The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1926-05-21
sPRIN GCOMPLEXrON SALADS
Jeanette Boyer

sPRIN GCOMPLEXION SALADS
n ETTER than sasarras tea; better than
ii Fleischman's Yeast; better even than
PalmOlive SOAP are spring salads to
safeguard that school girl complexion" I
sing the song of fruits and vegetables. 1
advertise minerals and vitamines to bring
rosy cheeks, bright eyes, clean skins, bril-
liant smiles and buOyant feelings.
Just as a little canary is brightest and
most sOngful when a bit Of lettuce or eel
cry is always kept in the side of its cage.
so you Will be most poppy and joyous if
you too eat green stuffs.
As fast as l can think, 1 am jOtting down
salad materials. But this is no complete |
list. l give it only to suggest other mater
lals TO you. Asparagus, cucumberS, cab
bage, carrots, radishes, green pepper,
sIrlng Deans, peas celery, green onions,
oranges, bananas pineapple, apples are in
the market. Add to these and have a diff
freent fruit or vegetable salad every day,
until you've used every fruit and vegetable
on your list and then start over again.
Complexion Salad
1 package lemon jeIIo; ~ cups grated
carrots raw 1 small can grated pine
apple (drained).
Make usual lemon jeIlO but use pineapple
juice for part Of liquid. When jellO begins
to set add carrots and pineapple. Place in
large mold or in individual mOlds until
firm. Garnish with ~mayOnnaise dressing.
Carrot and Celery Salad
, cups ground carrots; 2 tbsp. lemon
I1ENC3 ~1Fe hN-e9 q Up (ADBEC4 AAe98
1 cup chopped celery.
Add lemon juice and salt to ground car
rots. When thoroughly mixed, add chop
ped celery and combine with u cup dress
ing. Pile on lettuce leaves. Dot with dress
ing. Garnish with strips Of green pepper
or Larsley, and serve.
Carrot Banana Salad
3 bananas; 2 small carrots; "A cup ripe
olives; dash paprika.
Arrange asparagus on lettuce. Fold may
%Onnaise into cream and add olives cut not
n ! too ffnn 2nwvn This dwnGgfmm on Fhn a
: paragus. Dust with paprika.
Spring Vegetable Salad
Crisp in ice water a small head Of new
T cabbage. Cut thin slices crOsswise and
Lace one on each plate. Pour over each
Slice highly seasoned French dressing and
z sprinkle with celery seed. On top Of the
= cabbage arrange three sections Of tomato
= in a circle. Fill the center with shredded
r green peppers, string beans and balls cut
q from cucumber with a potato ball cutter
All these vegetables should be marinated
u for an hour in French dressing.
S CaUIiflOwer Salad
Break 1 head of cold, boiled cauliflOwel
into flOwerets. Arrange on bed Of lettuce
Sprinkle with parsley. Cover with Frencl
dressing and serve. Accompaniment
IS Cucumber Basket Salad
@ Hollow out cucumber shells to resembl
, baskets. Toss dried pulp with Frencl
L dressing, tomatoes and celery. Refill has
q kets and serve on lettuce. One large Gu
/, cumber viii make two baskets.
Frozen Fruit Salad
d 3 cups fruit-pineapple, bananas, oranges
sliced peaches. Either black cherries o
Strawberries for color; 1 cup m~ayOnnaise
1 cup cream, whipped; , tsp, gelatine, soak
ed in two tbsp. cold water and melted OV
er hot water.
re- Add melted gelatine to ~mayonnaise AM
whipped cream. Fold fruit into DRESSING
- Packed in sealed can. Freeze, using tW
~ parts ice to one part salt.
a Spinach Salad
Is Pick over, wash and cook One-hah pee
spinach. Drain and chop finely. Season wit
salt, pepper and lemon juice, and add on
p tablespoon Of melted butter. Butter slight
small tin mOulds and pack sOhdly wit
mixture. Chill, remove from mOulds, an
arrange on thin slice Of cold boiled tOngu
cut in circular pieces. Garnish base {
each with parsley, and serve with SauC
Tartare.
To 1 cup mayOnnaise dressing add II
TABLESPOON vinegar, u tablespoon OF ohio
finely chopped, and y tablespoon each {
%capers' pickles olives and parsley.
Home and Kitchen Suggestion
By MARIAN JANE PARKER, HON,
Economic Dept Calumet Baking Pow
der Co.. Chicago Illinois.
BRIDGE PARTY MENUS
/.
Fruit Salad with Whipped Cream
Dressing
PimentO Cheese Sandwiches
Nut Bread Sandwiches
Sailed Nuts Candies
. Hot Chocolate
III.
Chicken salad with PimentO
Garnish
Potato Chips Pickles
Ice Cream Heart Shaped Cakes
Coffee
III.
Perfection Salad
Cheese and Nut Sandwiches Oh
Graham Bread
Cherry Tartg with Whipped Cream
Recipes
Nut Bread-Ih cup siIted flour; 1h c
siaad whole wheat flour cup chOpp
nnt meats; 4 eggs 4 level tsp. salt g
nnnar. l1s cup milk 3 level tsp. C0lum
Baking Powder
Sut u0uE, baking pOWGer ana salt
retbet three times, add other 4mgreate.
land mix thoroughly with q epatul8 OF
i~couading edge 0i a mixing spoon Add n.