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253 BLACK-EYED SUSAN SALAD

Separate oranges into sections, al-
lowing half a large fruit to a person.
Cut figs into dice, mix with equal
quantity of chopped celery and
moisten slightly with French fruit
salad dressing. Season orange sec-
tions with salad dressing and ar-
range, like Black-eyed Susan petals,
on individual plates. Form centres
with fig mixture and garnish salad
with tips of celery.

254 WALNUT SALAD

2 cups walnuts

Lemon juice

| cup minced celery

| cup chopped apples

| tablespoon olive oi
Lettuce and celery leaves
Mayonnaise

Method:—Soak walnuts in lemon
juice for 1 hour; then mix with
celery and apples. Sprinkle with
olive oil and set on ice for 2 hours;
then place in salad bowl lined with
lettuce leaves and dress_ with
mayonnaise. Garnish with white
leaves of celery.

255 FRUIT SALAD (1)

Pare oranges and grapefruit and
separate into sections. Cut pine-
apple into sections. Dip each section
separately in French fruit salad
dressing and arrange on lettuce
leaves in rotation — grapefruit,
orange and pineapple. Decorate
with shredded Maraschino cherries.

256 FRUIT SALAD (2)

| package of lemon jelly powder
1 cup boiling water

2 oranges

3 bananas

4 slices pineapple

14 cup chopped walnuts

1% lb. grapes
Lettuce

Method:—Dissolve jelly powder
in boiling water. Cool and add
oranges, bananas and _ pineapple
diced ; add walnuts and grapes. Chill,
and serve on lettuce leaves with
whipped cream or fruit salad dress-

ing.

257 BANANA, PINEAPPLE AND
PEACH SALAD

Place rounds of pineapple on
lettuce leaves on salad plates. Stand
half a peeled banana in centre of
pineapple. Lay peaches around
pineapple, place a cherry on top of
banana and pour salad dressing
over all.

258 CRANBERRY JELLY SALAD

6 rounds canned pineapple
Halved and seeded Malaga grapes
French dressing
6 individual moulds cranberry jelly
Parsley sprigs

ayonnaise or cream honey dressing

Method:—Season pineapple and
grapes separately in French dressing
for 15 minutes. Place in pineapple
slice on each individual plate, turn
a mould of jelly on to it, arrange
grapes about the edge and pour
a little dressing over all. Garnish
with parsley springs and serve with
mayonnaise or cream honey dressing.

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