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.
75. COMBINATION 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.
COMBINATION FRUIT SALAD
(Sufficient to Serve Six)
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.
76. SUMMER COMBINATION SALAD.--Any agreeable combination of fruits which
may be obtained during the same season will be suitable for summer
combination 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.
SUMMER COMBINATION SALAD
(Sufficient to Serve Six)
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.
77. FILBERT-AND-CHERRY SALAD.--If something different in the way of
salad is desired, cherries that have been seeded and then filled with
filberts will prove a delightful change. With this salad, which is shown
in Fig. 10, any salad dressing may be served, but fruit-salad dressing
makes it especially delicious.
[Illustration: FIG. 10]
78. DATE-AND-ENGLISH-WALNUT SALAD.--Persons who are fond of dates will
find a salad made of dates and walnuts very palatable. In addition, such
a salad is high in food value. Select firm whole dates, wash, and dry
between clean towels. Cut a slit in the side of each date and remove the
seed. Place half an English walnut meat inside and press the date
together. Garnish salad plates with lettuce and serve five or six of the
dates in a star shape for each serving. In the center, pour a spoonful
or two of cream salad dressing, boiled salad dressing, or any other
dressing that may be desired.
79. APPLE-DATE-AND-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.
APPLE-DATE-AND-ORANGE SALAD
(Sufficient to Serve Six)
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.
80. 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.
CALIFORNIA SALAD
(Sufficient to Serve Six)
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.
81. BANANA-AND-PEANUT SALAD.--A very good fruit-and-nut combination for
a salad consists of bananas and ground peanuts. The bananas, after being
cut in half lengthwise, are rolled in the peanuts, placed on a lettuce
leaf, and served with dressing. If it is desired to improve the flavor,
the bananas may be dipped into the salad dressing before being rolled in
the peanuts.
Peel the required number of bananas, scrape the pithy material from
their surface, and cut in half lengthwise. Grind the peanuts rather fine
and roll each half of banana in them. Place on a garnished salad plate
and serve with boiled dressing.
82. FRUIT IN CANTALOUPE SHELLS.--During cantaloupe season, a delightful
fruit salad can be made by combining several different kinds of fruit
with the meat of cantaloupe and serving the mixture in the cantaloupe
shells. Such a salad is an excellent one to serve when dainty
refreshments are desired or when something unusual is wanted for a
nice luncheon.
Cut cantaloupes in half crosswise, and, using the French cutter, cut
some of the meat into round balls. Dice the remainder and mix with any
combination of fruit desired. Place this in the cantaloupe shells after
cutting points in the top edge. Garnish with the balls cut from the
cantaloupe and serve with any desired dressing.
83. PINEAPPLE-AND-NUT SALAD.--Because of its refreshing flavor,
pineapple makes a delicious salad. It may be combined with various
foods, but is very good when merely nuts and salad dressing are used, as
in the accompanying recipe.
Place slices of canned pineapple on salad plates garnished with lettuce
leaves. Mix whipped cream with salad dressing until the dressing becomes
stiff, and place a spoonful or two of this in the center of each slice
of pineapple. Sprinkle generously with chopped nuts, English walnuts or
pecans being preferable.