Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-07-28
1t Is a Knack to Prepare Excellent
Mayonnaise at Table, Says Mrs. Wilson
Teach Husband Father Mix the Salad Dressng-dora
Russian and Spanish Vinag grete Are Delicious Kinds

one-half cup Of highly seasoned French
dressing. and set in the icebox to mari
nate. Serve in nests Of crisp lettuce.
North German Potato Salad
Put two ounces of summer SAUSAGE
and four onions through the food chop
per, turn In bowl and add six me-
slices.
One quarter cup of finely chopped
parsley,
Tiny pinch of thyme,
Tiny pinch Of sage.
Boil the potatoes in their jsckets and
then plunge into cold water for a min
ute, then peel and slice. Heat one cup
OF mighty seasoned French dressing to
the scalding point and add
One teaspoon of mustard,
One tablespoon Of sugar.
Four over the salad and toss, using
wooden salad fork. Serve on cris0
nest OF lettuce and garnish with slices
OF hard boiled egg and tomato, and cut
the tomato into eighths, such as when
cutting an apple for apple pie.
A Real Russian Salad
Cook beets until tender and then re.
move the skins. Small young beets can
be bought six bunches for twenty Ave
cents: Now place one-half Of the beets
IN bowl and cover with vinegar. Cut
and dice sufficient left over beets TO
measure one and one half cups. turn
into bowl and add
| diced, p''"''o''
diced, 0"'''''
beans, diced, '"'
LEO green peppers, minced fine,
fonr onions, minced fine.
Place in a saucer
T,oo teaspoons of salt,
one teaspoon Of tehite pepper.
One-hdu teaspoon Of pdprtka,
One tablespoon Of sugar.
Juice of one lemon or three table
spoons OF vinegar. Mix TO smooth
paste and add to one-half cup of tbick
mayonnaise 'AeA
One-hdt cup Of French DRESSING.
Blend the dressing well and then nour
over the salad. Toss to mix thoroupbIv
ana then serve In crisp nest of lettuce
ana garnish with slices of tomato and
picked beets and hard boiled eggs cnt
IN hat' Ihe eggs may be boiled hard
ana then cooled. Remove the shells and
then urop them In vinegar with the
beets. This will give them a verierotad
pink color on the whites OF the eges
Vinaigrette Lazette
A fancy type of French DRESSING, 4.
used for marinating. Place in a bow
or wide mouthed jar
One teaspoon of salt,
One teaspoon Of pdprika,
One teaspoon of mustard,
One teaspoon of sugar.
one-hat red pepper, chopped Ger,
G"e-hdp gree" pepper, chopped ,sr,
fine, s
One medium. dsed onion, chopped
very fine, NN''
Two' thirds cup Of salad oil.
-Four tablespoons of Vinegar.
One tablespoon Of Worcestershir,
sauce, ''''
capers, 'pp''
Too tablespoons Of chic sauce.
| piuhO VI utdt nara TO blend thor.
oughly. Use one half of a Gun Of mi,
mixture to one-half OF a cup of French
dressing. Pour over the vegetables
Place In the icebox and allow 10 mari.
nate from one 10 two hours befor,
serving.
Shrimp Salad
Scrape and wash we'll one stalk O,
celery. Cut in one -half-inch pieces
Place in bowl and add
One red pepper,
One green pepper,
One onion, chopped very fine.
Now wash two cans of wet .pnc,
shrimp in plenty of cold water and drair
on a cloth mad add to the preparet
celery five tablespoons of sauce vinai
grette lazette
Onc-hdH cup of mavonndise dressing
Toss TO mix and then turn into a nes
Of crisp lettuce and mask with mayon
naise dressing. Garnish with hard
boiled egg cut in quarters and sprinki,
} With cAperk "