Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1910-08-30

tablespoonful of olive oil. Add tara
gon vinegar to taste and then beat in
slowly one cupful of cream which has
been whipped stiff and dry.
BOILED DRESSING.
Beat up one raw egg and add two
tablespoonfuls of butter, one tablespoon
full of sugar, one teaspoonful OF mustard,
half q teaspoonful of salt, q pinch OF
cayenne pepper. Beat all this very
thoroughly. Boil five tablespoonful OF
vinegar and stir in the mixture. Set
this in pan of boiling water until thick.
When cold, thin with cream.
TOMATO AND CHEESE SALAD.
An unusual and tasty salad is made by
removing the skin from small apple
shaped tomatoes, cutting them in hall
and putting between the two parts a
thin slice of American cheese; put the
two parts together and cover the tomato
with mayonnaise dressing and serve on
lettuce.
CHEESE SALAD.
Beat fresh cream cheese with cream
until soft, then add minced beets, green
peas and chopped olives until the cheese
will hold no more. Form into round
fiat cakes and place on ice. When thor
oughly chilled place ON lettuce leaves
and serve with mayonnaise on top.
FRUIT MAYoNNAIsE.
Shred one large pineapple, add one
pound and q half of Malaga grapes
halved and seeded, some English walnut
or pecan nut meats, one pound OF can
died cherries pulled apart and little
pieces of three oranges pulled apart and
freed from skin. Grapefruit may also
be used. Mix all these with little
mayOnnaise and place on lettuce. Make
the dressing with lemon juice instead OF
vinegar, and just before serving 1t should
be mixed with half the amount OF
whipped cream.
GREEN PEPPER SALAD.
Cut the top from the peppers and
clean out all the center. Fill with shred.
ded cold chicken and little minced
celery. Cover with mayonnaise.
BAvARIAN SALAD.
Two heads of lettuce washed and
pulled to pieces, two small onions chop
ped very fine, one boiled beet cut in
small pieces but not chopped, three
tablespoonfuls of salad oil, two table
spoonfuls vinegar, yolk of one raw egg.
half teaspoonful of salt, very little
made mustard. Whip the egg, add the
onions, salt, mustard, oil and last the
vinegar. Put lettuce in dish, cover
with pieces of beet and pour over the
dressing.
PINEAPPLE SALAD.
To make an apple salad when that
fruit is out of season, substitute pineap.
pie with the chopped celery. A few
sailed nuts sprinkled over the top will
add an excellent flavor. Make your
mayonnaise with cream instead of oil.
BEET SALAD.
Boil three or four medium sized beets
until tender; when cool cut into dice
with one-third the quantity of cucum-
bers. Pour over mayonnaise or French
dressing.
STUFFED TOMATO SALAD.
Peel ripe tomatoes, remove the pulp,
mix it with minced green pepper and
cucumbers, and moisten with French
dressing. Return to the tomato shells
and put q spoonful of mayonpaise on
top of each. Serve on lettuce leaves.
TOMATO AND EGG SALAD.
Mash thoroughly two hard boiled
eggs, addinga little mayonnaise, then
rub in one heaping teaspoonful OF
anchovy paste and one saltspoonful OF
celery salt and fill the interior of the to-
matoes. Set on lettuce leaves with
mayonnaise on top. Serve very cold.
CUCUMBER AND CREss SALAD.
Pare the cucumbers and slice thin.
Make little bed of the cress, arrange
the slices of cucumbers In an overlap
ping ring on the cress and in the centre
Of the ring put radish cut in tulip
shape. Serve with French dressing.
BANANA AND PEANUT SALAD.
Peel and cut the banana in half length
wise. Lay on lettuce leaf, cover with
mayonnaise and sprinkle with finely
chopped peanuts.
SALMON SALAD.
Take two cupfuls of cooked rice and
half q can Of salmon and mix with a
fork, first seasoning with one-ha tea
spoonful of salt and a little pepper.
Then pour over it dressing made of one
tablespoonful of olive oil, two table
spoonfuls Of vinegar, one teaspOOnful of
French mustard, mixed thoroughly. Set
on ice until ready to serve, when place
1t on lettuce leaves. This also makes a
delicious filling for sandwiches.
SALAD OF VEAL AND PEAS.
One-half a pound of cold veal cut in
tiny dice and pint of small green peas.
Mix with French dressing and chill.
When ready to serve put by spoonfuls
into cups of crisp lettuce leaves. Pour
over 1t more French dressing, to which
have been added little green mint,
mustard and dash of celery salt.
HERRING SALAD.
Soak four salt herring in milk or water
for five hours. Clean free from bones
and skin and chop the fish with eight
cold boiled potatoes and two onions !;
add one teaspoonful of pepper and one
half cupful Of vinegar. Garnish with
slices of hard.cooked eggs and cold
boiled beets.
ITALIAN SALAD.
Cook very tender in well.salted water
two cupfuls of macaroni, rinse in cold
water to prevent sickness and let 1t get
cold. Chop 1t and add two.thirds OF q
cupful of celery cut up small and third
of cupful of mild American cheese, or
cream cheese will do. Cut four medium
sized tomatoes into small pieces and add.
Season with two or three minced red
peppers. Mix all together with plenty
of mayonnaise and serve on bed of let
tuce.
There seems to be no end Of the COM
binations of good things that you can
use In salad. You all know how to
make q chicken salad, and substitute
of veal can hardly be detected; and also
spring lamb IL very delicious with leaf
or two of mint mixed with It. Lobster,
crab and shrimp salad are made just the
same-cut up In small pieces and placed
on crisp lettuce leaf and covered with
mayonnaile.-Ex.