The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1901-11-16
Fruit Salads.
WASHINGTON Star.

washington star.
These are comparatively the new salads,
and the minds of many housewives seem to
entertain considerable doubt as to how and
when they are to be used and to also hest
tate in the attempt to compound them
without minute directions as to the process.
In fact, a fruit salad is the simplest of all
salads, and the materials are generally the
most available. Their compromising is
merely a matter Of taste in the combining
of the fruits, juices and dressings.
The dessert salad, or the salad that is
intended to fill a double part, that of the
regular salad course and, followed by
cheese, waters and coffee, do away with
the regulation dessert, is naturally a sweet
salad, and may be richer in compound than
under ordinary conditions.
Fruit salads, like frozen creams, are i'm
proved in flavor II, after mixing the fruits,
they are allowed TO stand in a cool place
for one or two hours before serving. The
dressing, however, is not added until time
of serving unless the said dressing is made
of the fruit juices.
Apple salad: This is one of the simplest
Of fruit salads, and is intended to accom-
pany meat or game. The apples must be
tart and mellow. Slice rather thin and
moisten well with a mixture of orange and
lemon juice with a very little sugar and
grated nutmeg. Stand in a cold place for
an hour. Serve in lettuce cups. Another
way is to slice the apples, add a few slices
of onion, toss about well and let
stand fifteen minutes. Then remove the
onion and sprinkle the apples with salt,
cayenne, oil and vinegar, and keep in a cold
place until blended.
Grape and orange salad: Take equal
quantities of red grapes and oranges; cut
in dice, wash the grapes and wipe them
dry; cut in halves lengthwiSe and remove
the seeds; stand in a cool place; peel the
oranges carefully, remove the skin and
seeds from each section and cut into dice;
mix with the grapes and keep very cold
until ready to serve, then arrange little
cups of delicate crisp lettuce leaves on in
dividual plates; fill with the fruit, and put
tablespoonful of sweet boiled dressing on
top, decorate with half an English walnut
kernel.
Sweet boiled dressing: Put one egg, one
tablespoonful of corn starch, three table
spoonfuls of sugar, half taespoonful salt,
a dash of white pepper, and half teaspoon
full of mustard together in a saucepan and
beat together until smooth and light. Then
add a cup of milk or cream (sour is besO,
and when thoroughly blended beat in a
third of a cup of vinegar that has been
heated to scalding point with two level
tablespoonfulS of butter. Stir constantly
until ii begins to thicken, and remove from
the fire and beat for five minutes; then set
away to cool. If you want this particularly
dainty stir in half a cup of stiff, whipped
cream just before serving.
Macedonia fruit salad: One dozen large
white grapes, one dozen large red grapes,
two bananas, three large Bartlett pears,
three small sweet oranges and a dozen
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half, removing the seeds. Slice the ban
anas rather thin; cut oranges into dice and
the pears slice lengthwise, removing skins,
seeds and cores. Serve in crisp lettuce
cups with the sweet boiled dressing and
decorate with the walnut meats or serve
with a plain French dressing.
Banana salad: Select six firm, ripe ba-
nanas; peel and cut into slices. Peel six
rather tart ranges; divide the sections and
carefully remove the skin, breaking the
pulp up as little as possible. Arrange the
fruit in layers. sprinkling with powdered
sugar and lemon juice; set away where ii
will get very cold and serve. Sherry NAV
be used instead of the lemon juice and the
salad served in little glass dishes lined with
very thin toasted slices of sponge cake
with points dipped in chopped toasted al
mOnds and pistachio nuts.
Orange and nut salad: Take three cups of
shelled walnut meats, put them into a
saucepan with a teaspOonful of salt. two
blades of mace and a bay leaf. Cover with
boiling water and cook ten minutes Drain
| off the water, take out the seasoning and
throw the nuts in ice water until cold. then
drain and wipe dry. Mix with a good stiff
mayonnaise and place a layer in a glass
dish lined with lettuce leaves. On TOP of
nuts spread a thin layer OF dry. whipped
| cream. then a layer of sweet oranges sliced
very thin without removing the skins.
which must be very thin. Garnish the ton
with whipped cream and whole walnut
meats.
Orange dressing: Three-fourths of a Gun
of strained orange juice. one-fourth of a
cup OF lemon juice. half a cup Of sugar and
the white of an egg. Beat all together mr.
til sugar is dissolved: set over boiling
water and cook until IL reaches a boiling
point, then strain. If you wish to mold
the fruit in the dressing, add a quarter OF a
package of gelatine 10 the above. first
soaking IL In a half cup of cold water until
tender.