The Waterbury Democrat., 1931-05-01
FRUIT SALADS GO
 WELL IN SPRING
Tasty Chilled Fruit in Crisp Lettuce Cups Make Ex=
 cellent Lunch
FEW COMBINATIONS
BY JOSEPHINE B. GIBSON fHome EcOnOmicS Exnert\

(Home Economics Expert) Salads of luscious chilled fruits in deep cups of crisp lettuce, served with flavorful dressings, will appeal to capacities suffering from spring fever, Fruits, both. fresh and canned. furnish in abundance the minerals, vitamins and roughage so essential to good health at all times, and especially at this season.
 Fruit salads will be welcome many times in the weeks menu since they can be used both for the salad and dessert course at dinner, and are ideal for afternoon or late even- ing party meals. And with dainty sandwiches and coffee, a substantial fruit salad makes an excellent lunch on a warm day.
 The following recipes are for fruit salads that are more than ordinarily delicious, and you will be delighted with them if you are on the lookout for attractive salads, either for everyday menus or for entertaining:
 Bunch of Grapes salad halves canned pear; package cream cheese; 1 can pitted black berries. or 1 pound green and red grapes, stems of parsley; IA cup chopped nuts; Mayonnaise salad dressing. Drain pears thoroughly. Then mash cheese and thinly coat the rounded sides of the pears. Cover with halved cherries or grapes, to give the effect of a cluster of grapes. For stem use a sprig or parsley from which the leaves have been re- moved. Place on a crisp lettuce leaf over spoonful of Mayonnaise salad <l c.l ,x,sA 4l~ Fruit cup salad with banana dressing: Arrange small cuplike leaves of lettuce on salad plate. In one cup, place sections of peeled orange or grapefruit; in another, diced pineapples or peaches, and in the third, white cherries from which the stones have been removed. Sprinkle with chopped oceans or English walnuts. For the dressing, mash 1-2 banana, add 1-2 teaspoon vinegar and 2 tablespoons confec- tioner's sugar Fold the banana mix | ture into 1-2 cup mayonnaise salad ped cream or a beaten egg white l also may be added if desired. Pass this dressing after the salads are served.
 Pineapple, Prune and Marshma1- | low Salad: Arrange individual nests | of lettuce. Upon the lettuce place a slice of pineapple, and top with three cooked prunes, each stuffed | with a half marshmallow. Serve | with mayonnaise salad dressing. Gherkin fruit salad: 2 oranges; 2 bananas; apples; slices pineap- pie; 1-2 cup chopped sweet gher- kins; 1-2 cup nuts; 2 teaspoons lemon juice; IA cup mayonnaise | sa lad dressing
 Dice oranges, bananas apples, and pineapple, and add nuts, Gherkins | and lemon juice. Chill thoroughly | and add enough mayonnaise to coat the fruit. Serve in lettuce cups, garnished kith mayonnaise and Maraschino cherries.
 Ambrosia salad: sliced bananas | (sprinkled with lemon juice); cup white grapes or cherries! 1-2 cup | marshmallows; 1-2 cup mayonnaise | salad dressing; 1-2 cup whipped | cream.
 To the sliced bananas add the | other fruit and marshmallows. | MOisten with salad dressing and | whipped cream and serve on crisp | lettuce.
 Overnight fruit salad: egg beat en; tablespoons pure vinegar; 2 tablespoons sugar; 1 cup white cher | ries: 1 cup pineapple; cup marsh mallows; 1 orange; 1-2 cup whipped | cream.
 Put egg in double boiler, add vine- gar and sugar, and stir constantly | until thick and smooth. Cool and | fold in whipped cream and fruit. | Mold in ring mold and set in refrig- | orator over night.
 SINGLE BLOW KILLS S4