The labor world. [volume] (Duluth, Minn.) 1896-current, 1909-04-24
ABOUT SOME SALADS *I
AND THEIR MAKEUP
Certain Novel and Delicious Recipes
for Making These Palata-
bio Dishes. ~"

Certain novel and delicious Recipes
for Making These PaIata-
bio Dishes.
A salad is certainly one Of the most
appetizing dishes in the whole menu.
Too many housekeepers neglect these
extremely healthful and toothsome
viands because they think a salad too
much trouble to prepare, while the
truth Of the matter is that it Is the
very simplest of all dishes and can be
put together in a few moments. Many
novel and delicious recipes are given
below. =
Spanish Salad-Cut in half several
hardboiled eggs and place them at in
'tervals on the lettuce ON your salad
bowl or plate. In between place
stuffed olives and a few tomatoes. cut
in two. Cover each egg with mayon-
naise. Place this dish in front of the
hostess, who will serve to each guest
one Of each of the ingredients Of the
salad.
: Romaine SaIad-This is simply a
very tender variety Of lettuce, which
makes a very delicious salad, simply
served alone with plenty Of mayon-
naise dressing. Celery added to it
makes good 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 (not chopped),
three tablespoonfuls Of olive Oil, two
tablespoonful of vinegar, the yolk Of
one raw egg, half teaspoonful of salt
% too Eel 10 IN
tard. Whip the egg and add the on
ions, salt, mustard, oil and last the
vinegar. Put in the dish and cover
1t with chopped boiled beets. Then
pour over the dressing and send to
the table.
Tomato Cups SaIad-Take as many
tomatoes as you have guests. With
sharp knife remove slice from the
bottom and debtly hollow out the to-
mato, taking care not to bruise the
outer skin, and put the flesh In a bowl
with two or three green peppers which
have had the seeds taken out, one
onion, small head Of the white part
of the lettuce and one dozen olives
with the stones removed. Chop all
these quite fine and season with a
and very little vinegar or lemon
juice. With teaspoon fill the toma-
toes with the mixture and place a
tiny lettuce leaf on each one. Place
| on ice to chill and serve on Individual
dishes garnished with lettuce.
Watercress and Grape Fruit Salad
Cut the stalks from bunch of water
| cress and put in a pan of salted wa
| ter. Pare and remove the pulp from
a grape fruit and cut it in small, thin
slices. Put it in the salad bown with
| three tablespoonfuls Of olive oil, two
tablespoonful Of vinegar, little pap
rika and salt to taste. Mix gently to-
gether. At the: moment Of. serving,
swing the cress I'M a towel vigorously
to extract every particle of water, put
| it in the salad bowl, mix quickly and
send to table.
Japanese Salad-Wash evenized
beets and cook them in boiling sailed
water until tender Gan hour or longer).
Plunge them into cold water and rub
off the skins. With a sharp knife and
a spoon remove the center from each
beet, leaving cup. Let them stand
in weak vinegar on ice. Cut into dice
enough cold boiled potato to make two
cupfuls; add one cupful Of diced eel
| cry, one tablespoonful chopped pars-
ley, a few drops of onion juice and
one tablespoonful of pecan nut meats
Mix all lightly with a fork and season
with a French dressing made with
half a teaspoonful Of salt, one-quar-
ter Of teaspoonful of paprika, three
tablespoonfuls Of olive oil and one
tablespoonful Of vinegar or lemon
juice. When ready to serve, arrange
nests Of lettuce leaves on a platter
dry the bet cups, fill them with the
salad and place a beet in each nest Of
leaves, putting a teaspoonful Of may
onnaise on top of each cup just before
serving.
East India salad-work two cream
cheeses until smooth and moister
| with one-Quarter of a cupful each o,
milk and cream, add half a. cupful Of
grated American cheese, half a cup
full of heavy cream beaten until stiff
and half a tablespoonful Of -gelatine
soaked in one tablespoonful Of cole
water. and then dissolved by adding
one tablespoonful of hot water. Sea-
son highly with salt and paprika
Place this all around the edge Of {
dish, making a roll Of it., Fill thu
center with LETTUCE leaves, dressed
with a French dressing to which curry
has been added.
Rice Saiad-Take one cupful O.
cooked rice, one cupful of diced beets
and two cupfuls Of cut-up celery. Sea-
son with one-quarter Of a teaspoon
full Of mustard, one teaspoonful o.
powdered sugar and dash "of cay.
enne pepper. Moisten with equa
parts Of cream and vinegar.
sunday-Night SaIad-Mash SOM
cream cheese and mix with it som
finely cut-up lettuce and sprinkle i,
some paprika. Serve on lettuce leave
and dot all over the top with curra nts
Pineapple and Banana Salad-Us
the canned pineapple, which is Il
slices. Cut it into small dice an
drain away the juice. To one cupfu
Of pineapple add one cupful of finely
sliced bananas, and pour over a syru
Favored with marasca1ina Serve i
law