Fruit and Nut Salads.
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
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