a cup of sugar and the unbeaten white
of an egg, over the fire, until the boiling-point is reached; let simmer
slowly ten minutes, strain through a cheese-cloth, and, when thoroughly
chilled, pour over three bananas and three oranges, sliced and mixed
together in a salad-bowl. Sprinkle with half a cup of dessicated
cocoanut. Serve thoroughly chilled.

=Fig-and-Nut Salad.=

Slice pulled figs, cooked and cooled, and mix with them a few slices of
walnuts or blanched almonds. Serve with French dressing made of claret
and lemon juice instead of vinegar, or with a cream dressing. In using
the cream dressing, mix the ingredients with a little of the dressing
and dispose additional dressing here and there, using the forcing-bag
and tube. When available, fresh figs are preferable to those that have
been cooked.

=Grapefruit Salad.=

Cut the chilled fruit in halves, crosswise, and take out the pulp with a
spoon; dress with French dressing. The juice of the grapefruit may be
used in the place of other acid, and mayonnaise in the place of French
dressing. Serve on lettuce leaves, or return to the skin from which the
pulp was removed. The edge of the grapefruit cup may be cut in
vandykes, or otherwise ornamented.

=Turquoise Salad.=

Mix together equal parts of celery and tart apple cut in match-like
pieces, and one or two pimentos cut in similar pieces. Dress with
mayonnaise made light with whipped cream. Serve in nests of lettuce.

=Turquoise Salad, No. 2.=

Use pineapple in the place of the apple; serve in a mound on a bed of
lettuce leaves. Garnish with stars cut from the pimentos with French
cutter, curled celery, and heart leaves of celery.

=Salad Chiffonade.=

Seed two green peppers, boil two or three minutes, then cut in shreds.
Shred the light and dark leaves of a head of lettuce, or endive,
separately. Cut three tomatoes in shreds. Remove the peel and skin from
one large grapefruit. Serve with French dressing, seasoning, and then
arranging each article separately upon the serving-dish, having a circle
of light and then dark green material about the edge.

=Peach-and-Almond Salad.=

Blanch the almonds and cut in thin slices. Chill the peaches, peel, and
cut in slices; use one-fifth as much in bulk of sliced nuts as sliced
peaches. Serve with French dressing, or with mayonnaise made white
with whipped cream. Garnish the edge with delicate lettuce leaves and
serve at once.

[Illustration: Fruit