ORANGE SALAD.
Orange and grapefruit lobes, mixed with blanched English walnut meats on lettuce with mayonnaise.
TANGERINE SALAD.
Peel tangerines, divide the lobes and carefully remove seed. Sprinkle with ground pecans and serve on lettuce with mayonnaise.
BANANA SALAD.
Cut lengthwise a firm, perfect banana and remove inside carefully forming a boat shaped case. Slice ripe strawberries, mix with the sliced banana meat and sprinkle with a little sugar. Pour Lemon Dressing over and carefully fill banana cases without mashing fruit. Place cases on strawberry leaves. This is dainty served with grated cheese toasted on crackers, and hot Russian tea.
SALAD IN APPLE CASES.
Select large, bright, red apples. Slice a piece from the top and carefully remove the inside without cutting the case. Mop the edge of cases with lemon juice and put near the ice until ready to serve. Stuff white cherries with nuts to fill the cases, put mayonnaise on top and serve on lettuce leaves with a row of little square blocks of the apples around the cases. Apple meat must be dipped in lemon water as soon as apples are cut to prevent its turning dark.
ORANGE BASKETS.
With a sharp, small knife, carefully cut large oranges in the shape of baskets with handles, and remove inside. Tie sprays of orange blossoms, or any small white flowers on handles with green baby ribbon. Fill baskets with chicken salad, put mayonnaise with a maraschino cherry on top of each and serve on sprays of orange leaves.