FRUIT SALAD
- 2 cupfuls diced tart apples
- Pulp 1 grape fruit
- 3 diced bananas
- ½ cupful white grapes
- French dressing
- Lettuce leaves
Mix the apples with the pulp of the grape fruit, add the bananas, and mix with the French dressing.
Serve on lettuce leaves in cocottes and garnish with peeled and seeded grapes.
JARDINIÈRE SALAD
- 1 cupful strips new turnip
- 1 cupful strips new carrots
- 1 cupful strips potatoes
- 1 cupful green peas
- 2 heaping tablespoonfuls (2 ozs.) butter
- Chicken stock
- 4 tablespoonfuls olive oil
- 2 tablespoonfuls white wine vinegar
- Mayonnaise dressing
Put the turnips, carrots, potatoes, and peas into a casserole with the butter. Cover them with the chicken stock, and cook until they are quite tender; then drain.
Mix the oil and vinegar and stir them into the vegetables. Set away in a cool place for one hour. Divide into small earthenware dishes and cover with the mayonnaise dressing.
LETTUCE AND POTATO SALAD
- 1 large crisp lettuce
- 1 cupful diced potatoes
- 2 onions
- Dressing