Perth Amboy evening news., 1923-11-21
Delicious Winter
Salads Suggested
By Sister Mary

y salad always adds zest and in
terest to a meal and should be in
cluded just as often as possible,
during the winter months.
There are many small economies
that IAN be practiced in this course
that do not require any extra time.
Nor do they detract from the food
value or beauty of the dish.
Unless the salad Is a lettuce salad,
use lettuce only as a garnish. Out
side leaves of head lettuce or leaf
; lettuce cut in shreds will furnish
the necessary green at almost no
cost. Or p%arsnips, broken in tiny
sprigs and dropped owe a fish or
meat salad, adds the needed color
without any letruee. Celery tops.
carefully looked over and crisped,
take the place of lettuce. Or a fruit
salad can be served in an apple or
orange cup, doing away with any
green except a thin slice of green
cnerry.
A simple vegetable salad should
be served with IL hearty meat course.
French dressing is preferred to n
rich mayonnaise. A plain orange or
grapefruit salad served on ROMAN
with a French dressing As ideal with
pork roast or rich fish. But a fruit
salad swathed in a rich dressing
topped with whipped cream Is a diff
rerent matter. This sort of salad
should follow a light meat course
and is in better taste for the lunch
con menu than for the dinner.
The vegetable used In the salad
should not appear in some other
form in another course of the same
meal. The same is true of fruit. IL
apples are an ingredient of the
salad an apple pie should not form
the dessert.
Asparagus Salad
Put canned asparagus in a large
fiat strainer. Carefully dip into a
big pan of cold water. Care must
be taken not to break the heads.
Drain and arrange in neat piles on
salad plates. a sprig of parsley
can be used in place of lettuce for
the garnlsh. Cut narrow strips OF
| plmento and lay across each pile to
seem to form n band to hold the
stalks together. Mash the heads
with mayonnaise or, if used with
beef as a dinner salad, pour over
French dressing.
OnccSC Sdidu
One package neufchatel cheese, 2
tablespoons timely chopped nuts, 2
tablespoons minced olives, 2 table
spoons minced pimento. cream,
hearts of lettuce, paprika. French
dressing.
Work cheese to a smooth paste
with cream. Work in nuts, olives
and pimento. adding cream if nee
Ne@arxr INorV, int St1on11 halls and
place in a cold place to chill and be-
come firm. Arrange on hearts of
| lettuce and sprinkle with paprika.
Serve with French dressing.
Lima Bean Salad
One cup canned or cooked dried
lima beans, u cup diced celery, L
teaspoon minced onion. l tablespoon
minced green pepper. 2 tablespoons
grated cheese, French dressing.
Mix beans, celery, onion and pep
per with dressing. Arrange in neat
mounds on salad plates, sprinkle
with grated cheese, top with a dash
of paprika and garnish with celery
tops. A well-colored cheese adds to
the attractiyeness of the salad.
Grapefruit Salad
Two green peppers, ] cup grape
fruit pulp, Il CUP minced celery.
slice of onion, L tablespoon nut
meats.
Cut peppers in halves lengthwise.
Remove seeds and white fiber. Re-
/ move pulp from grapefruit and
drain. Use the juice in the French
dressing instead of lemon juice. Rub
the bowl in which the salad is to be
mixed with sliced of onion. Mix
grapefruit celery and nuts with n
French dressing. Fill peppers with
mixture and serve with or without a
bed of lettuce.
Copyright, 1923, NEA Service, Inc.)