Orange And Lettuce Salad

From Mrs. John C. Coleman

Select tart, juicy oranges, peel and slice, removing the seeds. Line the bowl with lettuce leaves, arrange the oranges on them (using 6 oranges), dress with a French dressing, using lemon juice in place of vinegar.

Pineapple Salad

From Mrs. C. F. Aked

Mix shredded pineapple and celery with mayonnaise, made without mustard and whitened with whipped cream. Serve in the pineapple shell cut in half lengthways. Sprinkle with chopped pimento. Care must be taken not to allow the juice of the pineapple to thin the mayonnaise. It ought not to be mixed until close on the time for serving.

Sweetbread Salad

From Mrs. John C. Coleman

Cut some cold boiled sweetbread into small dice, place them in a salad bowl and add a small quantity of celery cut into pieces. Place in the refrigerator until ready to serve, pour over boiled salad dressing; garnish with heart of lettuce.

Plum Salad

From Mrs. C. F. Aked

Take large dark plums of equal size, carefully make an incision down one side and remove the stone. Fill the space with thick mayonnaise, made without mustard and whitened with whipped cream. Lay a bed of lettuce on a large oval glass or silver dish, sprinkle with French dressing, and place the prepared plums in a straight line down the length of the dish.

Waldorf Salad

From Mrs. C. F. Aked

Mix 2 cupfuls of finely cut celery with 2 moderate sized sour apples cut into dice and half a small cupful of English walnuts. Sprinkle with salt and paprika. Mix with stiff mayonnaise, flavored with tarragon vinegar, and serve on lettuce.

Walnut Salad

From Mrs. John C. Coleman

Make a nest of lettuce leaves on a salad dish, arrange on it several pieces of orange (first cut into slices and then into quarters), and a few halves of English walnuts. Place on each a thin layer of mayonnaise dressing and serve.