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Grape Fruit Salads

Pomelo may be served in several forms of salad, but in all cases the pulp must be perfectly shredded from the white "rag," as the slightest particle will give a bitter taste. Serve the fruit on young, crisp lettuce or tender cabbageheart with French dressing or mayonnaise. Chopped celery or nuts (chopped, whole or halved, depending upon the kind of nut) or some other fruit, as cherries or currants, make toothsome additions. A little sugar may be sprinkled over the fruit before adding dressing. 1 GRAPE FRUIT MARMALADE No. I Remove the yellow rind with a sharp knife; place in brine and boil till soft and translucent. Then drain and soak in fresh, cold water for two hours, after which scrape off part of the white pulp and cut in thin slices. Meantime have the white rag and seeds removed from the fruit-pulp and place latter with juice in a separate vessel. When the rind is sufficiently freshened add to it the pulp, with equal proportion of sugar, and boil thirty minutes or until it jells.

GRAPE FRUIT MARMALADE No. 2 Peel off the yellow rind and chop or cut in fruit-chopper. Bring to a boil in rather strong brine, then drain and boil in fresh water. Should this not be sufficient to remove bitter taste repeat the process. Meantime pare off the heaviest white tissue remaining and cut fruit in half. Remove cores, then slice lengthwise and place in granite vesssel, bringing to a boil. When the rind is ready add the fruit to it and cook until rind is translucent and soft. Then add pound for pound of sugar and cook until thick.