Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1920-09-07
Some New Salads.
(By Alice Urquhart Fewell.)

Il
green salad, served crisp and GOLD on
hot day. Salads, especially those COM
posed of fruit and vegetables, should
play leading role in the summer menu.
An attrsc i've salad, together with iced
tea and crackers or cheese straws, makes
an acceptable luncheon menu for the
warm days Of summer.
| Salads are composed of green plants,
such az lettuce. celery aud water Dress,
combined with various forms of vegeta
bles, fruits or meats. These salad
plants contain little nutriment, but they
possess very valuable mineral salts, are
cooling, slightly stimulating to the sp-
| petite, and give bulk to the food. The
oil that forms large part Of nearly ell
salad dressings gives nutriment, which
the salad plants lack.
Salads of all kinds should be served
cold and crisp. Lettuce must DO washed
thoroughly, drained, and allowed to dry
by patting it between the folds of q
towel. Lettuce may be chilled In ice
water, or by folding in towel and
allowing it to remain on the Ice until
serving time. Salads should not be
combined until just before serving The
various ingredients may be prepared,
and chilled ready for the final mixing.
Gsrnishing ia detail, but an important
one, for on the garnishing depends the
attractive appearance of the salad. Let
tuce, parsley, celery, celery leaves, rad
ishes, olives, nuts, red and green pep
pers, hard-boiled egg, lemons and oapers
are all used to gsrnish salads. The
arrangement and combination With
various salads is matter for Individual
| taste.
The dressing Is an important part of
every salad, and the success OF many
salads depends largely on the choice of
suitable dressing. French dressing is
used for variety Of salads. 1t makes
good combination with lettuce served
alone, with tomatoes, and other vegeta-
BILE salads, and with some fruit salads,
such as orange, banana or pear salad.
French dressing Is also used to marinate
meat and fish salads. The marinstinP
is accomplished by mixing the dressing
with the meat or fisb, which has been
cut In dice, and allowing the whole to
stand until we'll seasoned. Salads.
made in this way, are usually served
with mayopnaise or boiled dressing.
Mayonnaise Is used In combination with
tomatoes, fish, meat, chicken, etc.
Boiled dressing may be used in much
the same manner, and also combined
with potato and fruit salads. Cream
dressing Is most acceptable when served
with fruit salads, and makes the best
dressing for this kind Of salad. The
dressing, except in the case of msrinat.
ing, should be added to the salad just
before 1t Is served, as it tends to wilt
lettuce and other green's when allowed
to stand in combination with them
Salads are garnished after the dressing
is added.
WATERMELON SALAD
Chill watermelon, cut In halves, and
with French potato cutter scoop out
balls from the melon. The seeds should
be avoided In cutting out the balls.
Arrange on crisp lettuce leaves, and
serve with French dressing or cream
dressing. This Ia q very attractive look.
ing salad, and most acceptable on
warm day.
MARsHMALLOw SALAD
Mix equal parts of marshmallows and
canned pineapple, both cut In sma
cubes. Serve on lettuce leaves with
cream dressing, and garnish with mara
schino cherries. Some of the cherrie,
may be cut in halves and mixed in with
the salad, and.this method gives an at
tractive combination of color.
FROZEN FRUIT SALAD
Mix equal parts of bananas, oranges,
white grapes, and pineapple, cut in
small pieces. Add walnut meats broken
In small pieces, and mix the whole we'll
with cream dressing. Turn into an Ice
cream freezer, pack In salt and Ice, and
freeze to mush. The dasher and crank
should not be used in the freezer, but
the mixture stirred occasionally while
freezing with long-handled spoon or
wooden paddle. Serve on crisp lettuce
fleaves, and gsrnish with maraschino
cherries. Various other combinations
Of fruit may be used, as strawberries,
pears, cherries, etc. This salad is very
attractive II served in chilled canta.
loupes, which have been cut in halves
crosswise.
SPINACH SALAD
Boil spinach until tender, drain, and
chop fine or rub through q sieve. Add
little chopped onion, and mix we'll
with French dressing, chill and serve on
lettuce leaves with mayonnaise dressing,
and garnish with hard.cooked eggs cut
in thin slices, or with slices of lemon.
Lettuce may be boiled and served In the
same way. This is an economical meth
cd Of using the large outside leaves from
a head Of lettuce, which are too often
thrown away.
LETTUCE AND BACON SALAD
Fry strips of bacon until crisp; drain
on paper, and allow to cool. Break o.
cut the bacon into small pieces and mix
it with shredded lettuce. Serve on let
tuce leaves with French dressing
Gsrnish with radishes or olives.
BEET AND POTATO SALAD
Mix equal parts of cold boiled pots,
toes and beets, serve on lettuce leaves
with boiled dressing. The potatoes and
beets should be cut into small cubes.
MACARoNI SALAD
Boil large macsroni until tender, drain,
and allow to cool. With pair OF scis.
sors, cut the pieces of maosroni into
small slices, forming little rings. Mari
nate well with French dressing, to which
chopped onion has been added, and
serve on lettuce leaves. This salad may
be garnished with red and green pep
pers, or paprika may be sprinkled gen.
ously over the macaroni.
CRAB COCKTAIL SALAD
Shred crab meat, chill and serve on
lettuce leaves with the following COCK
tail dressing:
Q tablespoonful tomato catsup
Q tablespoonfuls water
tablespoonful lemon juice
8 drops Tobasco sauce
Salt
teaspoonful Worcestershire sauce
Mix all together and serve as dressing
for crab salad. Shrimps or lobster may
be served in the same way.
PLUM PUDDING SALAD
Mix equal parts of candied cherries,
candied pineapple and candied orange
peel, all cut In fine pieces. Add Sultana
raisins, out In halves, crystalizsd ginger,
cut fine, and walnut meats broken 10 |
small pieces. Mix with cream dressing, |
and serve very cold on lettuce leaves.
The following menu for q "Salad
Luncheon" 10 one In which each course |
is served In the form Of salad. 1t Is