Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-02-18

bcle or diet can be imagined than are tho
meaty fruit kernals their own crisp flavor
being doubly enhanced when blended with
the oil and vinegar OF the dressing Then.
too. the nuts which are used IN salads. such
as walnut, hickory nut almonds, pecans.
etc, are all hlled with tissue building nour-
ishment. and form a splendid substitute
for meat Hence the value Of the nut
salad during the weeks or Lent when so
much other heterogeneous food is denied. Nuts
play an important part in all the following
recipes.
Watercress Salad.-Auow the water-ress
to stand halt an hour In cold water so
that Ii VIII become crisp. Then free from
moisture by swinging ia n wire basket Rub
Tie salad bowl with "a small piece oT garlic
ana lay in the sprays-ot watercress stand
the bowl on Ice anu shell "a Clpnl OF pecan
NUS, removing the hemels as nearly whole
as possible. y few minutes before tmo
for the salad to be served sprinkle tho
Watercress thoroughly with dressing made
eS mixing Ohc-halI teaspOOnIul of salt, one
quarter teaspoonful of mustard, a dash OK
black pepper and a dash OF red pepper, or
paprlka, with three tablespoonIuis OF Ital-
IAN salad OIL. To this also can be added one
half tcaspoontul OF sugar. The suggestion
OF sweetness is liked by the majority Of
persons Now drop into the oil gradually
one tablespoonful of vinegar which Is noe
too sharp. This may not be sufficient
dressing To maIindts the cress, but the
quahuty can be Increased according 20 the
above proportions. Pare carefully an all-
pie which is little tart, ana after cutting
II ia very thin Slices spread over tho
cTess with layer OF nuts above. Sprinkle
with dressing ANA serve at once.
Potato Salad-Iou unth tender six or
eight unspotted potatoes. AS soon as they
are cold remove the skins ami cut into
slices three-eighths of an inch in thickness
or INTO small cubes. Sprinkle with "a very
aF.as mil s4aH
Of chopped parsley. Remove the kernels
from English walnuts until there Is a cup
iGL Chop them up Hnely ana spread over
the potatoes. Now marnate tine combina-
ton with French dressing made accord
ing'to the directions given ia WatercFess
salad The potatoes VIII absorb great
ueal. While mixing be careful not to
break the pieces OF potato, for 10 he .tppe-
uZlnS the salad must not look mussy.
Egg Plant Salad.-Boh an egg ulant rap
idly for half an hour When done SCOOP
out the center ana cut into small dice
Put in bowl with one teaspooulul OF salt,
mix together wei ana place in the iceboN
Tor two hours. Dust another teaspo0nfuI
Of salt inside the hollow shell OF the eg.
plant, draw the water out and put the shell
also on Ice. In The meantime cut into small
dice some canned funny iisu and aud one
stalk OF crisp celery cut into line pieces.
Chop together three hard-boIed eggs and
hall pound of English waluuts FROM
which the kernels have been removed
Make French dressing with one level tea
spoonful Of mustard ana plenty of papril1l
using oil and vinegar as directed above.
Wipe the inside of egg plant ury, mix L
with the egg and nuts and blend thoroughly
with the dressing. FIJI the shell OF the egg
plant with this salad aud decorate tus
top with fresh green celery leaves
Queens Salad.-Make quick aspic Jelly
BY placing IN d saucepan one ana a half
cuptuls Of cold water, one tablespoonful
eacn Of chopped carrot and celery, a slice
of onion, a sprig of parsley and three
cloves Add one teaspOonful OF beef ex-
tract dissolved In one cupful OF hot water
Cover the saucepan and allow to simmer
for half an hour Then add one-halr box
of gelatlne, which has been soaked in cold
water for one hour. Stir until the gelatne
Is dissolved and season with pepper and
salt When partly cool take three-qllarters
or pint OF the jelly and add three table
spoontuls OF tomato catsGp and half q cup
ful Of stiff mayonnaise sauce Pour dis
mixture into a mold which has been riusef
in cold water and put il aside 10 set. Slice
some tomatoes, the same quantity OF peeled
eucumbeIs and half the quantity OF cold
boiled potatoes. With these ingredients mix
half a pound of blanched chopped almonds
and maTlnate with oil and vinegar. The
aspic jelly is turned out on a platter and
the vegetable mixture spread around II. ON
the top place olives stuffed with red pep
pers. white may onnaise may be served
with the salad as well, if desired.
-1ANch ' 3 L4LAAG pdAdU--AUbh uILll tender
and in separate saucepdns, some young car
rots, teams peas and potatoes. ana when
done cut into small fancy pieces. Mix the
vegetables together with some California
pinon nuts and cover with mayonnaise
dressing made as follows:
MayoRnaise.-Haye the oil and egg very
cold before beginning. Place the yoIk OF
an egg, which is absolutely free from any
white. in q wide soup dise. Break this yoIk
UP with silver fork and add slowly drop
= 4 boo HW-r all L. fnrH
spoonfuls Of Italian salad oil Take plenty
OF time to blend these FIRST two spoonfuls
OF oil with the egg, after which the re-
mainder of the OIL tone cupful In alb is
added slowly with a constant beating Of the
fork. AS soon as the mayOunalse becomes
q little thick. alternate Sop or two OF
lemon juice with the drops Of oil. Finally
season with Gasa Of mustard, One-haT
pepper One and one-half teaspoonfuls Of
lemon Juice should be used In ali. II the
mixture should begin TO curdle. a small
piece of ice added TO 1t will bring Il back.
Rice and Nut SaIad.-Wash one cup OF
rice. throw into a large kettle OF boiling
water and cook twenty minutes. Drain and
Qry and add one grated onion. Make twice
the amount OF French dressing and pour
over the rice while It is hot. Remove the
baCkbOnes from a box OF saFdlnes and m1nce
the fish together with one cup OF finely
chopped pecan nuts. Cover the dish with
small crisp lettuce leaves and lay the rice
IN the center. MAKE a Sld4AON groove AT
tire center of the rice and ill with the Ash
and nuts. Sprinkle the remainder OF the
French dressing carefully over the top and
serve before the rice becomes chilled
Philadelphia Cream salad.-Bon one four
pound chicken and remove the skin and
bones. After washing one good sized pair
of sweetbreads cover with boiling water
and simmer for one hour. When done. cool
quickly and pick them apart, discardlng the
membrane. When the chicken Is cold cut
into cubes of half an inch. Wash and dry
one cup of pinon nuts. and blanch tho same
quantity Of almonds. Chop both fine Just
before serving time. mix the chicken and
sweetbreads together and sprinkle over
them one small onion grated and one tea
spoonful OF salt Add the nuts and one
tablespoonful Of lemon juice. Whip one cup
Of thick cream to a stiff froth. add IL TO one
sup OF mayonnaise dressing and mix half OF
Il with the chicken and sweetbreads. Lay
al OH a bed OF lettuce leaves. which have
been selected with care, and pour over the
remainder of the mayonnaise. Garnish with
olives and dry pinon nuts
How Boy Got Pet Rabbit.