Salad Dressing

Prepare the grapes by washing them in cold water, cutting them into
halves, and removing the seeds. Remove the sections from the oranges and
grapefruit in the way previously directed, and cut each section into
three or four pieces. Mix the fruits and drain carefully so that they
contain no juice or liquid. Pile in a heap on salad plates garnished
with lettuce and serve with any desired dressing.

81. BANANA-AND-PEANUT SALAD.--A very good fruit-and-nut combination for
a salad consists of bananas and ground peanuts. The bananas, after being
cut in half lengthwise, are rolled in the peanuts, placed on a lettuce
leaf, and served with dressing. If it is desired to improve the flavor,
the bananas may be dipped into the salad dressing before being rolled in
the peanuts.

Peel the required number of bananas, scrape the pithy material from
their surface, and cut in half lengthwise. Grind the peanuts rather fine
and roll each half of banana in them. Place on a garnished salad plate
and serve with boiled dressing.

82. FRUIT IN CANTALOUPE SHELLS.--During cantaloupe season, a delightful
fruit salad can be made by combining several different kinds of fruit
with the meat of cantaloupe and serving the mixture in the cantaloupe
shells. Such a salad is an excellent one to serve when dainty
refreshments are desired or when something unusual is wanted for a
nice luncheon.

Cut cantaloupes in half crosswise, and, using the French cutter, cut
some of the meat into round balls. Dice the remainder and mix with any