The art of cookery

Banana Salad No. i. — To half a cup of lemon juice add a cup of granulated sugar. Put six or eight thinly sliced bananas into a glass or china bowl. Pour over them the lemon syrup. Cover closely, and stand the salad in a cold place for an hour before serving. Banana Salad No. 2. — To the juice of three oranges and one lemon add a fourth of a box of gelatine soaked an hour in cold water. Warm the mixture until the gelatine is dissolved, add a cup of granulated sugar, and when perfectly cold pour over six thinly sliced bananas. Set the salad on ice until stiff, then serve. Banana Salad No. 3. — Skin, cut in halves, and seed half a pound of white grapes. Scoop the pulp from four oranges, keeping it in distinct pieces. Pare and slice four bananas. Put the grapes, orange pulp, and bananas in alternate layers in a glass or china bowl. Squeeze the juice of a lemon into a cup, add to it the orange juice obtained by squeezing the skins after the pulp has been scooped from them, and fill up the cup with water. Pour the liquid over a quarter of a box of gelatine which has soaked for an hour in half a cup of cold water, and warm until the gelatine dissolves, then add a cup of sugar. When cold pour over the mixed fruit in the bowl, and place on ice till stiff enough to serve. Pine-Apple Salad. — Skin, cut in halves, and seed half a pound of Malaga grapes. Scoop four oranges. Prepare a cup of pine-apple, or use a cup of shredded 272 The Art of Cookery. canned pine-apple. Drain the juice from the fruit, and add to it the juice of a lemon, and a fourth of a box of gelatine soaked an hour in half a cup of cold water. Warm the mixture just enough to melt the gelatine, then strain, and add to it a cup of granulated sugar. Mix the pine-apple, orange pulp, and grapes together in a bowl, and when the jelly is cold mix with the fruit and set the bowl on ice. When it jellies it is ready to serve. Apple Salad No. i. — Select mellow, sour apples, pare, core, and slice very thin. To two cups of sliced apples add one cup of chopped walnut meats, and cover with cooked mayonnaise dressing to which has been added one cup of whipped cream, seasoned to taste with sugar and salt. Apple Salad No. 2. — Prepare the apples as for Apple Salad No. i , and to three cups of sliced apples add one cup of cream dressing to which has been added a tablespoonful of minced onion. Season to taste with Seasoning No. 2. Apple Salad No. 3. — Prepare the apples as in No. i and cover with a cup of whipped cream seasoned with a teaspoonful of sugar and a pinch of salt. CLASS 2. — VEGETABLE SALADS. Lettuce Salad. — Place the prepared lettuce in the salad bowl and sprinkle over it French Dressing No. i or No. 2, according to taste. Turn it over and about carefully, until each leaf is covered with dressing. Serve on cold plates. Half a cup of dressing will dress lettuce enough for six people. Chicory or endive, and water cress are prepared and served like lettuce. Salad- Making. 273 Cucumber Salad. — Select cucumbers of medium size, remove a thick paring, and cut away all green portions. Slice, not too thin, on broken ice, cover closely, let stand half an hour, or until chilled and crisp, then drain the water from the cucumbers and serve them with French dressing. A small quantity of minced onion may be served with them, if liked.