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Classic
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page 156
ORANGE SALAD
Mrs. William E. Simms
Take fresh, firm oranges and peel them carefully down to the pulp, removing all
the white skin. Hold the orange with a fork and with a sharp knife cut down on
each side of the section and remove the pulp, taking care to keep its shape. Go
over the whole orange this way. Serve on lettuce leaves with a dressing of olive
oil and lemon, using 2 tablespoons of oil to 1 of juice. Add pecan nuts to the
dressing.
POTATO SALAD (No. 1)
Mrs. George Dabney.
1 quart cold potatoes,
1/2 pint cold peas which have been cooked till tender,
2 or 3 good-sized, firm tomatoes, not too ripe,
2 stalks of celery,
1 onion chopped fine.
Cut the potatoes, tomatoes, and celery into small pieces, add the onion and
season with salt and pepper. Serve on lettuce leaves with a rich mayonnaise.
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