Salads.
Fruit Salad.
(June.)
Pare lengthwise a ripe pineapple and remove the eyes. With a fork dislodge from the hard centre the single fruits (the lines left by the bracts will indicate the places where the divisions should be made). Slice lengthwise three sweet oranges, after removing the peel and white skin. Peel and slice two bananas, and cut in halves lengthwise one cup of strawberries. If the fruit be sweet, use the juice of half a lemon, otherwise omit it. Beat to an emulsion one-fourth a cup of olive oil, one tablespoonful of honey, and, if needed, the lemon juice; toss the fruit, together or separately, in the dressing, and serve on delicate leaves of lettuce. The most striking effect is produced by dressing each kind of fruit separately, thus massing each color by itself. When new figs are seasonable, they may be used in fruit salads to take the place of the honey. If the pineapple be of large size, more dressing will be required.
Fruit-and-Nut Salad.
Peel neatly three oranges and slice them lengthwise; also cut three bananas in thin slices. Skin and seed half a pound of white grapes, and blanch and slice the meats of one-fourth a pound of English walnuts. Serve very cold on lettuce leaves, dressed with four tablespoonfuls of oil, two tablespoonfuls of lemon juice—less, if the oranges are sour—and half a teaspoonful of salt.
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