The Republican journal., 1918-04-11
salads


..,.4 salad plants, lettuce, cab
..-.rz may be served with salad
,- lght salads, or they may be
@'-..a.,q fruits, vegetables, meats,
.s. and eggs for heavier salads.
GIANTS should be cold, crisp and
,.t Ash are generally combined
,...s ,sd eggs are nearly always
aa jetuce.
.,.. not more than two or three
r.,.t,, Of fruits are used in one salad.
r,,.s s.,,ma should not be added to
|. ,ua >t before serving.
.>r.ad be arranged neatly and
|, .,.as~s Salad Dressing:-4olk of l
-sr.-roon lemon juice, 1 table
..-l- "a cup oil, IL teaspoon
L. f,fea-uoon salt, few grains pap
/. .gla7stgon mustard, if desired.
h. .-. .l-ytlents in cup and add
.. ,lo mon Juice. Add the Gil
L. n ar.. he egg, beating with a
...4 ura Dover egg beater. AS
!. n,.f. ackens add portions of
r.- r.s.ire. The oil may then be
b. r..e div, OF if for any reason
nv -e.5rates, add this slowly to
asst as the oil alone was
-s.. The dressing.
| p- a Dressings tablespoon
..,...I salt, tablespoon vinegar
Ien. . Is teaspoon pepper
krs alredients into bottle or
.a -htke well. This thorough
|p5.- Ia gTedients.
,4 lng.-Yo lks 3 eggs or 2
sg.s abespoon flour, table
b. ,l-a- rableSpoon fat, / teaspoon
II -s.su mustard, l-2 cup vinegar,
sa4
s,. ..--eaents, add to heated eggs
gar and cook until very
N 3s .r and cool. A glass can is
itaage place for keeping the dress
4 mi, Nl Keep indefinitely. Mix
iii whipped cream or plain cream,
g g-4. o7 sour, when ready to serve
te@a.
fspp.e and Nut Salad: Dice pared
pies- and NIX with one-f fourth their
ollj d chopped nuts. Arrange neat
OH Ys0 tuuce leaves and serve with
kc ,s.sd dressing.
EAp7f and Date Salad: To the
-err add chopped dates using
FeTm~ou as nuts.
&AW.s al Celery Salad: To diced
les add half their amount of chop
celery u. n small pieces. Mix with
kd dressing. pile in the center of
sa- gar0lsh with celery tips.
#ADPe and Cheese Salad: Core and
apple and cut into rings one-third
fntackuess. Arrange rings on let
tta'es and place small balls made of
aH oeast and chopped nuts in the
el ot HE rings. Serve with salad
Essoe
t7f.ton Salad: 2 tablespoons gela-
-2 cup cold water, IL cup vim
juice If lemon, IL cup sugar, 2
boiling water.
f0ah the qelatine in cold water; add
gaI euon Juice, boiling water and
When beginning to set add de-
lIut OF vegetables. Turn into a
and emil Serve on lettuce leaf
salad dressings.
neaDpie and Cheese Salad: Mix one
neutchatel or cream cheese with an
quantity of salad dressing. Press
mixture through a seive over the
o. pineapple slices (canneO served
NIlce leaves, Serve very cold.
lut Salad Peel and divide oranges
sections, cut into pieces about one
0ng Add an equal amount of can
Pineapple, cut in small pieces and
pe0 mats. Cover with salad dress
Malaga grapes halved and seeded
"esly to the delicacy of this salad.
mana and Nut Salad: Remove skins
'OH bananas, slice through the
fas'hwlse, place halves on let
I'D On a fruit plate, cover with
"eSSlng, sprinkle with chopped
and serve
"' Salad: cup chopped raisins,
chopped peanuts, cup celery,
aapge
Ingredients and add salad dress
y" oaad:-6 cold boiled potatoes,
cooked eggs, 1 small chopped
} cup diced celery or 1 teaspoon
lysat.
'e above ingredients with salad
esyes ''' anu s'' We y" '''
s;1 sc oalad:-Shred cabbage finely,
NJ, - salad dressing and serve.
Jelly Salad:-1 can tomatoes,
''" salt, 2l-2 tablespoons gelatlne,
'p'on sugar.
u strain tomatoes, add salt and
wax gelatine in cold water and
m hot tomato juice. Pour into
Ish 'hlll. Serve on lettuce and
Es+,' WIN mayonnaise dressing.
b n.y. ' oalad:-1 cup cold-cooked