GRAPE SALAD
Use large, white, California grapes, peel, seed, and cut in halves. Mix with sour orange slices, and any preferred nuts. Use [French dressing] made with lemon-juice, and serve on lettuce leaves.
GRAPE SALAD—II
Prepare as above, using apples in place of the oranges.
GRAPEFRUIT SALAD
Break the pulp of grapefruit into small bits and drain, reserving the juice. Arrange on lettuce leaves, sprinkle with cut English walnuts, and pour over a [French dressing] made of oil and the juice of the fruit.
ITALIAN SALAD
Six cold, cooked potatoes, cut in dice, six flaked sardines, three small cucumber pickles, chopped, and a stalk of celery cut fine. [French dressing].
LETTUCE SALAD
Use the crisp heart-leaves of head lettuce, and dress with [French dressing]. Serve with cheese and toasted crackers.