The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1902-06-28
FOR FEMININE READERS
4 PRACTICAL CHAPTER ON SALADS
AND THEIR DRESSINGS.
The Outfit 10 BE Taken on Cnmpin e
Trip-A Little More secIusion
Needed-Odds and Ends.

Whipped cream is an Improvement to Ell
ther mayonnaise or boiled dressing for
chicken. potato. celery. apple and various
other salads. says a writer In the New York
Tribune.
A can of boiled dressing ready for emer-
gencies. such as the cooks afternoon
out" and unexpected company is a great
| convenience. An old recipe that has stood
the test Of years in more than one family
is as follows: Put one cupful of NIX into
double boiler and bring it TO z boil. Moist
en- two even tablespoonful of cornstarch
with little cold milk and stir into the hot
milk. When II has thickened add the we'll
| beaten yolks Of three eggs and cook for
minute Remove from the fire and add a
| tablespoonful OF butter melted, two table
| spoonfuls of vinegar and salt and pepper.
| II this stands on the ice or in a very cold
place il will keep for a week II whipped
| cream is used should be added to the
dressing just before the salad is wanted.
For people who do not like oil delicious
cream dressing may be made of the yolks
| of three hard boiled eggs, one tablespoon
egg. two tablespoonfuls of vinegar, one
cupful OF thick cream and salt and paprlka
| to taste.
Rub the raw yoIk with the three cooked
yolks to a smooth paste. Mix in the but
! ter salt and pepper and slowly add the
| cream. beating all the time At the last
| stir in the vinegar.
! The cream dressing is especially good
with apple and celery salad, cabbage lad
| and chicken salad. Shreds of red pepper.
stoned olives and cabbage are an excellent
combination for this dressing. Gherkins
| and olives may be used for the furnishings.
! Light salads dressed with oil and vinegar
4 hn=f rnd 70 hot do aud ClI
| use Because of It's simplicity probably
! French dressing is apt to be more poorly
| prepared by most housewives than the
| more elaborate dressings. The secret OF
| success is embodied in the old recipe that
! prescribes for a perfect dressing three in
| dispensables-a spendthrift for oil, miser
| for vinegar and mailman TO stir. The
| usual recipe calls for one-third as much
| vinegar OIL but for many people one
! fourth of vinegar makes more desirable
| dressing. Put salt and black pepper or
| paprika into a bowl and drop four table
| spoonfuls of oil on them, stirring constant
~ Then add tablespoonful of vinegar or
| lemon juice little by little and beat vigor-
! ously into an emulsion.
| Vegetable and fruit cups for various
| salads make pretty table decorations. To-
matoeS, celery knobs, beetS, apples and GU
| cumbers are all useful for the purpose. a
! delicious salad may be made of stuffed
| olives cut in half, mushrooms, Brazil nuts
| cut I'm thin slices and a few delicate tips of
celery. Mosten the mixture with French
| dressing and fill into apple cups. The APP
pies should be washed and polished. a thin
| slice should be removed from the stem end
and the interior scooped out. leaving a wall
| of generous thickness. Put a tablespoonful
| of mayonnaise with which whipped cream
| may or may not have been used on the top
| of each. Do not replace the covers A
| mixture of apple and celery, of apple and
| English walnutS or of apple and chopped
cress may also be used in the apple shells.
| In any case, they should be served on
| bed of CreSS or of lettuce.
! For tomato or cucumber shells make
| mixture of diced tomato and cucumber
| pulp, mix with French dressing and fill
with the shells Put a spoonful of mayor
| naise the top of each. Cucumber shells
should be cut lengthwise in canoe shape.
| Vegetable or macedonia salad may be
! served in shells mace of boiled beets or
boiled celery knobs. If beets are used for
the purpose care should be taken not to
| puncture the skins before they are boiled
| if the skins are cut or broken the rich
color of the beets will be lost in water in
which they cook.
A delicious mixture for vegetable salad
may be made of sliced potatoes and beets
and boiled string beans or peas, or both
1t is a grevous mistake to use beets and
carrots together. because the clash of their
| cOlOrS is revolving and detracts from the
appearance of a salad in which both are
used. The same is true of lobster coral,
which should not appear in the same salad
as beets.
A stiff lemon jelly cut in dice is an i'm
ance of many salads. For very delicate
salad dice of lemon jelly pineappes and
oranges may be moistened lightly with
French dressing and served in orange cups
or from the pineapple shell. A teaspoon
full of thick mayonnaise should be used
with each portion.
A fruit salad dressed with French dress
ing served with sugar and whipped
cream is made of diced pineapple, bananas
and stoned cherries. 1t may be served from
the pineapple shell.
make delightful salad Boil new potatoes
dice them while they are hot, and marinate
tablespoonfuls of oil. sprig or two of
parsley and celery and the two halves
of an onion Toss all together lightly and
the dressing and remove the onion narsI H
and celery Add the asparagus tips Rub
the inside of the salad bowl with the inner
side of cut onion. Mix with the potato
and asparagus a boiled dressing with which
has been Incorporated whipped cream.
| Serve on a bed of lettuce, with garnish-
ings Of sliced or diced beets, celery tips
! used instead of the beets, but they should
not be employed together because of their
in this way is delicious without the as
paragus tips. If the asparagus is not used.
| chopped asparagus should be sprinkled
over the top, and onion may be employed
if Ii Is liked.
For garnshing a salad nothing is more
attractive than lettuce and red peppers
cut into dice and mingled.
1t is much easier to serve salad that is
| placed on lettuce IL the lettuce leaves are
put together in such way that they form
| cups. The stem ends of several leaves
should overlap each other in the center and
! should form little nests. These may be
arranged in the bowl. and each may be
| filled with individual portion of the
mixture. The person who is TO serve the
salad should be instructed as to its ar
| rangement.
Things TO BE Worn.
New York Evening Post.
| White and gun metal, gray striped dot.