The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-12-20

value so highly, and which is so pleasing
to the educated American palate and not
at all displeasing to those who affect a
dislike for the valuable little vegetable.
Salad dressings may be made of oil and
acid only, as many prefer or they may
have a more complicated sauce or dress
ing There are some dressings which may
ties and reserved for quick application.
Ihese dressings all resemble the regular
creamy and so thick as to adhere to the
lettuce or other vegetables or fruits.
Fruit salads were once very great
novelty, and had no distinct place on the
menu, being regarded more in the light of
a dessert than a salad. Now, however,
arrangement of meals. They may be served
in the regular salad course with oil and
acid dressing only; with mayonnaise
may take the place of dessert having
rather a sweet sauce and accompanied
with cheese and waters
A PIQUANT SALAD
Take half pint Of walnut meats and
three tart. oranges. Peel the. oranges and
into small pieces. Cut each piece into halt
and mix with the nuts. Line a glass salad
bowl with the inside leaves of a head of
juice, three of salad oil. half . teaspoonful
of salt and quarter of a teaspoonful of
ing over the oranges and nuts toss 1t
about lightly and turn it into the bowl.
WINTERGREEN SALAD.
into blocks two inches long; cut these INTO
strips about an eighth of an inch thick
and broad; drain off any moisture, sprinkle
with salt and few drops of vinegar. Add
a liberal allowance of best salad oil; toss
all lightly together Heap the salad in
spoonful of very finely chopped tarragon,
parsley and a scrap Of shallot- Arrange
mound of salad and place spray of holly
with red berries in the center. Decorate
the edge of the bowl with curied parsley
and curled white celery
GOLDEN CHESTNUT SALAD.
Shell, boil and blaneh until tender one
with salt and pepper and set aside to cool
Hard boil two eggs At serving time ar
range lettuce in the salad dish. put in the
! ing, using lemon juice instead of vinegar.
Hold 2 small sieve over the dish. rub. the
9s'7 F FRENCH sis FRITZ sAL4D. -
One pineapple pared and cut into cubes;
cup of maraschino. cherries one cup OF
pecan meats, broken in small pieces. Ar
range in little nests of watercress and
cover with French dressing for fruit sal
ads.
FRENCH DRESSING FOR FRUIT
SALAD.
One-quarter of a teaspoonful of salt,
one,-quarter of spoonful of papricaa, two
tablespoonfuls Of lemon juice and four
and pepper in a small bowl add the oil
gradually and beat thoroughly, then add
ASTORIA SALAD.
Place a border of cress around salad
dish; in the center place a mound of finely
cut celery mixed with sliced English wal
nut meats; mosten this thoroughly With
French dressing and garnish with punches
/ of shredded pink and white celery.
AMERICAN SALAD.
One cup of chopped white meat of chick
en- or turkey, one cup Of soft Amer rlt,a1
caulifiower, broken in very small pieces.
mix these together carefully. Rub to a
eggs, one teaspoonful of French mustard,
two tablespoonfuls of vinegar, four table,
cayenne pepper to suit the taste Pour
this sauce over the salad and garnish with
the white, of the egg cut in rings and flow
erets of the picked cauihower.
NUT JELLY SALAD.
Put one and a half pints of English wal
of onion teaspoonful of salt, a blade Of
mace and bay leaf. Cover well with DOLL
ing water and boil for ten minutes. Drain
and throw into cold water. When thor-
oughIy cold dry thoroughly anil cut into
small pieces, but do not chop. Add suffi-
cient mayonnaise to bind well together. In
the meantime put two cups. of tomatoes in
a saucepan over the fire with three whole
teaspoonfuI of salt, half a teaspoonful of
| celery Sait, quarter Of a teasp OOnfuli of
pepper leyel tablespo9ntgs+ OF sugar; 81 So9 1o
this a third of a box of gelatina dissolved
in q third of cup of water. Stir until
juice If the tomatoes are not acid enough.
Pour into Individual molds which have
been wet with cold water Set away to
harden; then scoop out the center of eacn
mold and fill with the nut mixture. Put
the fragments of jelly where it will melt
sufficiently to pour over the top of each
mold Place on ice and when ready. TO
use turn out on tender crisp leaves of let
tuce. Decorate with a little star of may
onnaise on top of each, busting with a lit
tie finely minced parsley.
TRAPPED FRUIT SALAD.
Peel and slice four bananas, add quar-
ter of a pound of candied cherries, cut into
quarters the pulp Of one shaddock, being
/ careful to remove all the white part. Cut
into pieces two candied green cages and
half~a pound of seeded white grapes. MiS
these and sprinkle over them half cup
! of graduated sugar, a tablespoonful of
Jamaica rum and half a pint of cham
payne Let it stand for half an hour,
/ then add half pint of cold water, pour
into a freezer and turn until partially
/ chilled; then serve at once in colonial sher-
| bet glasses.