Salads.
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 mayon-naise made light with whipped cream. Serve in nests of lettuce.
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.
Salad Chiffonade.
Seed two green peppers, boil two or three minutes, then cut in shreds. Shred the light and dark leaves of a head of lettuce, or endive, separately. Cut three tomatoes in shreds. Remove the peel and skin from one large grapefruit. Serve with French dressing, seasoning, and then arranging each article separately upon the serving-dish, having a circle of light and then dark green material about the edge.
Peach-and-AImond Salad.
Blanch the almonds and cut in thin slices. Chill the peaches, peel, and cut in slices ; use one-fifth as much in bulk of sliced nuts as sliced peaches.
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