Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-01-30
ATT RACT|VE SALADS
Tasty Entrees for February
Menus.
USING THE LEFT-OVERS
ADDING VARIETY TO EVERYDAY
DISHES.
Palatable and Nourishing Food May Be
Made of Humble Ma
terials.
USING THE LEFT-OVERS


written Tor The Evening Star.
These are the days which try the soul. pa
tence and pocketbook of the conscientious
housewife. The winter vegetables have be-
come monotonous, and the early spring va
rieties are prohibitive except to favored
few who are able to command the markets
of the world If one will take the trouble
to look into the matter there are ways and
means of changing the taste and appear
ance of even long served dish into an at
| tractive dainty fit to set before an American
king.
Perhaps in no direction is the difference
between the skilled and careful cook and
the one who has neither of these qualities
more clearly shown than in the ability to
produce the best results with the materials
at hand. Nothing reduces the weekly bills
more comfortably and without the effort
becoming patent to the rest of the house
hold than the faculty for making every lit
tie tell.
This Is a branch Of the culinary art in
which the educated woman who makes do
mesuc science a study and not task ex-
cells her less cultivated sister. She brings a
wider learning to the service and therefore
is capable of attaining far better results.
AS matter of fact the average house
keeper often begins her planning of the
daily menu in the wrong place. Instead of
making her starting point from the ma
terials on hand and those most easily pro-
durable she draws up the list without con-
sheraton for these important factors and
purchases fresh supplies which produce no
better results than If she had used the little
odds and ends available. 1t is the custom
to serve vegetables, as rule so simply
that the possibilities of making a dish by
combining them with other things is not
always thought of.
Is Economical, Too.
ic iubt hot
prominence as an economical and delightful
feature of the daily bill of fare. cupful of
peas few French beans, some heads of
canned asparagus, not to mention scraps
of fish, flesh and fowl, which are constantly
left overall these offer themselves as a
basis for the appetizing salad. 1t seems to
me that the salad meets the culinary mid
seasons needs more successfully than any
thing else and yet how seldom on American
tables has it the place of honor it so richly
deserves 1t might well be called the wit
of the gastronomic world, as it lends a pi-
quancy and zest to the most jaded palate
and dignity to the simplest meal.
II the resources at hand be scanty the
salad is always welcome and easily made
addition. If. on the contrary, the list of
dishes Is a long one nothing is more re-
freshing to the eye or palate than deli
cate, well-sea soned salad But there must
be judicious selection if It's success is to
be assured. For elaborate dinners the sim
luncheons and suppers here are fish poul-
try and fancy salads IL almost endless va
riety
With dark-coloreG game and poultry some
kind of acid fruit. such as oranges sour
apples, should be introduced into the salad.
On the other hand, nuts and celery should
be present in salad destined to accompany
roast turkey. while lettuce leaves dressed
with the best vinegar and oil may be served
with plain roasts and joints. Salads made
in the French fashion of cold vegetables,
such as potatoes. carrots, beans and cauli-
flower. are more acceptable with cold meats
The vegetables are arranged in little sep
arate heaps in the bowl, after being mixed
with French dressing. If a Russian salad
is proposed the vegetables are cut into tiny
dice or balls with a little convenience which
comes especially for this work.
A German Dressing
For variety the ordinary potato salad with
mayonnaise is given a pquancy if treated
German fashion. with cream and a little
mustard marinated in vinegar, oil and salt.
An exceedingly good salad is made from
the remains of salmon and green peas. Re-
move skin and bones from the fish and di-
vide into neat flakes. Season these with
pepper, oil, vinegar and salt, using more
vinegar than for other dressing the fish
itself contains so much OIL Arrange on a
bed of lettuce and heap On 1t the salmon
and peas. Serve with mayonnaise. An
other mode of preparing this salad is to line
little molds with cucumber jelly, decorate
them with green peas and fill the center
with salmon. Place the molds on ice, and
when ready to serve turn out and put let
tuce leaves around them. Pass the may
onnaise separately. To make the cucumber
jelly peel and chop two large cucumbers
Boil in sailed water until tender. Pass
through a sieve and season with tarragon
vinegar. pepper and salt. To each pint of
cucumber juice add one-half ounce of gela-
tin. Pour in mods and set in cold place.
A French Dish.
Imported French beans make a delicious