Evening star. [volume] (Washington, D.C.) 1854-1972, 1922-03-31
Health and Thrift in the Home

and two onions. Pour over a Dress
half cup of vinegar, seasoned with
salt, pepper and mustard. Garnish
with rings of hard-boiled eggs and
slices of cold boiled beets. or with
parsley.
Veal and Nut salad.-Put one pound
Of cooked veal throug fohod chop
per with two stalks of celery, then
add one7fourth pound of chopped wal
nut meats, season with salt and pep
per ana p1 " over the foa0wing
butter. stir in one tablespoon of flour,
add one-half cup of milk and let come
to boil. Beat three eggs with one
tablespoon of sugar. one teaspoon OF
mustard, one-half cup OF vinegar and
salt and pepper to taste. Stir all to.
gether, let come to the boiling point
and set away to cool.
Sweetbread Salad. - Wash the
sweetbreads in warm water, put them
in a stewpan with little salt and
to cover them. Let boil until tender,
drop in Ice water to bleach. When
cold, trim, wipe dry and dice. mix
| with equal quantities of diced celery
| and boiled French peas. moisten with
salad dressing and serve on lettuce
leaves garnished with olives.
Lamb and Mint Jelly Salad.@Cut
some cold roast lamb in thin slices,
pour over a French dressing, cover
and let stand for one hour. Also
| marinate with French dressing one
half can of French peas. Cut tum-
blerful Of mint jelly in small cubes
| and arrange in the center of bed Of
lettuce. Surround the lettuce with
| border of peas. Pass mayonnaise
dressing with this salad.
| Chicken Salad, Southern Style
Take two cups of cold. white chicken
cut into cubes, one and one-half cups
of blanched almonds and two cups of
lettuce, dotted over generously with
rich dressing.
| Club Salad.
| This is novel and appetizing dish
and easily prepared. For each indi-
vidual salad required, saute three
rounds Of bread in hot butter until
crisp and brown. Put two of these
chicken. spread the top with finely
chopped celery and walnut meats and
put on the third round Of bread.
Garnish this with slices of radish.
place the whole on a bed of lettuce
| leaves and serve with mayonnaise.
| Pineapple Nut Salad.-Take two
cups of shredded pineapple. one cup
| of diced celery and two-thirds cup of
| nut kernels. Serve on crisp head let
| tuce leaves with boiled salad dress
| 3,
powdered sugar and whipped cream.
Apple Crown Salad.-Select perfect
| apples of fine favor, one for each
| guest. Pare and core the apples care
fully and cut off a small slice at one
end to allow the apples to stand up
well, then cut each apple into eight
equal parts and arrange in circle
! On the serving plate. Within this
| crown outline thus formed arrange
heart leaves of lettuce and fill with
salad made as. follows: Cut some
celery and green pepper into fine
walnuts Serve with mayonnaise
dressing made without mustard. to
which whipped cream has been added.
| Orange and Celery Salad.
| Mix together an equal quantity of
diced celery and oranges divided into
| sections. mix with good mayon-
naise dressing and serve in dainty
| dishes lined with crisp lettuce leaves.
| Decorate with large raisins.
. Grapefruit and Nuts in Green Pep
pers.-Cut slices from the stem ends
of six green peppers and remove the
| cubes, the tenderest stalks of celery
cut into small pieces and shredded
| almond meats. allowing twice as much
| grapefruit as celery and one-third as
many nut meats as grapefruit. Ar
| range in nests of endive or lettuce
| leaves and serve with mayonnaise
| dressing.
| Banana Salad.-Chop three-fourths
| cup Of pecan nuts fine, peel four ba-
| nanas and cut them in halves cross
| wise and cut off the round ends. Dip
! each piece in mayonnaise dressing and
| then roll in finely chopped nuts and
| lay on lettuce leaves with spoonful
of dressing at the side of the plate.
Cottage Cheese and Pepper Salad
Take some fresh cottage cheese and
add a few broken nut meats and a
sweet green pepper chopped fine.
Make the mixture into balls after add
| ing 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
some salad or placed on lettuce
leaves covered with salad dressing
with forc