The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1912-09-27
SALADS FOR HOT DAYS
cONCOCTIONS THAT WILL TEMPT
POOR APPETITE.
When Heavy Meat Dishes Are Out of
Place These May Be Used to Ad-
vantage-Both Cooling
and Nourishing.

The appetite jaded by heat may be
tempted by salads only when those
salads are seasonable. Heavy meat
concoctions and most of the fish mix
lures are not suitable for hot weather.
The ideal summer salad has three
requisites-it must be light, appet1zlng
in appearance and icy cold. French
dressing is more seasonable than may
onnaise, also more digestible, and
fruits and vegetables are preferable
to nuts, fish or meats. 1t is hard to
get headed lettuce in summer, but if
the young, tender leaves of the gar
den lettuce are crisped by being put in
cloth on the ice they are improved.
Salad being both cooling and nour-
lshing, may be eaten at both lunch and
dinner. To prepare it easily have let
tuce always crisping in the refrigera-
tor and also have a pint bottle filled
with a thick French dressing. This
should be well shaken before using,
and any left in the salad bowl may be
strained and poured back.
1t is economical to use leftover
vegetables and fruit from dinner Of
the previous day. Particularly nice is
one made of tomatoes cut in eighths,
asparagus, shredded green peppers,
thinly sliced cucumber, a cake of
Neufchatel cheese and a liberal supply
of Chilli sauce This is well marinated
with French dressing favored with
onion, or chopped onion may be mixed
through the salad. Serve on bed OF
lettuce.
This salad my be mixed with string
beans, peas or small lima beans.
Cream cheese is good through the mix
ture, and if nothing else is convenient
CRATE American cheese thickly owe
It,
A rather heavier salad is made fr H.
hard-boiIed eggs cut lengthwise. Re
move yolks and rub to paste with
anchovies. Refill and put slice of
anchovy on each section. Serve on
hearts of lettuce.
Another nice mixture for a plain let
tuce salad are squares of cream
cheese sprinkled thickly with caviare.
Place these in the center of the let
tuce and surround with border OF
crisp bacon broken very fine. Cover
with French dressing seasoned with
chutney.
Green peppers are invaluable for a
summer salad Served whole, they are
delicious when mixed with a highly
seasoned mayonnaise. A spoonful OF
the dressing should be put on top OF
each cup. Another good filling is
cold slaw and shredded peppers well
mingled A pretty salad is made by
arranging q bed Of tender green let
tuce leaves, or young nasturtium
leaves, and On it putting center OF
cream cheese balls, then a row of
shredded green peppers. another row
of cheese balls and an outer border of
shredded pimentos The canned ones
may be used Cover with thick
French dressing. If onions are liked,
small pearl onions can be s1'rinkled
over the cheese balls.
A delicious fruit salad is a round of
tender pineapple placed on lettuce
leaf. On top OF the pineapple dot ber-
ries in season, strawberries, raspber-
ries, blackberries or currants, and in
the center of the berries have round
of cream cheese Border the fruit mix
ture with mayonnaise and put little
IN the center of the cheese.