The Barre daily times. (Barre, Vt.) 1897-1959, 1920-06-24
Suitable Summer Salads.

' ~ INTO IT and cook the porridge for on
hour, or, still better, over night.
Suitable Summer Salads.
From the tested recipes of Mario
/ Harris Neil, as contributed to the PEG
pies Home Journal, the following ar
, taken:
Carrot and vermicelli salad -- Lin
individual salad dishes with crisp let
tuee leaves. Boil one package of yer
micelli in plenty of boiling waite
until tender, then drain and cool Mi,
with French dressing and set aside TO
one hour Divide into the lettuce nests
garnish with pieces of cooked carrots
and serve with boiled salad dressing
Macaroni or spaghetti may be used il
the same way
! Tasty iellied cheese salad - Softer
one tablespoonful of gelatine in fom
tablespoonsful OF cold water and dis
solve in two eupsful of hot water
cool and add two cupsful of grated
cheese, When the gelatine mixture is
partially set whip into it two cupsful
of whipped cream or whipped evapo.
rated milk. THE stiffly whipped whites
OF two eggs may be used in place of the
whipped cream or evaporated milk il
more convenient Add one-half tea
spoonful of salt and one fourth tea.
spoonful each of white pepper and pa
prika. Pour into individual wet molds
and set away in cool place Turn out
onto crisp lettuce leaves and serve with
| the following boiled dressing; Mix
one half Tablespoonful of dried mus ?
tard with one half teaspoonful of pep
per- one teaspoonful OF salt and one
| Tablespoonful each of sugar and -four.
Add the yolks of two eggs slightly
beaten, three tablespoonful of melted
butter, three.fourths cupful of milk or
cream and one-fourth cupful of vine
gar. Cook over hot water, stirring con.
stantly until the mixture thickens.
Strain and cool.
Celery and beet salad Scoop out the
centers from cold cooked beets. Mix
the beet pulp with cut celery mixed
with mayonnaise dressing. Garnish
with parsley and serve with the follow
ing dressing: In the upper pan of a
double boiler melt one tablespoonful Of
butter. stir in two teaspoonsful of
cornstarch, add one cupful of milk and
cook until thick, stirring constantly.
Take from the fire. add two table.
spoonsful of vinegar. one-half tea.
spoonful Of salt. one fourth teaspoon
full OF white pepper and fold in the
white OF one egg beaten TO stiff
froth
Jellied vegetable salad Soften one
envelope or two tablespoonsful of gela
tine in one-half cupful of cold water
and dissolve in three cupsful of boiling
water Cool and add one fourth cupfnl
each OF lemon juice and vinegar one
cupful of finely shredded cabbage. one
small shredded green pepper. one small
peeled and sliced cucumber. and season !
TO taste with salt. pepper and psprika
Turn into wet mold and set in refrig- /
orator over night. Turn out, garnish /
with parsley and serve with mayor
naise dressing.
Asparagus salad-Mix the 'tender /
parts of cooked or canned asparagus
with tsrtare sauce. Place in the
salad dish and serve garnished
with cooked caulihower flowerets
and fuelyq chopped green peppers
Or. mix cooked or canned as
MINUS WIN NNttfA anu AuiNAN NNAEAu
'ucumbcrs and serve on lettuce leaves
With boiled salad dressing. To make
he tartsre sauce. mix stiff mayon.
iaise dressing with two tesspoonsful
'ach Of chopped gherkins, chives, olives,
'apers and parsley.
Ginger ale salads Soften one envel-
,pe Of gelstine in one half cupful Of
old water and dissolve in one half cup
nl Of hot water: add two Tablespoons
ul of lemon juice, three ctIpsful Of
finger ale and three-fourths Of a cup
al Of sugar Pour into fat wet
mold and when firm. cut into squares.
lace the squares on crisp letture
eaves. sprinke over with finely
hoped nut meats and serve with
french or mayonnaise dressing.
spinach salad Chop cold cooked
pinach. season with salt. pepper and
aprika and mold IN individual but
cred molds. Turn ont At serving time
N lettuce leaves and gsrnish with
ard cooked eggs sliced Serve with
'rench Of mayonnsise dressing. OR.
hop one half peck 81 cooked spinach.
ID salt. pepper and powdered nut
rec 20 taste. then add Eve tablespoons
n - salad oil and three tablespoons
u Il vinegar. Mold the spinach in =
nr onsa salad dish and fill the cen
p with slices Of hsrd-cooked egg
priukle over the eggs q little French
ressinZ
Cabbage sa1ad-Shred one cabbage.
.easure IL. ard put IL into SAME
IN: to every two cupsful ~ II allow
lc-haf cgTpful 81 boiling waiSr and
BE- tesspoaufnl Of salt and boil until
srfertly tender Then add four table
,oonsfnl 81 mix and one tshlespcon-
u q butter and cook until the iiquid
quite shsorbed. Serve with TIE fol
sing dressing: Pug one tahiespeou-
{ - VINEGAR into = snail Saucepan.
"a ons.fourth tessPoonful Of psgDer.