Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-09-07

Frouit salads form an admirable dish
at any season. But the fruits called for
in the following recipes are all season.
able to autumn and SO may be used
to add zest to the menus of the first
frosty days.
SWEET FRUIT SALAD.-Three ripe
yellow pears, one bunch of white
grapes, one blood orange, two red
dial, or the same quantity Of rum. and
sugar to taste. Peel the pears and
quarter them, taking out seeds; seed
the grapes, peel and slice the bananas
and cut the orange in slices through
the skin. dividing the slices then or
leaving them whole. Put all the fruit
together and sugar it literally, then
put it away on the ice; when ready to
serve, put on the liquor used. If this
salad is served in a glass bowl. and the
red orange slices are left whole, the eff
feet will be very ornamental.
ENDIvE AND GRAPE FRUIT
SALAD-SeveraI crisp endive heads,
with paprika instead of the usual pep
per. Wash and dry the endive, break
ing the leaves apart first, then cut them
down in thin strips. Peel the grape
fruit and take out the meat in plugs.
denuding it of\pith and the skin about
the carpets. Put the fruit and endive
together, tossing the salad in the
dressing and putting on as much pap
rika as is agreeable to taste. After it
is well mixed, pile it on a mound of
romaine or plain lettuce leaves, also
. tossed in a French dressing.
wATERCRESS AND APPLE SALAD
One bunch of fresh watercress, one cup
-. Il IL
ful of cider vinegar, six tablespoonfuls
of olive oil. two teaspoonfuls of sugar
and salt and pepper to taste.
Wash and dry the cress-keeping it
as crisp as possible against the ice be-
fore using-and arrange it lightly in a
salad bowl. Pile the apples on top of
the green. and after the dressing has
70 been separately mixed pour it over the
whole. Serve Immediately.
MIXED VEGETABLE SALAD.-This
may be made of any green vegetables
but in the smart restaurants the chefs
put the following things together:
French lettuce, endive, cucumbers. celery
hearts, green pepper, asparagus tips
pimentos and sometimes string beans
A nest is made of the plain lettuce, the
endive is cut in fine strips. and il the
asparagus or string beans are of the
canned sort they are first washed off
with fresh water and then thoroughly
drained. The cucumber is cut in paper
fine slices. All of the ingredients are
put together in mixing bowl and
tossed lightly in French dressing
olive oil, vinegar or lemon. salt and
cayenne. Unless requested not to do so
the French chef also adds a taste OF
garlic or onion. When served this
salad lies in the nest of lettuce leaves
with a border of sliced cucumber OF
Tadishes cut TO look like fuchsias.
ALLIGATOR PEAR SALAD-Three
ripe alligator pears. three tomatoes
one green pepper finely shredded. one
teaspoonful Of onion juice. salt and
cayenne to taste and three tablespoon.
fuls of olive OIL
Cut the pears in halves, remove
stones and slice the fruit thinly. ther
cutting the pieces smaller. The Skin
must be taken off. Peel the tomatoes
the pears. Sprinkle over the shredded
green pepper, then season. Before to-
matoes are put with any salad, how
ever. they are more delicate and lesi
watery IL first sailed and allowed Il
stand until the extra juice drains off
Put them on the ice for several hour.
before using. All fruits for salad mus
be thoroughly chilled.
APPLE AND CELERY SALAD
TIL g lar" green apples, the hearts o
a bun" Of celery. one teaspoonful o
onion .ce. one teaspoonful of vinegar
salt, cayenne and olive. oil. Peel ant
slice tho apples thinly and cut up tn,
celery in thin wisps. Put the whole II
bowl. sprinkle on salt, add pepper
then onion juice, then the oil. Toss TO
several minutes and then mix in tn,
vinegar. putting on little more 4