Salad #23 - Melon Curry Salad

To serve 3 or 4


3 cups  small cubes of cantaloupe or watermelon
1 tsp.  curry powder
1 tbsp. fresh lemon juice
1 tbsp.  cider vinegar
1/3 cup  heavy cream
lettuce leaves

Mix the curry powder, lemon juice and cider vinegar in a small bow 1. Let the dressing stand for five minutes. Whip the cream until thick but not really stiff. Stir the curry mixture gently into the whipped cream, then carefully mix in the melon cubes. Chill for 10 minutes. Serve spooned into indi-vidual lettuce leaves

Salad #22 - Green Banana Salad

This recipe is from Martinique, in the Caribbean. / To server 6 or 8.
4    Green bananas.
Salt.
1    Large tomato, peeled, seeded and carelessly chopped.
1    Cup Sliced celery.
2    Medium-sized carrots, scraped and shredded.
1    Medium-sized avocado, halved, peeled, pitted and sliced.
Lettuce leaves.
1/2 vinaigrette, made with 2 tsp [10ML] Dijon mustard.

Peel the green bananas by cutting through the skin length wise in two or three places, then peeling the skin of in sections. Put the bananas into a saucepan with enough cold water to cover them, and add a little salt. Bring the water to a boil. Reduce the heat, cover and cook for about 10 minutes or until the bananas are tender. Drain, cool, and cut the bananas crosswise into slices lfz inch [ 1 em.] thick.
Mix the bananas, tomato, cucumber, celery, carrots and avocado lightly with the vinaigrette. Line a salad bowl with the lettuce leaves and fill with the banana mixture

Salad #21 - Mango-Papaya Salad

To serve  6 

3  firm ripe mangoes, peeled, pitted and cut into bite-sized pieces 

3  firm ripe papayas, peeled, seeded and cut into bite-sized pieces 

1/4 cup  freshly shredded coconut  / 50 mi. 

1/4 cup  slivered almonds   / 50 mi.

1/3 cup  mayonnaise (recipe, page 166)  / 75 mi. 

1 1/2 tbsp.  fresh lemon juice  22 mi. 

Mix the fruits well. Sprinkle them with the coconut and slivered almonds. Chill. In a small bowl, blend the mayon-naise and lemon juice. Top the salad with the mayonnaise dressing before serving

Salad #20 - Waldorf salad

This recipe, first published in 1896, records the original formula for the now famous if widely varied salad as conceived by Oscar of the Waldorf

To serve 4:

2 : apples, peeled, cored and cut into small pieces, about 1/2 inch [ 1 em.] square
1 cup/250Ml: Celery, cut into 1/2 inch [1cm] pieces.
About 1/4 cup /50ml : Mayonnaise.

Combine the apples and celery, Be careful not to let any seeds of the apples be mixed in. The salad must be dressed with a good mayonnaise.

Salad #20 - Cabbage & Celery Salad

1 cup cabbage
1 cup celery
1 pimiento or green pepper
1/2 teaspoon. salt
2 Tablespoon. vinegar
Lettuce
Salad dressing

Select a firm head of cabbage, pull off the outside leaves, and wash. Cut the head in half down through the
heart and root and cut each half into quarters. Cut the celery into thin pieces across the stem, and dice the
green pepper or pimiento or both into very small dice. Measure each of these, combine them, season with the salt and vinegar, and just before serving drain carefully. Serve on lettuce with any desired salad
dressing. Sufficient to Serve Four.

Salad #19 - Cheese Salad

Put some finely shredded lettuce in a glass dish, and over this put some young sliced onions, some mustard
and cress, a layer of sliced tomatoes, and two hard-boiled eggs, also sliced. Add salt and pepper, and then
over all put a nice layer of grated cheese. Serve with a dressing composed of equal parts of cream, salad oil,
and vinegar, into which had been smoothly mixed a little mustard.

Salad #18 - Egg salad with mayonnaise

1 lb. of cold boiled potatoes, 6 hard-boiled eggs, the juice of 1/2 a lemon, pepper and salt to taste. Cut the

potatoes and eggs into slices, dust them with pepper and salt, add the lemon juice, and mix all well

together. Cover with mayonnaise and garnish with watercress.