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Orange Salads

For any of the following forms of salad peel the fruit to the juice-pulp, cutting out core and heavy "rag." With quite tart fruit serve the oranges sliced on lettuce, tender cabbage leaves or sorrel, with a simple French dressing, using wild orange juice instead of vinegar (three tablespoons of oil to one of acid). Season with salt and paprika or tabasco.

This dressing may be omitted and the salad varied by substituting sherry with a little paprika as a finish. Other forms of salad may be prepared by mixing the orange with chopped celery-stalks, apples and nuts, one or all, or with banana alone (sliced) and serving with mayonnaise. (See Introductory Recipes.)