Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-08-24

While the delicious summer and au-
tumn vegetables arc still with N there
| are some now wars Of using them which
will appeal TO the housekeeper tired OF
the old ones. Some OF these are . sort
of combination Of q substantial dish
with the salad course which makes the
whole suitable for an entire meal at lun.
cheon or supper. One of the best Of
these Is
BEAN AND TOMATO SALAD.
Bake quantity of beans in pot over
night "a usual, and let them get very
cold, but use the next day after baking,
while still freshly cooked. Put them In
the center Of round platter and about
the edge put slices Of tomato with sprigt
OF wstercress between, or bits OF the vel.
low leaves of lettuce. Make some stiff
mayonnaise and pass with the dish; or,
mix this with the beans and let this sea-
son the tomato slices as we'll, after 1t Il
served. Sauce tartare may be substitut.
ed for the mayonnaise sometimes for 9
change.
A really excellent luncheon dish Is q
mixture of tomatoes and cream cheese,
served ice cold.
TOMATO AND cREAM.CHEEsE SALAD
Choose medium-sized tomatoes and
slice very thick after peeling them
Drain we'll and wipe of each slice; or
top of each put thick layer of cream
cheese mixed with chopped green pep
pers, and in the middle of each put 9
round of the pepper. Or, mix chopped
red pimentoes with the cheese and use
either green or red pepper on top
Cover all with French dressing before
serving and lay on lettuce.
ENDIvE AND TOMATO SALAD.
/ Get some eudive and separate like
celery stalks; lay in ice-water half ar
hour and wipe dry. Peel some small
tomatoes and cut into sections like or
anges; put the endive on q cold disl
with little lettuce beneath 1t, ant
arrange the tomatoes at the sides
Cover with French dressing. Later II
the year when tomatoes are out OF sea
son, or possibly when endive Is not II
market, this salad Is easily copied II
materials at hand. Make a strong to
mato aspic of the canned vegetable ant
set with gelatine; pour into baking
powder can and set on ice till firm
Get some very small tender celery ant
separate into stalks, cutting them even
ly, and put on lettuce; turn out the to
mato jelly, slice into three-inch pieces
and divide into sections, like the fresl
tomato; serve with French dressing o.
mayonnaise.
TOMATO AND EGG SALAD.
This is one of the best of supper dishes
Slice large tomatoes into thick pieces
drain and wipe them, and lay on lettuce
Boil hard some eggs and drop into cole
water to loosen the shells; peel then
and cut off the small ends and remove
the yolk without breaking the white
Mix this with mayonnaise or sauce tar
tare, and stuff the egg; stand on the to
mato, the open end down, and put
spoonful of the dressing on top OF eacl
lust as it is served.
A variation of this dish is this: pre-
pare the eggs, just as before, but dew
the yolk, using dry mustard, oil, sal
and pepper, and vinegar. In place o
the tomato put rounds of toast, spread
frst with butter, then with anchovy
serve on lettuce with mayonnaise on tol
of the eggs.
CHEESE ANDJELLY SALAD.
Wash and drain some crisp white
lettuce and lay on a very cold dish
Make some small balls of cream cheese
mixed with a little cream and salt, ant
make q depression, like miniature we'll
on top of each one. In this put an,
lrich red jelly, either the Barbecue
which comes in glasses, or little cur
rant jam; put French dressing on tn
lettuce in generous quantities, and OF
top arrange the little cream balls; this i
an exceptionally attractive dish and ON
THAT tastes az good as 1t looks.
PEPPER AND CREAM-CHEEsE SALAD
Get some green or red peppers of onl..
medium size; cut off the small end, re
move the inside, and wipe them out
Fill them with cream cheese wet will
Icream and we'll seasoned, and pres
down very firmly to peck the cheese il
all the little fittings inside. Set on ic
till very cold and then turn them on tn
lside, and with sharp knife cut then
across, making slices of cream chess
with an edge all around each one o
pepper. Lay on lettuce and cover witt
French dressing The ordinary Dutcl
cheese is quite as good to use in thi
salad as the more expensive cream
cheese that comes 10 tin foil.
GRAPE AND CHEESE SALAD.
Get some nice white Malaga grapes
slit one side open and with the tip of
small knife take out the seeds. Pu
them on lettuce and cover with Frencl
dressing and set on ice to chill for fes
moments; then cover all with cream
cheese put through the ricer.
SHRIMP AND PEPPER SALAD.
Wash the shrimps, remove the small
black string, and put them into ice-wa
ter for an hour. Make stiff mayor
naise, boil hard two eggs, and prepar
some red peppers as usual by cutting OF
the small ends and removing the inside
Wipe each shrimp dry, add the eggs Gu
into even pieces as large as the shrimp
and mix with mayonnaise; fill the pep
pers; set on lettuce, and serve with div
Sandwiches.
DATE AND CHEESE SALAD.
Get some large fine dates, wash then
and open one side to remove the stone
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