Fruit and Nut Salads.
Fruit-and-Nut Salad, No. 2.
Skin and seed half a pound of white grapes; blanch and slice half a pound of English walnuts or almonds. Toss with four tablespoonfuls of oil, one-fourth a teaspoonful of salt and two tablespoonfuls of lemon juice. Serve in nests of lettuce. Garnish the nests with maraschino cherries.
Cherry Salad.
(Mrs. Peterson.)
Marinate as many hazelnuts as cherries with plenty of oil, half as much lemon juice as oil, and a little salt, one or two hours. Put a nut in the place of the stone in the cherries. Sprinkle with oil and a very little lemon juice, and serve in lettuce nests.
Prune-and-Pecan Nut Salad.
- ½ lb. Weisbaden prunes, cut in length-wise strips.
- ¼ lb. pecan nut meats, cut in three pieces, each, lengthwise.
- 1 cup double cream.
- ½ teaspoonful paprica.
- ¼ teaspoonful salt.
- 2 tablespoonfuls lemon juice.
- 1 tablespoonful sherry wine, at discretion.
- Heart-leaves of lettuce.
Add salt and paprica to the prunes and nuts. Beat the cream, wine if used, and lemon juice until firm throughout. Mix three-fourths of it with the nuts and prunes; set the mixture in rounding spoonfuls on heart-leaves of lettuce; pipe a star of dressing above the salad in each leaf. Serve with bread and butter at luncheon or supper. Decorate with pieces of prune and nuts.
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