Orange-And-Walnut Salad

This is a particularly good salad to serve with game. Select fine oranges, remove the peel and every particle of white skin, and slice very thin lengthwise. Slice English walnuts, blanched or plain. To each pint of orange slices add half a pint (scant) of the sliced nuts; dress with three tablespoonfuls of oil, one-fourth a teaspoonful of salt, and, if the oranges are particularly sweet, a tablespoonful of lemon juice. Serve on a bed of watercress or lettuce.

Celery-And-Chestnut Salad

Shell and blanch the chestnuts; then boil about fifteen minutes, or until tender; drain and cool. When cool cut into quarters, add an equal quantity of fine-sliced celery, dress with French dressing, and serve on lettuce leaves. Sliced pimentos may be added.

Apple, Celery-And-English Walnut Salad

Peel and cut the apples in small cubes; blanch the nuts and break in pieces, and cut the celery in thin slices; marinate the apple and nuts with oil and lemon juice half an hour; drain, add the celery and mayonnaise dressing, and serve in cups made by removing the pulp from red apples. Cut the edges of the apples in small Vandykes; keep fresh in cold water until ready to serve.

Apple, Date-And-Celery Salad

To serve four, pare one large, choice apple, quarter, core and cut it into small pieces and squeeze over these the juice of half a lemon. Cut five choice stalks of celery in small pieces. Pour boiling water over half a pound of dates, stir the water through them, skim to an agate plate and let dry in the oven. When cold cut each into four or five lengthwise pieces. Mix together the apple, celery, and dates, then add a generous half cup of mayonnaise dressing and mix again.

Fig-And-Nut Salad

Slice pulled figs, cooked and cooled, and mix with them a few slices of walnuts or blanched almonds. Serve with French dressing made of claret and lemon juice instead of vinegar, or with a cream dressing. In using the cream dressing, mix the ingredients with a little of the dressing and dispose additional dressing here and there, using the forcing-bag and tube. When available, fresh figs are preferable to those that have been cooked.

Grapefruit Salad

Cut the chilled fruit in halves, crosswise, and take out the pulp with a spoon; dress with French dressing. The juice of the grapefruit may be used in the place of other acid, and mayonnaise in the place of French dressing. Serve on lettuce leaves, or return to the skin from which the pulp was removed. The edge of the grapefruit cup may be cut in Vandykes, or otherwise ornamented.

Turquoise Salad

Mix together equal parts of celery and tart apple cut in match-like pieces, and one or two pimentos cut in similar pieces. Dress with mayonnaise made light with whipped cream. Serve in nests of lettuce.

Turquoise Salad, No. 2.

Turquoise Salad, No. 2

Use pineapple in the place of the apple; serve in a mound on a bed of lettuce leaves. Garnish with stars cut from the pimentos with French cutter, curled celery, and heart leaves of celery.