Banana And Walnut Salad

3 bananas.

2 tablespoons chopped English walnuts.

2 tablespoons Cooked Mayonnaise Dressing 1 scant tablespoon cream.

1 teaspoon sugar Mix the Cooked Mayonnaise with the cream and sugar. Peel and cut the bananas into halves lengthwise. Place one-half of a banana on a lettuce leaf and pour over the banana a generous spoonful of the dressing. Sprinkle each half with a teaspoonful of the chopped English Walnuts.

Berkeley Salad

1 cup diced pineapple.

2 cups diced oranges 1 cup diced bananas 1 cup seeded Malaga.


1 cup pineapple juice.

1 cup hot water.

3 tablespoons cornstarch.

1/2 cup sugar.

1 tablespoon lemon juice.

Mix the cornstarch and sugar and pour over it, stirring meanwhile, the hot water. Cook directly over the fire for from five to ten minutes. Remove from the stove. Add pineapple juice and the lemon juice and cool. Prepare the fruit by dicing the pineapple (fresh or canned), oranges and the bananas. Remove the Malaga grapes from the stem, wash thoroughly, peel and cut in halves. Remove the seeds and add to the other fruit. Pour the dressing over the salad and serve upon a plate. Garnish with grape leaves or any preferred garnish.

Date And Walnut Salad

Select firm, well-shaped dates. Immerse in cold water, remove the stones and wash in very hot water. Cool and dry between clean towels. Fill the centers of the dates with half of an English walnut meat. Prepare Cream Mayonnaise or Golden Salad Dressing. Arrange the dates on garnished individual salad plates and pour over these the dressing.

Combination Green Salad

6 medium sized tomatoes 2 rather small cucumbers.

6 radishes.

1/2 sweet green pepper.

French Salad Dressing.

Arrange the salad on individual salad plates. Slice the tomato on a lettuce leaf, then add one-third of a cucumber, sliced. Slice the radishes, but do not peel. Arrange the sliced radishes over the tomato and cucumber. Chop the half of a sweet green pepper, taking care that it is a sweet pepper, and sprinkle 1/2 teaspoon of the chopped pepper on top of the other vegetables. Over this pour a tablespoon of the French Salad Dressing. It is particularly important that the vegetables shall be in good condition and that the cucumber and radishes shall be crisp and tender. If somewhat wilted, immerse them in cold water for a half hour or more.

Cabbage Salad

Cut a small cabbage quite fine. Serve with a cream dressing made by using.

1 cup sour cream.

1 tablespoon lemon juice.

1 scant tablespoon sugar 1 teaspoon salt.

1/4 teaspoon celery salt.

Beat the cream with Dover egg beater until smooth. Gradually add lemon juice, then the seasoning. Beat thoroughly. This dressing may be made from sweet cream by adding 1 tablespoon lemon juice.

This salad may be served in a cabbage head prepared by removing the center and scalloping the edge. At the base of each scallop put a piece of parsley and arrange sprigs of parsley about the base of the head.