Banana Salads

BANANA SALAD -1

Peel and scrape bananas. Place them on lettuce leaves or surround with a border of shredded lettuce. Cover with Cream Salad or Mayonnaise Dressing and sprinkle chopped peanuts or California walnuts over them. Serve at once.

Banana Salad may be varied by serving it with Cream Salad Dressing to which peanut butter is added,(1/2 cupful salad dressing and 1/4 cupful peanut butter). Do not use the chopped peanuts with this combination. A mixture of sliced apples and bananas served with the peanut butter dressing makes a pleasing salad.

BANANA SALAD -2

For this use the red bananas. Roll them out of the skin rather than strip the skin from them, and cut them into slices a half inch thick. Cover the bottom of your salad bowl with crisp lettuce leaves, then put over the bananas, allowing one banana to each two persons. Squeeze over the juice of a lemon, and, when ready to serve, baste with French dressing.

Mixed Fruit Salads

MIXED FRUIT SALAD -1

The combination of fruits given in the accompanying recipe makes a very good salad, but it need not be adhered to strictly. If one or more of the fruits is not in supply, it may be omitted and some other used. In case canned pineapple is used for the salad, the juice from the fruit may be utilized in making a fruit salad dressing.

1 grapefruit
2 oranges
1 banana
2 apples
2 slices pineapple
Salad dressing
Lettuce

Prepare the grapefruit and oranges according to the directions previously given. Slice the banana crosswise into 1/4-inch slices and cut each slice into four sections. Dice the apples and cut the pineapple in narrow wedge-shaped pieces. Mix the fruit just before serving. Add the salad dressing, which may be fruit-salad dressing, French dressing, or some other desirable salad dressing, by mixing it with the fruit or merely pouring it over the top. Serve on salad plates garnished with lettuce leaves. Place a maraschino cherry on top. Sufficient to Serve Six.


MIXED FRUIT SALAD -2

Slice one pineapple, three oranges, and three bananas. Pour over it a French mayonnaise, put on lettuce leaves and serve at once. For those who do not care for the mayonnaise, make a syrup of one cup of sugar and one-half cup of water, boil until thick, add juice of lemon, let slightly cool, then pour over fruit. Let stand on ice for one hour. Another nice dressing is one cup of claret, one-half cup of sugar, and piece of lemon. Always use lemon juice in preference to vinegar in fruit salads. All fruits that go well together may be mixed. This is served just before desert.


MIXED FRUIT SALAD -3

Take sweet, ripe oranges, apples, bananas, and grapes. Peel the oranges, quarter them, and remove skin and pips. Peel and core the apples and cut into thin slices. Wash and dry the grapes, and remove from stalks. Skin and slice the bananas. Put the prepared fruit into a glass dish in alternate layers. Squeeze the juice from 2 sweet oranges and pour over the salad. Any other fresh fruit in season may be used for this salad. Castor sugar may be sprinkled over if desired, and cream used in place of the juice. Grated nuts are also a welcome addition.

Fruit Salad Dressing Recipe

Various dressings may be served with fruit salad, and usually the one selected depends on the preference of those to whom it is served.
However, an excellent dressing for salad of this kind and one that most persons find delicious is made from fruit juices thickened by means of eggs.
Whenever a recipe in this Section calls for a fruit salad dressing, this is the one that is intended.

1/2 c. pineapple, peach, or pear juice
1/2 c. orange juice
1/4 c. lemon juice
1/4 c. sugar
2 eggs

Mix the fruit juices, add the sugar, beat the eggs slightly, and add them.
Put the whole into a double boiler and cook until the mixture begins to thicken.
Remove from the fire and beat for a few seconds with a rotary egg beater.
Cool and serve.

About Fruit Salad

Salads made of fruit are undoubtedly the most delicious that can be prepared. In addition to being delightful in both appearance and flavor, they afford another means of introducing fruit into the diet.

As fruit is decidedly beneficial for all persons with a normal digestion, every opportunity to include it in the diet should be grasped. Some fruit salads are comparatively bland in flavor while others are much more acid, but the mild ones are neither so appetizing nor so beneficial as those which are somewhat tart.

Advantage should be taken of the various kinds of fresh fruits during the seasons when they can be obtained, for usually very appetizing salads can be made of them.

However, the family need not be deprived of fruit salads during the winter when fresh fruits cannot be secured, for delicious salads can be made from canned and dried fruits, as well as from bananas and citrus fruits, which are usually found in all markets.