The evening herald. (Klamath Falls, Or.) 1906-1942, 1919-12-06
DOMESTIC SCIENCE
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n hDOVe inc cheese ana around the
pimcntoB.
Waldorf Salad
Pare, quarter and core rather
sour apples, cut them in small
cubes and Immediately squeeze
over them the juice OF a lemon.
Add an equal measure of crisp inner
stalks Of celery, cut in one-fourth-
inch pieces. Mix the apple and Gel
cry with enough mayonnaise dress |
iDg to moistcn and sprinkle two
tablespoons chopped walnuts over
the top, Serve on lettuce leaves.
Salad ., Tongue and Spinach
Cut cold. boiled tongue in slices,
Press spinach seasoned with salt
pepper and onion Juice, II desired,
into wcll-buttered timbale molds
When cold, unmold on the slices
OF tongue. set a spoonful OF sauce
tartarc above each shape OF spinach.
Stuffed Tomato Salad
Peel the required number OF to-
matocs. cut a slice from stem and
remove enough OF the tomato to
leave hollow cup-shaped recep-
taclc. Season the inside OF the to-
matoes with salt, and turn, open
side downward. on plate. Let
chill until ready to serve. For six
tomatoes have about one cup OF
thin slices o. the tender inner stake
of celery and half cup Of anchoy-
les, wiied free of oil and cut inI
smnll bits Mix these With enough
maycitalco 70 bold them togethc"
and rll 80 Tomatoes. Set an an
chovy above the filling in each to.
mato, and glrnish the dish with
heart leaves OF celery or lettuce.
stuffed Beet Salad
Cut the centers from small, ten
der. cooked'beets to make thin, neat
looking cups. For each cup chop
fine two olives and half stalf OIL
tender celery Gnne( Btalbs), mix
with French or mayonnaise ress-
ing. seasoned with onion Juice, and
use to fiji the cups. Rolled a small
floweret OF cooked cauliSlower 'p
dressing and set above the filling In
the cups. Serve on heart leaves of
lettuce seasoned with French dress
ing.
Tango Salad
Peel, halve and core ripe, juicy
pears and, II desired, cut the halves
in thin slices without cutting quite
through; rub them over with the
cut side OF lemon, or squeeze upon
each piece few drops of lemon
juice to keep them 70 mdiscoloring.
Set ball of cream cheese in the
cavity in the center of the halyes of
pears; set these 'on lettuce leaves
and pour French dressing ever the
whole.
! Cucumbcr-Pimcnto Salad
! Pare chilled cucumber and cut
It into julienne pieces Qike match,
but shorter). Remove pimentos
from can, rinse in cold water, dry
on u cloth and cut in shreds, the
same size and shape as the cucum-
bers. Use equal measures Of each.
Dress each separately with French
dressing, adding little grated or
scraped onion. Serve on lettuce
leaves with fish.
Fruit and Celery Salad
4 Cut canned or fresh pin, apple il
strips; cut two apples in the same
tmanner and squeeze over them the
juice OF half lemon to keep them
from dscoloring. Cut heart stalks
of celery in the same fashion and
have the same quantity of oach in
gredient. Mix with enough mayoia
naise to hold the ingredients to-
gether. Serve on lettuce leaves.
Orange Salad
! Remove Neel and slice oranger
very thin. For each orange allow
one tablespoon of chopped or sliced
walnuts, make a French dressing
with lemon juice and pour over the
fruit and nuts. Serve on lettuce
leaves This salad is good to serve
with game.
Combination Fruit Salad
One slice pineapple, half banana,
half orange, six strawberries; use
this quantity for each service; cut
the pineapple in cubes, slice oranges
very thin lengthwise; slice bananas
and cut strawberries in half; mix
with mayonnafse that has been
made without mustard and adding a
little whipped cream, or the beaten
white of an egg.
Orange Jelly Salad
Dissolve one tablespoonful OF