- Walnut meats, 1 cup.
- French peas, 1 can.
- Mayonnaise.
- Lettuce.
Place walnut meats in scalding water about fifteen minutes, then remove the skins, and cut into pieces about size of a pea. Scald the French peas, and set aside for a while. Drain the water off the peas, and let them get cold; then mix with the walnuts. Pour mayonnaise dressing over all, and mix thoroughly. Serve on lettuce.
BRAZILIAN SALAD
- Ripe strawberries, 1½ cups.
- Fresh pineapple, cut in small cubes, 1½ cups.
- Brazil nuts, blanched and thinly sliced, 12.
- Lemon juice, 4 tablespoonfuls.
- Lettuce.
- Dressing, 1 spoonful.
Cut the strawberries and pineapples into small cubes, and add thinly-sliced Brazil nuts that have been marinated in lemon juice. Arrange lettuce in rose-shape, and fill the crown with the above mixture, and cover with a spoonful of mayonnaise or golden salad dressing.
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.