Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1913-08-29
GOOD WORD FOR SALADS.
Some Can Displace Meat, Others Make
Good Dessert.


What would summer be without sal.
ads?
If it is hot and one doesn't feel like
eating, the right kind of salad will whet
the appetite and furnish nutriment as
well. If one isn't inclined to tackleathe
meat course, salad with q bit of cheese
always goes. If the dessert seemsateo
sweet, or too heavy, there is always
salad-what could be better windstip
for a meal than pretty salad, served
in pretty dishes?
Many people prefer to end luncheon
with salad, even when it is the ordinary
kind made of lettuce, romaine, tomatoes,
cucumbers, beets or potatoes. But when
it is a fruit salad, that is dessert in
itself. And this is delightful change
from the ordinary ways of serving
fruit setwl
Apples make one of the best bases for
a fruit salad, and they have the salts,
factory quality of being not so expen-'
sive as some fruits. A recipe almost
every one likes is this: '"'9s's
Peel and dice two apples of medium
size, squeeze the juice of lemon over
them, then all the pulp of two large
oranges, fourth of a pound of seeded
Malaga grapes, half small pineapple,
peeled and diced, and banana cut in
cubes. After mixing together stir in a
pinch of salt and sugar to suit the taste.
About half cupful will be sufficient.
Add also two tablespoonfuls of Jamaica
rum. Let the mixture stand half an
hour so that the favoring of the rum
will become thoroughly Incorporated with
it. Then add half q cup of minced Eng
liSh walnut meats. Serve very cold.
! This quantity will be sufficient for six
persons. For. varjety's sake half cup,
full of preserved cherries with their juice
may be used. The cherries color the
salad prettily, besides adding immensely
to the flavor. fE
The proportions of the fruits can all
ways be varied to suit the taste, making
the flavor of the fruit that is best liked
predominant over the others.
Some delicious fruit salads as well Tas
some Of -tETe~" dciicate green salads -
spring have a foundation of jelly,sor
are hidden in jelly cups. The varieties
of this kind of salad are almost infinite,
and the housewife can be guided by her
own tastes in her selection of combina
tions and favors. For one Of these
jelly salads, a clear jelly RASPBERRY,
grapefruit, orange, wine or lemOnl Is
formed in a border mould, some fruit
that goes well with it placed in the
center, and the whole is served with
whipped cream IS a.-iisag
AS a variation, individual moulds maEr
DC uSGQ. III lueSG sjitlfo.s
moulds are very nice topped off with q
tablespoonful of orange ice and gar
nished with O few glace cherries.
All good cooks have their specialties
in salads, and the cook who has not in-
vented few is indeed slow. Here issas
simple one served at luncheon last
June, a surprise by the cook for her mis4.t
tress: Large strawberries, but in half,
were dropped into individual cups, three
e., %bn -ri4h
orange jelly. After hardening, this was
served in lettuce leaves. When straw
berries aren't in season Malaga grapes,
seeded, can be used instead ,,e,9s ~
French dressing may be served with
this salad; but these eccentric fads IN
salads, where sweet fruits of delieafe-
flavor are combined with salad dressings
containing vinegar and seasonings,ia cans
never have as lasting popularity as
that Of the salads prepared with greens
and sayories buried in aspic, tomato or
beef jellies, where the dressing har-
monies with and accentuates the flavor
of the other ingredients instead of
counteracting them or hiding their IN
dividuality. ,at,s.
Following is one of the many ways 81
serving savory salad with asllc
jelly: Have ready ring-shaped moulth
Pour into it a little clean aspic, and
put IL away Oh ICes w hSA poA LAZY ~
sprinkle over it delicate mixture of
vegetables, such as new carrots, aspara-
gus points, capers of gherkins. They
should be cut in cubes. Cover with more
jelly, and let that harden. Serve with
some Of tn vegetable cubes piled in the
center of the circle of jelly. Orna-
ment the border with lobster coral or
some effective decoration. This kind Of
salad can be varied almost infinitely.
A tomato jelly may be used in place
of the aspic, and is nicer in many ways
it's bright color being particularly at
tractive.-New York Tribune.