The Detroit times., 1915-11-09


always rest upon or b encircled
With something green. Always put
a spoonful OF mayonnaise over each
portion OF salad when served In In
dividual portions. Capers-although
not necessary-are frequently
sprinkled over a. . garnish. Eng
lish walnut halves could also DO
used effectively.
II II is desired to serve tho salad
from the table 4; should be sarnished
tastefully. Shredded lettuce. firing
ed celery, celery tips. capers, chop
ped pickles. hard-boiled eggs. ETC..
can severally or together be used
with good results. Hard-boiled eggs
and celery tips can be used together.
with pleasing effect.
II not particular as to appearance
of salad, a portion at least OF the
dark meat may also be used, but It
is preferable to uss this up In other
ways. II can be stewed and served
with dumplings: or chopped dne and
made into croQuettes: or picked into
small pieces. heated In some OF the
broth (thickened), and served on
toast. in which form 1t Is delicious.
The broth will make a rich and nour.
fishing soup. For the making OF the
salad itself. cut the meat Of the
chicken into small dice. Have ready.
also, two-thirds a. much celery. cut
small, as you have OF chicken.
Wash. scrape and chill the celery
in cold water; drain: cut In small
dice and dry In q towel. Mix the
celery and chicken. moisten well
with mayonnaise or cream salad
dressing. add mere salt II neces-
sary, and let stand at least an hour
several hours will not hurt-be-
fore using. Reserve portion OF the
mixed mayonnaise for the top OF the
salad and keep on ice.
A delicious addition to this salad
is English walnut meats. a cupful,
more or less. Boil the meats In
sailed water about ten minutes.
then throw in cold water to become
crisp. Rob OF the skins and cut In
small pieces. reserving some perfect
halves for garnishing. Add the nuts
with the celery.
Salmon Sandwiches
Mince finely colo cooked salmon,
season with chopped capers. parsley
and enough mayonnaise dressing TO
moisten. Make double sandwiches,
having the bread cut thin and we'll
buttered. Press the slices well to-
.gether and garnish with small
pickles.
Apple and Grapefruit Salad.
Divide the grapefruit into halves
and take out the pulp. crushing II
as little as possible. Remove all
the connecting fiber, and add to the
fruit half its bulk of apple. cut into
dice. Mix with a generous measure
of Fresh dressing; pile high into the
shells Of the grapefruit; decorate
with grapes, skinned and seeded,
and serve. surrounded by ice. In long
stemmed glasses. A few green
leaves. II obtainable. add very much
to the dainty appearance Of this
salad. Smilax, for instance, might
be effectively used.
Maple Sandwiches.
Cut an equal number of slices OF
white and graham bread, butter
them and At together In pairs. Fill
with maple cream made as follows:
Cook together one pound Of maple
sugar, half cup OF water and half
q teaspoon. Of cream Of tartar until
little dropped in cold water forms
soft ball. Cool, and when begin
ming to stiffen beat until thick and
creamy.
Soups Without Meat.
Many cooks seem of the opinion
that, to be good. soup must have a
stock or a meat foundation, but
there are many excellent varieties
which can be made entirely with
ont meat, It's place being taken by
vegetables, or milk, which give the
necessary food value. These soups,
too, have the advantage of being