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dainty salads for ayr ryr ij if t ak ra bridge luncheons by CAROLINE B KING culinary expert and lecturer on household science science harlequin prune salad the pits from large REMOVE meaty prunes which have been steamed and allowed to cool mix cream cheese with a little cream mayonnaise and nut meats and mold in prune form place a slice of pineapple on a lettuce leaf and alternate the prunes and cheese on the pineapple using three prunes and three cheese prunes in the center of the pineapple place a maraschino cherry serve with mayonnaise dressing pear and pineapple salad in pastry P astry shells make the shells of flaky pastry baked on the outside of muffin or patty tins when baked slip the shells from the pans and set aside to cool the filling will re require quire 2 large mellow pears or 6 halves of canned pear 2 slices of canned pineapple 1 cupful of white grapes halved and seeded yz 1 I cupful of maraschino cherr cherries acs ics cut the pears and the pineapple in dice mix the three fruits together and set away in a very cold place to drain and chill add half a cupful of maraschino cherries cut in bits sweeten slightly and mix with a little whipped cream dressing fill the pastry shells serve on at lace paper doilies dailies doi lies dot each serving with wilh a spoonful of the dressing and garnish with willi a halved maraschino cherry tomato lettuce and tuna fish salad select large firm regular sized tomatoes scald peel and remove pulp drain and flake a pound can of tuna fish mix with half a cupful of stiff mayonnaise or boiled dressing in adding a tablespoonful of capers ard half a cupful of chopped celery fill the tomatoes and serve on lettuce leaves garnished with whirls of the dressing belgium prune salad soak steam and chill large ca california li prunes remove the stone from a slit in the side of each and fill with the following two stalks of celery chopped very fine one tablespoonful finely chopped walnut meats two stuffed olives finely chopped moisten with mayonnaise and fill the prunes stand on tender lettuce leaves and place a star cut I 1 from canned pimento on each tropic salad select halt half as many large ripe bananas as there are guests to be served cut them in halves balsei lengthwise and remove the fruit without bruising the skins D dice ce the bananas and mix them with half their quantity tach each ot of diced dicea celery pitted white or red cherries canned or fresh and grapefruit cutt cuti in small sections moisten wiehl with fruit mayonnaise and heap fruit ini in the banaria banana boats serve on lettecci garnished with bits of pimento orange sandwich salad i 1 cut large seedless oranges which have been peeled into quarter i inch slices put these together sandwich fashion with the following in mixture between mix together a cupful of chopped canned pine I apple half a cupful of very finely diced dicea celery and half a green pepper shredded moisten with french fruit dressing place the orange sandwiches iches on crisp lettuce leaves garnis garnished ed with sliced maraschino c herries cherries prune tulip salad large meaty prunes are required 1 i for this salad soak and steam the prunes till tender cool and remove pits carefully through slits in thel the ends then cut the prunes down from the top almost through in four quarters spread open in tulip shape land and arrange on lettuce leaves in the center of each prune place a small ball of cream cheese sprinkled rather thickly with paprika serve with mayonnaise or fruit salad dressing I 1 |
