The Irish standard., 1915-05-15
Hot Salads Called New.
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green vegetables, possibly in combina-
ton with other things and necessarily
served very cold. Lately some one
has suggested hot salads, which were
considered as the "dernier cri" and an
entirely novel combination. Howev-
er, the Dutch in old New York, and
perhaps before that in Holland, served
a hot salad. The modern version of
this salad is as follows: Cut six hot
boiled potatoes into one-half inch
dice; fry slightly, but not to crisp,
four thin slices of bacon. Cut the ba-
con into small pieces and mix them
with the potato dice; add also three
small cucumber pickles cut into dice;
season with pepper and mix thorough
ly. Serve on endive leaves and pour
over the whole hot dressing made
with vinegar. 1t seems quite probable
that the settlers of New Amsterdam
would be unable to recognize this
modern version, but without doubt
they would appreciate the dish, as
they were ever known as lovers of
good cookery.
A Product Of the South.
A salad which seems we'll fitted for
q winter luncheon dish is a creole
salad, which is prepared in this way:
Boil one and one-half cups of rice in
sailed water; drain well and season
with salt, white pepper and cayenne.
Cut three green peppers and three
boiled beets into dice about the size
of the rice grains. Chop one onion
very fine and mix and season with
three teaspoonfuls of vinegar and six
teaspoonfuls of oil. Chill thoroughly
and serve in green peppers from
which the inside pulp has been re.
moved. Pile the salad high over the
tops of the peppers. The white rice,
brilliant red of the beets and the
deep, rich green of the peppers make
a charming color combination.
The Place for Meat Salads.
The winter luncheon is the most
suitable place for the heavier meat
salads which should not be served in
hot weather and are too heavy for
dinner salads. Served here, a salad
of this description may well form the
piece de resistance of the meal. They
have, too, their economical side, for
aeft-overs may be utilized. A salad
made from cold pork chops or roast
pork, combined with celery, olives, let
tuce and mayonnaise dressing is deli
cious, and is sometimes mistaken for
chicken salad. Cold veal may be used
in the same way.
A Way to Utilize Cold Fowls.
In small families the roasted fowl
sometimes hangs on for days, and af.
ter few appearances the members
of the family are apt to compare it
to the phoenix, the bird of resurrec-
tion. This is especially true of the
Christmas or Thanksgiving turkey.
One way of Disgusting this family
friend is by making into salad. The
duck makes an especially fine salad
combined with fruits.
Duck Salad.
One cup of cold duck meat cut into
small cubes, one orange cut into
small pieces, with the white part re-
jected, and one apple cut into dice.
Boil one-half cup walnuts for three
minutes in meat stock, to which has
been added one bay leaf, two allspice,
two cloves and two peppercorns.
Drain walnuts, cut into small pieces
and mix with the other ingredients.
Squeeze all the juice of one-fourth of
a lemon. Serve on lettuce leaves or
young celery tips. Garnish with wal
nuts and orange sections after mixing
salad with mayonnaise dressing.
A Salad Which May Be Made in the
Chatting Dish.
Another hot salad may be made of
potato, and. if desired, may be made
at the table in the chatting dish. To
make this, one pint of boiled potato
cubes is required. Chop together
one teaspoonful each of onion and of
picked cucumbers or green tomatoes.
In the chatting dish heat two table.
spoonfuls of butter or salad oil, add
the chopped onion and pickle and
cook until the onion is of light yell
low color. Sprinkle one teaspoonful
of salt and one saltspoonful of pep.
per over the potato cubes. To the
pickle and onion in the dish add a
a level teaspoonful of flour, cook a
minute, then add the potatoes and
toss about until all moisture is alb
sorbed; then add three tablespoonfuls
of vinegar and two beaten eggs; mix
we'll. Sprinkle whole with parsley,
chopped fine, and cook the eggs quick
ly over the hot water pan.
ASCENSION DAY.
1t seems as if this feast were JOY
full instead of sad because of it's sug-