Fruit and Nut Salads.
Serve with French dressing, or with mayonnaise made white with whipped cream. Garnish the edge with delicate lettuce leaves and serve at once.
Peach Salad.
(English style.)
Cut ripe, fine-flavored peaches into quarters, after removing the skins. Cover with champagne, thoroughly chilled, and sprinkle with tea-rose petals. Serve at once.
Peach,-Strawberry-and-Cherry Salad.
(London style.)
Let a large handful of fresh rose petals-stand an-hour or two in a cool place in a cup of Hungarian wine. Strain out the leaves and pour the wine over a quart of mixed fruit,—peaches pared and in quarters, strawberries hulled and cut in halves, and cherries stoned,—all thoroughly chilled. Let a handful of rose petals stand an hour or two in a cup of thick cream ; then strain the cream, sweeten slightly with powdered sugar, whip to a stiff froth, and use as a garnish for the fruit.
Grapefruit, Pineapple, and Pimento Salad.
Cut a large grapefruit in halves and remove the pulp with a sharp knife to avoid crushing it ; remove half the pulp of a large pineapple from the
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