Cut the tops from one dozen oranges and scoop out pulp
into a bowl ; add one small box red strawberries, one-half
pound fresh cherries from which the seeds have been re-
moved, one-half teacup preserved fruit of any kind and three
bananas, sweetening to taste. Stir thoroughly together and
fill the orange skins. Whip one pint of cream✪ Fruit Salad stiff, and on top
of each filled orange place a large spoonful of the whipped
cream. Serve on delicate lettuce leaves as first course at a
dinner or luncheon.
FRUIT SALAD.
Six large apples, almonds, celery; peel, core and chop the
apples ; blanc and chop the nuts ; chop crisp celery ; mix about
equal parts of each with a cooked salad dressing. Just before
serving stir in two-thirds cup of whipped cream.
Mrs. H. Kerckhoff.
SALADS.
67
FRUIT SALAD.
Make a dressing 'by boiling a cup of water and one-fourth
cup of sugar for five minutes; then put away to cool. Beat
the yolk of one egg till thick and creamy ; add to it four table-
spoons of thick, sweet cream, and when mixed add the syrup
and the juice from the fruit which you have prepared for the
salad.
Use one banana sliced, one cup of diced pineapple, four
fresh apricots and one pint of raspberries✪ Fruit Salad with Dressing. Arrange the fruit
in a pyramid form and pour the dressing over it, being care-
ful that it is equally distributed. Arrange it in a glass dish
and garnish with grape leaves underneath.
FRENCH FRUIT SALAD.
One head lettuce, one dozen walnuts, two dozen large white
grapes, three bananas, two oranges, mayonnaise dressing✪ French Fruit Salad.
Peel the oranges, divide into lobes and cut each lobe into
three pieces, removing the seeds. Skin with a very sharp
knife the grapes and seed them. Shell and halve the walnuts
and slice the bananas with a silver knife. Arrange the fruit
on the lettuce, rejecting all the leaves but the crispest and
most delicate. Cover with the mayonnaise dressing.
salad OF GRAPE FRUIT AND NUTS.
Put meats of eight walnuts and pulp of a large grape fruit
in a bed of crisp lettuce. Just before serving, dress with four
tablespoonfuls olive oil in which has been stirred half teaspoon-
ful salt, one teaspoonful sugar, one teaspoonful vinegar.
Mrs. George Sinsabatjgh.
lettuce SALAD.
Take two fine lettuces, remove the outer green leaves, core,
wash and drain in a wire basket, then split and cut the leaves
into quarters and put them in a bowl. Have tomatos cut in
thin slices, and place over the lettuce. Season as follows :
Mix one pinch of salt and one-half pinch of pepper in two
tablespoonfuls of vinegar, add one and one-half tablespoon-
fuls of oil✪ Lettuce Salad, pour over the salad and serve.
Mrs. M. J. Connell.
68
LANDMARKS CLUB COOK BOOK.
LETTUCE SALAD WITH TOMATO JELLY. ✪ Lettuce Salad with Tomato Jelly
Page 44 · 7 recipe records on this page
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cut the tops from one dozen oranges and scoop out pulp into a bowl ; add one small box red strawberries, one-half pound fresh cherries from which the seeds have been removed, one-half teacup preserved fruit of any kind and three bananas, sweetening to taste. Stir thoroughly together and fill the orange skins. Whip one pint of cream stiff, and on top of each filled orange place a large spoonful of the whipped cream. Serve on delicate lettuce leaves as first course at a dinner or luncheon.
FRUIT SALAD.
Six large apples, almonds, celery; peel, core and chop the apples ; blanc and chop the nuts ; chop crisp celery ; mix about equal parts of each with a cooked salad dressing. Just before serving stir in two-thirds cup of whipped cream.
Mrs. H. Kerckhoff.
FRUIT SALAD.
Make a dressing 'by boiling a cup of water and one-fourth cup of sugar for five minutes; then put away to cool. Beat the yolk of one egg till thick and creamy ; add to it four tablespoons of thick, sweet cream, and when mixed add the syrup and the juice from the fruit which you have prepared for the salad.
Use one banana sliced, one cup of diced pineapple, four fresh apricots and one pint of raspberries. Arrange the fruit in a pyramid form and pour the dressing over it, being careful that it is equally distributed. Arrange it in a glass dish and garnish with grape leaves underneath.
FRENCH FRUIT SALAD.
One head lettuce, one dozen walnuts, two dozen large white grapes, three bananas, two oranges, mayonnaise dressing.
Peel the oranges, divide into lobes and cut each lobe into three pieces, removing the seeds. Skin with a very sharp knife the grapes and seed them. Shell and halve the walnuts and slice the bananas with a silver knife. Arrange the fruit on the lettuce, rejecting all the leaves but the crispest and most delicate. Cover with the mayonnaise dressing.
salad OF GRAPE FRUIT AND NUTS.
Put meats of eight walnuts and pulp of a large grape fruit in a bed of crisp lettuce. Just before serving, dress with four tablespoonfuls olive oil in which has been stirred half teaspoonful salt, one teaspoonful sugar, one teaspoonful vinegar.
Mrs. George Sinsabaugh.
lettuce SALAD.
Take two fine lettuces, remove the outer green leaves, core, wash and drain in a wire basket, then split and cut the leaves into quarters and put them in a bowl. Have tomatos cut in thin slices, and place over the lettuce. Season as follows : Mix one pinch of salt and one-half pinch of pepper in two tablespoonfuls of vinegar, add one and one-half tablespoonfuls of oil, pour over the salad and serve.
Mrs. M. J. Connell.
LETTUCE SALAD WITH TOMATO JELLY.
Records on this page
Salad of Grape Fruit and NutsCucumber Salad with Cream DressingFruit SaladFruit Salad with DressingFrench Fruit SaladLettuce SaladLettuce Salad with Tomato Jelly