Honolulu star-bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1912-2010, 1913-08-11
SALADS FOR
|. summer MONTHS

UUNllIkLN WUlJlHU
Salads may be divided into three
classes: luncheon, or supper salads,
dinner salads, sweet or dessert sal
ads All of them should be combined
with tart dressing, although some
times sweet dressing is introduced
into fruit salad. 1t may be given as
an absolute rule that the salad deter
mines the character of the dressing.
Substantial salads that are to serve
as the main dish at luncheon or sup
per are made of eggs, fish; meat, COM
binations of dried or fresh vegetables,
fruit or nuts, and the dressing to be
used with them must be of heavy
character. For this reason mayon-
naise. boiled or cream dressing is
used when the salad is to constitute
the principal course In no case is
a boiled dressing ever termed may
onnaise.
No matter what salad is being made,
a green vegetable forms an indispens-
able adjunct Crosses and pepper
grass tender dandelions, lettuce, Gel
tery tips, romaine, parsley, endiye and
chicory offer. a wide variety. They
,, should be carefully washed some
hours before they are to be used,
drained, wrapped in chesecloth, and
set in refrigerator to crisp, or put in
a tightly covered utensil for two
hours, where they will become crisp
because air is excluded. There is no
easier and more delicious way of us
ing the summer leftovers than In a
salad A few vegetables, odds and
ends Of fruit, scraps Of veal, mutton
or chicken, may be combined in vari-
Gus ways with suitable dressings to
form an appetizing luncheon or sup
per dish. Tomatoes, small cucumbers,
or cooked turban squashes, may be
followed out, marinated. or allowed to
stand in French dressing, drained and
nlled with vegetable mixtures, or fish
or meat bits put together with suit
able dressings. Given, for instance,
a cupful and a half Of cold chicken
bits, cupful of cooked string beans,
part of a cucumber, little cress and
lettuce, tomato or so, and q turban
squash, the problem is to make up
California salad. The squash should
be boiled in sailed water until ten
der, drained, followed cut and cooled,
then marinated for half an hour in
plain French dressing; drained, and
filled with the chicken and beans die
ed and put together with mayonnaise.
The other vegetables, together with
few Of the beans, should also be
marinated in dressing, then arranged
on round platter to form bed for
the squash. The remaining chicken
mixture may be placed on lettuce
leaves surrounding the squash.
A dinner salad has different place
in the menu from luncheon salad. 1t
is seldom used as the main dish, and
consequently must be light in charac-
ter, heavy salad of nuts, cheese,
mead, ETC., being entirely out of place
in the dinner menu. Because of this
vegetables and fruit alone are used.
All heavy dressings are barred out,
the French dressing, with variations
Of herb vinegars, curry, ketchups, ce-
lery, salt and mustard being PREFER
ed.
Midsummer salad shows the cucum.
Der and tomato in a new dress. Re
move skins from six tomatoes, chill
and cut four vertical Sits almost to
the base. Pare and slice cucumbers
very thin, filling the Sits in the to-
matoes with the pieces Pour over
French dressing and chill again. Serve
on lettuce leaves.
A few suitable combinations for din
ner salads are:
Tomatoes stuffed with diced string
/, beans or celery, and served on les-
tuce
Sliced cucumbers, beets new oniors
and lettuce.
Shredded cabbage, green peppers
and celery.
Lettuce with punches of asparagus
tips in green pepper rings.
Lima beans, chives and lettuce.
Cooked corn and shredded peppers
on thick slices of tomato.
Romaine, shredded celery and sliced
radishes
String beans. peas, pimentos and
lettuce
Brussels sprouts, beets, green pep
pers and chicory. H.. .-s... =. i.
Properly speaking the fruit salad
should appear only as dessert at din
ner or luncheon In the former case
it may be dressed with either French
fruit dressing or mayonnaise; in the
latter case only the French dressing
should be used. If it is to serve as
the main course at luncheon it may
be supplemented with few nuts, nut
sandwiches or cream cheese.
In making French dressing for any
fruit salad, lemon juice is always sub
stituted for the vinegar, pepper Is
omitted and a little sugar added.