Evening star., 1917-09-07

cooked vegetables are used they should
be firm and never pulpy, so that they
viii retain their form or can be cut IN
pieces. Never use any but the best OH
Tor salad dressings, and If not using II
frequently buy it in small bottieS OF
make it in small quantities. as II soon
becomes rancid. Keep in cool, dark
place. The quality and flavor OF Vine
gar Is also matter of great lmpor-
tance in salad making.
The first requisite for a tasty salad ls
good material. the next is dainty
SarnlSh. There is no excuse 1or mo-
notony, for there are materials at hand
Tor never-endng variety OF gar
nishes. Boiled beets, peppers. pimentoes'
radisheS and capers offer wide range
for taste and skill. and there are fancy
tin cutters for shaping stars leaves and
other small designs. You can also do
much with a sharp pointed knife. Use
green pepper rose as a garnish for
potato salad. Put a star cut from red
beet in the center and a section of
slice of pepper at either end. Thus a
plain salad will be transformed into a
very tempting dish. Slices of cucumber
cut into stars and used with either
green peppers or red pimentoes are
very effective.
flower garnish is made by. putting
thin slice Of a yolll Of q hard boiled
egg. in the center with petals of pimento
radiatnE from it. \ daisy garnsh is
easily arranged by cutting strips from
the white Of hard boiled egg and placing
them like petals about the slice of the
yolk for the yellow center. When lemons
are used as a garnish. cut thin slices and
pink them with a cutter, or cut them in
star design.
CHICKEN SALAD.-An attractive
way to serve small bits of cooked
chicken is to cut them into tiny cubes.
put into cup and add enough sea-
soned gelatin to cover. Put into
cold place to get firm. Unmold, cut
into small squares. sprinkle with finely
chopped celery. and serve as a SALAD
with a French dressing or stiff
mayonnaise.
HAM AND CABBAGE SALAD-Take
the odds and ends of boiled ham cut
very fine. add five hard boiled eggs
mashed to a paste with a piece of but
ter the size of an egg, one-ha1f pint of
shredded cabbage. one chopped apple.
one chopped cucumber, pickle and eel
cry seed. pepper and mustard to taste.
Place in a salad bowl put little of
the shredded cabbage on top. and dec
or parsley.
FISH AND RADISH SALAD.-separ-
ate into flakes with a fork any cold
fresh or canned fish. season with pep
per. lemon juice and a few drops of
table sauce. and pack firmly in mold.
Chill thoroughly and at serving time
cut into squares. Arrange on a bed
of radish leaves and parsley. place a
radish rose in the center of each square
and serve with mayonnaise dressing.
OYSTER SALAD.-Scald the oysters
in their liquor, then strain. Leave
them in cool place and just before
serving sprinkle with salt and pepper
and arrange on crisp lettuce leaves.
Pour over them a dressing made as fol-
lows: Beat up one cup of cream. then
add one tablespoon of lemon juice and
gradually one-quarter of cup of
grated horseradish and one teaspoon of
vinegar.
TOMATO JELLY SALAD.-Take a can
of tomatoes, strain and mash through
a colander. Put the juice in sauce
pan and bring to the boiling point;
then remove from the fire and strain
again through a piece of cheesecloth.
Mix the juice with half a box of instan-
taneous gelatin dissolved in half
cup of water. then season with paprika
and salt. Pour in jelly molds and put
on ice to cool. Serve on lettuce leaves
with a rich mayonneise dressing.
POTATO SALAD.-Boil some peeled