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Orange Salad

Cut oranges in halves, free the pulp entirely from the membrane in which it is encased, remove the seeds, and lay on a bed of lettuce leaves. Sprinkle with estragon, or minced green pepper. Serve with French dressing.

In preparing all sorts of fruit salads, in which the pulp must be removed from the thin white skin enclosing it, a thin, narrow knife, slightly curved at the tip, is indispensable.