FRUIT SALADS

FRESH FRUIT SALAD

Arrange any combination of the following fruits on crisp lettuce, water-
cress, or endive and serve with a whipped cream or other fruit salad dressing.
Molds of cottage cheese, cream cheese balls or slices of Canadian Cheddar
cheese are excellent additions to this fruit salad plate:

® melon wedges or balls, plums, sweet cherries or grapes, raspberries.

® strawberries, pears, peaches or apricot halves, apple slices with red
skin left on. ;

® peach halves centered with sweet red cherries; green, red or purple
grapes; cantaloupe crescents.

® pear halves filled with blueberries, pitted plums, quartered apples,
bananas.

A garnish of fresh green mint leaves adds the right finishing touch.

MINTED PEARS

3 fresh pears, peeled, halved 1 cup water
and cored 10 drops green coloring
1/3 cup sugar 1/4 teaspoon peppermint flavoring

Simmer pear halves in syrup made from the sugar and water until pears
are almost tender. Add coloring and flavoring and cook about 3 minutes
more over medium heat, to allow color to penetrate pears. Chill in refrig-
erator for 3 to 4 hours. Serve with lamb or as part of a fruit salad plate.

Canned pears may be used instead of fresh, with the canned pear syrup
replacing sugar and water.

DESSERT SALAD

Mold apricot halves and blueberries or raspberries in lemon-flavored
jelly. To serve, unmold, and decorate with whipped cream and additional
fresh apricots and berries.

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