Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1920-04-18
USE CRISP AND CLEAN
PLANTS FOR SALADS
Well-known Lecturer on Cooking
Gives Recipes for Various
Spring Dishes.
ny MARY LEE SWAMI.


crisp and clean. 1T is hard to over
estimate the Importance OF washing
them thoroughly. since many disease
germs Turk in the dirt In which tht
plants grow. The leaves eshould be
picked over and washed separately.
After draining put them into q
cheesc-cioth bag and place near the
Ice until time TO serve.
Here are recipes for number OF
salads and salad dressings which are
particularly acceptable on spring
days:
Tabasco French Dressing-Mix Ia
cup oil with tablespoons lemon
Juice. teaspoon powdered sugar.
Ia teaspoon salt. dash OF pepper
ana drops tabasco sauce Chill and
Shake We'll before using.
Spinach Salad Season finely
chonpcd cooked spinach with French
dressing Arrange small nests OF the
spinach on salad plates. In each nest
,aee n''ie eggs or cream or other
iaforitc cheese. The eggs may be
lightly sprinkled with .paurika or
mack pepper.
fcnch Drcssing-Mix 1-2 teaspoon
SAT- Is teaspoon pepper, few grazing
"t paprika. tablespoons lemon Juice
OF vinegar and. IL desired. IL ten
spoon prepared mustard. Add & table
SPOONS OIL and beat unrTi thoroughly
mi@cd "A Few drops OF onion Juice
may be added or the bowl may be
rnDocd with Il Glove or garlic or n
slice OF onion. ="
chinonade Dressing-Finely chop
haru cooked egg. / teaspoon OF
ch!Ncs. l tablespoon each OF red men.
pcI anu parsley and add to French
-, Worcestershire French DRESSING
Place the following ingredients in .,
Jar and shake well: One tca.,inon
sa!t l.: teaspoon mustard, 10 ion.
spoon onion juice. tablespoon War
esSer6hire sauce, tablespoons lemon
Ju,ce and tablespoons olive oil.
-Dandeiion Saiad,-!Pick over ard
sn one quart tender dandclion
areehs' being careful not to break
, H.. 'ea.cs' Pinnge quickly into boil
ing water and then into Ice wafer.
ite' stand In cold water twenty min
utes' In the meantime fry three
aHccs or breakfast bacon, cut into
email pieces and remove from tho
la,. 10 about ONE fourth cup OF tho
Ia. Ia. had one and onc-hnlf tabiespoons
vinegar AID little pepper. Drain
s!cchs carefully. mix we'll with the
pressing and Barnish with the bacon.
Endivc Saiad.-Remove the w!thcr-
"a .eaFes and carefully brush the dir;
from the wcll-b!anchcd ones. Place
me stalks In cold water until the
leaves are crisp. Serve with French
dressing made with tarragon vinegar
prepared an follows: Pick over and
"@sh one pint OF tarragon leaves.
Lightly pack them into a mint lar.
Cover with cider vinegar. put cover
on Jar and place in sunny window.
Ley stand about three weeks s,raIp
and use as needed
Boiled Asparagus.-Cut of the
Tough part of>staiks as far down AS
tncy VIII snap. Wash carefully and
remove the scales. Tie in lunches
Cook in boiling saHed water abou,
twenty minutes, Leaving the Tins ont
OF water most of the time. Drain,
remove string and serve as degircd.
Crcss Salad.--Pick over and wash
c.ess carefully. Lightly sprinkle with
t!ench dressing. Arrange on salad
plates Cut whites Of hard-cooked
eggs into lengths and arrange on
beds OF crcss TO represent daisy
press through sieve 10 represent cen
ter Of daisy.
Aspara gus Salad.--Either cooked or
canned asparagus may be used ana
u may be served alone or In comb!-
nation With other vegetables. few
staiks OF asparagus slipped through
green or red pepper ring and
served with French or boiled dress
Ing Is a delicious salad to serve with
chicken.
Asparagus Salad.-Arrange cooked
asparagus stalks on n bed OF crisp
lettuce leaves and place 4 band OF
the following across the middle OF
the stalks: Finely chop one hard
cooked egg and add one tablespoon
each OF ilnely chopped pickle and pi-
miento and one-half teaspoon finely
chopped parsley. Pour French dress
ing over asparagus and ssarnish