Cut cooked chicken or sweetbreads in half-inch cubes; remove the skin and seeds from white grapes, and cut each grape in halves; cut tender blanched celery stalks in small pieces. Take equal portions of celery and meat and half as much of seeded grapes. Mix with French dressing; the meat should stand in the dressing an hour or more, when ready to serve. Serve in nests of lettuce. Dispose a little white mayonnaise or cream dressing on each nest. Garnish with halves of blanched pistachio nuts.
FRUIT AND NUT SALADS.
| "Fat olives and pistachio's fragrant nut, |
| And the pine's tasteful apple." |
Fruit Salad.
(Sweet, to serve with cake.)
Peel and slice four bananas, also four oranges, lengthwise, carefully removing pith and seeds. Dissect half a ripe pineapple, taking the pulp from the core in small pieces with a silver fork. Hull and wash a part of a basket of strawberries. Arrange the fruit in the salad-bowl, making each layer smaller than the preceding. Pour over the dressing given below, and serve thoroughly chilled.
Dressing for Fruit Salad.
(Sweet.)
Boil one cup of sugar and half a cup of water five minutes, then pour on to the beaten yolks of three eggs; return to the fire and cook over hot water, stirring constantly until thickened slightly; cool, and add the juice of two lemons. Half a cup of wine may be used in the place of the lemon juice, retaining one tablespoonful of the lemon juice.