The Myrtle Reed Cook Book

by Myrtle Reed

Mix shredded pineapple and apples with finely cut strawberries, bananas, cherries, peeled and seeded white grapes, and bits of orange pulp. Add chopped almonds or peanuts and serve with [French dressing] made with lemon-juice.

ORANGE SALAD—I

Mix sliced oranges and bananas with broken English walnuts and serve on lettuce with [Mayonnaise] made without mustard and whitened with whipped cream. Or, use oranges, bananas, pineapple, and peeled and seeded white grapes.

ORANGE SALAD—II

Mix shredded pineapple, sliced bananas, orange pulp, and maraschino cherries. Season with sherry and serve on lettuce with [Mayonnaise] made without mustard and whitened with whipped cream. The cherries and bananas may be omitted.

ORANGE SALAD—III

Arrange thinly sliced oranges on cress, sprinkle with chopped nuts and serve with [French dressing] made with lemon-juice, or with [Mayonnaise] made without mustard.

ORANGE SALAD—IV

Arrange sliced oranges on lettuce and sprinkle with blanched and broken English walnuts. A little chopped celery may be added. Serve with [Mayonnaise] made without mustard and whitened with whipped cream.