Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-04-17
||7,,. Wibon Suggests. New Ways
to Make Tasty Dressing for Lettuce
Ee,y in the Menu May Be Gained by Using Such Novelties
as Bayomine or Strawberry Salad
.. ,,ps, n. A. WILSON

nv MRS, NJ. A. WILSON
....~.os,. 1854. BY Mrs. N. A. w1ison. All
0s"S"' RIGHTS reserved
rTERE are some snappy salads that
ii arc really worth while. and may be
s.,vej with either the plain French
Using. mayOnnalse or the cream
S.sssinss that are suggested below. All
Iii provide real variety.
italian Salad
Shred fine five coarse outside leaves
n lettuce. Chop
Tvo tomatoes,
T,oo branches of celery,
One leek,.
One onion,
Ome-haT Of pared cucumber,
mn. me half cup of French dressing,
me.haD cup of mayonnaise dressing,
and toss to blend.
Meadowlonge Salad
This famous club salad is very pop.
.,.r with the men folks. Place In mix
hs bowl r'
One Spanish onion, cut IN thin slices,
T,ro cups of cold cooked string beans,
-Four pfmentos, chopped fine,
ST,ro tomatoes, cut IN eiOhthS,
! .Tpo beets, diced,
One.half cup Of nsayonnaise,
One.haH cup Of French dressing,
Tno tablespoons Of chill sauce,
One tablespoon of Worcestershire
sauce.
Toss to blend. Serve in crisp nests
sflettuce, garnished with nicely brown.
sd slice Of bacon and hard boiled egg,
cut in quarters.
Stuffed Baked Tomato Salad
Cut slice from the tops of five large
tomatoes and remove the pulp with a
ncon and brown nicely, place In bowl
and add
T.co teaspoons Of grated onion,
Ttco teaspoons OF finely minced pars-
4" Harss eegs,
TIree. quorters cup Of milk,
Three tablespoons Of grated cheese,
Four tablespoons Of fine breadcrunbs
Ono teaspoon OF salt,
Onc-holf teaspoon OF pepper,
Mix we'll by beating and then place
ne tomatoes in custard cups and fill
With the mixture and bake In slow oven
for thirty minutes cool and then chill.
Cut in half and serve in nest Of crisp
lettuce. Mask with mayonnaise and
esrnish with nicely Drowned strip OF
bacon and finely chopped parsley.
Bayomine Salad
Place in salad bowl
One.holf cup of finely chopped
snions,
Tmo medium size carrots, out in dice,
Three branches of celery, out in dice,
-Four beets cooked and cut in dice,
Ono cup of cooked peas,
-Four tomatoes, cut IN ei0hths.
Toss to blend and serve with whipped
sour cream dressing.
Bacon and Bean Salad
Place in mixing bowl
One and 0nc.hat cups of baked
kans,
. Add
Tpo green peppers. chopped fine.
Tpo branches Of celery. chopped fine,
Three onions, chopped fine,
One-half cup Of finely chopped pars-
One half cup Of French dressing.
One. half cup of n,0y0nnaise dressing.
Toss to blend, and serve in crisp
nests Of lettuce and garnish with nicely
Drowned strips Of bacon and hard. boiled
eggs, cut in slices.
The fruit salads are especially de.
lcious in the spring and summer, and
while there are but few fruits at the
present time in the market, the canned
variety will help out.
MOntauk Pear Salad
Open and drain can of pears. Place
two halves of pear in crisp, individual
nest Of lettuce. Now add
One teaspoon of chopped nuts,
-Four thin slices of apple,
Sir thin slices of banana.
Serve with fruit salad dressing.
Sullivan County Pear Salad
Place two. halves of canned pears in
Individual crisp nest of lettuce and add
One teaspoon Of finely chopped
esndied ginger.
Sir seeded rdisinS,
Serve with whipped cream.
Canned Peach Salad, Harvard
Prepare individual nest of crisp let .
tuce and place in two halves of canned
peach. Place spoonful Of marshmal-
low whip on each peach and sprinkle
with finely chopped nuts. Serve with
honey cream salad dressing.
Honey Cream Salad Dressing
Place in small saucepan
One-hdlf cup of honey,
One-haf cup of tratcr,
THO tablespoons of cornstarch,
Stir to dissolve and bTng to a boil.
Cook for three minutes and then add
Juice Of one lemon,
Juice of onc-half orange,
Inc.half cup of rhipped cream.
Cook and serve.
Grapefruit Salad
Cut tbo p,ln &C f"n vro fr,;k II