The 1918 Fanny Farmer Cookbook

Marinate

cubes with French Dressing. Refill skins and garnish each with slices of banana. Stack around

mound of lettuce leaves.

Orange Salad

Cut five thin−skinned sour oranges in very thin slices, and slices in quarters. Marinate with a

dressing made by mixing one−third cup olive oil, one and one−half tablespoons each lemon

juice

and vinegar, one−third teaspoon salt, one−fourth teaspoon paprika, and a few grains mustard.

Serve on a bed of watercress.

Orange Mint Salad

Remove pulp from four large oranges, by cutting fruit in halves crosswise and using a spoon.

Sprinkle with two tablespoons powdered sugar, and add two tablespoons finely chopped mint,

and one tablespoon each lemon juice and Sherry wine. Chill thoroughly, serve in glasses, and

garnish each with a sprig of mint. Should the oranges be very juicy, pour off a portion of the

juice before turning the mixture into glasses.

French Fruit Salad

oranges

2 English walnut

meats

bananas

head lettuce

/2 lb. Malaga

grapes

French Dressing

Peel oranges, and remove pulp separately from each section. Peel bananas, and cut in

one−fourth inch slices. Remove skins and seeds from grapes. Break walnut meats in pieces.

Mix

prepared ingredients and arrange on lettuce leaves. Serve with French Dressing.

Hungarian Salad

Mix equal parts shredded fresh pineapple, bananas cut in pieces, and sections of tangerines,

and marinate with French dressing. Fill banana skins with mixture, sprinkle generously with

paprika, and arrange on lettuce leaves.

Chapter XXI − SALADS AND SALAD DRESSINGS

388