Evening star., 1926-03-12
How to Serve Your Salad
Ways in Which 1t May Be Made to Supply Min
erals i'll the Food, Stimulate the Appetite
and Give Balance to the Diet

bleS. diced and boiled. then served on
lettuce or spinach with "a cold cream
sauce. make excellent salads that are
delicious to eat and very nourishing
as well. Serve fresh fruit in season,
| Sngared AS a salad. Instead of the
usual m2yonnalSe. occa aSionally CreSs
with lemon juice. Such salad would
take the place of a desert.
\ pretty dish helps to make Il salad
! attractive. A deep bowl which holds
| the lettuce leaves outstanding and thus
makes Il nest for the potato, fruit or
chicken mixture is an especially pretty
arrangement. Long, fiat glass dishes
lend themselves especially well to the
serving of vegetable salads. particular
| ly if aSpara gus tips, beet tops or spin
| ach are used for the nest.
Some salads are better arranged in
individual portions, because the proc
ass Of serving gives both the main
lish and the serving a mussy appear
nee. pleasant way. too seldom
lsed, is to have pretty bowls contain
-nS the various ingredients of the
,llad placed before the hostess, who
by serving to each guest only those
things which he or she likes, adds
personal touch that is charming
Many people like the odd sauces
which are sold ready to serve. some
prefer the boiled dressing without oil,
others enjoy the simple French dress
ing, and plain lemon juice is a favor
ite with many. The table should be
supplied with black and red pepper.
paprika, and a little jar Of ground
parsley for those who like these fla
vors. If these are used in the salad
itself il may be spoiled for many.
Avoid the direct use of onion in sal
10 of n
sliced new onion, or offer an onion
sauce or picked onions. To many
people onion is delightful, but to
others 1t is very Objectionable. A few
well sugared whole berries or candied
cherries, some fresh red radishes with
their tails on, some tiny spice pickles,
cheese StrawS or lemon rings add
much to any salad if served as a gar
nish, using, of course. those things
most suitable for the salad in queS-
ton. You can color mayOnnaise green
by using the juices squeezed from par
sley and watercress, using one-half as
much parsley as waterCresS. To OBJ
tain the coloring, break the green's in
pieces, pound in a mortar until thor
oughly macerated, then squeeze
through cheesecloth.
Special Directions.
To prepare Il salad to be served with
a French dressing, select the lettuce
or other green stuff, and break the
fresh leaves into q commodious salad
bowl. Pull them apart and break them
gently, never cutting them with a
knife or shears. See that the bowl
in which the lettuce is placed has pre-
viously been rubbed with garlic, for
there is no better way in which this
necessary flavor may be more deli
cately attained. The question as to
the other materials to be used to COM
plete the salad depends solely upon in
dividual taste or the condition of the
market. for the range includes almost
every substance that fancy might suc-
gest, from the great red tomatoes, the
cool green cucumbers and peppers, the
dainty pink radishes and the juicy
olives to such things as the small,
homeless anchovies, salmon, poultry or
meats.
To mix the dressing blend first half
a saltspoonful of salt with a quarter
Of a tablespoonful of pepper. selecting
white pepper, if possible. You may
add pinch of dry mustard if you like, |
and even a few dashes of papri4a will
do no harm. Then ill d tablespoon
three times with the best olive oil that