When to be used in fruit salads, add half a cup of thick cream just before serving.
Green-vegetable salads are the most valuable sources of mineral salts, and fruit salads come next.
Then, again, entirely different kinds of dressing may be made for fruit salads.
The pulp of the melon may also be cut from the rind and then diced and used in the making of fruit salads.
Bananas combine well with any other fruit and, being the least expensive fruit, may be used as the basis of fruit salads.
When new figs are seasonable, they may be used in fruit salads to take the place of the honey.
Ice plates are used for ices, dessert plates for fruit and fruit salads.
Without diluting, they make nice flavorings for fruit salads, egg creams and pudding sauces.
Fruit salads require thin, unsugared crackers—they may be served hot, sprinkled with mild paprika over butter.
Fruit salads are never amiss, and strawberries with cream are particularly delightful when in season.