KUMQUAT SALAD.
Split kumquats lengthways in half and mix with equal quantities of red salad cherries. Put a little lemon jelly in cups, fill nearly full with fruit and cover with jelly just before it begins to harden. Set on ice over night. Turn out on lettuce leaves and dress with mayonnaise mixed with ground, white pecan meats.
LOQUAT SALAD.
Wash and slice loquats and kumquats thinly, then mix with sliced cold boiled chestnuts and serve on lettuce with mayonnaise.
LEMON AND TOMATO SALAD.
Lemon jelly and tomato jelly moulded in square moulds. When cold and firm slice into squares; put lemon square on lettuce leaf and tomato square on top with a spoonful of Deep Yellow Mayonnaise in center. On the side of the plate put a slice of the following: mash Red Mayonnaise with cream cheese smoothly, stuff sweet bell peppers with it firmly and put near ice until ready to serve. Slice with sharp knife in thin round slices.
MANGO SALAD.
Wash mangoes, slice in long thin slices and serve on lettuce leaves with Lemon Dressing and a few drops of sour sops. Select the mangoes that are not stringy.
COCOANUT SALAD.
Cut large selected oranges in half, carefully get the meat out and mix with freshly grated cocoanut. Put back into the orange hulls and dress each with a teaspoonful of mayonnaise mixed with Cream Substitute. Put a maraschino cherry on top and serve on nasturtium leaves and flowers.