s only. Add a little at a time enough warm
vinegar to make as thick as cream. Chill, and pour over the salad, mix
well through, then heap it in a big glass bowl, lined with partly white
lettuce leaves, make a wreath of leaves around the top, and in serving,
lay a larger lettuce leaf on each plate, filling it with the
yellow-white salad.

_Fruit Salad_: Wash well a very ripe juicy pineapple, let dry, then
shred with a fork, holding the crown in the left hand firmly, while you
pull away sections with the fork in the right. Thus you avoid taking any
of the hard center. Peel the sections delicately after they are
separated, and cut them in long thin slivers, with the grain. Arrange
these slivers star-shape upon lettuce leaves in the plates, lay a very
narrow slip of pimento--sweet red pepper,--between each two of them,
then fill in the points of the stars with grape-fruit pulp, freed of
skin and seed, and broken into convenient sized bits. Lay more pimento
strips upon it. Set on ice till ready to serve, then drench with sweet
French dressing.

_Sweet French Dressing_: Mix well a scant teaspoonful of granulated
sugar, the same of dry mustard, half a teaspoonful salt, as much black
pepper and paprika mixed, put in the bottom of a deep small bowl, and
stir for two minutes. Wet with claret vinegar, adding it gradually, and
stirring smooth. Make as thick as cream. Add twenty drops tabasco,
twenty drops onion juice, the strained juice of half a lemon, and half a
teaspoonful of brandy, rum or whiskey. Mix well, then add, tablespoonful
at a time, a gill of salad oil, stirring hard between spoonfuls. Put in
more vinegar, more oil--the seasoning suffices for half a pint of
dressing. Stir till it thickens--it should be like an emulsion when
poured upon the salad. Keep on ice. The oil and vinegar will separate,
but the dressing can be brought back by stirring hard.

_Banana and Celery Salad_: Chill heart celery and very ripe bananas,
slice thin crosswise, mingling the rounds well. Pile on lettuce leaves,
and cover with French dressing, into which finely grated cheese has been
scantly stirred. This dressing with cheese is fine for tender Romaine,
also for almost any sort of cooked vegetable used as salad.

_Red and White Salad_: Make cups from lettuce hearts, fasten them to the
plate, with a drop of melted butter, fill lightly with grape-fruit pulp,
and set a tiny red beet, boiled tender, in the middle. Have a very sharp
French dres