Orange Grape Salad a la Evelyn / Salade d’ Oranges aux Raisins a V Evelyn

Step 1. in halves across and cut them all around, leaving a tenth of an inch

Step 2. of the meat around in the orange; scoop out the rest; scallop all

Step 3. around the edge and fill with grapes that first have been dipped in

Step 4. hot water, skins removed, and the seeds taken out; cut the grapes

Step 5. in four lengthwise. Arrange the lettuce that has been left in ice-

Step 6. water until crisp, pick out the even-sized lettuce leaves; form them

Step 7. in a ring on a platter one leaf for each half orange; stand them on 56 M RS. E RI CS SO N H AM MO ND’S C OO K B OO K

Step 8. the lettuce and decorate them on the top with the cream cheese

Step 9. dressing by putting it in a paper bag that holds a fancy tube.

Step 10. [If wanted this can be colored a trifle with the pistachio coloring.]

Step 11. Ornament it all around on top of the grapes against the edge of

Step 12. the orange and in the center make a large rose of it; put on top of

Step 13. each rose a half maraschino cherry; raise one of the smaller lettuce

Step 14. leaves in between each orange and in the center of the platter put

Step 15. the heart of the lettuce. Just before serving sprinkle the lettuce

Step 16. with some French dressing. This is a complete salad and can be served for lunch or dinner.