Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-04-26

simple salad every night at dinner
just crisp salad green, thoroughly
chilled. dressed with little oil and
vinegar variously fiavored-and a more
elaborate salad for the main dish of
summer luncheons. make the task of
planning summer meals easier, pro-
vided. of course. the housekeeper and
cook have plenty of good salads at
their fingers ends.
Remember. the dinner salad. espe-
cially in warm weather. should be SIM
pie. Lettuce or any other salad green.
washed, crisped on the ice and dressed
with oil and vinegar. Is always suff1-
cient. Sometimes the vinegar can be
variously fiavored-steeped with a few
cloves or some minced parsley or a
slice of onion or some nasturtium
leaves for a few hours and then
strained. Sometimes little Roquefort
cheese and paprika can be added to
the French dressing. Sometimes sliced
Of asparagus. some sliced radishes.
minced peppers or tiny new onions can
be served on the lettuce. But the sum-
mer dinner salad should always be SIM
pie.
For luncheon the more elaborate
salads are reserved, and as these may
well form the main dish of summer
luncheons they may be as elaborate as
one wishes. A cup of cream soup, a
substantial salad with bread and but
ter, and some fresh fruit make de-
licious summer luncheon. So do a lit
tie creamed fish or an omelet, followed
by salad and again fresh fruit for
dessert.
Tomatoes have endless possibilities
in the summer salad. All sorts of
tomato surprise" salads can be served.
The tomatoes can be stuffed with eel
cry, with diced cucumbers. with sliced
radishes. with peas and string beans.
with chopped peppers and asparagus.
and with any two of these vegetables
in com the result. dressed
with mayonnaise. is tomato sur
prise
Then thick slice of ripe tomato can
be served in various ways. Sometimes
put half a stuffed egg in each slice and
top it with mayonnaiSe. Sometimes put
a spoonful of minced pepper and celery
mixed with nayonnatse. Sometimes
put mound Of diced cucumber and
sometimes a mound of beets mixed with
mayonnaise.
There are many vegetable macedoine
salads, too. These consist simply in
appetizing combinations of vegetables.
and any cook with discrimination will
know what vegetables to combine
Here are some savory combinations:
String beans and peas. diced beets and
peas. asparagus heads and peas. carrots
(diced) with peas. string beans, cauli-
flower tips and green onions, chopped
onion and radishes
Green peppers are almost as useful
as tomatoes for summer salads. These
individual appetizers may be stuffed
with any salad mixture, white potatoes
toes. or boiled slaw made of red cab
bage seasoned with caraway seeds
sugar and vinegar. If the last is used
II must be drained dry of liquid before
1t is put in the peppers. little top is
cut OFF these at the stem end. and after
The seeds and pith must be removed
from the peppers. of course. or else
they will be too hot to eat.
Potato salad is occasionally delicious
It can be made in various ways. One
way is to slice the new potatoes, boiled
just until done, very thin, and to flavor
them slightly with onion, then to dress
them with oil and vinegar and to serve
with mayonnaise on lettuce Another
way is to mix the potatoes, diced, with
half their quantity of diced celery and
| plenty of mayonnaise. Diced green
pepper. about a cup to four cups OF
diced potatoes. makes another good adj
dition to potato salad. One hard boiled
egg for each potato, mixed with French
dressing. and served on crisp water
cress. gives another good variety Of
potato salad.
! Sardine salad can be temptingly pre-
/ pared Get the boned and skinned
fishes, and arrange three on each plate
| in big, crisp. white lettuce leaf
| Squeeze some lemon Juice over each
| and in small lettuce leaf at the side
of the big one serve a big spoonful Of
mayonnaLe with a stuffed olive on top
| Sweetbread salad is made by simmer
! Ing sweetbreads that have been soaked
| in cold water for An hour in water Il
! which a slice of onion and a bay lea1
have been added. In half an houl
| throw into cold water to blanch and re-
move the membrane. Chill and cut into
dice. and mix with an equal amount Of
! celery. cut in small pieces. Serve witt
mayonnais4 on lettuce leaves.