The Barre daily times. (Barre, Vt.) 1897-1959, 1921-03-07

of Malaga grapes and peel and dice two
eating apples Combine the ingredients
and marinate 30 minutes in dressing
composed of two tablespoonsful OF olive
oil and one of lemon juice. Drain, add
40 diced bananas. half a cupful OF
chopped pecan meats and serve IN m
diyidual lettuce cups. Pour over each
portion two tablespoonful of French
dressing, using grapefruit juice instead
Of vinegar.
Carrot and Peanut Salad r. Cut
enough scraped carrots into Julienne
pieces to FIJI one cup and a half. cook IN
salted water till tender. drain and chill
on the ice. When ready to make the
salad add to the carrots one cuptul OF
diced celery. half a cupful OF drained
canned peas and two Tablespoonful OF
chopped roasted peanuts, and blend
with the following dressing: Mix to-
gather half teaspoonfu OF salt, one
eight of Il teaspoonful Of paprika, one
quarter Of a teaspoonful Of celery seed,
few drops of onion juice, three quar-
ters Of teaspoonful of Worcestershire
sauce and four tablespoonsful OF salad
oil Let stand to become blended, STRAIN
through sieve and slowly beat IN
two tablespoonful of tarragon vine
gar. :.
English Potato Salad Cut into dice
enough firm, cooked potatoes TO make
two and half cupsful, and add hall a
cupful Of coarsely. chopped dill pickle.
Marinatc both ingredients in a dressing
composed Of equal parts Of salad OIL
and vinegar. and when ready to make
the salad drain and add two chopped
hard boiled eggs, two minced picked
beets. three tablespoonful Of chopped
parsley. half a grated white onion and
two tablespoonsful Of chopped bologna
sausage. Moisten all with boiled sal
ad dressing and serve on bed OF shred
ded romaine.
Albany Salad Mix together one small
cupful OF diced canned peaches and
canned pineapple. cut in cubes, and add
one cupful Of tangerine sections and a
small cupful Of shredded heart lettuce
Blend with a cream honey dressing and
serve in lettuce cups garnished with
non alcoholic creme de menthe and
Nlaraschino cherries For the dressing
beat the yolks Of three eggs until lem
on colored. and gradually blend Will
half cupful of boiling honey. Cook fol
4 moment over hot water and add the
iuice Of one lemon. half a teaspoonfu
of salt and a pinch Of paprika. Remove
from the FIRE cool and fold in one cup
ful Of stiGly.whipped cream and foul
teblespoonsful Of salad oil
Onion salad with Poauefort Cheese
Sc the large Bermuda onions and
any combination Of fresh salad greens
that YOU prefer The following IS 4
good combinations Toss together half Z
cupful each Of crisp shredded cress
romaine and lettuce. Arrange on .
salad platter and lay over the top waf
icrlike slices Of very crisp onion. On
each Of the onion slices place a small
hau 81 Roquofort cheese and pour ovei
1.-THE salad half a cupful Of French dress
inc L. which has been added on'
mashed hard boiled egg and a table
spoonful ~ chill sauce.
Special Tuna Fish Salad Drain tn
contents of small can ~ tuna fish
Iacrate for ore hour Ind fake into small
HTf'HtN-. sou an NAuaA H-aAAAAA =
] shredded lettuce and romaine, tw'
chopped hard boiled eggs and eich
.gHor--d stuffed olives Moisten with
mavanusi-e dressing and turn into !
tsatad bowl lined with lettuce leaves
Pour over a Iistle additional dressinl
isrd caruish with apers, arranged in
design.
Dr. NAVY INSTANCES 4 salad can y 81
#trsr -a-la~ ~ -uurair" nv the dfe->
l4~g u5th uhi-t if hlcuied and e-De
trsl care should o. EXERCISED So haY
iits ve-stsf1e- srH.rshrr vraens ~ th
i.sIad 81 dry ri. possible. Iihe mission q
.fte dressing b fo eaat the INGREDIENTS
lana II arr vztf- a'lerrs taf drrssin
" rnn through and fern water1
rr1 Is .ae fslstora 81 fte sa.ad hnaI-
Wien fhe hra-h Bold f3zst i q I'm
|-ed arr are ~ fhf ye1rta n,'s BINS
To- selected - place e ths essti! oily