APRICOT SALAD
Peel and split apricots. Fill the hulls with chopped maraschino cherries and nuts and serve on lettuce with [French dressing] made with wine.
BANANA SALAD—I
Peel one section from the skin of ripe bananas, take out the pulp, mix with [French dressing] made with lemon-juice, fill the shells and serve on lettuce, sprinkling with chopped nuts if desired. [Mayonnaise] may be used instead of [French dressing].
BANANA SALAD—II
Remove one section of the banana peel and scoop out the pulp. Mix with shredded orange or grapefruit, seeded and peeled white grapes, and a few broken nuts. Stoned cherries may be added if desired. Mix with [Mayonnaise] made without mustard and serve on lettuce in the banana skins.
CANTALOUPE SALAD
Scoop out the pulp from ripe cantaloupes, drain, and mix with pounded ice. Serve in the shells immediately with [French dressing] made without mustard and whitened with whipped cream.
CHERRY SALAD—I
Stuff maraschino cherries or white California canned cherries or large sweet cherries with blanched hazel nuts, and serve ice cold on lettuce, with [Mayonnaise] made without mustard and whitened with whipped cream.
CHERRY SALAD—II
Mix sliced black or maraschino cherries with shredded pineapple and blanched hazel nuts. Serve on lettuce with [Mayonnaise] made without mustard and whitened with whipped cream.
GRAPE SALAD—I
Mix peeled and seeded white grapes with finely cut celery and broken walnut meats and serve on lettuce with [French dressing] made with lemon-juice, or [Mayonnaise] made without mustard and whitened with whipped cream.