Salads
FRUIT SALADS.—There is a large variety of dressings considered appropriate for fruit salads. Boiled frosting is perhaps one of the most popular foundations with varying flavors of fruit, wine, etc. Sugar and lemon juice, sugar and fruit juice, boiled custard, plain whipped cream sweetened and flavored, are all used, as well as a cooked dressing made in this way: Add to the yolks of four eggs well beaten, two tablespoonfuls of sugar, one tablespoonful of butter, one half teaspoonful of salt, a pinch of cayenne and four tablespoonfuls of vinegar. Cook in a double boiler, stir constantly and cook rather slowly to prevent curdling. Let this get thoroughly cold and just before serving add one pint of whipped cream unsweetened. Mix well and pour over the salad.—Contributed.
GOLDEN DRESSING.—Beat two eggs, and a quarter cupful of any light colored fruit juice, quarter cupful lemon juice, and a quarter cupful of sugar. Put in a double boiler, stir until thickened, cool and pour over sliced fruit.—Contributed.
FRUIT SALAD.—For the salad itself all sorts of combinations are possible. Malaga grapes cut in halves, seeded, and mixed with a third of the same quantity of shelled pecans in one happy mixture. Pineapples, oranges and bananas go well together, as also pitted ripe sour cherries with nuts. Orange, lettuce, lemon, nuts and water cress are congenial companions, while preserved fruit may be used with fresh fruit. Prunes are delicious in a salad, stuffing them with nuts or cheese, covering with mayonnaise. The prunes should be washed, soaked over night, then cooked until tender before they are pitted. Apricots, either fresh or canned, sliced ripe pears are two new favorites used with nuts and served with a nice boiled salad dressing, and garnished with shredded lettuce.—Contributed.
FROZEN SALAD.—Put into a bowl one cupful orange slices, one cupful each bananas and pineapple, one cupful of mayonnaise, one cupful cream, measured before whipping, and a teaspoonful gelatine that has been softened in cold water, then dissolve over hot water, toss lightly, place in a mould and freeze. When frozen, cut in slices and serve on lettuce leaves.—Contributed.
PINEAPPLE SALAD.—Lay one thick slice of canned pineapple on a lettuce leaf, spread with thick mayonnaise, cap with sweetened whipped cream and sprinkle with ground pecans or English walnuts.—Mrs. Whitehead.
FRUIT SALAD.—One cup of diced apples, one cup diced pineapple, one cup diced oranges, one and one half cups bananas, one cup white grapes, (cut in half), seeds removed, one half cup walnut meats, one half cup diced celery. Serve with a salad dressing or whipped cream.—Mrs. Aaron J. Bessie.
MRS. ALLEMAN'S WALDORF SALAD.—One cup each of chopped apples, walnuts and celery. Dress with following mayonnaise dressing: Mix one half tablespoon salt, one half tablespoon mustard and three fourths of a tablespoon of sugar, add one slightly beaten egg, two and one half tablespoons of melted butter, three fourths of a cup of thin cream and very slowly one fourth of a cup of vinegar. Cook in double boiler until thick, then strain and cool.
FRUIT SALAD.—One pound of malaga grapes, washed, cut into halves and seeded; six large slices of canned pineapple cut into small pieces; four apples peeled, quartered and cut into small pieces; three bananas sliced fine; one bunch of celery, cleaned and cut into small dice; one cupful of chopped pecans or English walnuts. Mix all lightly together and mix with mayonnaise salad dressing. As all people do not like olive oil I usually make a boiled dressing as follows: Heat half a cupful of vinegar with as much hot water and two large spoonfuls of butter. Beat the yolks of four eggs very light with a scant half a cupful of sugar; add one level teaspoonful of flour and stir well; add then one tablespoonful of dry mustard, one teaspoonful of salt and one of celery salt or celery seed; a dash of black and of red pepper, beat a little; place over the fire and cook thick, beating well. Cook only a few moments, then remove from the fire and beat until perfectly smooth. When ready to use add one cupful of thick whipped cream. Mix with the prepared fruit. A scant teaspoon of flour added to sugar and egg mixture prevents curdling of the dressing and saves eggs at a season when they are scarce while it assures a smooth dressing always. A dash of sugar added to cream before whipping it will prevent its turning to butter. Lemon juice sprinkled over the fruit will prevent discoloring of apples and bananas.—Mrs. B. G. Whitehead.