Los Angeles herald., 1905-03-12
Salad FancieS
of the Moment

q 1NCE novelty is ever the desidera-
tum of successful entertaining, 1t
is interesting to note some Of the
new salads which have recently become
popular. Foremost among these per-
haps, is the old Waldorf salad, COM
posed of apples and celery, and which
now is served in a scooped out pine
apple, the latter concelt, of course,
forming It's claim to newness. Hardly
more attractive dish could be con-
ceived than the pineapple's husk for
holding this salad. while its pungent
flavor besides permeates the whole
with something Of crisp fragrance. The
mode also dictates that large tuft Of
celery leaves shall be left in the top
Of the salad in imitation of the pine-
apples leaves. Sometimes through this
salad, as we'll, are strewn a few slices
OF preserved red pepper, and when for
some indefnable reason 1t becomes
known as "The Turquoise" instead of
the Waldorf salad. If for no other
reason than that of making the dish
most pleasing to look upon, the inno-
vation can be commended. OF course,
as is well known by those who have
experimental with this salad, it is nee
essary to keep the cut pieces of ap-
pies in water to prevent discoloration
until within a few minutes of serving.
| The salad is one which invariably must
appear snow white, the red pepper
forming simply dash Of color.
The salad made from Jerusalem arti-
choke is, as WELL most popular this sea-
son. This plant is q species of wild
sunfiower. and its roots are now on sale
at all f1rst-class groceries. For making
| the salad these roots are first scraped
and boiled, and then cut into round,
fiat pieces. They are served cold and
have over them a simple French Dress
ing. In fact, their treatment is exactly
the same as that of celery roots when
used for a salad.
Nut salads have become highly popu-
| lar since their healthful qualities are
now regarded. Usually the nuts are
scattered through cream cheese, which
has been well softened with sweet
cream and then made into little round
patties. These then are laid on lettuce
leaves, over which there is small
quantity of French dressing.
1t is at present not at all modish to
serve sliced or stuffed tomatoes as
dinner salad. The way up to date GUS
tom demands that they should be
treated is to make them first into
Jelly, which then is passed in connec-
ton with lettuce, cheese and small bis
cults. Quite as pretty as novel is this
tomato jelly, the peculiar red color of
which readily distinguishes it from all
other preserves.
The salad par excellence this season
is the one made of alligator pears. For
, it's making these peculiar fruits are
boiled until about the consistency of
marrow. They are then broken or cut
into pieces and served with the newt
; able French dressing. 1t is not every
one who can care for the peculiar
flavor of these fruits, but the salad is
favorite one to go along with game
by such connoisseurs as teal, redhead
and canvasback.
Fruit salads are more than ever
is the salads made of various sorts of
fruits cut up in small pieces. The note
of newness in their connection Is that
when maraschino or rum is used as
their dressing it is no longer put on
before leaving the sideboard, but
passed separately to each guest, who
then from the bottle pours it out him.
self in just such quantity as suits his
palate. This is also now followed with
grapefruit salads, even when these
fruits are served as appetizers before
dinners or luncheons. So much recent
ly, however. has been said about the
harm grapefruit is capable of inf1icting
on the teeth that it seems to have
lost it's place in up to date entertain-
ing.
A salad made from picked pineapple
ranks also among the fads of the sea-
son, and one which is extremely palat-
able. Primarily, of course, the fruit
has been picked in it's season Of
abundance and put aside. 1t then be-
comes a simple matter to take from
jars the thin, almost transparent slices
and to use them for a novel salad. They
are served on lettuce and with a
French dressing.
The lighter and more refreshing in
quality the salad the better it pleases
the present taste.