Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1917-01-09
Salads.
ORANGE NUT-sALAD


Cut into cubes the pulp of four sweet
oranges, blanch one-half cup almond
meats, and chop with one.half cup Eng.
lish walnut meats; mix with the oranges
and serve with the following dressing:
Stir into one beaten egg two tablespoons
melted butter, one tablespoon powdered
sugar, one tablespoon grated rind OF
orange and one-hslf cup sweet cream.
APPLE-oRANaE SALAD
Cut pulp of six sweet oranges into
cubes, and peel and cut into cubes rs
many apples; to this add one cup Eng
lish walnut meats, cut fine. Serve on
lettuce leaves with mayonnsise dressing
and garnish with candIed cherries.
FRUIT SALAD
Cut fine two sweet oranges, two tan
gerines, one-half cup walnut. meats, one
half pound white grapes, one small pine
apple and three bananas. Toss lightly
together and serve very cold with whip
ped cream or any salad dressing pre-
TERED. Canned pineapple will do as
we'll 90 the fresh, II the latter 10 not
available. Or this salad can be served
In sherbet cups by pouring over 1t q
dressing made from the juice OF two
oranges and one lemon, literally sweet
ened with powdered sugar.
neutrality-suspicious. SALAD
Slice equal quantities of orange pulp
and bananas; add an equal amount of
fresh strawberries or raspberries, sweet
On and serve on lettuce leaves with .
very little mayonnsise dressing over
which powdered sugar and dried cocoa.
nut should be sprinkled.
OYSTER SALAD
One pint Of small oysters chopped
fine, 6 sweet pickles cut In cubes, 10 or
~ soda crackers rolled f1ne, salt and pep
Der. Pour over them this dressing:
Beat cup rich milk, then add juice of !
lemon, IA cup horseradish and 2 tea.
spoons vinegar. This dressing is very
nice and it's change from mayonnaise.
Serve on lettuce.
APRICOT SALAD
Halve the apricots, flll with cooked
dressing mixed with whipped cream and
nuts; place three halves on lettuce
leaves with nut on top of each.
GRAPEFRUIT ballad
Halve and remove inside Of fruit, then
strain the juice and cover with 2 table
spoons sugar, 2 tablespoons chopped
mint cherries, 2 tablespoons chopped al.
monds, l tablespoon grape juice; chill
thoroughly and serve In grapefruit
shells and gsrnish with sprigs Of mint.
APPLE.AND BANANA SALAD
2 tart apples
2 bananas
head lettuce
Dice apples and bananas, pour thin
may onnaise over the fruit and mix we'll
with silver fork, Serve chilled on let
tuce leaves. With this salad pass, toast
ed crackers, pprinkled, before heating,
with grated American cheese, or plain
bread and butter or cheese sand witches.
CRANBERRY SALAD
quart cranberries
cups boiling water
2 cups sugar
21.2 tablespoons gelatin
/ cup diced celery
Is cup chopped walnutmeats
Lettuce
Msyonnaise or boiled dressing
Cook together tho cranberriss and
water for twenty minutes. Rub through
sieve, stir In the sugar and cook i've
minutes. Add the gelatlne dissolved In
little cold water and just before this
begins 10 cot pour half .of tho mixture
into shallow eusmelware pan which
has been rinsed 10 cold water. Allow II
70 Get, keeping the remainder warm to
prevent It from becoming stiff. Over
the Hrst half sprinkle the diced celery
and nut-meats. Pour the remaining halt
over this andssllow It to cot. Cut into
slices and serve on leaves Of lettuce With
. garnish Of salad dressing and few
extra nut-meats.