[839.] Peach Salad.— Pare and cut 1 dozen peaches into quarters, put them into a glass dish, sprinkle sugar between and over them and place the dish on ice for ½ hour before serving.
[840.] Banana Salad.— Cut the fruit into slices, put it into a glass dish with sugar sprinkled between, squeeze over some lemon juice and pour over 1 glass claret; place the dish on ice for 1 or 2 hours before serving.
[841.] Raspberry and Currant Salad.— Remove the stems from 1 pound currants and wash and drain them; also wash and drain 1 quart raspberries and put them into a glass dish with 1½ cups sugar; cover and let them stand for 3 or 4 hours before serving.
[842.] How to Serve Blackberries.— Put blackberries into a colander, let cold water run over them and set colander for a few minutes into a dishpan to drain; put the berries into a glass dish with powdered sugar. Huckleberries are prepared the same way.
[843.] Banana and Orange Salad.— Remove the skins from 4 bananas and cut the fruit into slices; pare and cut ½ dozen oranges into small pieces and remove the seeds; put oranges and bananas alternately into a glass dish with sugar sprinkled between, set them on ice for 1 hour and then serve.
[844.] Pineapple Salad.— Pare and quarter 1 ripe pineapple, remove the hard part in center and cut each quarter into fine slices or dice; pare and cut ½ dozen oranges into small slices and remove the pits; put oranges into a glass dish in alternate layers with pineapple with plenty of sugar sprinkled between and place them on ice for 1 or 2 hours before serving. Strawberries with pineapple are prepared the same way.
[845.] Cherry Salad.— Remove the pits from 1 pound cherries, sprinkle with sugar and let them stand for 1 hour; then put them with 1 pint ripe strawberries and a little more sugar into a glass dish, set them on ice for 10 minutes and serve.
[ SALADS.]
[846.] Fine Mayonaise, No. 1.— The yolks of 4 eggs, 8 tablespoonfuls salad oil, 4 tablespoonfuls white vinegar, 1 teaspoonful salt, 2 teaspoonfuls sugar, from 1 to 2 tablespoonfuls French mustard and ½ pint whipped cream or 3 tablespoonfuls condensed milk which is not sweet; put the yolks in a small saucepan and stir them to a cream; then slowly add, stirring constantly, 4 tablespoonfuls oil; when this is well mixed add the 4 spoonfuls vinegar, set the saucepan in a vessel of boiling water and stir over the fire till contents of saucepan begin to thicken; then instantly remove and continue the stirring until cold; then slowly add the remaining 4 spoonfuls oil, stirring constantly; next add the salt and sugar; then the mustard and lastly the cream or condensed milk. This mayonaise is excellent if made exactly according to recipe. These quantities will make a mayonaise sufficient for 10 persons. If the mayonaise is not all wanted at one time fill it into jelly glasses without the cream. It will then keep for some time. The cream can be added when wanted for use.
[847.] Mayonaise, No. 2.— 2 eggs, 4 tablespoonfuls oil, 2 tablespoonfuls vinegar, 1 teaspoonful sugar, ½ teaspoonful salt, 2 tablespoonfuls French mustard and 4 tablespoonfuls whipped cream or 1 tablespoonful condensed milk which is not sweet; put the yolks into a small vessel and stir them to a cream; add by degrees the oil, stirring constantly; then slowly add the vinegar, set the vessel in a saucepan of boiling water and stir and boil till the contents of saucepan begin to thicken; then remove from fire and stir until cold; add the salt, mustard, sugar and vinegar; beat the whites to a stiff froth and slowly add them to the above mixture; stir in the cream or condensed milk just before the salad is to be dressed. These quantities will make a salad sufficient for 8 persons. If it is not to be all used at one time put it into a small glass or stone jar (without the cream or milk) and cover tightly to exclude the air. If kept in a cool place it will keep for some time. When wanted for use add the cream. This mayonaise is both cheap and excellent.