Orange Salad

Marinate eight oranges cut in slices with [French Dressing]. Season highly with cayenne. Serve on water cress.

Orange Salad No. 2

Cut thin round slices of orange without removing skin; arrange in layers in salad bowl. Serve on bed of water cress, and marinate with [French Dressing].

Orange Salad No. 3

Cut six oranges in halves, take out the pulp, and remove veins and sections. To the pulp add one fourth cup powdered sugar, one fourth cup chopped mint, and two tablespoons each of wine, lemon juice and orange juice. Serve in champagne glasses, and garnish with one red cherry and a bit of angelica.

Pineapple Salad

Shred one pineapple; add same amount of white grapes, skinned and seeded, equal amount of celery cut in small pieces, and one half cup castana nuts shredded finely. Moisten with [Cream Mayonnaise]. Serve on lettuce leaves and garnish with red cherries.

Sweet Fruit Salad

Use same ingredients as for Pineapple Salad, substituting a Wine Dressing for [Cream Mayonnaise Dressing].

Tomato Jelly

Soak gelatine in cold water. Cook the remaining ingredients fifteen minutes, strain, add gelatine, when dissolved pour into individual molds or into a border mold. When cold, turn out and garnish with [Mayonnaise Dressing] or [Celery Salad].

CHAPTER XII
SANDWICHES

The best sandwiches are made from bread which is fine grained and one day old.

Always cream the butter for buttering the bread.

Spread the loaf with butter before cutting the slice from the loaf. Cut each slice as thin as possible. After cutting, spread the slice with the sandwich mixture, and cover with another slice. Press the slices together firmly; cut off all crust and cut in rounds, triangles, or any shape desired.

Keep sandwiches wrapped in a cheese cloth which has been thoroughly dampened with cold water, and pack in a closed box until ready to use.