Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-07-28
BY MRS. NJ. A. WILSON


Copyright. 1871 BY Mrs. 81. A. WILSON.
Al, rtohts reserved
EPICURES the world over pride
II themselves on the fact that they
can mix a dressing for salads that vies
with that prepared by the famous chefs.
The dressing on a salad either makes or
mars IL.
Many of the boys who were over there
have taken to blending the simple salad
dressings at the table, so let us in
augurate this honey little feature on
our tables during the meals.
Mrs. Newlywed teaches hubby few
tricks for preparing and serving the
salads. have found an arrangement
which think solves the arrangement
of the salad service. ] use large oval
platter; 1t was used as q meat platter
and is quite fat with an inch rim. This
I cover with doilie, which has been
cut to fit, and then arrange the vinegar
and oil cruet and a few large sized in
diyidual salt cellars with various sea-
sonings, small fancy bottle for
Worcestershire sauce and a small fancy
pickle jar, similar to those used for
horseradish--all these were used to mix
the various dressings in. so that Just
few shakes and lo-the dressing is ready
Here are q few little tricks that lend
zest TO the various dressings:
Crate m onion and mix with two
,ohlesnoons of salt. Let dry in warm
oven and then rub between the hands
and fIl into one of the saltccllars.
4 tiny bit Of garlic fastened to an
ovster fork and used In mixing the
dressing will give 1t just the proper
| favor. -.,.
| in seasoning. -,
the best dressings.
Fnuol parts of vinegar and lemon
iuice can be occasionally used for va.
riety. A variety of seasoning should
oIways be used to suit the individual
taste. .,.oo,,..
+o boId seasoning. One is filled with
Dried parsley, Others ,cith
Dried celery leaves,
Dried mint Leases,
Dried torrdgon leaves,
Use BY adding just tiny pinch TO
nearly every dressing ,,-
In n little stone pot that formerly
held preserved ginger l have placed
grated cheese. ,o..h
Of time soon lose their .plquancy ahu
zest-hence the cpicure's reason for
drossinV the salad at the table, Every
vegetable that grows, with the excep'
tion of the cymling or squash, can be
used for salads, either alone or IN com =
bination with meats and tsh.
A New Spanish Salad
Cut two large onions in thin slices
and norhoil. then chill. Remove the
seeds and cut two sweet red peppers IN
match like strings or strips; parboil
for two minutes and then drain and
chill, One cup of young string beans
with the stems and strings removed
and cook until the beans are tender
do not cut the beans, they must be lef!
whole. One half cup OF carrots, diced
and cooked until tender. Toss TO mix
Now cover with one half cup OF highiy
seasoned French dressing and place IN
the icebox to chill. Serve In crisp nests
of lettuce and sprinkle each individual
solad with a tablespoon Of grated
cheese. then lay a thin slice Of tomato
on top. Serve with Midora dressing.
Midora Dressing
One halt cup Of mdvonndise.
Three tablespoons Of thick cream
sauce,
One tablespoon Of grated onion,
Ttoo tablespoons Of chill sauce,
One halt teaspoon Of salt,
One-hdt teaspoon Of pdprikd,
Juice of one-hat lemon.
Mix and then beat smooth. This
sauce is splendid on Spanish fish salad
Spanish Fish Salad
Tuna fish, canned salmon or one and
one half cups of either baked or boiled
fish may be used for this salad. Place
the fish in n mixing bowl and add
Tno grated onions,
Too street. red peppers, chopped fine
-Four tablespoons Of parsley,
| One cup Of cooked string beans, GU
in dice,
! Toss to hlsad and then coyes viii