Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-07-12

ORANGE SALAD.-Arrange sliced
oranges on delicate lettuce leaves and
sprinkle with chopped celery and
broken English walnuts. Serve with a
ma.onnaise made without mustard and
whitehead with whipped cream.
SWEET PEACH SALAD-Peel and
split ripe peaches, put them on a mat
Of .euJer lettuce then sprinkle over
finely chopped butternuts and dress
with rum, fine sugar and little
lemon juice. If the taste is liked. This
may also be served with whipped
cream mayonnaise.
SWEET PEACH SALAD.-Peel and
the following: Bananas. oranges.
grapefruit. chopped celery and minced
green pepper. Put all in a bowl and
marinatc in a French dressing made
with olive Gil, salt, cayenne and lemon
juice. Then Pile on a mat of tender
lettuce leaves. The bananas may be
liked.
ASSORTED FRUIT SALAD.-Prepare
finely cut celery with the shredded
whites Of hard-boiled eggs. Mash the
yolks to smooth paste with skinned
and boned sardines. and shape the
mixture into balls, dipping them at
last into a little of the dry yolk so as
to make them rich yellow. Dress
the celery and egg whites with French
dressing or mayonnaise. put the mix
ture on a bed of lettuce and use the
balls as garnish-
WHOLE TOMATO SALAD-scald
some large. fully ripe and yet firm to-
against the ice for several hours Put
a whole tomato on one or two lettuce
leaves, dress with well chilled mayon-
naise and serve in this Individual
manner. This salad is meat and drink
nOtnt
sons find IL quite enough for the sub
stantial dish of summer night tea.
FISH SALAD.-A delicious salad
which is yet something out of the regu-
lar course is made of Bismarck herrings,
three of which would make a dish
large enough for several persons Put
the behring's in a bowl and cover them
with a dressing made of olive oil,
cayenne. horseradish and sliced white
onion. add tablespoonful of sauce
and one Of walnut catsup. After the
hsh has soaked some time in the dress
ing. arrange II in bed of lettuce fine
~ shredded with the fingers, and pour
over the sauce.
Another good fish salad can be made
with one salt herring and six Bermuda
potatoes Boil the potatoes in their
SKINS, let them get cold and slice fine.
Then wash off the herring peel II of
skin and shred il in fine short strips
Mix the FISH and potato. and then dress
WITH olive oil, vinegar. salt. pepper
adding a tablespoonful of finely chop
ped chives. Be careful of salt with
all fish salads.
PICKLED MCSSELS SALAD-Iine a
bowl with thin strips of hard toast
then put in a pile of picked mussels
dressing with oil and vinegar in which
some sliced onion has soaked for
awhile. The mussels can be had bot
tied. and all the good fish stores keer
the freshly prepared ones once the sea
son for them arrives Add enough OF
the pickle liquid to moisten the toast
CHEESE SALAD.-Rub cottage cheese
to smooth paste with cream butte,
and salt: make the mixture into balls
Then rub a salad bowl with a en-,
Glove of garlic and fill It with chicory
or endive cut into narrow strips: bor-
q der the bowl with the cheese balls
after the center part of the salad has
been treated to a French dressing
ALMOND SALAD.-Stone and chou
six fat pimento olives: add half a cur
OF blanched almonds cut fine and the
same quantity of finely cut celery
Serve on lettuce with ndayonnaise mad,
without mustard.
cOMBINATION SALAD.-wash a head
Of romaine salad in several cold waters
Then take large shears and strip the
leaves into pieces about an inch wide
Clip green peppers In the same way
cutting THESE almost to threads. Pu,
these in large bowl, add some canned
asparagus tips carefully drained OF
liquid. two tablespoonfuls of chopped
chives and four tender beets cut In
thin slices. and then throw in the ten