New Delineator recipes.

Peel the oranges and cut away the sections from the membrane by placing a knife parallel with the membrane and slicing down. If the fruit is allowed to stand in cold water after peeling, the bitter white membrane will come off easily. Peel the bananas and cut in quarter-inch slices. Remove the skins and seeds from the grapes. Break in small pieces, but do not chop, the walnut-meats. Mix these ingredients thoroughly and place on ice. When ready to serve, place on lettuce leaves and serve with French dressing. This salad is pretty served in an orange basket, or, by substituting the grapefruit pulp for the orange, it may be properly served in the shell of a half grapefruit. GRAPEFRUIT AND GRAPE SALAD 2 cups grapefruit sections 1/2 cup Malaga grapes, peeled 2 tablespoons grape-juice and seeded 2 tablespoons French dressing Peel fine large grapefruit and separate the sections, removing every particle of the bitter white inner skin. Peel and seed the grapes and mix with the grapefruit. Set aside, covered, on ice until very cold. Pour over them the grape-juice and French dressing. PEAR SALAD 6 pears Yi cup broken walnut-meats 6 stalks celery and stoned olives, chopped Mayonnaise Lettuce leaves Salt and pepper Select well-formed pears and cut off a bit of the broad end so that the pear will stand steadily on the plate. With a potato-ball cutter remove the center, leaving enough of the pear to make a thick cup. Cut the celery into dice, add broken walnut-meats and chopped olives and mix all together with mayonnaise, adding a pinch of salt and pepper. Fill the pear cups and serve on lettuce leaves. PINEAPPLE AND CREAM-CHEESE SALAD 6 slices canned pineapple French dressing I cup cream cheese Lettuce leaves Purple grape-juice Work enough grape-juice into the cream cheese to soften it so that it can be made into balls with the hands or with butter paddles. Add the grape-juice cautiously so as not to make the mixture too soft to handle. Place a slice of pineapple on a lettuce leaf, put a cheese ball on top and pour grape-juice and French dressing over all. TROPICAL SALAD I cup cantaloup balls Any desired dressing 6 slices tomato Lettuce leaves Garnish of red pepper With a vegetable cutter, cut small balls from a cantaloup that is fairly firm in texture. Arrange several balls on a slice of tomato which has been placed on a nest of lettuce leaves. Garnish with pieces of red pepper or green pepper cut in diamond shapes. Serve with any desired dressing. SALAD EGGS 6 hard-cooked eggs i teaspoon salt I tablespoon butter ' i tablespoon anchovy paste 1 tablespoon cream Lettuce or cress Yz teaspoon mustard Garnish of radishes and small Pinch cayenne onions Remove the shells from the cold, hard-cooked eggs and cut a large piece from the top of each, take out the yolks and mix them to form a paste with butter, cream, mustard, cayenne, salt and anchovy paste. Put this mixture back into the hollows and lay the eggs on a dish of lettuce or cress. Garnish with radishes and small onions. CHICKEN SALAD 2 cups diced chicken Garnish of celery tops, beets I cup diced celery cut into dice, capers, egg- Mayonnaise yolks, etc. Lettuce