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Grapefruit Salad

Cut the chilled fruit in halves, crosswise, and take out the pulp with a spoon; dress with French dressing. The juice of the grapefruit may be used in the place of other acid, and mayonnaise in the place of French dressing. Serve on lettuce leaves, or return to the skin from which the pulp was removed. The edge of the grapefruit cup may be cut in vandykes, or otherwise ornamented.