1/2 pound Malaga grapes 2 pears 1 grapefruit 1 orange 1 head lettuce
Wash, peel; remove seeds from all fruit; cut grapes into halves, pears in lengthwise pieces, grapefruit and orange into sections; chill until ready to serve. Serve on lettuce leaves with French dressing. Alligator pears, melon or other fruit may be substituted for above variety.
3 firm tomatoes 1/2 cup chopped onion 1/2 cup chopped parsley 2 tablespoons salad oil
Peel tomatoes and cut in half. Mix onion and parsley, add oil; let stand two hours before using. When ready to serve line salad bowl with lettuce, place tomatoes in it and on each half put 1 tablespoon onion and parsley mixture. Pour on French dressing. Everything should be ice cold.
1 cup finely cut red cabbage 1 cup cold boiled beets 1 cup cold boiled carrots 1 cup cold boiled potatoes 1 cup chopped celery 1/2 cup pimentoes 1 head lettuce 1 cup French dressing
Soak cabbage in cold water 1 hour; drain and add beets, carrots and potatoes cut into small pieces; add celery. Mix well together, season with salt and pepper and serve on lettuce leaves. On top put strips of pimento and serve with French dressing, to which may be added one teaspoon onion juice.
1 quart cold boiled potatoes 1 onion, finely sliced 1/2 teaspoon salt chopped parsley 1/2 cup French dressing
Cut potatoes into slices or cubes; add onion; mix with salt, parsley and French dressing. Serve on lettuce leaves with boiled dressing.
Cut cold boiled lobster into small pieces. Marinate with French dressing; arrange on lettuce leaves; cover with mayonnaise and garnish with lobster claws, olives and hard-boiled eggs. For boiled lobster see page 31.
2 cups shredded lettuce 1 can tuna fish or 1-1/2 lbs. any cold boiled fish 1/2 cup French dressing 1 teaspoon onion juice 1 cup finely cut celery 1/2 cup mayonnaise 1 teaspoon chopped parsley
Line dish with lettuce; place fish in center; pour over French dressing to which onion juice has been added and cover top of fish with celery; put mayonnaise on top. Sprinkle with chopped parsley.
Mix 1 tablespoon lemon juice or vinegar, 1/2 teaspoon salt, 1/8 teaspoon pepper or few grains cayenne pepper in bowl; add 3 to 4 tablespoons olive oil, beating constantly. Place on ice until ready to serve.