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Introducing the Great Fuel Foods: Fats: French

APPLE-AND-CELERY SALAD 1 cup of apple (peeled and cut (inner stalks cut in one- in half-inch cubes) fourth inch slices) 1/2 tablespoonful of lemon French or mayonnaise dressing juice as desired 1/2 to 1 full cup of tender celery Mix the apple and lemon juice, to keep the apple from discoloring, then mix the apple and celery with French dressing. Use lemon juice instead of vinegar, in making the dressing, and allow for the lemon juice poured over the apple when it was cut. Instead of French dressing, mayonnaise may be used. One-fourth a cup of walnut meats, broken in pieces, may be added with the celery.

GERMAN APPLE CUP (BOSTON HOTEL) 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. 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. 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. Dispose the apples on heart-leaves of lettuce and serve at once. 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. To serve in perfection, when coring the apple, remove all the seed cavities. If the apples must stand after paring, rub over the exposed surfaces very lightly with the cut side of a lemon. This will prevent discoloration. FLEUR-DE-LIS SALAD, MURRAY'S RESTAURANT, NEW YORK Cut either oranges or grapefruit in halves, crosswise. With a sharp-pointed knife cut around the pulp in each section of the fruit. Also cut the membrane separating the sections and the core from the skin and remove all the membrane and core in one piece. Sprinkle over the pulp, thus left in the fruit skin, a few sliced walnut or pecan meats and a little French dressing. 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.

ASTORIA SALAD, REVISED 1 head of endive A narrow strip of red pepper 1/2 grapefruit 2 tablespoonfuls of olive oil 1/2 an orange The juice of the fruit 2 halves of fresh or canned 1/4 teaspoonful of salt pear Paprika if desired A narrow strip of green pepper Remove the pulp from the grapefruit and orange without taking the membrane. Cut the pear in lengthwise slices. Cut the endive in halves, lengthwise, discard outer coarse leaves, wash with great care and wipe each leaf. 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. To the juice add the olive oil and salt; beat together vigorously, pour over the salad and serve at once.