Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1904-09-06

like the appearance of the white varieties
best. However, little of the red ar
ranged on the border or mixed with the
white gives pleasing effect. As q rule,
cabbage salad requires more salt than
most other kinds.
PLAIN CABBAGE SALAD.
Shred as much delicate finely favored
cabbage as is wanted, and dress 1t with
the best of olive oil and little fine salt
only, tossing it about until every part is
covered with delicate coating of oil.
As an accompaniment to oysters nothing
better is likely to be wanted. French
dressing may be used in place of the oil
and salt if desired.
PLAIN COLD sLAw.
Slice as much good cabbage as is
wanted and sprinkle with salt, pepper
and a little sugar; toss about with a
salad fork until the condiments are
evenly distributed, and then sprinkle
with good vinegar and toss again. This
is usually served on little plates, or
piled in the center of platter sur
rounded by fried oysters, some OF each
going to each guest.
COLD sLAw.
Shred as much sweet white cabbage as
is wanted or chop it if preferred, scatter
little fine salt all through it and mix it
with dressing made of two well-beaten
eggs, a piece of butter half the size of an
egg, teaspoonful of made mustard, two
tablespoonfuls of fine sugar and a tea
cupful of vinegar. Cook in a double
boiler or in bowl in the top of kettle
until it becomes like a soft custard.
When cold half teacupful of cream can
be added, but it is good withoutit. Pour
over the cabbage. Mix we'll and put in
cold place until ready to serve.
PLAIN TOMATO SALAD.
This salad is acceptable to almost
every one with roasted or broiled meats.
Always peel the tomatoes if possible. If
the tomatoes are smooth and fair, the
work is easily done with a small bladed
sharp knife and is still easier If they are
scalded for moment by pouring boiling
hot water over them, which enables one
| to easily remove the skin. A still better
way is to place them in wire basket
and plunge in boiling water for mo-
ment. After peeling, put the tomatoes
on ice and when cold serve. 1t increases
the apparent quantity to slice them, but
when we have smooth medium size to-
matoes, solid to the core, they are most
elegant served whole, with spoonful Of
mayonnaise or French dressing. A red
tomato on pale leaf of lettuce looks
very appetizing and is good way in
which to serve them.
TOMATO SALAD WITH CHEESE.
Arrange the tomatoes, peeled and
sliced in a salad bowl, in layers, sprink-
ling liberal quantity of grated Parmesan
cheese over each layer. Make dress
ing, allowing for two fair sized tomatoes,
one tablespoonful of oil, two of Rhine
wine, saltspoonful OF salt and pepper.
Mix and serve cold, sprinkling little
grated cheese over the top.
STUFFED TOMATOES.
Stuffed tomatoes, or tomato baskets,
as they are called, are attractive served
as tomato salads, and as they can be pre-
pared beforehand and arranged on
separate plates in the pantry, they are
conveniently served to large companies.
Place fresh green leaf of lettuce on
each plate and put the tomato on that.
Choose, as far as possible, smooth,
medium-sized ripe tomatoes, and peel,
cutting small piece from the stem and
removing the core and as many Of the
seeds as desired. Fill with any of the
following mixtures and put on ice.
When about to serve put spoonful Of
mayonnaise dressing over each one, or
better still, pass the dressing in q pretty
bowl and let the guests help themselves.
These are the various mixtures which
may be used:
Sweetbreads boiled, cut into small
pieces, and mixed with the meat of nuts.
Hard-boiled eggs mixed with lettuce
or endive, cut fine.
Celery cut fine and mixed with mayor
uaise.
Celery and chicken, or veal, seasoned
to taste.
Cold boiled green peas.
Tender string beans cut into small
pieces and mixed with French dressing.
Fresh cucumbers cut thin, with or
without onions.
Shrimp cut up and mixed with mayor
naise.
Lobster and crab meat cut fine and
mixed with mayOnnaise.
Boiled beef tongue chopped and
seasoned.
Chopped crosses and shaved, dried or
jerked beef.
CUCUMBER AND TOMATO SALAD.
Peel and slice cucumbers and tomatoes
and arrange in alternate layers. Use
French or mayonnaise dressing, as pre-
ferred. In serving to number OF
guests both dressings may be had and
passed to the guests for their preference.
PLAIN POTATO SALAD.
This is the usual popular potato
salad, and is good with any cold meat or
sandwiches at any season of the year.
Slice cold boiled potatoes into bowl In
layers with onions sliced very thin, al
lowing one onion to six or eight potatoes.
Dress with a liberal quantity of French
dressing. This salad Is more delicate II
onion Juice Is used instead Of the minced
onion in somewhat more liberal quantity
than with a green salad.
BEET SALADS.
Boiled or baked beet root Is used in
combination with nearly every other
vegetable in the formation of salads.
When used as garnish or in winter
salads, it is customary to pickle the
slices by letting them stand in vinegar,
but the delicate flavor of young sweet
beets is injured by much vinegar.
Chopped coriander leaves harmonize In
flavor.
POTATO SALAD WITH BEETs.
Slice cold boiled potatoes in . bowl,
sprinkle each one with Worcestershire
sauce and the red vinegar that has been
on boiled beets In equal quantities. to
which little lemon juice has been added:
Let It stand for some time In cold
place before serving. Garnish with
picked red beets, or mix the beets with
the salad.-Home Science Magazine.