Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-02-04
For February Entertaining
Special Days Offer Many Opportunities to
Serve Danties of Various Sorts
Valentine Day Observance.

| water to stop the boiling. Then place
In hot water, Dip the nuts or fruit in
| the strip, using a skewer or a Ions
| pin. Drop on waxed paper to harden
Glazed fresh fruit keeps only a day
| and each piece must be perfectly dry
before dipping.
| Party Salads.
| There are lots of ways you car
| serve hard-boiled eggs besides slicine
| or quartering them. A small spear oil
| celery thrust through a slice, STRIP
| OF green pepper wrapped around q
| quartered piece, minced pimento mixeC
| witch the yolk, a thick slice of beef
| followed out just enough to allow a
| slice of egg to lie in 1t, all these added
| to a plain green salad give it distinc
+ ton.
White celery leaves can be minced
and sprinkled on any salad, adding a
| good effect and fine flavor. To add
color to a salad, sprinkle paprika on
| it. or split fe wolves, run celery
straws through them, and place them
on a separate little section of the yolk
| of a hard boiled egg.
| Lettuce and CreSs Salad.-Wash one
head of lettuce and a bunch of cress
and chill, Cut the outside lettuce
leaves in shreds, and arrange the heart
| leaves around a salad dish. Mix the
shredded lettuce and creSs with the
| following dressing and serve at once.
| Put six tablespoonfuls of oil, three
| tablespoonfuls Of vinegar, one-half a
| teaspoonful of salt, and one-fourth tea
spoonful of paprika in a, cold bowl and
| beat until creamy. Add one teaspoon
full of grated onion and one-half cup.
full of thinly sliced radishes.
Pineapple and Grapefruit Salad
Peel two grapefruit and remove seeds
and inner skin. Cut the pulp in small
pieces Shred one can of pineapple
and mix with one-half a cupful OF
English walnuts and the grapefruit.
Arrange in bowl lined with lettuce
leaves pour over one-half a cupful of
French dressing, and serve.
Olive and Chicken Salad.-Mix two
cupfuls of chicken cut in small pieces
with one cupful of chopped ripe olives,
one-half cupful Of finely chopped
walnut meats or blanched almonds,
about one teaspoonful Of salt, and one.
half a teaspoonful of minced chives.
Moisten with mayonnaise dressing and
serve in cups made from lettuce leaves.
Garnish with whole nut meats and
small strips Of pimento.
oyster Mayonnaise Salad.-Mix two
cupfuls of finely diced celery with
two cupfuls of shredded cabbage,
then add one teaspoonful of salt, half
a teaspoonful of paprika, four table
spoonfuls of salad oil and two table
spoonfuls Of vinegar. Pile in a
mound in the center of salad plate
and sprinkle with paprika. Scald one
pint of large oysters In their liquor,
adding one-half a teaspoonful of salt
and one teaspoonful of vinegar. Drain
and chill. Dip each oyster in mayon-
naise and arrange around the salad.
using sweet pickles for a garnish.
Stuffed Peach Salad Drain and
chill six halves of canned peaches.
Drain one cupful of grated pineapple.
Arrange the peaches cut side up on
lettuce leaves and fill the centers with
pineapple. Sprinkle with two table.
spoonfuIs of chopped blanched al
monds. Whip one-half a cupful of
cream, add two tablespoonfuls of may.
onnaise and one tablespoonful of pine
apple juice. Garnish each peach with
spoonful of dressing.
Sardines in Aspic.-Put layer of
aspic jelly about one-fourth inch
thick in the bottom of a border mold.
Stand on ice or in a cold place to
harden. When firm, arrange a layer
of boned and skinned Sardines on it.
Sprinkle with little lemon juice and
chopped cress or parsley, and then
carefully add a few spoonfuls of aspic
to just cover the sardines. Set aside
to harden again. then add almost a
box Of sardines and almost a pint of
the aspic jelly. Chill. turn out, gar
nish with radish roses, slices of
lemon and crisp lettuce leaves. Fill
the center of the mold with celery
mayonnaise.
Shrimp Salad Break up one cupful
Of shrimps in pieces and mix with one
cupful of diced celery, one cupful of
canned peas, and one-half a cupful of
mayonnaise. Add one-half teaspoon
full of salt and serve on crisp lettuce