The Topeka state journal., 1903-05-06
paintY orange saIads.

@e%4eS~A1e
In the season of Ianguid fancy the APP
petite fails to resssond. no matter how
tempting the ingredients Of a dish, un-
less il has the charm of DiQuancy as
we'll as Establishment of form, color and
inviting OdOr. Heavy salads and rlcI
desserts pail. and multiplicity of dishes
weary the iaded eye and taste In
many localities it is yet a little early for
fresh grown salad and dessert veg
etables and fruits and where these are
obta1nable they are not yet plentiful
enough 10 be cheap. To fill up this gap
between seasons we have still the deli
cious fruitage Of the orange tree. This
fruit gives the spirit and zest of the
lemon IN milder form. so that it can be
put TO uses unknown to the lemon.
While it contains the same acids-most-
ly citric and malice-as the lemon. it Is
more of food. as it possesses a small
amount of gum and more or less sugar.
according to the variety. In making
salads. the orange may be the most
accessories to the whole. It is the
motive of the combination when
blended with bananas. or apples. nuts,
shrimps or other ingredients that lack
the taste to keener relish of then
merits.
Presumably our first recipe for orange
salad came from India, where it is often
served plain with a dressing OF oil vim
egar and pepper.
ORANGE SALAD.
Use for this salad six sour oranges
and divide them into sections: remove
the seeds and skin from the divisions
and cut the sections in half. Chill these
thoroughly Arrange crisp. tender let
tuce leaves in pyramid for@a with the
orange sections. .star-shap: in each. leaf
place spoonful of mayonnaise in center
Of each with hals of an English walnut
meat on toD.
ORANGE AND GRAPE SALAD.
Cut sweet oranges in dice and strain
some lemon juice over them. then stana
on ice to chill Remove the seeds from.
half the quantity of white grapes: have
a little sugar and water boiled to
crack degree, dip the grapes in this
and lay on a dish to cool. Put together
adding few candied or preserved cher
ries to add color. Serve with crisp let
t;-ce.
AMBROsIA SALAD.
Peel few nice sweet oranges. remove
the white pith- Skin and seed without
breaking the lobes. Line a salad bowl
WIN w u. crisp lettuce leaves; put in a layer
Of the oranges. sprinkle with sugar and
II you use wine, a little sherry. Cover
With a layer of fresh grated cocoanl1f.
next add layer of lemon or grape fr,1it
race the dish on ice for two hours
Decorate the top with sections Of fhp
orange and sweet salad DRESSING.
ORANGE AND BANANA SALAD
remove the skins from four perfectly
ripe bananas and cut each in ahout
three lengths, cut each piece in omar
ters; sprinkle with a little lemon mice
and powdered sugar and set on ice to
chill Peel and cut five or six oranges
into small pieces, removing seeds ana
white pith. Put the oranges and ba-
nanas into a glass dish in alternate Law
ers; pour tart French dressing over
the whole; set a blanched lettuce heart
in the center and some tfnv crisD let
tuce leaves around the edge and serve
A few blanched almonds may be ar
ranged IN form of stars on top of the
salad.
SALAD OF JELLIED ORANGES.
Make a plain lemon jelly Wet a
plain mold and stand it in pan of
cracked ice Pour into it about quar-
ter OF an inch of the Jelly and when it
is firm enough to hold them arrange
some orange sections in regular design
in bottom of the mold. Dip other sec
tions in some half concealed jelly and
/ fasten them to the sides of the mold.
/ When they stick pour in more jelly
having it just warm enough to run
then add more orange sections and so
on until mold is full. Set away to stiff
/ fen, then turn out on a chilled dish and
arrange a border of orange sections
and small dark green leaves of spinach.
Serve with lemon dressing or whipped
cream.
CHESTNUT AND ORANGE SALAD.
This is one of the most delicious salads
and very wholesome and nourishing
one as well. Take a pint of large
are shelled and peel: then boil until
they are tender, drain and while still
warm marinate with French dressing
! and set on ice to chill. When ready to
mix add enough good thick mayon-
naise to the chestnuts to bind well to-
gether. Line a salad bowl with crisp.
tender lettuce leaves, slice into the bowl
two small thin-skinned oranges; cut
ting the slices as thin as possible, place
over these a layer of the nut salad;
then add another layer of the sliced
oranges, and another layer of the nuts.
Decorate the top with stars of mayon-
naise. whipped cream and orange slices
cut in triangles. Serve as soon as put
together.
sWEETBREAD SALAD.
Trim, soak and blaEch pair of
sweetbreads and chill on ice. Make
a stiff lemon jelly. Set individual molds
in cracked ice to chill and pour in lit
tie of the jelly; let it set and then place
a smaller mold or cup in the center
and pour the jelly around it. Let the
jelly stiffen remove the smaller mold
or cup by filing it with warm water to
loosen from surrounding jelly PICK the
a.