with a knife, add one tablespoonful of sugar. This will keep a number of days, if set on ice. Success in making it, depends upon the care with which the oil is added. At first add a drop at a time; and toward the last, two or three drops, and perhaps half a teaspoonful, at a time. To keep from curdling, put the lemon juice and oil on ice for fifteen minutes before using. Should the mayonnaise curdle while making, or afterward^ begin again with a clean, dry bowl and batter whip, using another egg yolk, and the curdled mayonnaise as though it were oil. (163) GREEN MAYONNAISE Make as ordinary mayonnaise. Use two light-colored yolks and six tablespoonfuls of oil. Chop enough parsley to make one tablespoonfnl, put it into a bowl, and with a knife rub it to a pulp. Then add gradually to the mayonnaise. Add a teaspoonful of the lemon juice. POTATO MAYONNAISE Potato, 1. Egg yolks, 2. Oil, 1 cup. Lemon juice.

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Mayonnaise DressingFruit SaladFancy Fruit Salad No. 1Fancy Fruit Salad No. 2Strawberry SaladBanana SaladNesslerode SaladGreen MayonnaisePotato MayonnaisePotato Mayonnaise

Vegetarian Cook Book