the pine's tasteful apple."

=Fruit Salad.=

(_Sweet, to serve with cake._)

Peel and slice four bananas, also four oranges, lengthwise, carefully
removing pith and seeds. Dissect half a ripe pineapple, taking the pulp
from the core in small pieces with a silver fork. Hull and wash a part
of a basket of strawberries. Arrange the fruit in the salad-bowl, making
each layer smaller than the preceding. Pour over the dressing given
below, and serve thoroughly chilled.

=Dressing for Fruit Salad.=

(_Sweet._)

Boil one cup of sugar and half a cup of water five minutes, then pour on
to the beaten yolks of three eggs; return to the fire and cook over hot
water, stirring constantly until thickened slightly; cool, and add the
juice of two lemons. Half a cup of wine may be used in the place of the
lemon juice, retaining one tablespoonful of the lemon juice.

=Fruit Salad.=

(_June._)

Pare lengthwise a _ripe_ pineapple and remove the eyes. With a fork
dislodge from the hard centre the single fruits (the lines left by the
bracts will indicate the places where the divisions should be made).
Slice _lengthwise_ three sweet oranges, after removing the peel and
white skin. Peel and slice two bananas, and cut in halves lengthwise one
cup of strawberries. If the fruit be sweet, use the juice of half a
lemon, otherwise omit it. Beat to an emulsion one-fourth a cup of olive
oil, one tablespoonful of honey, and, if needed, the lemon juice; toss
the fruit, together or separately, in the dressing, and serve on
delicate leaves of lettuce. The most striking effect is produced by
dressing each kind of fruit separately, thus massing each color by
itself. When new figs are seasonable, they may be used in fruit salads
to take the place of the honey. If the pineapple be of large size, more
dressing will be required.

=Fruit-and-Nut Salad.=

Peel neatly three oranges and slice them lengthwise; also cut three
bananas in thin slices. Skin and seed half a pound of white grapes, and
blanch and slice the meats of one-fourth a pound of English walnuts.
Serve very cold on lettuce leaves, dressed with four tablespoonfuls of
oil, two tablespoonfuls of lemon juice--less, if the oranges are
sour--and half a teaspoonful of salt.

=Fruit-and-Nut Salad, No. 2.=

Skin and seed half a pound of white grapes; blanch and slice half a
pound of English walnuts or almonds. Toss with four tablespoonfuls of
oil, one-fourth a teaspoonful of salt a