Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-06-08
FRUIT AND VEGETABLE.
Recipes for Salads of ALI
Nations.
SOME SPECIALLY TASTY
LETTUCE AND GRAPE FRUIT rs A
NOVELTY.
American Housewives Mix Weeds and
Flowers With All the
Rest.
SOME SPECIALLY TASTY
This is pre-eminently the season for

This is pre-eminently the season for
salads.
The American housewife was the last
among her sisters to grasp the possbili-
ties of the salad, from either dietetic or
astronomical standpoint. But. having
| found herself she is In a fair way
| to beat the world in the variety and ex-
| cellence o. her salads.
Almost everything is grist which comes
| to her mill-the weeds in her back yard,
the pasture or the highway; the flowers
| from her shrubs and borders; the vegeta-
| bles from her kitchen garden, and the
fruits from the orchard. All these she
uses, to say nothing of fish. flesh and fowl.
| Among the seasonable salads are the
| following:
| Asparagus Salad.-Cut the asparagus
stalks to exactly equal length tie in bun
| dies and boil, standing heads upward in
| a deep kettle. Allow two inches of the
| heads to appear above the water so that
| they may steam tender while the tougher
| parts are cooking. Cook twenty-five min
| utes, add teaSpoonful of salt and draw
| to the side of the range to simmer for
five minutes longer. Take out carefully,
| drain and chill. When ready to serve cut
| into inch pieces. put in salad bowl cover
| with French dressing and serve with
| garnish of sliced hard boiled eggs and
| cresS.
| WatercreSS Salad.-lt may De served
| simply with salt or with a French dress
| ing. The addition of a few slices of sour
| apple is deemed an improvement by many.
| This is a Normandy fashion. Wash the
| cress very carefully sprig by sprig and
| drain. Peel, core and cut in halves two
| or three tart apples Press the cress ana
| apples separately and combine them just
| before serving.
Beet Salad.-This is a favorite English
| salad made from yong beets. Cook in boil
| ing salty water, taking care not to bruise
| or pierce the beets with fork In Which
| case they lose color and sweetness. Plunge
| in cold water, skin and slice. Combine
| with an equal amount of cut celery ana
| cover with mayonnaise The English also
| bake beets in a dish of hot water in the
| even, then cool. peel, slice and serve with
| Oil and lemon juice.
| Cherry Salad.-Pit ripe sour cherries. then
| chill the fruit and serve with French
| dressing English black walnutS may
| also be used in connection with the cher
rieS.
| Lettuce and Grape Fruit Salad.-Wash
| the lettuce carefully. leaf by leaf, and put
| in cold water for an hour. Take out. drain
| in a salad basket and set on the ice TIL
needed. Cut the grape fruit in halves,
| snip out the center membranes with a pair
| of sharp scissors and remove the pulp with
| teaspoon. Arrange the lettuce leaces in
salad bowl and put some of the pulp on
| each leaf Make a French dressing, using
the grape fruit juice, if any has escaped.
in lieu of other acid. Supplement 1t. II
| necessary, with lemon juice.
| English Summer Salad.-Use for this let
| tuce. radishes. cucumbers, tomatoes or
| whatever green vegetables you have on
hand. Wash carefully, so that no suspic-
| salad basket chop and put in salad bowl
| Have ready two hard-boiled eggs. Shell
| them, separate the yolks from. the whites,
| chop the latter on board and run the
| ll<c OH uyjr n
| for decorating the salad. To make the
dressing. but the yolk of one raw egg in
| bowl and beat well with fork. Add salad
OIL little by little, till the egg StiffenS Suf-
| ficiently for the spoon to stand up in it.
| Add sufficient salt, pepper and vinegar to
| reduce the dressing to such a consistency
| that it will pour. Mash fair-sized boiled
| potato, chop small onion fine mix to-
| gether and add to the dressing. Pour the
| dressing over the vegetables. Decorate the
| dish with the whites and yolks of the
boiled eggs. place in little heaps around
| the salad.
| California Fruit Salad.-Peel and pick to
| pieces with silver fork ripe. sweet pine
| apple. Place part of 1t in a large glass
bowl and sprinkle with sugar. Peel three
| large or four small oranges. taking care to
| remove every particle of the white skin
| Halve and seed half pound of white
| grapes and peel and slice one banana
| Over the first layer of pineapple arrange
| part of the orange, then the banana and
grapes. sprinkling generously with sugar
|
| fruit is used Squeeze the juice of one
| lemon over the whole and add glass of
| good sherry. Put in cool place till ready
| to serve. Strawberries may be used in the
| place of grapes, and few cherries added
| at the last by way of decoration.
Fruit Vegetable Cups.-These very
| decorative, and there is a growing fancy
| for serving salads in them. Red apples,
pineapples, grape fruit, orange and lemon
| skins, celery knots, beets, tomatoes. tur-
| nips. cucumbers and chokes from the
| French artichokes are all useful for this
| purpose. The celery knots, turnips and
| chokes must be cooked until tender before
| using. Scoop out the inside with a potato
| scoop, leaving the vegetable cup shaped
| Throw in boiling salt water and simmer
! slowly till tender. but not broken. Drain,
| salad and a bed of parsley or
| cress II apples are used take off the top
| neatly and scoop out the inside Leave the
| walls of the apple about a half inch thick
Tomatoes Stuffed with Anchovies Salad
Select nicely shaped tomatoes of equal
| size. Peel them and scoop out as much of
! the insides possible without injurng the
| shape Purchase Italian anchovies in OIL
| allowing two or three to each tomato ac-
| cording to size. Wipe the fish dry with
soft cloth and rub off all the skin. Cut the
| fish into bits with a knife and fork, and add
/ an equal quantity of chopped hard-boiled
| egg and a little terragon. Moisten the
| whole with French dressing. Stuff the to-
| matoes with the mixture and place each on
| a lettuce leaf, with the open side of the
| tomato down. Serve ice cold, with spoon
fyrI nf oiSa