No. 46—FRUIT SALAD No. 3.
- 6 large peaches
- 1 pt. strawberries
- 3 bananas
- ½ cup nuts
Preparation: Mix all the cut fruit with the fruit salad dressing.
No. 47—FRUIT SALAD No. 4.
- 1 lb. dates
- 1 cup chopped apples
- 1 cup chopped celery
- 3 sliced oranges
Preparation: Mix all the cut fruit with the fruit salad dressing.
CHAPTER 14.
EGGS.
The preparation of eggs. Eggs are a valuable food and indispensable in the kitchen. Some dishes cannot be prepared without eggs.
Eggs can be tested as to their freshness in a basin with ½ pt. of water mixed with a tablespoonful of salt. Fresh eggs sink to the bottom, others float on top.
To preserve eggs for the winter, put them into salt, so that they do not touch and are covered well. Use a stone jar for this purpose and cover it.