Show IDEAS fa K LIAL LIA L THE substantial PARTS AND THEIR DRESSINGS proper mixtures to serve with lettuce fruit fruity cabbage or potato salad made with various fruits A mexican preparation r for lettuce little bacon or pickled ad pork in a skillet three eggs one ane half pint sweet cream one teaspoon cornstarch one halt glass of of vinegar to be added after cooked fruit salad yolks of 0 three eggs beaten light one cupful olive oil beat well while stirring into eggs two thirds cupful of thick cream beat thoroughly as you add to eggs and oil sugar to taste tablespoonful of salt one fourth teaspoonful of red pepper cabbage or potatoes one cupful of boiling vinegar two eggs beaten well one large tablespoonful of mustard one large tablespoonful of cornstarch mix cornstarch and mustard together and put in with the eggs then add the hot vinegar pepper salt and sugar bugar to taste when cool add one half cupful of cream sweet or sour mixed fruit salad this is a very ornamental dish for a lawn tea the fruits which combine so prettily look best on a large flat glass dish select a pineapple with a graceful top peel and slice it and pile one slice on another in the center of the dish in the form of the fruit sprinkle each slice as placed with powdered si su r and add at last the leafy top of the tha fruit then peel and divide tour four oranges into sections remove seeds and arrange pieces about the pineapple after that put the lengthwise slices of tour four peeled bananas on the dish to form all round the eff effect act like the spokes of a wheel fill the spaces that remain on the dish with any attractive fruit in season strawberries raspberries rasp berries and pomegranate seeds make a pretty effect and when serving add sugar and cream and a glass of sherry or brandy this dressing Is put on at the last moment so as to preserve the natural crispness of the fruit as long as possible mexican salad peel three rn medium edlum sized spanish onions scoop out a teaspoonful of the center of each and put in the hollow a bit of butter sufficient to half fill it add a slight seasoning of pepper and salt sait placing in a baking pan and putting them in the oven until they are arc brown when cold cut into quarters and place on a bed ot of watercress skin and bone alx sardines and lay on the piece of onion pour over some mayonnaise to one cupful of which one teaspoonful of curry powder has been added garnish with hard boiled eggs and sprinkle a mixture of finely chopped parsley tarragon and chervil tho the housekeeper |