The Alaska citizen., 1916-06-26
The Art of Salad Making


 combine pleasantly. with one flavor predomlnaunE It should be light lu consistency. the ingredients mere Iy tossed together The less it is handled in making the better. It must be cold. crisp and dainty. and arranged so that 1t Is pleasing 10 the eye as well as to the taste.
 Salad is served in variety oi ways II may be passed in a bowl lined with lettuce leaves from wficn each may serve herself. or be placed on individual plates Such devices a- individual tomaloe or orange bas kets. or green pepper or lettuce cups are very attractive. A nun Der of these cups or baskets. p.et- tlly eaTnished. may be arranged npon a platter and passed, or may be placed on individual dishes Salads are sometimes congealed with gela- tine or stock They are then cooled in square tins and cut into squares TOT IiulN li. Itl o'l III , A!ll ihN 4N tie cups. set in a single large molo: or. prettiest of all poured Intc a border mold. which is a pan made in a rng. like an angel cake lin After this congealed salad has set, it is turned out upon a pretty dish bedded with lettuce leaves. and Gessiug is piled high in the center.
 These consealed salads are of two kinds One has enlatire foundation, usually with a little lemon juice added This iS kept in delicate flavors such as result frcm fruit or vegetable combnat.e. Sometimes the mayonnaise is added and concealed with the salad The other kind is set with stock to which are added such combinations of seasoning. vegetables and diced meats as are desired It is moldcd by placing the vegetables in the bottom of the pan or mold. and pouI- ing over these the seasoned stock when il is nearly cold. When such a salad is inverted upon the dish on which 1t is to be served. the vegetables will be found ntbedd"d in the top of the form.
 Says Betty Lyle Wilson ia Me Calls: When salad forms sepa- rate course of a luncheon or din her. waters. breadstieks or cheese straws are served with it When it makes part of the light refresh, ments of a club affair rec ption or party, sandwiches rolls C. bis cults are correct
 For fruit salads a cooked dress ing is especially recommended. This is because fruit salads are delicate combinations, and the cooked dress ing blends with them better than other dressings. The deliciousneSs of fruits depends upon the Ireshnes of their flavors. Cooked dressina is not mixed with a fruit salad, but is heaped on top or al one side Of it In eating a little Of the dress ing is dipped up with each spoonful of the fruit, and in this wey q perfect freshness is preserved When oil mayonnaise is used with the fruits, it is added in the serving room, and has soaked into them before the hour for serving has arrived, thus destroying their first fine flavor,
 Oil mayonnaise is usually used for meat salads and some prefer it with fruits. When served with meat salads, a little oi the dress ing should be beaten stiff with whipped cream and heaped in a lit tie pile on top of the salad. II served with fruits, it is well to stiff fen the whole dressing with whip. ped cream. It keeps if placed in the refrigerator, though not so well as cooked dressing.
 Meat or chicken salads can be served equally well with a cooked dressing This is how I, myself prefer them, and how prepare them for my own use. I suggest that those who require an oil may onnaise. with chicken or other meat mix the ingredients of their salad with the cooked dressing and ado oil mayonnaise to the top of it. The combination of the two is pleasing and is cheaper than the oil dressing
 This use of the cooked dressing with the oil mayonnaise has yet an other advantage, In planning tc serve a chicken or other meat salad it is often convenient to cook anC cut into small pieces the day be fore. Ordinarily, if this is done, the meat dries; and in the case oi white meats. discolors. If, however the cooked dressing-which the housekeeper is advised to keep CT hand-is blended through the meat it will keep moist and in perfect color. At the last minute before serving, it is ready to mix with the other ingredients of the salad and prepare daintily for the table When used in this way, overnight with cooked chicken or other meat just enough is needed to keep the in y,oiot