6 FRUIT RECIPES 



vegetable or fruit gelatine; celery or tomato, lemon or 

 melon, and so on, endlessly. 



The dressing is an important matter whether it be the 

 "simple" French or a combination of flavoured secrets. 

 Olive oil reqtiires virtually no digestion and furnishes an 

 immense amotint of nourishment. But even yet there 

 are people who find it apparently impossible to cultivate 

 a taste for it and so eschew salads or substitute butter for 

 the oil. The oil, however, may be used with little or none 

 of the oil flavour, or whipped cream may be substituted 

 with pure fruit salads. 



FRENCH DRESSING 



Mix well one-half teaspoon each of salt and pepper with 

 one tablespoon of lemon juice (or fruit vinegar). Pour 

 this gradually, stirring the while, on three tablespoons of 

 olive oil. Toss the salad in this thoroughly. Melted 

 butter may be substituted for the oil. 



SIMPLE MAYONNAISE 



To the yolk of one egg allow about one cup of olive oil 

 and three tablespoons of lemon juice or strong, pure vine- 

 gar. To the yolk of the egg add one saltspoon of salt and 

 a dash of cayenne pepper or Tabasco, and a teaspoon of 

 either prepared mustard or Worcestershire Sauce. (These 

 may of course be omitted if preferred) . Add a few drops 

 of oil to the whipped yolk and beat well with silver fork, 

 adding more oil, little by little, alternating with the acid 

 until the dressing is quite stiff and glossy. Keep ice-cold 

 until used. Also, this may be frozen (in glass) by burying 

 it in ice and salt for two hours. (Real olive oil con- 

 geals at higher temperature than other oils. If the oil is 

 merely labelled "olive oil" it will not freeze so qmckly.) 



