This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
1 cup celery, diced.
1 cup grape fruit, diced.
Cooked Mayonnaise Dressing.
Cut the grape fruit into halves and with a sharp knife cut a circle through the flesh, near the edge of the skin. Remove the flesh by scooping out carefully with a spoon, and cut into cubes or small bits. Put to drain while preparing the celery.
Wash, brush, and scrape celery and put into cold water for an hour or more. Drain, dry on clean towels and cut into small pieces. Mix the celery and the grape fruit with Cooked Mayonnaise Dressing. Serve in the shells of the grape fruit, prepared by removing the skin or "nag" on the inside and cutting notches in the edge with a pair of shears. Serve on a lettuce leaf.
2 cups diced apples.
1 1/2 cups cut dates.
3/4 cup Golden Dressing.
Peel the apples and cut into as nearly 1/2 inch cubes as possible. Marinate with the juice of a lemon to prevent discoloration. Put dates into cold water; remove the stones , and cut each date into about four pieces; wash by pouring boiling water over them. When thoroughly chilled, mix the apples and dates and stir in the Golden Dressing. Garnish with lettuce or with nasturtium leaves.
1 quart diced apples 1/2 cup chopped English walnuts.
1/2 cup diced oranges Mayonnaise or Golden Dressing.
1/2 cup chopped dates.
Dice the apples and marinate with the juice of a lemon to prevent discoloration. To prepare the dates immerse in cold water. Remove the seeds and cut each date into four pieces. Wash in hot water and dry upon clean towels. Chop the nuts coarsely. To prepare the oranges, peel, slice and cut into one-half inch cubes. Mix the apples, dates, oranges and nuts with the Mayonnaise or Golden Dressing. Serve with any preferred garnish.
2 cups diced pineapple.
1 cup strawberries.
3/4 cup Golden Salad Dressing.
Use fresh pineapple. Cut into small pieces and mix with the Golden Dressing. Just before serving cut the strawberries into halves and add to the salad.
2 large bananas.
1 pint sliced pineapple.
1 pound Tokay or Malaga grapes.
Cream Salad Dressing.
Drain the juice from the pineapple and cut into small pieces. Peel the grapes with a sharp paring knife, then cut into halves and remove the seeds. Peel the bananas and scrape off the fuzzy portions next to the skin and dice. Mix these with the Cream Salad Dressing and serve on a salad plate garnished with lettuce or place a spoonful of fruit thereon and on top of this a smaller spoonful of the dressing.
2 cups diced apples.
2 cups cut celery.
1 cup Golden Salad Dressing.
To prepare the apples peel and cut as nearly as possible into half-inch cubes. Marinate the apples with a table-spoonful of lemon juice. Mix well in order to prevent discoloration. Cut the celery quite finely and mix with the apples. Mix these ingredients with the Golden Salad Dressing and serve with a garnish of lettuce.
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