Mix grapefruit pulp with broken English walnuts, hickory nuts, or pecans. Mix with [Mayonnaise] made without mustard, fill the grapefruit shells, and serve on lettuce.
GRAPEFRUIT SALAD—II
Mix the pulp of three grapefruits and one large orange with two sliced bananas and half a cupful of maraschino cherries. Serve with [French dressing] made with lemon-juice or orange-juice, or [Mayonnaise] made without mustard and whitened with whipped cream. Garnish with white grapes, or add peeled and seeded white grapes to the salad.
GRAPEFRUIT SALAD—III
Mix the pulp of one grapefruit with two cupfuls of diced apples and serve on lettuce with [French dressing] made with the grapefruit juice. Or, mix the drained grapefruit pulp with broken English walnuts and serve in the shell with [French dressing] made of the juice, or [Mayonnaise] made without mustard. Garnish either salad with white grapes and nuts.
MACEDOINE SALAD—I
Mix peeled and seeded white grapes with equal quantities of strawberries, raspberries, sliced bananas, oranges, and pineapples, any or all. Serve with [French dressing] made with wine, or [Mayonnaise] made without mustard, adding whipped cream if desired.
MACEDOINE SALAD—II
Mix sliced bananas with maraschino cherries and season with sherry, or mix pineapple, oranges, white grapes, and plums, and season with white wine. Serve on lettuce with [French dressing] made with lemon-juice, or [Mayonnaise] made without mustard and whitened with whipped cream.