The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-03-25
y y y WOman's World y y y
WINTER SALADS

UIUIIu UUIUuu
Tomato Jelly salad--Any salad with
the tomato taste is useful adjunct
to heavy meat dinner, and this one
may come out of a 12-cent can. Select |
whole tomatoes and turn them into
saucepan, adding one small onion,
six cloves and one-half cupful of finely |
chopped celery Boil for half an hour, |
then strain, season with salt and pap
rika, and add one-third Of a box Of
gelatin dissolved in a little of the
boiling liquid Pour into after dinner
cups and set away to cool, afterward
| chillingly solidly on the ice. When
ready to serve turn out the cups on
to bed Of crisp lettuce and cover the
salad with a thick mayonnaise.
Sweet Fruit salad-A slim luncheon
may be instantly glorified with a salad
of this sort if sudden caller drops in
! Half a grapefruit, one orange, a ripe
pippin, four thin slices of onion and
! a Nlop Vi Bdl AlC dlt us main iuBlGuA-
ents. Peel and skin the orange and
! grapefruit and cut the apple in thin
slices, skin and all; then break the
fruit into inch bits and sprinkle a lit
tie sugar, salt, paprika and a dust of
dry mustard through it, For the rest
of the dressing work up the yolk OF
one hard boiled egg with olive oil,
dropping this in gradually until there
is enough to moisten the whole salad.
Toss the fruit in the dressing and put
little of it on a good-sized lettuce
leaf when serving. This salad may
also be made with a raw egg, but It
must be we'll beaten before the oil
is dropped in, and when the two sub
stances are together they must ne
beaten quite ten minutes.
Potpourri salad-All the cold vege-
tables that are in the house may be
used for this-cauliflower beets, green
! peas, celery roots, carrots, satisfy,
cabbage, potatoes, etc. Drain the
vegetables of liquid and dress them
= with olive oil, salt, pepper and a little
vinegar or lemon juice. Put every
thing together and pile the salad IN
;, mound at one end of fiat platter
of cold meat. A caulifiower boiled IT.
plain water for twenty minutes ant
served with a plain French dressing
makes a good salad, but if the vege,
table is boiled longer than this it,
/ deliciousness will be gone.
Spanish Onion SaIad-Select large
Spanish onion or two, medium sizet
:, ones. Carefully remove two layers
from the outside of each, using
sharp knife to detach, them from thu
&c rest of the onion after slice has beer
- cut from the top to make this feasible
s. Chop the rest of the onion finely
'o better grind it in machine-anC
- mix with salt, cayenne and olive OF
d and stuff it into the shell, putting
dust Of the parsley on top.
IS Beet and Field Saiad-The deliciou
ii dainty is as decorative as it is goo,
IN to eat and the green used has quit
tonic influence on the system. Boi
n the beets with skins on in plain waite
n until tender; drain them and sc
i aside to chill. Then pick over tn
IS green leaves, removing all yellow one
s. and stems; wash in several cold WI
ters, and dry thoroughly in a colande
IN in a cold place. When ready to pre-
Id pare the salad cut the beets in thi
v slices and sprinkle them through tn
ID green, using a French dressing an
ell tossing the vegetables thoroughly
o. it. This is an excellent flank fc
MI roast meats or fowl.
ry Swedish Cucumber SaIad-There
no garnish more suitable than TIL
for fish course, and since cucumber
SIT are with us all the year round it
at NOT in,nossible cor city d,yol1ero Do,
~, the cucumbers and cut them in roun
90 slices, paper thin. Sprinkle a lit
ho salt through them and set them b
tween dinner plates with a smoothin
iron on top. When the water has ru
~ out, drain in a colander and drei
I'D, with pinch of sugar, black pepp'
.e. and oil, adding more salt if needle
ew Sprinkle the top of the dish with flint
BIS. ly minced parsley. Cucumbers so pr
lot pared will be wilted. hut thew are f,
9r- more digestible and delicate like TIL