wwe TESTED HOUSEHOLD RECIPES 3a

Grape, Celery and Pecan Salad

PEEL and halve hot-house grapes, removing the seeds. Chop celery fine and break or

chop some pecan nuts fairly small. Mix all lightly with salad dressing—either
a boiled cream dressing or mayonnaise—into which some whipped cream has been
folded. Arrange on crisp heart lettuce or endive and drop a spoonful of the fluffy
dressing on each one; top with a half grape or pecan nut.

Fruit Salad in Orange Cups

pulp of three oranges 1 bunch celery
1 cup Malaga grapes 1 head lettuce
1 cup nut meats Mayonnaise dressing

SKIN and seed the grapes, separate the orange pulp from every shred of membrane.

Chop the celery in half-inch pieces and break up the nut meats. Mix all with the
mayonnaise and put in the ice-box until serving time when it should be heaped into a
lettuce-lined salad bowl, or filled into cups made by cutting the oranges in half and
carefully removing the pulp.

Delicate Fruit Salad

6 slices pineapple a few mint leaves
1 large orange pineapple juice
2 cups strawberries salad oil

DRAN the slices of canned pineapple from the juice (which should be saved for dress-
ing), and dice them. Free the orange from skin and membrane and cut the pulp
in small pieces. Put both into a bowl with the hulled strawberries and chill thoroughly.

When it is time to serve, rub the inside of individual sherbert glasses with crushed
leaves of fresh mint. Fill with the chilled fruits and add a dressing made of the fruit
juice and salad oil added drop by drop.

Cherry Salad

sweet cherries hearts of lettuce
cream cheese French dressing
nut meats mint leaves

other fruits if desired

CHERRIES lend themselves very well indeed to the uses of the salad. They may be
used alone or are very deliciously combined with sliced pineapple, early peaches
or with canned peaches, apricots or pears.

Rub the inside of the salad bowl with crushed mint leaves and line it with crisp
lettuce or endive; chop the nut meats and work them lightly into the creamed cheese,
which should be formed into little balls; toss the fruit lightly in a little of the salad dress-
ing and arrange on the lettuce; garnish with the cheese balls.

If large ripe or canned peaches or stewed, very ripe, or canned pears are being used,
a delightful arrangement is to heap the cherries in the cavity of the larger fruit and
arrange the whole on a bed of lettuce.

Pear and Cottage Cheese Salad

A delicate and very easily prepared salad is made by arranging halves of preserved

pears hollow side up, on crisp lettuce leaves, and putting a little mound of fluffy
cottage cheese in each piece. Mayonnaise or cream dressing—preferably with a little
whipped or heavy cream folded into it—is best with this salad.

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