Page:Hill - Salads, Sandwiches, and Chafing-Dish Dainties.djvu/129

 FRUIT AND NUT SALADS.

Fruit Salad.

(Sweet, to serve with cake.)

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. 89