MISCELLANEOUS. 329 



sei'ved, in order to acquire that blending or " ripening" of 

 flavors which produces a perfect result. 



The simplest of all salads is the ripe currant sprinkled 

 with sugar, then currants and raspberries togethei', tiieu 

 oranges and bananas sliced and dressed with lemon juice 

 and sugar. 



Apple Salad. — Peel and slice tart mellow apples, sprink- 

 le with sugar ai d the juice of an orange or a lemon. A 

 coarser taste will mingle the apple with a few thin slices of 

 a raw mild onion, a dessert-spoonful of oil, in which is min- 

 gled a trace of cayenne, and a teaspoonful of lemon juice. 



Aguacates or Alligator Pear Salad.— This tropical 

 fruit which can be procured in the large cities is made into 

 a salad by cutting the fruit in two lengthwise, removing 

 the rind and large seeds, and dressing it with oil, vioegar, 

 pepper and salt; as the pear is itself rich in oil that ingredi- 

 ent may be dispensed with. 



Banana Salad. — Peel and cut in slices six bananas, 

 peel the same number of oranges, and remove the white 

 incerior rind, then slice across the orange, removing the pits 

 Arrange them in layers, sprinkle with powdered sugar and 

 over them squeeze the j uice of a large lemon. 



Compound Fruit Salad.— Peel one pine-apple and 

 shred it in small pieces with a silver fork, peel and slice thin 

 six bana,nas, and peel, tear into sections, and seed four sour 

 oranges. Arrange in a crystal dish in layers, sprinkling 

 sugar between them, then squeeze over the whole the juice 

 of one large or two small lemons. Prepare two or three 

 hours before serving. 



Or over the same combination of fruit pour the following 

 from Mrs. Ewing: 



Transparent Orange Dressing. —To the juice of three 

 oranges and one lemon, which should make half a pint. 



