Evening star., 1925-06-17
Salads to Satisfy Eye and Palate
BY LYDIA LIE BARON WALKER.

! Elementary course at either luncheon
or dinner or "A dessert course. The
savory, aspic jelly salads are the
most hearty, and it is of these we will
! speak first
! The piquancy of a hors doeuvre
can be given TO an aspic salad. com
bined with the nourishing elements of
meat Meat itself is usually present
| in an aspic salad. It's extract is one
of the elements necessary in making
/ an aspic jelly. Veal is Il favorite
| meat to use. since il is richest in the
aspic qualities and may be used
without the addition of gelatin which
some aspics require.
! Possibly you have made aspic jelly
/ without knowing its name or the
uses to which it can be put. One kind
of aspic is made from the cold jelly
| like liquor" which results from a
| boiled knuckle of veal. To make al
J real aspiC of it, ii should be clarified.
| but without that added process it
may be nodded, with bits of the veal
cut up and added to it while hot,
These should be diced neatly, some
! SpriSS of parsley and celery added
and the whole poured into a mold,
! to be unmolded when cold and solidi
| fed, and served on lettuce leaves
with a French or Russian dressing.
|
! the meat and water. of boiled beef,
TO which gelatin is added in the same
! proportion one would use TO make a
| stiff jelly.
There are other ways and means of
making aSpic too numerous to men
| ton now.
As Main Course.
The meat and vegetable jellied
salad is hearty and attractive. The
! addition of celery and parsley repre-
| sentS but a few of the vegetables
| which may be contained. Carrots,
cucumbers. peas and tomatoes are
| some of the others. These are in
| cluded with the diced meat in the
| jelly. which is seasoned with salt
/ pepper. Il drop or two of onion juice
| and "A few shakes of paprika to
make the color inviting. The meat.
| vegetables. etc, may he marlnated
| for few hours in Il French dressing
| before compromising with the jelly
| To do so greatly improves the flavor
of the salad, giving it more character.
An entire vegetable jellied salad is
| indeed delicious. and may be either a
| light color or share the deep red of
| tomato coloring. The liquid part from
canned tomatoes may be used. or ripe
tomatoes mashed and strained. Car
rotS peas, peppers. CucumberS, toma-
toes, pimentos and celery are vege-
tables from which to select your
favorite combinations. These should
also he marinated, as already sug-
gested.
Dessert Salad.
| The fruit jellied salad can be made
of any combinations of fruit desired.
and should be served with a cream or
! French dressing. Colorful berries,
slices of banana. bits of orange, pine
apple fresh or canned), as we'll as
sliced peaches may all be included in
one jellied salad. or only two or three
need be used according TO preference.
| If tart fruits are used. they should be
suEared down for a few hours before
being put into the salad.
In making the jellied salad add first
a small portion Of the jelly. then the
other ingredients to fill half the mold.
After this has hardened finish the
| filling the mold. This process Is
advised in order that all of the con-
tents of the salad may not settle to
| the bottom of the mold instead of
being evenly distributed.