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Egg-Plant Salad

Egg-plant, one lemon, one tablespoonful of oil.

Boil the egg-plant until tender; peel and cut into small pieces; add the juice of a lemon, one tablespoonful of oil. Mix well and serve. Grape Fruit en-Mayonnaise.

Two heads of lettuce, grape fruit, French dressing, mayonnaise dressing. Wash and dry the lettuce, and make a nest in the salad bowl; sprinkle over it the French dressing. Peel the grape fruit and separate into sections; split the membrane so that the pulp of the fruit can be extracted; separate into small bits and place in the prepared nest. Cover with a mayonnaise dressing and put away in a cool place.