Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-05-09
Table and Kitchen.
Dainty Orange and Other Frut
Salads

In the season Of languid fancy the appe
tite fails to respond matter how tempt
| ing the ingredients of a dish unless 1t has
the charm of piquancy as well as blandish-
/ ment of form, coiprs and inviting odor.
| Heavy salads and rich desserts pail, and
| multiplicity of dishes weary the jaded eye
| and taste. In many localities it is yet
| little early for fresh grown salad and des-
sert vegetables and fruits, and where these
are obtainable they ares not yet plentiful
enough to be cheap. To fill up this gap be-
| tween seasons we have still the delicious
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-mostly citric and malic-
| as the lemon, it is more of a food as 1t
possesses a small amount of gum and more
| or less sugar. according to the variety. In
| making salads the orange may be the most
| prominent feature or merely one of the &C
| cessories to the whole. 1t is the motive"
of the combination when blended with ba-
| nanas, apples nuts, shrimps or other
| ingredients that lack the essential quality
| that will stimulate the taste to keener
| relish of their merits
| presumably our first recipe for orange
| salad came from India where it Is often
served plain with a dressing of Oil, vinegar
| 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 sec
lions in half. Chill these thoroughly Ar
! range crisp, tender lettuce leaves in a
| pyramid form with the orange sections,
| star shape: in each leaf place a spoonful
| of mayonnaise In center of each with half
of an English walnut meat on top.
Orange and Grape Salad.
Cut sweet oranges in dice and strain some
| lemon juice over them, then stand 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 a few candied
| or preserved cherries to add color Serve
| with crisp lettuce.
Ambrosia Salad.
| Peel few nice sweet oranges remove
| the white pith. Skin and seed without
| breaking the lobes. Line a salad bowl
with crisp lettuce leaves; put in a layer of
the oranges, sprinkle with sugar. and If
| you use wine little sherry. Cover with
a layer Of fresh grated cocoanut; next add
a layer of lemon or grape fruit jelly: then
| cocoanut more oranges, etc. Place the
| dish on ice for two hours. Decorate the
top with sections of the orange and a sweet
salad dressing.
Orange and Banana Salad.
Remove the skins from four perfectly
ripe bananas and cut each in about three
| lengths, cut each piece in quarters; sprin-
ke with little lemon juice and powdered
sugar and set on ice TO chill Peel and cut
five or six oranges into small pieces re-
moving seeds and white pith. Put the
] md ha into ole IN,
| alternate layers; pour a tart French dress
| ing over the whole; set a blanched lettuce
| heart In the center and some tiny crisp
| lettuce leaves around the edge and serve.
A few blanched almonds may be arranged
in form of stars on top of the salad.
Salad of Jellied Oranges.
Make a plain lemon jelly. Wet plain
mold and stand it In a pan of cracked ice.
| Pour into 1t about quarter 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 sections 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 until mold is
full Set away to stiffen, then turn out
on a chilled dish and arrange border of
orange sections and small dark green
leaves of spinach. Serve with lemon dress
Ing or whipped cream.
Chestnut and Orange Salad.
This is one of the most delicious salads
| and a very wholesome and nourishing one
as we'll. Take a pint of large French or
| English chestnuts after they 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
| mayonnaiSe to the chestnuts to bind we'll
| together. Line salad bowl with crisp,
| tender lettuce leaves. slice into the bowl
two small, thin-skinned oranges; cutting
the slices as thin as possible, place over
| these a layer Of the nut salad; then add
| another layer of the sliced oranges, and
top with stars of mayonnaise' whipped
| cream and orange slices cut in triangles.
| Serve as soon as put together
Sweetbread and Orange Salad in Lemon
Jelly Molds.
Trim, soak and blanch a pair of sweet
breads and chill on ice. Make stiff lemon
jelly. Set individual molds in cracked ice
to chill and pour in little 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 stffen; remove the smaller
mold or cup by filling 1t with warm water
| to loosen from surrounding jelly. Pick the
| sweetbreads apart rejecting the skin and
veins, pour enough French dressing over
them to make a glaze, let them stand few
minutes then add half the quantity of
| orange dice. Fill the hollow centers of the
| lemon jelly molds with the mixture, cover
with little Of the jelly and set away In a
cold place. Turn out on lettuce leaves and
serve mayonnase in tiny paper case on the
| side of salad.
Orange, Shrimp and Nut Salad.
Fresh or canned shrimps may be used.
| If the latter, wash them in cold water,
pick them and wipe dry on soft
towel; then marinate with little Oil and
| lemon juice or vinegar. Select small thin
skinned oranges; do not peel, but cut into
slices; remove the seeds and core. Have
| small, perfect head of white lettuce,
washed. dried and crisped; cut out the
stem. keeping the leaves in shape; place
| In the center of fiat salad dish and sur
round with layer of the sliced oranges,
the slices overlapping each other. Around
the base of the lettuce arrange the shrimps
in points Place on each slice of orange
around edge of dish halves of English wall