f cup of English
walnuts and the juice of one-half lemon with French dressing. Serve on
lettuce leaves.

GRAPE-FRUIT SALAD

Cut the grape-fruit in halves and remove the pulp, being careful to get
none of the tough white skin. Mix with bananas and oranges and stir in
white mayonnaise dressing. Remove all skin from the inside, of the
grape-fruit and fill with the mixture, heaping it high and ornamenting
with maraschino cherries. Lay each half in a bed of lettuce leaves and
serve.

BANANA DAINTY

Cut the bananas in half crosswise and arrange them on a plate, radiating
from the center. Sprinkle with grated nuts or nutmeg and heap white
mayonnaise in the center. Garnish with maraschino cherries.

HUNGARIAN FRUIT SALAD

Mix together equal parts of banana, orange, pineapple, grapefruit and
one-half cup of chopped nuts. Marinate with French dressing. Fill apple
or orange skins with mixture. Arrange on a bed of watercress or lettuce
leaves. Sprinkle with paprika.

NUT SALAD

Make a plain grape-fruit salad. When you have it ready to serve, cover
the top thickly with finely chopped almonds or pecans mixed. Pour over
French dressing.

RUSSIAN FRUIT SALAD

Peel and pit some peaches, cut in slices and add as much sliced
pineapple, some apricots, strawberries and raspberries, put these in a
dish. Prepare a syrup of juice of two lemons, two oranges, one cup of
water and one pound sugar, a half teaspoon of powdered cinnamon, grated
rind of lemon, add one cup red wine and a half glass of Madeira, arrak
or rum. Boil this syrup for five minutes, then pour over the fruit,
tossing the fruit from time to time until cool. Place on ice and serve
cold.

FISH SALAD

Take one pound cold boiled fish left over from the day previous, or boil
fresh fish and let cool, then skin, bone and flake. If fresh fish is
used, mix two tablespoons of vinegar, a pinch of salt and pepper with
the fish. Make a mayonnaise dressing (French mayonnaise preferred), and
mix half with the fish, leaving other half to spread over top of salad,
after it is put in bowl. Serve either with or without lettuce leaves.

FISH SALAD FOR TWENTY PEOPLE

Boil four pounds of halibut, cool and shred fish. Marinate the fish as
directed. When ready to serve add six hard-boiled eggs chopped, and one
pint bottle of pickles or chow-chow. The pickle may be omitted and
celery cut fine be added. When these are well mixed serve on lettuce
leaves with mayonnaise d