and any preferred nuts. Use French dressing made with lemon-juice, and serve on lettuce leaves.
GRAPE SALAD—II
Prepare as above, using apples in place of the oranges.
GRAPE FRUIT SALAD
Break the pulp of grape fruit into small bits and drain, reserving the juice. Arrange on lettuce leaves, sprinkle with cut English walnuts, and pour over a French dressing made of oil and the juice of the fruit.
ITALIAN SALAD
Six cold, cooked potatoes, cut in dice, six flaked sardines, three small cucumber pickles, chopped, and a stalk of celery cut fine. French dressing.
LETTUCE SALAD
Use the crisp heart-leaves of head lettuce, and dress with French dressing. Serve with cheese and toasted crackers.
ENDIVE SALAD
Use the crisp leaves of endive and prepare as above.
