For salad. Cut fruit and marshmallows into small pieces, then mix and chill.
For dressing. Beat up eggs in double boiler, add vinegar, sugar, salt, Crisco and cook until thick. Cool and add whipped cream. Mix with fruit and serve on crisp lettuce leaves.
Orange and Tomato Salad
| 3 tablespoonfuls melted Crisco 4 tomatoes 4 oranges | 1 tablespoonful chopped parsley Tarragon vinegar Salt |
Peel oranges and tomatoes, and slice and arrange alternately in salad bowl. Mix juice squeezed from "tops and bottoms" of oranges with an equal quantity of tarragon vinegar, add Crisco and salt to taste. Pour over fruit and sprinkle chopped parsley on top.
Potato and Nut Salad
| For Dressing | For Salad |
| 5 tablespoonfuls melted Crisco 1 teaspoonful mustard 1 teaspoonful salt 2 teaspoonfuls sugar 2 yolks of eggs 3/4 cupful cream or milk 1/4 cupful vinegar | 3 cupfuls sliced cold potatoes 1 cupful broken hickory nut meats 1 teaspoonful chopped onion Chopped parsley Cold cooked sliced beets Sliced lemon Lettuce leaves |
For dressing. Mix sugar, salt, and mustard, add Crisco and stir thoroughly; then add yolks of eggs well beaten, cream, and lastly vinegar. Cook in double boiler until consistency of cream. If milk is used instead of cream, add 1 teaspoonful flour to other dry ingredients.
For salad. Mix potatoes, nuts, and onion together, and place on crisp lettuce leaves; pour over dressing and garnish to taste with beets, lemon, and parsley.