Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-03-09
Salads.

GRAPEFRUIT AND CHERRY SALAD.
Cut the fruit through the center and
take out the sections, freeing them from
the white skin; let them stand few
minutes in q French dressing. Place
some lettuce leaves on your salad plate,
using only the white ones; on these nest
the pieces of. grape fruit together with
maraschino cherries-enough to give a
good appearance to the salad.
SPANISH SALAD.
Cut in half several hard-boiled eggs
and place them at intervals on tho let
tuce on your salad bowl or plate. In
between place stuffed olives and few
tomatoes cut in two. Cover each egg
with mayonnaise. Place this dish in
front of the hostess, who will serve to
each guest one of each of the ingredients
of the salad.
BAvARIAN SALAD.
For this use two small heads of lettuce
washed and pulled to pieces, two small
onions chopped very fine, one boiled
onion cut in small pieces mot chopped),
three tsblespoenfuls of olive oil, two
tablespoonfuls of vinegar, the yolk of
one raw egg, half teaspOonful of salt,
and half teaspoonful of made mustard.
Whip the egg and add the onions, salt,
mustard, oil and last the vinegar. Put
lettuce in the dish and cover 1t with
chopped boiled beets. Then pour over
the dressing and send to the table.
FRENCH DREssING.
Take three tablespoonfuls Of oil and
stir through it half teaspoonful of salt,
and one-quarter of teaspoonful of pep
per; at the last add one tablespoonful Of
vinegar. Beat until blended.
COOKED DRESSING.
Beat two whole eggs or four yOlks,
adding four tablespoOnfuls of hot vine
gar, and cook over hot water until thick,
stirring constantly. Remove from fire
and add gradually four tablespoonfuls
of olive oil. Season with salt, pepper
and mustard. When ready to use add
half cupful of thick cream.
MAYoNNAIsE DRESSING.
Beat the yolk of an egg in bowl with
a good egg beaten, and add oil by small
teaspoonfuls until the mixture begins to
thicken, then add the oil more freely.
When too stiff, beat more slowly, adding
one teaspoonful of lemon juice or vine
gar; then beat in oil again until stiff.
Alternate oil and cold acid until one cup
full or more of oil has been used. Season
with salt, paprika and q very little dry
mustard.
CABBAGE SALAD.
Make q mixture of finely shredded
cabbage, green peppers and olives.
Wash and remove all seeds from the pep
pers, stone the olives and then chop
them fine and mix with the cabbage.
Moisten it with rich mayonnaise. Fill
the lemon cups with this mixture; place
one on q small plate covered with a
dolly.
LEMON CUPS.
Select large lemons, cut them in
halves, carefully digging out the center.
Snip little piece from the end, SO that
they will sit firmly on plate.
PINEAPPLE AND BANANA SALAD.
Use the canned pineapple, which is In
slices. Cut it into small dice and drain
away the juice. To one oupful of pine
apple add one cupful Of finely sliced
bananas, and pour over syrup favored
with maraschino. Serve In lemon cups.
sUNDAY-NIGHT SALAD.
Mash some cream cheese and mix with
it some finely cut-up lettuce and sprinkle
in some paprika. Serve on lettuce
leaves and dot all over the top with cur
rants.
NUTS AND CELERY SALAD.
Cut the celery into crescent-shaped
pieces and slice the walnuts, using half
a. many nuts ~ celery. Add French
dreaming and arrange on celery leaves.