Evening star., 1921-08-12
METHODS AND RECIPES FOR
MAKING SEASONABLE SALADS

Of white pepper and little paprika.
Stir the ingredients together until
they are we'll mixed, and then mix
thoroughly with your salad.
dressing for fish salad. take one fresh.
ripe cucumber. put it in cold water
for an hour, then pare and CRATE it.
Drain off the liquor and add tea
spoon of fresh horseradish and
enough salt and white pepper to sea-
son. Thin this with cold, sour cream.
1t is very white when done.
Vegetable Salad Dressing. - Take
two tablespoons of butter, one-half
cup of hot vinegar, one teaspoon of
dry mustard, one tablespoon of
sugar, one teaspoon of salt, one
an onion cut fine. and one-half cup
of cream, either sweet or sour. Dis
solve the sugar in the cream. and
mix with the rest of the ingredients.
having the vinegar very hot. While
the dressing is hot, mix it with any
chopped vegetables and serve the
salad slightly warm.
Various Salads.
Chicken Salad in Tomatoes.-Select
smooth, good-sized tomatoes, peel
them and let them get ice cold. Then
cut off the tops, scoop out the in
sides and fill the tomatoes with
chicken salad. Put dash of mayon-
naise on top and serve the tomatoes
on crisp lettuce leaves.
Vegetable and Macaroni Salad
Slice rather thickly one-half pound
of ripe tomatoes and one-half pound
of cold boiled potatoes. quarter two
hard boiled eggs, wash a lettuce and
have ready about two ounces of
boiled macaroni and a little mayon-
naise dressing. Pile the macaroni
~,
the center of the salad bowl, arrange
the tomato on top, the potatoes in
a ring around and the lettuce as a
border. Pour the dressing over all.
sprinkle with parsley and decorate
with the egg.
CLANS and Macaroni in Tomato
Shells.-Cut Il slice from some toma :
toes, then carefully remove the pulp.
Add the pulp to a bowl which has
been rubbed with Glove of garlic.
Add one-half pint of macaroni boiled
tender. and cut into fine pieces one
dozen CLAIMS cooked and diced, two
hard-boiled eggs, twelve olives chop
cheese grated. Add two tablespoons
of oil. one teaspoon of vinegar. a
dash of paprika and one teaspoon of
salt. Mix and toss until thoroughly
covered, then fill the tomato shells.
Place teaspoon of whipped cream
red peppers and serve on bed of
lettuce leaves. This amount will fill
six tomatoes
Crab Salad-Pick over some crab
meat very carefully, as there are so
many small fiake-like pieces Of tendon
in it Marinate it with French dress
ing and let it stand aside for an hour
or two before serving, SO as to absorb
the dressing. Cut two cups of celery
into dice and one dozen stuffed olives
into slices. Mix the celery with the
crab meat, turn onto dish or into
salad bowl lined with lettuce and
pour mayonnaise over all Garnish
with olives and capers. or few
chopped sweet pickles.
Sweetbread Salad.-Wash some
sweetbreads in warm water and put
them in a stewpan with a little salt
and red pepper and pour boiling
water over to cover them. Let boil
until tender Drop in ice water to
bleach When cold, trim. wipe dry
and dice them. Mix with equal guam
titles of diced celery and boiled
French peas. Moisten with salad
dressing and serve on lettuce leaves
garnished with olives.
Stuffed Beet Salad.-Choose beets
of uniform size. Cook in unsalted
water until tender enough to pierce
with broom straw. Throw into cold
water to slip the skins. then shape
into cups Sprinkle with salt, sugar.
lemon Juice or vinegar and set away