The Washington times., 1906-07-14
SALADS THAT
VARY THE SUMNER MENU
Fruit ard Vegetables That Tempt the Appetite
Take the Place of Meat, and Give Zest
to Meals.

French Dressing light salads
French dressing made with oil and
vinegar seems best suited for every
dav use. especially in hot weather. For
q dinner salad the French dressing is
generally used, the richer, heavier dress
ing being used for luncheon OF supper.
The usual recipe for French dressing
calls for one-third as much vinegar as
Gil. though many persons prefer fourth
10 a third with salt and pepper 10
taste While this dressing is generally
made In a bowl AT the table. IL is more
Quickly done by shaking il in a bottle.
Put In q bottle or bowl half teaspoon
fuI OF salt and a dusting of white or
black pepper or paprika- Add four
rabIespoOnfuls Of olive oil and shake
or SUR with a fork then add a table
spoonful or a little more of vinegar or
lemon juice mix we'll and dress the
salad.
Sour Cream Dressing This Is an
easily made dressing Tor shaved cab
baee or potatoes. Mix four teaspoonfuls
Of vinegar or lemon juice with one-half
cupful OF sour cream, then add salt,
pepper. and sugar to taste. Mustard
may be added if desired When the
A. +, c of salad dressing has been
learned the rest is an easy matter.
During the hot weather fruit and vege-
table salads are the most popular for
everyday service, and here are some
combinations particularly good.
Potato Tomato. and Green Pepper
Salad.-Pare and slice potatoes that
have been cooked with their Jackets on.
Wash and remove the seeds from one
green pepper. then cut in narrow shrtds
with a pair Of scissors. Toss the pota-
toes and pepper lightly together, season
with salt and pepper and dress with
French dressing. Pile lightly IN ths
center OF a salad bowl and surround
with a circle of thinly sliced tomatoes,
also marinated. ii preferred this salad
may be arranged on individual plates.
Tomato and Lettuce Salad with Nut
Mayonnaise,-Aid TO a cupful of good
mayOnnaise two tableSpoonfuls of me
chopped nuts. Arrange on individual
plates or shells two or three heart let
tlce leaves and set on each one small
round peeled tomato with q little of tho
center scooped ont. Dress with a lib
eral spoonful Of the mayonnaise, letting
IL stand heapsed up above the tomato
At recent lawn fete the salad was
served I'm small tiuted scallOp shells, a
larger shell filled with cheese crackers
being passed with the salad.
Fruit Salads-These are more appTO-
urfate for luncheon than dinner. unless
at the latter they are served as hrst
course.
Tart apples. currants plums. pears
hardly ripe and cherries are good singlN
OF in combination, served with French
dressing.
Hot Mince Sauce-PUt into a small
saucepan five sprfgs OF fresh mint. bay
leaf. a quarter of an onion, table
spoonful tomato. fresh or canned; one
Gun clear. rich stock. a tablespoonful
vinegar. a teaspOOnful sugar and the
beaten white Of one egg. Place over
the FIRE. bring slowly 10 the boiling
point and simmer ten minutes. Strain
and turn into clean saucepan. Thicken
lightly with a teaspoOnful Cornstarch
moistened with a tablespoonful OF cold
water or two of sherry. Lastly. add a
few fresh mint leaves chopped and
serve
Caper Sauce This Is ordinarily served
with mutton. hut is good q s a change
with lamb. Make good drawn but