The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1904-01-20

ma snlsd proper. Nhsci consesQ only
ef the tender green plant leaves mofo-
tened with oil. furnishes two very uss-
! fui and necessary food substances. . foria
of fat unchanged by cooking and min
| eral salts likewise undisturhed by heat
ing processes. In no other agreeahas
way can We obtain these much reeded
elements in their natural form
| We have cautioned that the green vese-
tables be tender. crisp and fresh The
| oil must also be of the finest quality. le
strong or rancid II Is unpleasant 70 the
/ taste and not At fer fooc Keep II IN .
cool dark place, tightly eorked. always
wipfng the cork or stopper before put
| ting IL back again
Many people who complain OF salads
not agreeing with them do not observe
the rules laid down for salsd,-maksng or
they use the rich boiled. very acid dress-
| ings which. although they may be very
tasty are most indigessinle. especially
for delicate persons.
Ham Salad.
Chop ore cup OF cold ham from which
all TAT has been removed. add one cup OF
(. sliced cucumber pickles. and three
chopped eggs which have been boiled
hard. Arrange home. sucumbers and
! tiopred eggs in layers on your salad
dish. pour over a mayonnaise dressing
and serve sarnished with tender lettuce
leaves and stuffed olives
Maeedoine Salad.
Take half a cup each of cooked peas.
beans and turnirs. having the h>css and
turnips cut in dice Add 10 this little
minced onion. mix all lightly with 40
boiled dressing Arrange the oussidsS
dark green leaves Of lettuce on your chop
platter and place each vegetable In
separate mound In circle around the
platter. decorate the center with the light
inner leaves OF the lettuce and serve
thoroughly chilled.
Domestic Meat Salad.
Cut in small pieces ore and ore-nals
cupfuls OF cold veal from which all fat
has been removed. add one head OF
chopped celery OF cabbage II the cab
bage is used season with celery salt. mix
these ingredients lightly and dress with
the following dressing: Into the yoIks
OF two eggs beat one teaspnonfil Of sairk
and ore OF mustard.
Stir In two-thirJs OF a cup OF cider
vinegar and heat ell TO near the boiling
point. stirring constantly. Remove from
the fire and when cold and ready to serve
add two sahlsspoonfsls OF thick sweet or
sour cream. mix with the salad and
serve garnished with white celery tops
and olives.
Shrimp Mayonnaise Salad.
SAIarf tarxe heaA of ietf.fr& AMI shreI
Il as fine as possible with a pair OF SEW
scrs; rinse can of shrimps In little
cold water. place the shrignps In bowl
with two tsbiispoonfuis of olive oil ana
the same quantity OF vinegar. and shake 4
about until thoroughly coated with the y
oil and vinegar: cover fiat platter with
lettuce leaves. Place the shrimps In riEs
In the center OF the platter and place
mound OF stif msycnnaise in the center
OF the shrimps. Serve gsrnished with
little heaps of the mayonnaiss round the
base OF the salad
Sweet Potato Salad.
Boil In the skins three large sweet pc
tatoes. when cold remove the skins and
cut into small pieces. Add to these two
stalks of celery cut Ia very small pieces.
Season with salt and pepper and pour
over French dressing made az fellows;
Add to three tabiespoonfuis OF olive oil.
two tahiespoonfuls OF vin.za one tea
spoonful OF onion juice. one saitsaoonfh =,
each of salt and white pepper Place.
the salad In the refrigerator for twov
hours and when ready 90 serve garnssh
with pitted ctives ard parsley.
Tongue Salad.
Cut into dice sufficient cold boiled
tongue TO make one eupfui- Add to this
one hard-boiled egg cat In pieces. ore&
sprig OF parsley minced fine: mix withy
: one tablespoonful OF salad dressing Lirsv
salad bowl with crisp lettuce leaves
and put Ia the tongue mixture and pour
over ane tesspoonful OF the drcss:ng.
Serve very cold garnished with white
celery tops and spFise of parsley.
English Walnut Salad.
Shell and bIsnch half pound of Eng -
I.sh wainuis. Place the nuts IN ssucs- Z
pan with sufficient veal or chicken s.och
20 cover them. Add one slice OF oason ard
one boy leaf and cock FOR twenty min
ufes. Mix the nuts with two chopped APP
pies. dress with nsyonnalse dressing and
s~r~e on the inside white leaves % head
lettuce. Almonds may be added II liked.
also half a cup Of pine nuts
Onion and Lettuce Salad.
Remove the outsiae leaves % to
heads Of ie,tuee. wash the hearts ard
place them in ice cold water 20 crisp.
Peel one small spanish onion ard css,
Il into shayinss Shake the lettuce free
from water FIJI the salad bowl WITH
alternate layers 81 the heart leaves a4>
the onion shavinss. sprinkle on sseh lag
er little French dressing. Serve AZ ord
sarnished with parsley or cress.
INQUIRIES ANSWERED.
Mrs. G. W. l. writes: rieafe Be -