Orange and date Salad Recipe

Ingredients for Orange-and-date Salad

• 2 oranges
• 3 tablespoons of oil
• ¼ pound of dates (scant weight)
• 1 tablespoon of lemon juice
• ¼ teaspoon of salt
• ½ head of lettuce

Instructions

1. Pour boiling water over the dates to cover them and stir with a silver fork while the water is reheated to the boiling point.
2. Skim the dates from the water to an agate pan and set into the oven a few moments to dry them.
3. Watch carefully, as they burn easily.
4. When cool enough to handle, take out the stones, and cut the flesh into narrow strips.
5. Wash and dry the lettuce, which should be very crisp.
6. Dispose the lettuce in a salad bowl; mix the salt, oil and lemon juice and pour over the dates.
7. Let these stand while the oranges are peeled and cut in thin slices, length-wise of the orange, then mix the orange through the dates, adding a fourth a tablespoon of oil, if the dates have absorbed the dressing poured over them.
8. Dispose the fruit on the lettuce leaves and serve at once.
9. Sliced figs may replace the dates.
10. Serve with bread or with roast meats.
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12. 1 cup of apple (peeled and cut in half-inch cubes) (inner stalks cut in onefourth inch slices)
13. 1/2 tablespoon of lemon juice as desired
14. French or mayonnaise dressing
15. 1/2 to 1 full cup of tender celery
16. Mix the apple and lemon juice, to keep the apple from discoloring, then mix the apple and celery with French dressing.
17. Use lemon juice instead of vinegar, in making the dressing, and allow for the lemon juice poured over the apple when it was cut.
18. Instead of French dressing, mayonnaise may be used.
19. One-fourth a cup of walnut meats, broken in pieces, may be added with the celery.
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21. Select fine-grained apples, one for each service; core and pare, leaving on a section of the skin, in the shape of a ring, near one end of the apple.
22. Cut heart-stalks of celery very fine, but do not chop it; mix the celery with mayonnaise dressing, to which half the bulk of whipped cream has been added; add also more salt and pepper.
23. Use this mixture to fill the hollow centers of the apples, rounding it up above the apple a little; in the center of the mixture in each apple set a tiny heart-leaf of lettuce.
24. Dispose the apples on heart-leaves of lettuce and serve at once.
25. The ring of apple skin gives a little color to the dish; the end of the apple on which it is left should be upward.
26. To serve in perfection, when coring the apple, remove all the seed cavities.
27. If the apples must stand after paring, rub over the exposed surfaces very lightly with the cut side of a lemon.
28. This will prevent discoloration.
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30. Cut either oranges or grapefruit in halves, crosswise.
31. With a sharp-pointed knife cut around the pulp in each section of the fruit.
32. Also cut the membrane separating the sections and the core from the skin and remove all the membrane and core in one piece.
33. Sprinkle over the pulp, thus left in the fruit skin, a few sliced walnut or pecan meats and a little French dressing.
34. Set the halves of the fruit, thus prepared, on individual plates and in the center of each set half a dozen heart-leaves of French endive in an upright position, to imitate the fleur-de-lis.
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36. 1 head of endive
37. A narrow strip of red pepper
38. 1/2 grapefruit
39. 2 tablespoons of olive oil
40. 1/2 an orange
41. The juice of the fruit
42. 2 halves of fresh or canned pear
43. 1/4 teaspoon of salt
44. Paprika if desired
45. A narrow strip of green pepper
46. Remove the pulp from the grapefruit and orange without taking the membrane.
47. Cut the pear in lengthwise slices.
48. Cut the endive in halves, lengthwise, discard outer coarse leaves, wash with great care and wipe each leaf.
49. Dispose the halves of endive on individual plates (these will resemble a spread fan), set the slices of pear, one almost overlapping another, lengthwise, at the root end of the endive; back of these, in the same way, the sections of orange pulp, with the sections of grapefruit just above the tips of the leaves.
50. To the juice add the olive oil and salt; beat together vigorously, pour over the salad and serve at once.