1/4 cup lemon juice, 1/3 cup pineapple juice, 2 teaspoons corn starch, 1/4 cup sugar.
Braid the corn starch smooth in cold water, and when the juice and sugar comes to a boil, stir in the starch; let cook in a double boiler a few minutes, then let cool.
1/3 cup orange juice, 2 tablespoons lemon juice, 3 tablespoons sugar, 1 1/2 teaspoons corn starch, 1 egg.
Heat the orange juice, lemon juice, and sugar to boiling point. Thicken it with the starch which has been diluted with cold water; let it cook in a double boiler for ten minutes, have the egg beaten quite well and pour the hot mixture slowly onto it, stirring briskly to prevent cooking the egg, return to the fire for a few minutes, stirring the meanwhile, but do not let boil; let cool.
Remove pits from well washed dates, and refill each with a half walnut meat, press together, put into a salad bowl and dilute with lemon juice. Serve on lettuce leaf with a tablespoon of lemon sauce poured over.
Select medium sized well colored oranges, hold the oranges between the thumb and first finger, let the side of the orange rest on the table, while with a small pointed knife start in the center of the orange and run the blade point first about two inches into the center of the orange, then again in such a manner that when followed all the way round the orange will part in two halves, leaving the edge ruffled with small points of peel like the teeth of a coarse saw. Run the point of a knife around each half near the peel, then with a teaspoon dip out the fruit in one piece. Cut the orange center into small cubes, to which add equal quantities of diced bananas and pineapple and a few strawberries. Dilute with fleurette sauce; fill the orange shells, having them well rounded with the fruit, serve on a white plate with two or three small orange leaves for garniture, and a teaspoon of sauce on top.
1/2 cup diced oranges, 1/2 cup diced bananas, 1/2 cup diced apples, 1/2 cup finely chopped walnuts.
Mix the fruits and season with fleurette sauce, dish up on a lettuce leaf with a liberal quantity of chopped nuts sprinkled on the top.
Cook apples or pears with a few thin slices of lemon to flavor and sweeten to taste, when cold drain off the liquor, and to each cup of juice add three tablespoons of lemon juice and one cup of vegetable jelly. Pour into the bottom of a large salad bowl a small quantity of the liquid; then quickly line the bottom and sides with dates cut into strips, the cooked fruit, and with bananas or pineapple, or both. Have the bananas cut into strips and set upright along the sides. Berries may be used for garnish, if at hand. Fill in the center with fruit, then pour over the liquid to cover, and when set it may be turned out on a plate or platter and dished up at the table. A little red fruit juice may be poured around for a border, or jellied raspberry juice may be minced fine and piled around.
Select small well colored sweet apples, core them and cut a slice off one end, then hollow out the center by using the apple corer or a teaspoon, being careful not to break the shell. Cut the apple thus removed into small cubes, and to each cup of diced apple add one-third cup diced dates, season with lemon sauce, refill the apple with the mixture. Make a funnel out of small lettuce leaf and press it down in the top of the apple, fill it with a spoonful of lemon sauce, set the apple on a lettuce leaf and serve.