Cut the pulp from one grape fruit into small pieces, add an equal amount of chopped apples, a few English walnuts chopped coarsely. Serve on lettuce leaves with fruit salad dressing. This recipe was given Mary by a friend who knew her liking for olive oil.
Grape fruit is delicious, served cut in halves with the addition to each half; of a couple tablespoonfuls of pineapple juice, a tablespoonful of orange juice or tiny pieces of orange pulp, topped with a marachino cherry. A small quantity of sugar should have been added. The sections of grape fruit should each have been cut loose from the white skin inclosing pulp with a small knife or scissors.
A GOOD, INEXPENSIVE SALAD DRESSING
- 1 tablespoonful flour.
- 1 tablespoonful butter.
- 1 tablespoonful mustard.
- ½ tablespoonful sugar.
- 1 teaspoonful salt.
- 1 egg.
- ¾ cup milk.
- ¾ cup vinegar.
Use a double boiler, put in it the first five articles, stir together until smooth; add the well-beaten egg and the milk. Let cook, stirring hard. Then add vinegar, and beat all with an egg-beater until the mixture is smooth and creamy. Let cool before using.
Aunt Sarah frequently used this salad dressing over sliced, cold, hard boiled eggs when other salad materials were not plentiful. Serve on lettuce leaves.