Fruit Salad
1/2 lb. almonds 4 oranges 1 can pineapple 3 bananas 1/2 cup French cherries 1 cup powdered sugar Blanch the almonds and grate or chop very fine; pare and slice the oranges; cut pineapple into small dice; slice the bananas. Alternate the layers of fruit with layers of sugar. Reserve the almonds for the top layer. Garnish with strawberries or other small, bright fruits; then add the following dressing and chill: 1/2 cup lemon juice 1/4 cup lemon juice 2 tablespoons sherry 2 tablespoons Maraschino liquor Or, 1/4 cup pineapple juice 1 cup granulated sugar Cook down to a syrup Grated cocoanut can be used instead of almonds; peaches and pears instead of bananas.