Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1918-04-16
HOMEMAKKRS COLUMN.

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| War Time Salads.
prepared BY Prof. Frances 3 Freeman,
Home Economics Director, United States food
GENERAL DIRECTIONS
j The common salad plants, lettuce,
cabbage, and celery may be served with
salad dressings for light salads, or they
may be combined with fruits, vegetables,
meats, fish, cheese and eggs for heavier
salads.
Salad plants should be cold, crisp and
dry. :. i
with celery.
Cheese and eggs arc nearly always
served with lettuce.
As rule not more than two or three
vegetables or fruits are used In one salad.
Salad dressing should not be added to
a salad until just before serving.
Salads should be arranged neatly and
attractively.
MAYONNAISE SALAD DRESSING
Yolk egg
tablespoon lemon juice
tablespoon vinegar
81 cup oil
IL teaspoon sugar
10 teaspoon salt
Few grains paprika
IL teaspoon mustard (if desired)
| Mix dry ingredients In cup and add
vinegar and lemon juice. Add the oil
drop by drop to the egg, beating with
silver fork or Dover egg beaten. As
this mixture thickens add portions Of
the first mixture. The oil may then be
added more rapidly, or II for any reason I:
the mixture separates, add this slowly
to another egg, just az the oil alone was
used In starting the dressing.
| FRENCH SALAD DRESSING
| tablespoons oil
| teaspoon salt
| tablespoon vinegar or lemon juice
18 teaspoon pepper
Put all the Ingredients into bottle or
small jar and shake well. This thor.
Ioughly mixes the Ingredients.
CREAM DRESSING
Yolks 8 eggs or Q whole eggs
| Tablespoons -four
tablespoon sugar
tablespoon fat
teaspoon salt
teaspoon mustard
IL cup vinegar
Paprika
Mix dry ingredients, add to beaten
leggs, then add vinegar and cook until
very stiff. Add fat and cool. A glass
can ia the suitable place for keeping the
dressing. This will keep indefinitely.
Mix with whipped cream or plain cream,
either sweet or sour, when ready to serve
the dressing.
APPLE AND NUT SALAD
Dice pared apples, and mix with one
fourth their amount Of chopped nuts.
Arrange neatly on crisp lettuce leaves
and serve with boiled salad dressing.
| APPLE AND DATE SALAD
To the above recipe add chopped dates
using same proportion az nuts.
| APPLE AND CELERY SALAD
To diced apples add one-half their
amount of chopped celery cut in small
lpieces. Mix with salad dressing, pile In
the center of dish and garnish with
celery tips.
APPLE AND CHEESE SALAD
Core and pare apple and cut into rings
one-t third inch In thickness. Arrange
rings on lettuce leaves and place small
balls made Of cream cheese and chopped
nuts In the center of the rings. Serve
with salad dressing.
PERFECTION SALAD
tablespoons gelstine
IL cup cold water
IL cup vinegar
Juice lemon
IL cup sugar
2cups boiling water
Soak the gelatine In cold water; add
vinegar, lemon juice. boiling water and
sugar. When beginning to set add de- |
sired fruit or vegetables. Turn into .
mold and chill. Serve on lettuce leaf
with salad dressing.
PINEAPPLE AND CHEESE SALAD
Mix one cake neufchatel or cream
cheese with an equal quantity of salad
dressing. Press this mixture through .
sieve over the tops Of pineapple slices
(canned) served on lettuce leaves. Serve
very cold.
FRUIT SALAD
Peel and divide oranges into sections,
cut into pieces about one inch long.
Add an equal amount of canned pine
apple, cut in small pieces, and chopped
nuts. Cover with salad dressing. Mala- |
% grapes halved and seeded add great |
IL IN tha delioaev of thia aalad
BANANA AND NUT SALAD
Remove skins from four bananas, slice |
through the middle lengthwise, place
halves ou lettuce leaf on fruit plate, !
cover with salad dressing, sprinkle with
chopped nuts and serve.
RA1s1N SALAD
cup chopped rsisins
cup chopped peanuts
cup celery
cup orange
Mix ingredients and add salad dressing. |
POTATO SALAD
cold boiled potatoes
hard cooked eggs
small chopped onion
cup diced celery or ! teaspoon
celery salt
Mix above ingredients With salad
dressing, season well and serve on let |
tuce leaf.
| CABBAGE SALAD
Shred cabbage finely, mix with salad |
dressing and serve.
| TOMATO JELLY SALAD
| can tomatoes
| teaspoon salt
21.2 tablespoons gelatin
teaspoon sugar
Stew and strain tomatoes, add salt and |
sugar. Soak gelatin In cold water and
dissolve In hot tomato juice. Pour into |
molds and chill. Serve on lettuce and
garnish With mayonnsise dressing.
VEGETABLE SALAD
cup cold cooked carrot oubes
| cup cold cooked peas
Q or 8 hard boiled eggs (if desired)
cup cold cooked potato cubes
cup cold cooked string beans
Parsley
Combine in0rediente and aerve with |