NESSLERODE SALAD
- Red cherries, ½ cup.
- Black cherries, ½ cup.
- Red currants, ½ cup.
- White currants, ½ cup.
- Sugar, 1½ cups.
- Red raspberries, ½ cup.
- Black raspberries, ½ cup.
- Strawberries, ½ cup.
- Lemon juice, ½ cup.
Pit the cherries, keeping them as whole as possible. Put a layer of fruit in the salad bowl, then a layer of sugar, then another layer of fruit, and so on, till all the fruit is used, finishing with a layer of sugar. Pour over all one-half cup of lemon juice. Shake the bowl gently from side to side, to draw out the juice until it nearly covers the fruit.
More sugar may be used if needed. This salad should be made two hours before using, and kept on ice.