Garnish the edge with delicate lettuce leaves and serve at once.
[Illustration: Fruit Salad.
(See page 90)] [Illustration: Turquoise Salad, No.

2.
(See page 94)] =Peach Salad.= (_English style._) Cut ripe, fine-flavored peaches into quarters, after removing the skins.
Cover with champagne, thoroughly chilled, and sprinkle with tea-rose petals.

Serve at once.
=Peach,-Strawberry-and-Cherry Salad.= (_London style._) Let a large handful of fresh rose petals stand an hour or two in a cool place in a cup of Hungarian wine.

Strain out the leaves and pour the wine over a quart of mixed fruit,--peaches pared and cut in quarters, strawberries hulled and cut in halves, and cherries stoned,--all thoroughly chilled.

Let a handful of rose petals stand an hour or two in a cup of thick cream; then strain the cream, sweeten slightly with powdered sugar, whip to a stiff froth, and use as a garnish for the fruit.
=Grapefruit, Pineapple, and Pimento Salad.= Cut a large grapefruit in halves and remove the pulp with a sharp knife to avoid crushing it; remove half the pulp of a large pineapple from the core with a fork, after carefully removing the unedible outside.
Dress with white mayonnaise and serve upon crisp lettuce hearts.