Every evening, Wilmington daily commercial., 1921-06-13

70 YOU get tired of the continual
reminders that salads are among
- our most wholesome foods.
both winter and summer?
Perhaps you do. But the fact is so
worth reiterating that it is worth talk
ing about even at the danger Of be-
coming wearisorne. For salads have all
the best qualities Of ail-the-year food
accessories. and in summer especially,
when the gardens full Of salad possi-
bilitiess and when the system Graves
crispness and GOODNESS, are they worthy
our attention.
Remember that. II you wish 10 do so.
YOU can plan salad that IS practically
a meal In itself. A salad made. for in
stance, Of boiled rice mixed with
minced green pepper and pimiento.
served with mayonnaise on lettuce
leaves. and dubbed Creole salad is one
Of these aIl-round sorts. And a salad
made Of potatoes and broiied bacon
cut in tiny pieces. on lettuce leaves.
with mayonnaise or French dressing.
is another. Stuffed tomatoes, with a
filling of TAeat or rice, are another.
And, of course, IL you wish a salad
simply for its donation Of crispness and
GOODNESS to the meal, why there is the
salad of lettuce OF chicory or encive,
dressed with French dressing-cold and
crisp and appetizing, but adding little
IN bulk and nourishment. And there IS
the fruit salad, made daintily Of Just a
bit of fruit-one segment Of solid
grapefruit meat on a long. boat-shaped
shaped piece of endive. dressed with
French dressing: or four pstted cherries.
big and ripe, or half ripe peach, or a
little diced orange. These are quite
appropriate dinner salads. as they are
not bulky or filing.
II you wish a more hearty fruit salad.
of course, it is an easy r.-atter to make
one. For instance. there are cherries
pitted and stuffed with cream cheese.
and thsre are pears haIved and filed
with cream cheese. There are salads
composed Of bananas cut in sizeahle
chunks and mixed with orange and
grapefruit or with fresh summer fruits.
or with canned pineapple and mara
schino cherries. Mayonnaise always
combines well with fruit. and. of course,
it makes salad more substantial than
French dressing.
Don't get in the habit Of thinking that
only lettuce may be used as a salad
green. Endive, chicory. escaroIe and
6&AEANAEoa. 1tA1 III our ADNaA ikAaEAEkS al
one time or another, can all be used to
advantage, and their use keeps our
salad repertoire from getting small
enough to produce monotony
Potato salad is occasionally delicious
1t can be made in various ways. One
way is to slice the new potatoes, boiled
Just until done. very thin. and TO flavor
them slightly with onion, then to dress
them with oil and vinegar and 10 serve
with mayonnaise on lettuce Another
way is to mix the potatoes. diced with
half their quantity Of diced celery and
plenty Of mayonnaise. Diced green
pepper. about a cup to four cups ~
diced Dptatoes. makes another good adj
dition to potato salad One hard boiled
egg for each potato. mixed w~h French
dressing. and served on crisp water
eress. gives another good variety OF
potato salad
Sardine salad can be temptingly pre-
pared Get the boned and skinned
fishes. and arrange three on each plate.
in big. crisp, white lettuce leaf.
Squeeze some lemon juice over each
and in small lettuce leaf at the side
Of the big one serve big spoon Of
with a stuffed olive on top
Sweetbread salad Is made BY sim
mering sweetbreads that have been
soaked IN eo1d -ratar fnr an how On