The representative., 1901-05-23

FRESH FRUIT SALADS.


Every season brings us something new In
the culinary line. Many dishes soon lose
their novelty, which is the only recommen-
dation they possess, perhaps. In this case
they are soon forsaken for new idea.
However, from the various dishes present.
ed. we always find one which does not fall
into disfavor, but Increases in popularity
from season to season. AS an example OF
this. We have fruit salads. These were
first introduced as suitable accompaniments
to the game course anc were generally COM
bined with nuts celery or both. Then
by slight transformation they were
adopted by many as dessert; playing the
double part OF a salad course and dessert
This is very sensible idea, especially IN
warm weather. when a hearty dinner Is
served. It is, however on the summer lun-
cheon table where they are perhaps the
most appreciated and where they can fill
their double mission of salad and dessert
course. Then, too, they go SO well with
cold meats. Nor are they to be denied
place on the hot-weather breakfast table,
as their refreshing colors and coolness, as
well as their acid juices, recommend them
to both eve and taste. OF course when they
take the form Of a breakfast salad they must
be served in as simple manner as possi-
BILE, and with the plain French dressing,
unless the salad is to. be the principal dish
of the meal, and no meats are served Then
a mayonnaise dressing whipped cream
may be served in order to give the dish
a greater value. To breakfast fruit salad
may be added, sweetbreads. shad roe and
finely ground nut meats; but all other
meats and fish are better served in luncheon
salads.
Salads composed of several kinds are de-
licious if the combination is carefully made,
and almost every kind of fruit is now used
in this way. Sweet and tart fruits, Of
course, make the best combinations.
Mock Pineapple Salad.
Peel three large, rather sweet apples;
cut into thin slices and with small round
cutter remove the core. Cover the slices
of the apples with cold water to keep them
from discoloring. Peel four medium Sized
tart oranges; trim off the white pulp and
slice the oranges across the grain the
same thickness as the apples. Put slices
of apple and oranges together; arrange
these in pyramid form on glass dish.
Reduce some thick mayonnaise with the
juices that drain from the slices OF orange
and pour over the fruit and serve at once,
very cold. Let the fruit chill before the
mayonnaiSe is added.
Apple and Grape Fruit Salad.
Remove the pulp from one large grape
fruit in small pieces pare core and chop
two large, rather sweet apples tne Put
fruit together and mix with French dress
ing Chill on ice Serve in lettuce cups
and garnish with white grapes, skinned
and seeds removed, and chopped nuts.
Pineapple and Celery Salad.
eyes and shred; set on ice until thoroughly
chilled; then mix with a cup OF finely
chopped, crisp white celery and sweet
red pepper cut into dice. Sprinkle over this
a little French dressing an. let stand few
minutes Then mix with mayonnaise and
whipped cream and serve with garnlsn OF
lettuce leaves and nut meats.
Strawberry SnlaI No. 1.
To those who cannot use cream with
strawberries, the berries served in the form
of salad is very acceptable. There are va
rious ways of serving them in this form;
one way is to select line ripe fruit, stem
and wash carefully if they are gritty; then
drain and chill; arrange in small cups
made of lettuce leaves, filling partially full;
springle lightly with lemon juice and cover
with cream mayonnaise; place en- top OF
each salad large unhulled berry.
Strawberry Salad No. 2.
Arrange on glass dish thin slices of
orange, selecting the sweet, thin skinned
ones. and do not peel them. On top of the
orange slices pile the fruit, hulled and
washed and wiped dry. Dust with pow
dered sugar and little nutmeg. Just be-
fore serving throw over the fruit wine
glass or more according to the quantity of
fruit, Of good claret.
Fruit Salad No. 1.
Take equal quantity OF strawberries,
black raspberrie5 and white currents Ar
range the strawberries in the center in
mound shape; place the raspberries around
these and the curraEts around the rasp-
berries garnish the dish with leaves and
flowers of nasturtiums. Serve with sauce
made by dissolving cup of sugar in water
enough to make thick syrup. Add to this
half wineglass of brandy, wineglass of
chartreuse and a little grated nutmeg.
Fruit Salad No. 2.
Peel and slice several fine, ripe bananas
and arrange slices on a glass dish in center
of this heap shredded pineapple. fatten-
ing the top of the pyramid; zap this with
fine. large strawberries; sprinkle with the
juice from the pineapple, dust with pow
dered sugar and serve with the following
sauce:
sweet Salad Sauce.
Beat yoiks OF four eggs until light and
gradually beat in cup Of powdered sugar;
add half teaspooRful Of salt. Beat until