INTRODUCTORY RECIPES 5 



FRUIT SALADS 



In preparing fruit salads there are several points to be 

 kept in mind: the general form of the salad, the combination 

 of the elements composing it; the dressing and the gar- 

 nishing. Remembering; these, one may have infinite and 

 most appetising charm of variety. As to the form, the 

 salad may be served in delicate green or rosy apples, hol- 

 lowed out; in pears, like fashion; in small or large melons; 

 in tomato, pepper, or other vegetable casing; in the rinds 

 of the citrus fruits etc. The salad itself may be a mere 

 salad or it may have meat value by the addition of hard- 

 boiled eggs, nuts, chopped or whole "meats," or, some- 

 times, even cheese. Popcorn furnishes a nourishing ad- 

 dition also. Celery or other dainty vegetable may be 

 combined with fruit, and of fruit itself not only the sub- 

 stantial but the delicate may be combined to attract 

 both eye and palate: bananas and melons, cubed, or 

 peaches (of similar substance) may be added to cherries, 

 to the candied angelica (traditionally "good for the diges- 

 tion"), to currants, red or blue plums, or strawberries. 

 Pineapple and other southern fruits, as well as the 

 northern-known, juicy citrus family, may be added 

 to the delicate green cucumber, to pears and apples, or 

 to seeded grapes or olives. There is nothing which 

 cannot be artistically blended with something else in 

 the fruit or vegetable world, or with rose petals, candied 

 violets, etc. 



The garnishing appeals to the eye but even the gayly- 

 graceful nasturtium has a spicily stimulating mission 

 stomachward. Cress may be either a garnish or the body 

 of the salad, as also may be lettuce, etc. But sprigs of 

 currants, white or red, may be used; parsley (a stimu- 

 lant in disguise) ; sprays of cherries or kumquats ; or figs or 

 dates softly fresh or freshened. Or there may be a bed of 



