The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1907-11-03

Salads


ITO make a perfect salad, there
should be a spendthrift for oil, miser
for vinegar, a wise man for salt, and
a mad-cap to stir the ingredients up
and mix them together. spanish
proverb
Eminent authority says the essential
of food is that it must support and in
crease vital action, it is the wise COM
bfnation which gives health, and SAL
ads of vegetables and fruit are necess-
airy to the maintenance of health. The
French consider a salad Indispensable
to a dinner, while the Spanish and
Italians have their national breakfast
of salad, bread and coffee.
The so-called salad greens are very
valuable for the potash salts they con-
tain, and for their cooling properties,
while the dressings served with them
are OF high food value
These recipes I have used for years
and this mayonnaise dressing is very
economical when eggs are soaring up
ward in price. You viii find it perfect
ly reliable and keep good for two
weeks.
I use it for the most of my salads.
Do not use pepper and salt in your
salad as the dressing gives the neces-
sary seasoning.
NATIONALIST DRESSING.
Two tablespoons mustard.
One tablespoon -four
One-half teaspoon salt.
One-half cup sugar.
Mix thoroughly then add one-half
cup milk.
Beat the yolks of two eggs, add an
other one-half cup milk and stir all
together. Set the dish over slow fire
in three-fourth cup vinegar, boil until
thick as custard. When ready to serve
on salad, add one cup whipped cream
or rich milk will do (cream is betteD
and beat well-be sure and add the
cream or milk.
Those who prefer oil in their salad
dressing will like the following:
Beat slightly the yolks of two eggs,
add a pinch of salt. Eight table
spoons salad or olive oil, slowly, half
a teaspoon at time, until it is thick,
stirring constantly, then add the juice
of one lemon.
CHICKEN SALAD.
Two cups chicken; one and half
cups crisp celery both to be cut IN
rsmall pieces with a knife, add mayon-
naise dressing and stir with a fork un-
til well mixed.
TOMATO JELLY SALAD.
One quart tomatoes, add slice of on
ion, a bay leaf. sprig parsley, and a
few pieces of celery; let slowly boil
for fifteen minutes; take half box Of
Knox's gelatine; cover with half cup
cold water, let stand twenty minutes,
dissolve over hot water: add to the
tomatoes and strain. Pour into small
CUPS or moulds Should be made in
the morning so as to be right cold and
firm and hold their shape when turn
ed out on lettuce leaves; place spoon
of dressing on top
BANANA SALAD.
Cut bananas lengthwise and cover
with chopped nuts and dressing.
SHRIMP SALAD.
One can shimps (the New Orleans
brand is said to be all right, picked
I'D fine, removing all pieces OF SHELL
the heart of a good sized head of let
tuce cut up fine. Use celery instead OF
lettuce if you wish. little parsley
add dressing just before serving; place
on lettuce leaves, or in cucumber
! baskets. To prepare these, cut med
ium sized cucumbers in the form OF a
basket with a handle, scoop out the
pulp and seeds and fill with salad.
LEFT OVERS.
Celery and apples cut fine with nuts
filed in medium sized tomatoes, served
| on lettuce leaves, with a spoon of may
| onnaise on top, is a very pretty ana
easy salad to make. You can utihze
all the left overs" like string beans
peas. beets, potatoes, meats, cold tom
que. salmon, etc, cut them up ana
serve on lettuce leaves with dressing
and slices of cold boiled eggs on top
or rosettes of radishes, these are
quickly prepared and appetizing'
WALDORF SALAD.
Take six nice red apples, cut on
one third of the top, with a spooi
,s+ Hna and mix