Fruit Salad

Ingredients

• sliced pineapple
• peaches
• pears
• Mayonnaise Dressing

Method

1. 1

   Arrange layers of sliced pineapple, peaches, or pears on lettuce.

2. 2

   Serve with Mayonnaise Dressing.

Nutrition per serving

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 23. The excerpt below is the record exactly as published.

fruit salad. For luncheon serve a fish, cheese, or heavy salad, and let it serve as the principal dish. Fish, cheese, or meat salad contain all the protein needed for a meal. At dinner, when meat is served, the salad should not furnish additional protein, but mineral salts, cellulose, and relish. SALAD DRESSINGS Cooked Salad Dressing. — Mix one tablespoon of flour, one teaspoon salt, one teaspoon mustard, one tablespoon sugar, 62 FRUITS AND GREEN VEGETABLES _ anda speck of cayenne pepper. Add two tablespoons of melted butter, two egg yolks, and three fourths cup of milk. Cook in a double boiler until it thickens, stirring constantly. Then add three tablespoons of vinegar and boil one minute. French Dressing. — Mix one half teaspoon salt, a speck of cayenne pepper, four tablespoons olive oil, and beat thoroughly. Add one tablespoon vinegar and beat vig- orously until thoroughly blended. - Mayonnaise Dressing. — Beat the yolk of one egg; add _ one fourth teaspoon each of salt and paprika and beat again, then use an egg beater and beat in two tablespoons of vinegar or lemon juice; beat vigorously, then add a tea- spoon of olive oil and continue beating ; add oil, a teaspoon at a time, three or four times, beating vigorously mean- while ; then add the oil by the tablespoon until a cup in all has been used. Finish with one tablespoon of boiling water, beating it in, in the same manner as the oil. (Boston Cooking School Magazine.) Garnish for Salad. Lettuce Capers Endive Hard-boiled Eggs Water Cress Riced Eggs Peppers Diced Vegetables Parsley Nasturtium Leaves and Flowers To Serve with Salad. Cheese Straws Crackers Cheese Wafers Brown, Graham and Sandwiches ° White Bread, sliced very Wafers thin, buttered. Stuffed Tomato Salad. — Remove skin from tomatoes by pouring boiling water over them. Cut a slice from the FRUITS AND GREEN VEGETABLES 63 top of the tomato and remove the interior. Fill the tomato with cucumber cut in very thin slices and place Cooked Salad Dressing over the top. Serve on lettuce. Grape Salad. — Remove the skins and seeds from white or red grapes and cut in halves. Take equal parts of grapes, sliced peaches, pears, pineapple, or any fruit obtainable. Place on leaves of endive or head lettuce and serve with Mayonnaise Dressing. GRAPE SALAD. Cabbage Salad. — Cut one half of a small head of cab- bage in very thin slices, or chop it with the chopping knife. Mix with one recipe of ot Cooked Salad Dressing. Chill and serve cold. Waldorf Salad. — Chop equal quantities of apple, celery, and walnuts. Mix with Cooked Salad Dressing. Serve on lettuce leaves. CONLEY P. C.— 5 64 FRUITS AND GREEN VEGETABLES Banana Salad. — Take ripe bananas, cut them in halves lengthwise. Roll in Cooked Salad Dressing. Chop one half cup of peanuts. Roll the bananas in the nuts. Serve on lettuce leaves. | Fruit Salad. — Arrange layers of sliced pineapple

Cook this with the app: pantry check, scaling, and the assistant.