Evening star., 1919-03-14

tHousn slnple ffench oress!HS Ma.
be made by following this formula:
Take three tablespoonfuls Of oil. one Ia
oiespoonful Of vinegar half teaspoon
tui OF salt, three or four dashes OF
Whlte pepper and a little paprika;;
Stir the ingredients together until
oughly with your salad.
Deviled crackers are very nice 10
serve with salads. To make, cover
the top of the crackers with hnely
plain and Parmesan. Put in the cen.
ter of each cracker teaspoonlul oi
tomato catsup and dusting OIL SAT-
ana pepper. Place in a baking dlsn
IN hot oven until the cheese Is melt
ed and the crackers are crisp. They
should be served hot.
Spinach Salad.-Ripe olives are an
addition to spinach salad. made from
spinach left from a previous meal
Arrange the cold spinach, after add
ing a little vinegar, into small pats,
covering completely with stoned ripe
olives. Serve with mayonnalse. a
| cream cheese nut, made by Hold1ng
cream cheese into small balls aho
placing half a walnut on either slde'
also adds to this salad.
Dandelion Salad-Put in cold water
three quarts of nice fresh danoehoils:
Cut all the tender parts in such way
| that there is small heart IN each
part. about three or four leaves IN
each. Slice three hard boiled eggs:
! crush in a small dish the yolks Of
three others and one teaspoon1ul OF
salt, one of pepper. two OF vinegar
three of olive oil and one tablespoon
| full of finely chopped pickles.; mix
thoroughly with the dandelions !a1ter
draining them). place slices or egg
on top and garnish with nasturtlum
blossoms.
Tomato Salad.-Wash and dice some
ripe tomatoes, peel and thlnly silce
an onion; mix with the tomatoes ano
squeeze over the whole the JUICE OF q
lemon and olive oil to taste. MIX Wen
crisp lettuce leaves.
Beet Salad: Cook one quart OF
small young beets until tender. Skin
and cut into small dice. Pour vinegar
over them and dust lightly with salt
and pepper. When ready to serve. rye.
as possible. Pour over them tum-
blerful of mayonnaise, toss lightly
with a fork and set for fifteen min
utes on ice.
Cucumber Salad: Squeeze little
onion juice over some sliced cucum-
bers. To a large cup of scraped CO.
water. put in cheesecloth and
squeeze over the cucumbers.
Cabbage Salad: With sharp knife
leaves and dress with any desired
salad dressing or simply olive oil and
lemon juice.
Green Pea Salad: Marinate two
cups Of cold cooked peas in French
dressing and set in a cool place. Cut
cold boiled potatoes into straws. ar
range in nest shape on a lettuce
lined serving dish and sprinkle with
salt, pepper and celery salt. Drain
the peas. place them in the potato
nest and serve with mayonnaise. to
which half a cup Of broken walnut
meafa h2va hAan added
String Bean Salad: Cut boiled
string beans in short lengths and ar
range them on crisp lettuce leaves.
Sprinkle with chopped olives and pour
French or mayonnaise dressing over.
Onion Salad: Take six onions, peel.
slice thin and cook tender in salt
water. Drain. cool, then add the fol-
lowing dressing: Boil together one
tablespoonful Of flour. one-half cup
the taste; chill and serve
Green Pepper and Cheese Salad: For
very decorative salad remove the
seeds from . green pepper, stun 1t
with cream cheese and let it get very
cold. Cut across it with a very sharp
knife and arrange two or three slices
on lettuce Iea?es. garnishing them
with tiny radishes. Use French dress
ing with all these salads.
Corn Salad in Tomato Cups: Mix cold
boiled corl. taken from the cob or
can, with shredded lettuce and may
onnaise dressing. Remove the pulp
from the tomatoes and put the corn
salad inside. Serve on crisp lettuce
leaves with balls of cottage or cream
cheese.
Pimento and Spinach Salad: Cut
some narrow strips of canned pimen-
tos and place them on a small nest of
cold spinach like the spokes of &
wheel. In the center put a small ball
OF cream cheese. rolled in peanuts or
English walnuts chopped fine. Use
either mayonnaise or French dressing.
Potato and Olive Salad: Cut into dice
four good-sized boiled potatoes and
add fifteen stoned olives, cut into
good d-sized pieces, and two hard-boiled
eggs also cut up, sprinkle with salt,
olive oil and vinegar and fold all to-
gether; set on ice for an hour, add
half cup of stiff mayonnaise. cover
with what is left and put a few rings
of olives over the top.
Combination Vegetable Salad: Put
some asparagus on lettuce and pour