FRUIT SALAD DRESSING
Various dressings may be served with fruit salad, and usually the one selected depends on the preference of those to whom it is served. However, an excellent dressing for salad of this kind and one that most persons find delicious is made from fruit juices thickened by means of eggs. Whenever a recipe in this Section calls for a fruit salad dressing, this is the one that is intended.
- 1/2 c. pineapple, peach, or pear juice.
- 1/2 c. orange juice.
- 1/4 c. lemon juice.
- 1/4 c. sugar.
- 2 eggs.
Mix the fruit juices, add the sugar, beat the eggs slightly, and add them. Put the whole into a double boiler and cook until the mixture begins to thicken. Remove from the fire and beat for a few seconds with a rotary egg beater. Cool and serve.
Mixed FRUIT SALAD
The combination of fruits given in the accompanying recipe makes a very good salad, but it need not be adhered to strictly. If one or more of the fruits is not in supply, it may be omitted and some other used. In case canned pineapple is used for the salad, the juice from the fruit may be utilized in making a fruit salad dressing.
- 1 grapefruit.
- 2 oranges.
- 1 banana.
- 2 apples.
- 2 slices pineapple.
- Salad dressing.
- Lettuce.
Prepare the grapefruit and oranges according to the directions previously given. Slice the banana crosswise into 1/4-inch slices and cut each slice into four sections. Dice the apples and cut the pineapple in narrow wedge-shaped pieces. Mix the fruit just before serving. Add the salad dressing, which may be fruit-salad dressing, French dressing, or some other desirable salad dressing, by mixing it with the fruit or merely pouring it over the top. Serve on salad plates garnished with lettuce leaves. Place a maraschino cherry on top. Sufficient to Serve Six.
SUMMER MIX FRUIT SALAD
Any agreeable combination of fruits which may be obtained during the same season will be suitable for summer mix salad. The combination given in the accompanying recipe includes strawberries, pineapple, and cherries. However, pineapple and cherries may be used alone, or strawberries and pineapple may be used without the cherries, or red raspberries may be used to garnish such a salad.
- 3/4 c. strawberries, cut into halves.
- 3/4 c. pineapple, cut into dice.
- 3/4 c. sweet cherries, seeded.
- Lettuce.
- Fruit-salad dressing.
Prepare the fruits just before serving. Put them together, place on salad plates garnished with lettuce, and serve with the fruit-salad dressing.
APPLE AND NUT SALAD
- 4 tart apples.- 1 cupful of pecan meats.
- 24 blanched almonds.
- 2 sweet Spanish peppers.
- The rule for French dressing
Peel the apples, cut them into dice, squeeze over the juice of one or two lemons, and stand them aside until wanted. The lemon juice will prevent discoloration. Chop the nuts. At serving time line the salad bowl with a layer of chopped celery or cabbage or lettuce leaves, then a layer of apples, nuts, celery, apples and nuts. Baste with the French dressing, and, if you have them, garnish with the sweet peppers cut into strips, and use at once.
APPLE, DATE & ORANGE SALAD
The combination of fruits required by the accompanying recipe is an easy one to procure in the winter time. Apple and date salad is a combination much liked, but unless it is served with a rather sour dressing, it is found to be too bland and sweet for most persons. The addition of the orange gives just the acid touch that is necessary to relieve this monotonous sweetness.
- 1 c. diced apples Lettuce.
- 3/4 c. dates, seeded Salad dressing.
- 2 oranges.
- Lettuce.
- Salad Dressing.
Peel the apples and dice them into fine pieces. Wash the dates, remove the seeds, and cut each date into six or eight pieces. Prepare the oranges as directed for preparing oranges for salad, and cut each section into two or three pieces. Just before serving, mix the fruits carefully so as not to make the salad look mushy, pile in a neat heap on garnished salad plates, and serve with any desired dressing. Sufficient to Serve Six.
ORANGE SALAD
INGREDIENTS:- 6 oranges.
- 1/4 lb. of muscatel raisins.
- 2 oz. of pounded sugar.
- 4 tablespoonfuls of brandy.
Peel 5 of the oranges; divide them into slices without breaking the pulp, and arrange them on a glass dish. Stone the raisins, mix them with the sugar and brandy, and mingle them with the oranges. Squeeze the juice of the other orange over the whole, and the dish is ready for table. A little pounded spice may be put in when the flavour is liked; but this ingredient must be added very sparingly.
CALIFORNIA SALAD
During the months in which California grapes can be found in the market, a very delicious salad can be made by combining them with grapefruit and oranges. Either Malaga or Tokay grapes may
be used.
- 1-1/2 c. grapes.
- 2 oranges Salad.
- 1 grapefruit.
- Lettuce.
- Salad Dressing.
Prepare the grapes by washing them in cold water, cutting them into halves, and removing the seeds. Remove the sections from the oranges and grapefruit in the way previously directed, and cut each section into three or four pieces. Mix the fruits and drain carefully so that they contain no juice or liquid. Pile in a heap on salad plates garnished with lettuce and serve with any desired dressing.
WALDORF SALAD
- 1 c. diced apples.- Boiled salad dressing.
- 1 c. diced celery.
- Lettuce.
- 1/2 c. chopped English walnut meats.
Prepare the apples and celery as short a time before serving as possible, but if it is necessary that the apples stand for any length of time, sprinkle them with a little lemon juice and water to keep them from turning brown. Add 1/2 cupful of chopped walnut meats is added, what is known as Waldorf salad will result. The nuts, which should be added to the mixture just before placing it on the table. Nuts that are to be used for such a purpose should not be run through a grinder, but should be cut with a knife or chopped with a chopping knife and bowl. Just before serving, mix them with the salad dressing. Place on salad plates garnished with lettuce and serve.
