The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-02-06
seaaohable Luneheon salads.

Those who during the warm months de-
lighted IN crisp, succuIent sal9ds az t ii
favorife dish to the course at dinner dur
ing the long winter months Nor IS there
lunch off these varied and dainty mix
lures at all seasons of the year There
are, in fact, a number of salads which
are suitable for cold weather luncheons-
HOT SALADS CALLED NEW.
It has been supposed that salads were
only salads when made with green. vege-
tables, possibly in com bination with other
Lately someone has suggested hot salads
which were considered as the .dernier
However. the Dutch in old New York and
perhaps before that in Holland, served a
salad IS as follows: Cut six hot boiled
potatoes into one-half inch dice, fry
slices Of bacon. Cut the bacon into small
pieces and mix them with the potato dice;
add also three small cucumber pickles cut
into dice; season with pepper and mix
thoroughly. Serve on endIye leaves and
pour over the whole hot dressing made
Of the melted bacon fat made quite sour
with vinegar It seems quite probable that
unable to recognize this modern version,
but without doubt they would appreciate
the dish. as they were ever known as low
A PRODUCT OF THE SOUTH
a salad which seems well fitted for a
which is prepared in this way: Boil IA
cups of rice in sailed water; drain well
and season with salt, white pepper and
cayenne Cut three green peppers and
three boiled beets into dice about the size
of the rice grains. Chop one onion very
fine and add with the peppers and beets
to the rice; mix. and season with three
fuls of oil. Chill thoroughly and serve in
green peppers from which the inside pulp
over the tops of the peppers. The white
rice, brilliant red of the beets and the
deep, rich green OF the peppers make a
charming color combination.
THE PLACE FOR MEAT SALADS.
The winter luncheon is the most suitable
place for the heasier meat salads which
are too heavy for dinner salads. Served
here a salad of this description may well
form the piece de resistance of the meal.
They have too their economical side for
The leff-overs NAV he 11tiIized 4 salad
combined with celerS. olives. lettuce and
Cold veal may be used in the same way.
4 WAY TO Utilize COLD Fowls.
In small families the roasted fowl
a few appearances the members of the
nix he bird Of res,lrrertior. Tbis e es
pecially true of the Christmas or Thanks
Family friend is BY making It into Salad.
Cold duck makes an especially fine salad
combined with fruits.
One cup of cold duck meat cut into
small cubes, one orange cut into small
pieces, with the white part rejected, and
cup walnuts for three minutes in meat
stock to which as been added one bay
peppercorns. Drain walnuts cut into
small pieces and mix with the other In
gradients. Squeeze over all the juice of
one-fourth of lemon. Serve on lettuce
leaves or young celery tips. Garnish with
WaInuts and orange sections after mixing
salad with mayonnaise dressing.
A SALAD WHICH MAY BE MADE IN
THE Chatting DISH.
Another hot salad may be made of spo-
tato and. If desired. may be made at the
one pint Of boiled potato cubes are re,
CURED Chop together one teaspoonful
heat two tablespoonfuls of butter or salad
oil. add the chopped onion and pickle and
color Sprinkle one teaspoonfu1 of salt
and one saltspoonfui of pepper over the
potato cubes. To the pickle and onion in
the dish add a level teaspoonful of flour,
toss about until all moisture is absorbed;
then add three Tablespoonful of vinegar
and two beaten eggs mix we'll Sprinkle
whole with parsley, CHOPPED fine, and cook
the eggs quickly over the hot water pan.
SALAD ACCESSORIES.
With these salads grilled bread, bread or
and butter sandwiches are good. or sand
Wiches made pIquant by the addition of q.
syrup with it. Water crackers. not the
hard kind, spread with a layer of cream
cheese, and over that layer of guava or
crabapple jelly, are much used with sal
ads Olives stuffed with anchovies and
put up in oil or olives stuffed with sweet
peppers are suitable salad adjuncts. Ca
Cheese or anchovy cana5ies may be served
with luncheon salads.
Inquiries Answered.
Mrs. A. H. r writes: kindly inform me-
how to Ill q chicken or turkey with oys-
oyster FnIing-Remoye the crust from