Albuquerque evening herald. [volume] (Albuquerque, New Mexico) 1911-1914, 1913-04-26
SALADS
BY Jean Hubbs.


somcrsct salad.
Cut rings from bright red pepper
or n plmiento. one.thlrd OF an inch
IN width. SLIP three or four stalks
Of cold. boiled asparagus through
each ring and arrange on crisp let
tuce leaves. Serve with the following
dressings
Mix one-holf teaspoon OF salt. one
eighth teaspoon 81 pepper, five table
spoons Of olive oil. two tablespoons
Of vinegar and a few drops of onion
OF lemon Juice n desired Mix thor
oughiy. then add One-holf tablespoon
OF tomato oatsup.
A summer salad.
Remove the coarse leaves from a
cabbage and cut the heart into slices.
Arrange the slices on low glass
dish. Slice In thin pieces one small
bunch of green onions. mix with some
finely shredded lettuce, and add one
tablespoonful Of finely chopped psrs-
ley Arrange on the slices 90 cab
bage. and pour over the whole French
dressing.
Add six pcsched eggs. freshly
cooked and quickly cooled. THE deli
cacy OF this salad depends on the eggs.
they must he broken carefully TO keep
the yOlk whole. and slide. one by one.
into pan Of boiling sailed water.
containing one tablespoon OF vinegar
To- each quart OF water. They must
not toucn each othen and should
cook Just one and half minutes. be-
ing basicd over with the water while
/ a. -
with skinner. Cool them. trim he
edges evenly and place theia over the
prepared salad.
brewster salad.
Cut small crisp lettuce leaves OF
uniform size In halves. iengthwlso.
using the scissors. and arrange Ia two
parallel rows. overlapping one an
other. on an oblonE. serving dish.
Place bunch OF cold. cooked aspara-
gus IN the center and arrange "a band
Cat about the place where the bunch
was originally tied) Of the following
mixture. finely chopped white Of one
hard-boiled esq. one tablespoon chop
ped pickle. onc-half tablespoon finely
chopped parsley. and one and one
half tablespoons chopped canned pi-
French dressing.
Lettuce with Indian Dressing.
shred head lettuce aud serve II with
indian dressing.
Indian Dressing.
Rub the yolks OF two hard boiled
eggs through a strainer. then add one
fourth teaspoon paprika, three
fourths teaspoon salt, one-half teas
pOOn OF powdered sugar. "A few grains
each Of white and cayenne pepper,
one tablespoonful of lemon Juice, two
tablespodnfuls 81 vinegar. and pne-
hall cupful OF olive oil shake until
thoroughly blended and add one "a
blespoonful. each. of red and green
pepper. cut IN small pieces, che table
spoonful OF picked bects. cut in very
small cubes. and one teaspoon of
chopped parsley.
salad Dressing.
For "a dressing over cabbage. pota-
~ celery or any other salad that 10
light In color. use the vinegar IN
which beets have been picked. rho
dressing may be made after the fol
lowing recipe:
teaspoon sugar.
1 salt-spoou of salt
I pinch of dry mustard.
Mix THESE ingredients thoroughly.
then add
tablespoon of cream.
egg.
Onc-fuurth cup vinegar.
Heat thoroughly, then cool until "
thickcns. stirring constantly, aud re-
member that II viii SO on cooking
~ long az 81 b. in the hot vessel. After
Il rs cold if u is thicker than dc
sired, II can bc thinnod with some ct
tn. vinegar or with cream. Tho
Vinegar win mako a stronger flavor
and a darker coior, w4ilc the cream
VIII make both the color and the ilH-
yor more delicate. This dressing VIII
not b. The ugly purplish beet color,
the yellow of the egg comicracts the
purple and the dressing comes out "A
very pretty rose.
Rose Cabbage salad
Shred white tender cabbage very
fine and serVc with the dressing given
IA