Show an unfinished salad sympho 1 1 c 04 aa Z g I 1 1 P X V by BETTY BARCLAY 1 I when grandfather succumbed to spring fever grandmother prescribed plenty of sulphur and molasses how much more palatable are the fresh fruits and greens which constitute prescription for that seasonal complaint combining fruits and greens such as lettuce chicory or watercress to make a salad is distinctly twentieth century american at the top of the list of salad fruits is the orange oranges are available the year around from california groves where the navel variety ripens during the winter and valencia oranges aro are picked all summer this season the fruit is unexcelled in addition to the healthful minerals and vitamins in which oranges abound making them among the most moat potent as well as the most paia palatable table of spring tonics they are marvelous mixers misers with seasonal fruits navel oranges are easiest to divide into sections when using the summer it is usually better to slice them in any case the entire outer skin and membrane s should hould be peeled away from the i fruit down to the juicy meat as shown in the photograph there are so many ways in which a simple salad 0 of orange slices on a bed of greens may be completed that this one was left unfinished for you to center as do desired sired here are some suggestions for topping thc jhc salad in the making any berries in season melon and cantaloupe balls tablespoon each minced celery and green pepper tablespoon each minced celery and sweet onion prunes or dates stuffed with cream cheese walnut cheese bonbons bonbonis bon bons avocado balls or slices fresh cherries banana slices F rosted frosted grapes grapes dipped in egg white and sugar mayonnaise and pimiento strips tablespoon cottage cheese sherbet of any variety an excellent dressing for fruit druif salads uses 3 tablespoons lemon juice 3 tablespoons orange juico juice 4 tablespoons oil teaspoon salt S 1 tablespoon su sugar suar ar mix all Ingred ingredients leni s thoroughly |