Evening star., 1917-09-07
FOOD HEALTH, HOME AND THRIFT

potatoes. When done but not crumbly;
hollow out the centers, let cool and
fill with the following: Chop two hard
! boiled eggs and two onions. Pour over
one-half cup of vinegar. seasoned with
salt. pepper and mustard. Garnish with
rings of hard boiled eggs and slices OF
cold boiled beess scr or with Parslsy: into
slices then strip two baked beets. Slice
4 medium-s sized onion and quarter and
separate the sections. Add as much
celery as onion, half a teaspoon of
white pepper. Mix thoroughly with
mayonnase and serve on lettuce leaves.
MIXED VEGETABLE SALAD-One
cup of peas. one cup of diced carrots.
string beans in one-half inch pieces.
one cup of diced beets, one cup of diced
potatoes. raw tomatoes and radishes
and French dressing or boiled salad
either all or part of the vegetables.
EGG SALAD.-Cook some eggs TWEEN
ty minutes. and then remove the yelks.
mayonnaise. Mix the hard-boiled yolks
with half their bulk Of cheese. Moisten
with melted butter and add cayenne
pepper and salt Roll the mixture into
ground nuts. Place the balls and the
filled eggs on lettuce leaves and gar
niSh with pieces of parsley and a slice
OF lemon.
COTTAGE CHEESE SALAD.-Take
fresh cottage cheese and add few
broken nut meats and a sweet green
pepper chopped finely. Make the mix
ture into balls after adding salt to
taste. Have ready some finely chopped
parsley. Roll the balls in this until
completely covered. They may then be
used as a garnish for the salad.
MIXED NUT SALAD.-Mix together
equal amounts of English walnuts, al
monds and hickory nuts: Arrange over
them a cone of whipped cream sweet
ened and favored with lemon. Top with
a dice Of currant jelly.
CLUB SALAD.-For each individual
salad required saute three rounds Of
brown. Put two Of these together with
filling of minced chicken, spread the
top with'finely chopped celery and wal
nut nuts and lay on the third round Of
radish. place the whole on a bed Of
lettuce leaves and serve with mayon-
naise.
Fruit Salads.
GRAPEFRUIT SALAD-Cut the stem
ends from three green and three red
peppers. Remove the seeds and refill
the shells with the pulp Of finely cut
grapefruit. chopped celery hearts and
broken English walnut meats. allow
and two whole nut meats to each pep
per. Cover with rnayonnaise and serve
on lettuce leaves.
ORANGE SALAD-Cut in small pieces
six oranges. Mix with half cen of
sliced pineapple diced. Add a dozen
marshmallows cut into bits. then add
broken English walnuts. Mix well. On
each salad plate place a lettuce leaf
and some of the salad Dot with mayon-
uaiSe dressing.
PEAR SALAD.-Winter pears make
good receptacles. when halved and
scooped out, in which to put salad. The
shell should be placed in a bed of pars-
ley and bleached celery tips on a dish
not much larger than the pear
MINED FRUIT SALAD.-This re-
quires oranges. bananas. cherries. pine
apples and grapes. cut in small pieces.
about a pound in all. Add one cup of
chopped nuts. Mix the fruit and nuts
and add the following dressing: The
juice of two oranges, juice of three
lemons, two eggs. one-half cup of
sugar and one-half cup of cream. Beat
the juice of the oranges and lemons
with the eggs, add the sugar and boil
until clear. Whip the cream, stir into