Omaha daily bee., 1916-10-11

use mixtures that do not blend or
combine we'll together. There should
never be clashing OF flavors. Moth
ing is prettier than salad served IN
the heart OF lettuce leaves, or IN
orange, grapefruit, or lemon cups, in
cabbage leaves or scooped-out
onions, cucumbers or tomatoes, or in
green or red peppershells.
Mayonnaise is the favorite dressing
for most salads, but as rule the
French dressing is really more suit
able for green salads Some people
like mayonnaise or French dressing
on fruit salads. but the majority pre-
fer what is called sweet dressing,
'or a whipped-cream dressing. The
salads given here are rather out OF
the ordinary, but exceptionally good.
Stuffed Banana Salad.
One cupful dark red California
cherries, six bananas, one-half cuptul
walnut meats, Mayonnaise dressing.
Remove the skins from the bananas
carefully, SC Tat they will keep the
shape Of be, 3. Cut the bananas in
dice; seed tic cherries and break the
walnut meats in pieces Mix with
mayonnaise dressing or cooked
salad dressing to which little
whipped cream has been added. Fill
the banana shells with the mixture
and garnish with cherries and leaves.
Prune and Nut Salad.
One cupful prune meat, one dozen
prune kernels, one-half cupful nut
meats, quarters cupful cream,
two tablespoonfuls lemon juice, one
tablespoonful sugar, one teaspoontul
vanilla, pinch of salt.
Cook the prunes. until they are ten
der, but not soft. Remove the seeds
carefully, keeping the prunes as
whole as possible. Crack the seeds;
remove the kernels and chop fine.
Mix these with the nut meats and
stuff into the cavities of the prunes.
Cook about pound of prunes to
make the cupful of prune meat. Make
dressing by whipping the cream I'M
til stiff, add the lemon juice, sugar,
vanilla and salt. Arrange the prunes
on lettuce leaves and heap the dress
ing around them.
Onion Salad.
Four large white \ onions. three
hard-boiled eggs, French dressing,
parsley.
Shred the onions, mix with French
dressing and pile lightly on salad
plate. Slice the hard-boiled eggs and
arrange around the onion. Garnish
with parsley.
Jelled Chicken and Celery Salad.
One pint chicken stock, two cup
fuls chopped cooked chicken, one
cupful chopped celery, two teaspoon
fuls gelatin, one cupful mayonnaise
dressing, lettuce leaves.
The stock should be strong and well
seasoned. Dissolve the gelatine in a
little cold water; stir it into the hot
stock and when it begins to harden
pour some of it into a mold. Add a
layer of the chicken, seasoned to
taste, then a layer of the celery, which
has been thoroughly mixed with the
mayonnaise.~ Pour in some more of
the jellied stock and repeat until all
/ the ingredients have been used. Set
| on Ice uHtll llllli. SCINC VII lSltuSC
leaves, garnish with mayonpaise.
Bean and Onion Salad.
! One dozen medium-sized onions,
one teaspoonful salt, two cupfuls
baked beans, two tablespoonful cat
sup, one-half teaspoonful sugar, one
teaspoonful paprika, two hard-boiled
eggs, French dressing.
| Place the salt in a pint OF ice cold
water; put the sliced onions in this
and let stand for one hour, then re-
move and drain thoroughly. White
onions of a mild flavor should be
used. Place the beans in bowl and
season with the catsup, sugar and
paprika. If not already sailed, add
a little salt. ."
| Add the hard-boiled eggs chopped
fine; then mix in the onions. Pour
over this French dressing made
with three tablespoonfuls Of OLIVE
oil, two tablespoonfuls of white vine.
gar, seasoned with salt and pepper.
| Mix the ingredients lightly with
fork and garnish with crisp lettuce
leaves or cress or parsley.