Kansas agitator. [volume] (Garnett, Kan.) 1890-1905, 1904-02-19

| anxious TO learn Of new mixture. The
| Germans serve an uncommon combina.
ton Of asparagus and shrimps. 1t con.
sists Of about two dozen stalks cut into
short pieces without the tough parts,
mixed with an equal amc unt OF cooked
and sliced shrimps. Mix these we'll to-
gether with mayannaise dressing,
using capers. French mustard and Dor.
der of lettuce leaves Serve with cheese
and crackers.
Another combined salad is made of
quart of cooked salmon. one tablespoon
of salt, one third OF teaspoon of pep
per, three tablespoons OF oil. one of Vine
gar and two of lemon juice. Let this
stand in the ice chest at least two hours
/ Arrange the salmon in the centre of the
dish and place about it a wreath Of as.
parasus nips. Cover the fish with one
cup Of mavonnaise dressing garnish
| with points of lemon
A delicious French salad consists of
one quart OF small potatoes pared and
sliced and cooked in q pint Of rich soup
stock for twenty minutes until they arc
tender, but not broken: drain and set
aside to cool. Patboil three dozen small
oysters; wash. peel and slice thinly
one.half pound of truHles; cover them
with two gills of cherry juice; add slice
OF onion and cook for I've minutes; drain
and cool; arrange on dish and pour
over a French dressing. 1t should he
served very cold.
Another salad in which potatoes play
an important part is made bv cutting
into dice cooked potatoes and beets
in equal parts and half the quantity of
sliced tomatoes, gherkins and auchovies;
arrange on dish with chopped onions,
sliced eggs, and pour over all French
dressing. Add the yolk of an egg blend
ed with tablespoon Of olive oil and
teaspoon of French mustard. aud serve
with border OF lettuce leaves.
A savory vegetable salad is made of
one pint of cold boiled potatoes. one
pint of cold boiled beets. Que pint of uu.
cooked red cabbage. six tablespoons of
oil, eight of red vinegar--that in which
the beets have been pickled-two tea
spoons of salt, half a teaspoon of
, pepper. Cut the potatoes in thin slices
as thin as possible: mix all the ingredi.
ents; let stand in cold place for one
hour; then serve. Use French dressing.
An unusual French salad is one in
which unions and fish are combined.
Peel and core six small white onions,
put bit OF butter in the center OF each
and bake them in covered pan one hour
until tender. When cold slice them; add
six large sardines free from bones and
oil and skin; cut them up and add six
slices Of hard.boilcd egg, some chopped
parsley, salt and pepper, and serve With
a dressing made Of olive oil. lemon juice
and vinegar. Garnish with lettuce or
water cress.
CauliAower salad is always accept
able. Boil one large cauliaower with
two quarts of water and Tablespoon
OF salt for half an hour. Take up and
drain. Even the lower part 90 that it
will stand. garnish with lettuce leaves
and pour over the whole mayonaise
dressing.
A capital salad is made OF comb
nation of green peppers and onions.
Chop six green peppers free from seeds
and one large onion very fine. Make a
dressing OF hall pint Of Olive oil, the
Juice OF one lemon, salt and pepper, a
little mustard and teaspoon preserved
ginger, cut up flue. Serve on bed OF
leaves.
Scotch salad--Wash and split and re.
move the bone from two large Scotch
behring's and mince the fish with the
white meat of a fowl, two hard.boiled
eggs, one onion, one anchovy. table
spoon of grated ham. Arrange in a
mound on dish and serve with Dor
der OF lettuce and French dressing.
Russion salad-Cut eight cooked car
rots into dice, three raw tomatoes id
slices, chop one onion fine and add a
handful Of watercress. Mix with one
pint of mayonuaise and serve on bed
of lettuce.
Sweetbread salad-Parboil one pair o.
large sweetbreads and cut them into
dice, the water that they were cooked in
being seasoned with onion and parsley
Mix the sweetbread with an equa
amount of cooked green peas and cover
with mayonnaise.
| Apple and watercress salad-Prepars
} the watercress carefully, letting it be