1919 - The International Jewish Cookbook

Fruit Salad

DDV CULINARY

Slice one pineapple,
three oranges,
and three bananas.
Pour over it a French mayonnaise,
put on lettuce leaves and serve at once.
For those who do not care for the mayonnaise,
make a syrup of one cup of sugar
and one-half cup of water,
boil until thick,
add juice of lemon,
let slightly cool, then pour over fruit.
Let stand on ice one to two hours.
Another nice dressing is one cup of claret,
one-half cup of sugar,
and piece of lemon.
Always use lemon juice in preference to vinegar in fruit salads.
All fruits that go well together may be mixed.
This is served just before desert.