Evening star., 1921-08-12
Health and Thrift in the Home

to ge. ice cold. At serving time fill
the beets well with French dressing
before filling the cups and serve on
lettuce leaves or bed Of coleslaw.
Corn Salad in Tomato Cups.-Mix
with shredded lettuce and mayon-
naise dressing. Remove the pulp
from the tomatoes and put the corn
salad inside. Serve on crisp lettuce
leaves with balls of cottage or cream
cheese.
String Bean Salad.-Cut boiled
string beans in short lengths and ar
range them on crisp lettuce leaves
Sprinkle with chopped chives and
pour French or mayonnaise dressing
over and serve cold.
Cabbage Salad.-With sharp knife
shave fine some fresh. crisp cabbage
leaves and dress them with any de-
sired salad dressing, or simply olive
oil and lemon juice.
Pineapple and Tomato Salad.-Line
Lay on a slice of fresh pineapple,
then a slice of skinned tomato, an
other slice of pineapple and one OF
tomato. Sprinkle grated cheese over
the top. then top with a spoon OF
mayonnaise dressing and garnlsh
with sprigs of parsley.
Banana and Lettuce Salad. j Ba-
nanas may be made into an attractive
and palatable salad by slicing and
mixing them with dressing of olive
oil and lemon juice served in the
Peach Salad.-Make good. firm
orange gelatin. Take as many
halves of fresh peaches as there are
persons to serve, placing one half IN
each mold. Pour the gelatin into
the molds and let stand several hours.
Just before serving turn the nodded
contents into dessert dishes contain
ing a little sweetened orange juice:
Garnish with shredded cocoanut and
white sugar.
salad, place large fresh peaches on
lettuce leaves in individual dishes.
Fill the cavity left by the peachstone
with shredded almonds. Add rev
cherries and pour a spoon of mayon-
naise over the nuts.
Cantaloupe Salad.-Use four melons
for eight people Gut the melons in
halves, remove the seeds and with
a spoon remove the pulp. Dice the
pulp and add an equal quantity OF
diced celery and cup of nut meats.
Place in the ice-box until near serv- ,;.
ing time. When ready to serve, STIR
into the mixture a generous quantity
of good salad dressing, place In the
melon cups, put spoon OF dressing
on top of each and set half melon IN
a nest of shredded lettuce leaves.
three or four oranges that have been
freed from rind and seed. Add one
cup of apples cut in small pieces and
one cup of figs cut in shreds and
soaked for half an hour in water. to
which a little lemon juice has been
added Then add little mayoRnaise
dressing.
Apple ! Salad.-Pre apples
enough to make pint when chopped
Add a cup of finely-chopped celery
and one cup Of broken English wal
nut meats. Moisten with mayonnaise
dressing and garnish with celery
leaves.
Grapefruit Salad.-Remove the tops
from six green peppers. take out the
seeds and fill the peppers with grape
fruit pulp, finely-cut celery and Eng
lish walnut meats mixed with mayon-
naise dressing. Use half as much
celery as grapefruit and three Eng
lish walnuts to each pepper.
Roquefort-fruit Salad.-Any fruits
in season may be used in combina-
ton. Blackberries. raspberries and
huckleberries blend we'll with an
apDle foundation. Add two table
spoons of mashed Roquefort cheese
to a French dressing made of table
spoon of lemon juice and one OF
terragon vinegar to eight tablespoons
of olive OIL teaspoon of salt and
little pepper.
Cottage Cheese Salad.-Take fresh
cottage cheese and add few broken
nut meats and sweet green pepper
chopped fine. Make the mixture into
halls after adding salt to taste. Have
ready some finely-chopped parsley
Roll the balls in this until completely
covered. They may then be used as
a garnish for the salad.