Apple Grape Salad a la Presilla / Salade de Pommes aux Raisins a la Presilla

Step 1. in halves lengthwise, peel them and scoop them out well, leaving a

Step 2. thin shell. With a knife scallop the edge all around. Fill the

Step 3. apples, put the rest of the mayonnaise dressing in a paper

Step 4. bag that holds a fancy tube, make a rose of the dressing, one

Step 5. on each, and in the center put a half of a maraschino cherry. Arrange them on a thin slice of orange placed on a lettuce leaf on

Step 6. the platter in the form of a ring. Put in the center the heart of

Step 7. the lettuce and small lettuce leaves raised in between each apple.

Step 8. The rest of the maraschino cherries cut in thin slices and stick it all

Step 9. around on the slices of oranges. This salad can be served plain or

Step 10. can also be served with any kind of a hot or cold dish. These apples

Step 11. are also delicious when filled with meat such as tongue, chicken,

Step 12. sweetbreads, or birds of any kind. Cut the cooked meat in narrow

Step 13. strips [Julienne style]; mix it with same amount of apples cut simi¬

Step 14. lar way. To one cup add two tablespoons of mayonnaise dress¬

Step 15. ing. It then gets the name from the meat they are filled a la Presilla. Filling. Dip the grapes in hot water, remove the skin and pits.

Step 16. Cut them in four lengthwise, also cut some of the scooping from the

Step 17. apples in similar style. Mix with mayonnaise dressing, one spoon to the cup. Apple Salad with Grapes a la Gimo Salade de Pommes aux Raisins a la Gimo

Step 18. Peel, core, and cut even-sized apples in thick slices, three from

Step 19. each apple; cook the slices of apples in a syrup made from two cups

Step 20. of water, two cups of sugar juice, and one lemon with some of the M RS. E RI CS SO N H AM MO ND’S C OO K B OO K 51