Great Falls tribune. [volume] (Great Falls, Mont.) 1921-current, 1922-06-11
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KITCHEN
Blu JEANETTE
YOUNG NORTON
Authority on Home Cooking
| Copyrffht 1871, BY Newspapsr Features. Ia
GOOD FISH SALADS.
1891. b, N.v.p.p< Features. Ia

Fish salads are becoming very
popular for summer service, and ii
they are properly made with appropri-
ate sauces they are delicious. Where
fresh fish is used it should be boiled
and drained, have the skin and
bones removed. and then be flaked. If
the fish must stand a little while
| after it is prepared. cover it closely
and set it in a cold place to keep
the edges from drying out, or put
a damp cloth over the top, then set
in a cold place.
When canned fish is used. drain. re-
move skin and bone, flake and put
away as directed until ready for use.
| When fish roe is used. parboil it in a
very rich bouillon or salted, %acidulated
water for a half hour, cool. dice and
make the salad. A fish salad should
be cold. but not chilled. Cold boiled
eggs. sweet herbs, different varieties
of lettuce. mint, onions, garlic. chives.
celery. watercress, mint leaves, red
! peppers. olives. ~cucumbers, pickles and
lemons are all adjuncts of the fish
salad.
Yachtsman's Salad
Wine the salad bowl well with a cut
nil0 OF garlic. T idht tHtuEU ITeSQ CVN
to make two cupfuls. add two cupfuls
of diced potatoes. a grated onion and a
cupful of hearts of celery. chopped.
through a ricer. and cut the whites in
thin rings. Cut the heart of a small
head of lettuce in ribbons with the
kitchen scissors. Use a bacon sauce
made of a scant half cupful of clear
bacon fat. a quarter cupful Of vinegar.
a teaspoonful of sugar. red pepper and
A teaspoonful of garlic vinegar. Toss
the salad in the sauce and serve on
white lettuce leaves with sprays of
fresh cress as q garnish.
Sardine Salad
Open a large can of boneless sar-
dimes in oil, and drain, skin and flake
the fish. Wipe the bowl with a bud
of garlic. Add q cupful of finely diced
potatoes. two white onions sliced thin,
then separated into rings, and a dozen
olives pared like apples from the
stones, and with the curls spread
lightly with anchovy paste. Add a
tablespoonful of chopped celery leaves
and toss in heavy French dressing to
moisten. Do not use too much dress
ing or the salad will get sloppy before
it is served.
Shrimp and Cucumber Salad
Shell and break in pieces a pint of
cold. boiled shrimp. Peel and cut in
quarters a fresh cucumber, remove the
seeds, then dice it very fine. Take
the centers of two or three stalks of
celery and chop fine with a few of the
white leaves and a seeded red pepper.
| Wipe the bowl with garlic and mix the
salad. adding two big sweet pickles cut
in tiny pieces. Use four tablespoon
| fuls Of sharp French dressing. a red
pepper and two te~aspoonfuls of sugar.
| Add a half cupful of mayonnaise made
without mustard. Garnish with hard
boiled egg rings which have been
dipped in French dressing.
Oyster Salad
Scald two dozen oysters in their own
| LIQUOR for two minutes or until the
boards curl. Drain and put the
oysters into a marmalade made of
vinegar. a half cupful Of garlic, an
onion. three cloves. chopped celery
leaves, a bay leaf and a red pepper.
Let stand for an hour or more. When
ready. take out the oysters and lay
them on lettuce leaves, boil up the
marmalade, thicken it with a little
! cornstarch dissolved in 4 little water,