Fifty-Two Sunday Dinners

One grand dinner for every Sunday of the year, from Mrs. Hiller's 1915 classic — see what this week's Sunday dinner should be.

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Florida Salad

Remove the peel from six large Florida Navel oranges. Separate the sections, and peel off the membrane, keeping the pulp in its original shape. Cut each section crosswise once. Dispose the orange cubes equally in nests of lettuce-heart leaves. Arrange the Fifth Sunday halves of English walnuts over these and marinate with French Dressing, using lemon and orange juice, also some of the fine orange pulp, in place of vinegar. Sprinkle with paprika.

For the Modern Kitchen

A citrus and nut salad that depends entirely on how cleanly the oranges are broken down. Everything else is assembly.

A Little History

Florida oranges are the whole point of the recipe's title. By the time this book was written, refrigerated rail cars had made Southern citrus a reliable winter luxury in Northern cities, and a winter menu could feature fresh fruit that would have been unthinkable a generation earlier. The navel orange itself is generally traced to a seedless mutation propagated from Bahia, Brazil, in the 1870s and spread by grafting, which is why every navel orange tastes much alike. The dish belongs to a large family of turn-of-the-century "fruit salads" served in lettuce cups with a light vinaigrette, a fashion that ran alongside the heavier mayonnaise-bound salads of the same period.

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