Evening star., 1921-04-08

nalSe on Top Oh edcI.
Potato and Bacon Salad.-Boil some
potatoes in their jackets and When
cool remove the skins. Cut the pota-
toes into neat slices. Cut some bacon
into small pieces and fry them. Ada
two well beaten eggs ana niue
chopped onion to the potatoes with
sugar. salt and pepper to taste. POUR
the vinegar and bacon over the pota-
toes. mix we'll and serve hot or colo;
Garnish with a little finely chopped
parsley.
Sweet Potato Salad.-Peel and boil
a good-sized sweet potato. mash thor
oughly and stir in a lump of butter
and two tablespoonfuls of milk. AL
low to cool, then stir in one-half cup
of chopped nut meats of any kind
and serve with mayonnaise dressing,
leaving out the mustard.
Spinach .Salad.-Boil one pint OF
spinach for ten minutes, drain ana
press hard to remove all the water.
Chop fine. add horseradish. oil and
salt. Pack in small custard cups or
molds and allow to get chilled Serve
on lettuce leaves with dressing and
garnish with hard boiled eggs, the
whites of which have been cut in
eighths to resemble daisy petals.
Whole Cucumber Salad.
Cut slice from cucumber and
scoop out the inside. Cut bits of
tomato in similar. size and mix both
with French dressing. Return to the
cucumber shell and put each cucum-
her on separate pleta On lettuce.
sia Small % seSnd hsils Of cream cheese are
Green Pea salad.-Marinate two
cups Of cold, cooked peas in French
dressing and set in cool place. Cut
cold boiled potatoes into straws. ar
range in nest shape On aslettuce-lined
serving dish and sprinkle with salt,
pepper and celery salt. Drain the
peas. place them. in the potato nest
half cup of broken walnut meats
have been added.
Spinach and Pimento Salad.-Cut some
narrow strips Of canned pimentoes and
place them on small nest of cold
spinach like the spoke. Of a Wheel In
cheese relied in, peanuts OF English wal
nuts chopped fine This makes an at
tractive as well as delicious salad. Use
either maYonnatse or French dressing.
9e6age and Ham Salsd.CTake the
nne: add five hard-cooked eSlnashed
to a paste with a piece Of butter the
size Of an egg. one-half pint of yshred.]
ded cabbage. one chopped apple. one
chopped cucumber pickle, celery seed.
> salad bowl. put q little Of the shredded
cabbage on top and decorate around the
edge with parsley.
Asparagus Salad.-Put some asparagus
On lettuce and pour a dressing over
BOTH Serve very cold. Leftover as
paragus makes an excellent salad with
a dressing Of oil, salt. pepper and few
drops Of vinegar rubbed together
String Bean 8a1ad.-Cut some boiled
string beams in short lengths and ar!
Sprinkle with chopped chives and pour
French or mayonnaise dressing over
and serve cold.
Crisp Spring Salad.
Line q salad bowl with .tender. lettuce
leaves Cover with a layer of hard
boiled eggs. thinly sliced. then . layer
Df cheese, another Of lettuce. one Of
lettuce, Over this put layer Of sliced
tomatoes. cover the top with SRated
cheese. dot generously with mayonnaise
and serve.
Dandelion Salad.-Put In cold water
three quarts of fresh dandelions. Cut
there ia q small heart in each part.
about three or four leaves in each.
Slice three, hard.cooked eggs. crush in
= small dish the yolks Of three others
per. two dessertspoonfuls' Of vinegar,
three dessertspoonfuls of olive oil aud
one tablespoonful of finely chopped
pickles. Mix thoroughly with the dan
delions after draining them: place slices
Of egg on top and garnish to suit the
taste.
Nut Salad With Whipped Cream
Mix together equal amounts Of English
almonds and hickory nuts; ar
range over them a cone Of whipped
cream. sweetened ana favored with
lemon. Top with a dice of currant jelly.
Oyster Salad with Good Dressing.-
Scald the oysters in their liquor, then
drain them. Leave them in a cool
place and just before serving sprinkle
them with salt and pepper and ar
Pour over them q dressing made as
follows: Beat up one cup of cream.
add one tablespoonful of lemon juice
and, gradually, one-foufth cup Of
grated hoFseradish and one teaspoon
full of vinegar. This dressing makes
Crab Salad.-Pick over one can Of
crab meat very carefully. as there
are SO many small fake-like pieces
of tendon in it. Marinate IT with
French dressing and let it stand aside
so as to absorb the dressing. Cut
two cupe Of celery into. dice and one
dozen 6tufked olives into slices. Mix
the CELERY with the crab meat, turn
onto dish or into a salad bowl lined
over all. Garnish with olives and
capers or chopped sweet pickles
Salt Fish Salad.-Taks four herring,
or an equivalent amount of any other
salt fish. about ten good sized pota-
toes. an equal quantity Of red beets
one or more onions and One-half
pound Of lean pork or.veal Skin and
split the fish. boil the potatoes, boil
the beets and pickle them in strong
vinegar over night. and boil the meat
Cut all the materials into small cubes
one-eighth to one-fourth iach. the
onions being cut inner. Mix ali
thoroughly Press into form and place
on . platter. Decorate with hard
eggs and Earnish. Dressing can bs
made by mixing pickle from bee.s
with equal proportions of cream
Serve cold.
strawberry Salad.
Cut some large strawberries in
| halves iengthwise, y sprinkle with
powdered sugar and let stand until
thoroughly chilled. Serve in nests OF
white lettuce leaves. with whipped
cream fiavored with mayonnaise DIRE S.
ing. well seaDQped with salt and
papnka. Garnish with halves OF
| strawberries and chopped pistschio
| nuts. -.
Pineapple Salad. - Prepare Z pine
apple by cutting slices straight scPosa
| and remove the cofe with Q core cut.
| ter. or purohASe canned pineapple
/ which can be cut In this mAnner Al
this is to be served on individual