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Classic
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page 155
GRAPE-FRUIT AND ENGLISH
WALNUT SALAD
Mrs. Henry C. Buckner
Take out the sections, being careful to remove all the white, bitter skins. To 1
quart of grape-fruit, after it is prepared, add 1 pint of English walnuts.
Serve with bleached lettuce and a French dressing made of lemon in the
proportion of 3 tablespoons of oil to 1 of lemon juice.
LOBSTER SALAD
1 can of lobster,
Equal part of celery.
Chop the lobster and cut the celery. Serve on lettuce leaves with a rich
mayonnaise.
NUT SALAD
Take equal parts of celery and nuts and serve on lettuce leaves with a French
dressing.
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