The Barre daily times. (Barre, Vt.) 1897-1959, 1915-04-22
Simple Spring Salads.

Salads seem to take the leading role
in the spring menu. The upspringing OF
green things seems to incline one to
turn from the heavy meats and vegcta-
bles to put the crisp cool salad in the
place of honor, says the Christian Sci
enee Monitor. The markets are filled
| Just now with fresh salad materials. and
the customary combination of lettuce,
| tomatoes and spring onions may be
varied by many other newcomers to the
spring ranks.
Cucumber Salad---Slicc thin four GU
cumbers and one Spanish onion or three
punches Of scallions cut fine, sprinkle
with pepper and salt Make a dressing
OF three quarters OF a cup OF cream. the
juice of half lemon, a tablespoonful OF
Tarragon vinegar, salt, a dish of pa
prika, two tableapoonfuls OF sugar. Toss
the salad lightly in the dressing. line
the salad bowl with thoroughly washed
and wiped green lettuce leaves. turn in
the salad and slice over the top fresh
radishcs in thin slices.
Fresh Rhubarb Salad-Cut in small
pieces enough rhubarb To make five cups.
turn boiling water over il and let stand
10 minutes; drain, add fresh boiling
water, boil until tender but not to
pieces, add three quarters OF a cup OF
sugar and set away to cool When cold,
drain, add half a cup of chopped pecans,
half a cup OF finely-chopped celery. Have
ready a boiled dressing made and chilled,
using Tor il three tablespoons of -four
with enough water TO make a thin bat
ter. a quarter of cup of vinegar and
three quarters Of cup of water. three
tablespoons of sugar. one tablespoon of
melted butter, the yolks of four eggs
the white OF one. a pinch of dry mustard
and salt, and half cup of water. Mix
well all together and cook in double
boiler until of the right thickness. stir.
ring constantly. When cold, just before
using add little whipped cream. serve
in white lettuce leaves garnished with |
strips Of angelica. The fruit juice from
tile rhubarb may be used for fruit ice
which will h. found very delightful by
adding more sugar and slight thicken- I
ing Of cornstarch.
Sweetbread Salad-Parboil. trim and
dice one large pair OF sweetbreads or
two small pair. Grind fine quarter Of
a cup OF salted almonds. add half cup
Of very fine dry bread crumbs salt, I
Pepper, the juice OF an onion. = gill 81 I
cream. one quarter cup Of melted hut I
ter. Mix thoroughly, place in buttered /
ramekins. sprinkle grated cheese over the 4
top and bake delicate brown. When 1
cold. turn on 20 lettuce leaves and cover +
with mavOnnaise. parnsh with olive I
rings and serve . cheese finger with /
zach portion.
Fresh Olive Salad-Take one l5-crnt
an Of ripe olives. drain. haive and serd
i'd half cup Of CHOPPED celery. half
! cup ~ cbipped wainuts. q half rod
pepper, two tablespoons 81 grated pine
,pple. Mir well uith three Tablespoons
u French dressing. serve in whfte "a
nee learrs yith = Tablespoon - rnaygn-
ssise On each pertion in the center Of
shich place ono STONED olive.
Tuus SALAD Tnkr ono ean ~ tufs
IN. drain ard Htts add onr EMP ~
horsf,ed ev'larF. the whltr nrrters 81 tuo
.naas ~ clirurr Stoue sud s,ep sieft
ifres with half e rrd Furr~f and toss
h. salad lightly 90 Frenrh drs.zsirr
p u1ti~h the iuiu ~ an onson nSid
= iiirarsnnufui ~ mustard saure intr
-rn adanf Serve ~ tftnee 1srfisfs,f
~ iittie fnrlF rhuGred I'D IsrTrr
b. mn. ssinun. ~ eaid aaErd Issllad
siiflsh nsv y usa8 in riarr ~ ~ tura
-. frH vsristF ~ diFr-srt psrssinns
ngrothv Dsrtar.