The Washington herald., 1914-05-29

The Art of Making
Satisfactory Salads

Attractive, appstising. sliuring- g-qualin-
cations necessary In the art Of satisfac-
tory salad making. For Il ID truly an
art, though one easily acquired, II the
task be aproached with interest and a
willingness to spare neither pains nor
trouble in obtaining the best results
An attractiveiy served salad invites
the appetite BY alluring the eye. thereby
causing curiosity, and interest in the
food. This II especially true Of the mas
culine element OF the household. whose
distaste for salad ID often dissconcerting
to the housewife Learn the individual
taste before dressing the salad. as olive
oil. which Ii the body OF most dressings
used, il unpalatable to many persons.
who reject the entire salad because Of
the dressing.
Again. for example. II the salad be
one Of mixed fruits. Of various colors.
curiosity Will invite. the excellence Of
the mixture will encourage the faster
to finish the portion allotted, as only
small portions Of salad should be served
with a heavy meal. and the housewives
efforts will be rewarded.
There are as many combinations OF
fruit for fruit salads az Of vegetables for
vegetable salads. yet with few excep-
tions chopped or shreaded celery is
ness IL appetizing. and its favor COM
bines well with fruits and vegetables.
English walnuts may be used to excel
lent advantage In many fruit salads. and
these nuts when picked add relish to
vegetable salad. Capers impart delic-
ious flavor to chicken. lobster and vege-
table salad, while green and red peppers
are almost a necessity in every combi-
nation or plain salad. either as a part
H. IL
Grape Fruit Salad.
Grapefruit forms the body Of an easily
digested and appetixing salad 1t is an
excellent salad to serve at svening par
ties for this reason Remove the thick
outer skin Of the fruit and pull into
quarter portions for easy handling. Tear
the walls of each section to remove the
pulp. which should be kept as whole as
possible. Large portions Of the pulp
meat are more attractive in appearance
and prove more appetizing than small
broken bits.
Under no conditions cut pulp with a
knife and do not fan to remove all the
inner skin. When possible. prepare the
grapefruit Immediately before serving.
Contact with the air causes the fruit to
lose its juice. and the original quantity
prepared will be appreciably lessened-
French dressing is the most satisfac-
tory for grapefruit salad. Garnish with
thin strips of green or red pepper. or
both. Orange pulp may be combined
with grapefruit pulp.
Cherry and Pineapple Salad.
Fruit combinations must of necessity
be varied as the products of the season
become available. A salad of sweet
pineapples, and celery is deli
cious. When possible select both red
and white cherries, as by SO doing an
attractive appearance Is gained. Stone
the cherries by cutting half their portion
to remove the stone, keeping them whole.
Cut the pineapple into thin slices and
dress with French mayonnaise or boiled
and Pineapple salad
Pare fresh pineapple, remove the eyes
and cut into quarter-inch slices, these
again cut into inch squares Use plain
vanilla marshmallows. which may be
clipped with scissors. into small pieces
and mixed with the pineapple. Dress
with whipped cream that has been sea-
soned with salt and red pepper. This is a
sweet salad. Canned pineapples can be
used IL fresh fruit is not to be obtained.
Cricken, Apple and Celery Salad.
An appetizing salad. and one sufh-
GENTLY light to assure quick digestion. is
one combined of chicken, apple and
celery. Cut all ingredients into thin
strips two inches long and not more than
a quarter-inch thick. Use about equal
Of each. but only the white
meat of the chicken. dress with mayon-
naise or boiled dressing.
II a sweet salad be desired with this
ha made nv
boiling water and sugar together. until
it forms a thin sirup. When cold. add
a medium portion OF ground cinnamon.
and flavor with vanilla or lemon Apple,
celery and English walnuts make good
Cut apples and celery into
cube portions. This combination can also
be used for stuffihg tomatoes whose
centers have been removed
Malaga and Tokay grapes form the
body of many delicious salads, used to-
gether or separately. Raisin and Cali
fornia hothouse grapes, because of their
purple color and delicious flavor. also
add to the general attractive appearance
of the salad Grapes should always be
seeded by cutting the grape half across
its length. aiming to keep it whole. After
seeding same, put in cool place to be-
come chilled. thus preventing bruise
marks from appearing. Il
1nese grapes COfnDiue wen With tnOSl
all fruits and nuts. When pears and
peaches are in season they add rich
flavor to a salad, especially when COM
bined with malaga grapes, orange. ap-
pie and celery.
Banana Croquette salad.
Seed Malaga, Tokay. and raisin or
California hothouse grapes. using equal
Mix with generous portion
Of mayonnaise. Place same on bed of
lettuce leaves, giving ample portion. Cut
a banana in half and pare blunt end
the shape of the natural end Roll the
banana in ground black walnut kernels,
and place in the center of each plate.
Dash a spoonful of mayonnaise across
the banana
A well-stocked garden of vegetables
affords choice material for salad max
ing. The new vegetables, which are
sweet and tender. require SO little cook
ing that a salad composed from them
can be quickly prepared.
Beet and Tomato Salad.
Boil, skin. and slice two punches Of
new beets; il the beets are large.
uuarter before slicing. Skin and cut
into inch cubes six medium sized to-