Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-08-26

| String beans or asparagus look well on
| some meat platters.
| Attractive Salads.
Good salads may be made of almost
any kind of vegetable. cooked or un'
| cooked, as well as eggs. meat, fish OF
| poultry. You can mix radish tomato
watercress, beets, celery or onion, but
| to some tastes a simple lettuce salad
with dressing of oil and vinegar can
| not be improved upon If the lngre-
dents are perfect. To insure the
| crispness of any green salad. the
| leaves should be laid in a bowl of cold
water for half an hour. then dried.
| To shred. tear apart instead of cut
! ting. The materials for the dressing
must he perfect. Only the best olive
| oil should be used, bought in small
| quantities and kept in an even tenn
| perature in the dark. Use only the
| best vinegar, not too strong. The
| right time to mix a salad Is few
| minutes before the meal is ready to
| serve.
Fruit Salads.
Tart apples, a little celery, boiled
| chestnuts, black walnuts or other nuts.
I.Cut the apples into small cubes. Chop
! the celery. Use about one-fourth the
| quantity of nuts as of apples.
! Tart apples cut in small cubes
| Malaga grapes or other white grapes
and a little chopped pimento. Use
| good eating apples and seed the
grapes. The pimento adds color and
| flavor.
Cubed apples cooked in strip until
transparent. Add to the strip half a
lemon and one small piece of ginger
root. When the apples are done, drain
and chill. Whey they are firm, add a
little chopped celery and cream cheese.
Apples with seedless raisins. Put
the raisins in a small amount of water,
bring to boil, drain and chill. Serve
with French dressing.
Vegetable Salads.
Beets, onions. celery, cabbage and
lettuce.
Cabbage. peanuts, celery or celery
salt and chopped onion.
Canned asparagus tips. This salad
is very good with mayonnaise-chili
sauce dressing.
Raw grated rutabaga and chopped
celery. Place the grated rutabaga in
| cheesecloth. Squeeze out some of the
juice before combining with the celery.
Raw grated carrots. grated cheese
and celery.
| cry.
Kidney beans. celery. chopped onion
or onion juice and chopped pickle.
As a general rule. French dressing
or whipped cream dressing is served
on fruit salads and mayonnaise or
French dressing with vegetable and
meat salads.
Hearty Sandwiches.
great assistance in securing variety
for hearty sandwiches. White bread
toasted usually proves very popular,
especially for three-tier sandwich.
Whole-wheat bread is especially good
for many two-slice sandwiches. BY re-
moving the crusts from the bread and
| cutting the slices the same size, rye
bread, Boston brown bread raisin
bread and nut bread may be used.
Using hot buttered toast. place on
the first slice of toast a slice or two
of crisp bacon and a leaf of lettuce.
Cover with a second slice of toast and
on it place salad mixture made of
tomatoes sliced lengthwise in very
thin slices and shredded sweet green
pepper and mayonnaise. Cover the
salad mixture with a leaf of lettuce
and adjust the third slice Of toast,
a rhubarb conserve or a rhubarb and
strawberry jam.
Cover a slice of white bread with
the white meat of chicken and a leaf
of lettuce. Cover with a second slice
of bread spread with butter only. Ad-
just the third slice, the under side of
which is spread with seeded white
grapes. canned or fresh, mixed with
chopped nuts and a little sweetened
whipped cream.
Using toasted white bread, cover the
lower slice with fried apple, rather
sweet; the second slice with potato
salad encased in two leaves of lettuce,
the top with a slice of boiled or baked
ham served open face.
Spread one slice of bread with cot
tage cheese. Adjust the second slice
covering it with watercress. Cover
with the third slice spread on top
with chopped picked peaches mixed
with coarsely chopped nuts.
Spread a slice of toast with a sal
mon salad mixture. Adjust the sec
ond slice of toast. covering it with
slices of cucumber which have been
marinated in French dressing Cover
! the cucumber with lettuce leaf. Ad-
just the third slice of toast and spread
for an open-face sandwich with some
variety Of plum conserve or marina
lade.
Using two slices of whole wheat
bread, spread the lower slice with
cream cheese, mashed with a little
cream and salt. and mixed with
drained crushed pineapple Cover
with lettuce lead and adjust the sec
ond slice of bread.