Evening star., 1928-12-28

Peel q grapefruit, pull it apart In sec
tions, then strip the skin and pith from
each section. Arrange the sections on
lettuce sprinkle with chopped nuts and
garnish with a little pirnento. Serve
with any desired dressing. This salad
may be varied by combining the grape
fruit with other fruits, such as oranges,
dates and pineapple.
Arrange slices of raw or canned pine
apple on lettuce and into the center Of
each slice drop ball made OF Neuf-
chatel or cream cheese mixed with
chopped nuts or green pepper or pi-
mento and seasoned with salt. To vary
this salad, after the pineapple slices are
arranged on the lettuce cover them
with the cheese pressed through a po-
tato ricer and sprinkle on a little salt
and paprika.
Dice some oranges, apples and celery.
Add some chopped nuts and dates and
marshmalloWS cut with the scissors.
Add q teaspoonful Of lemon or orange
juice. toss together lightly and serve
on lettuce. Bright red apples, with
the centers followed out, may be filled
with this mixture.
Drain the juice from a can of
peaches. Place two halves on each in
dividual dish, which has already been
garntshed with crisp lettuce leaves. Fill
the cavities OF the peaches with
chopped nuts and heap on whipped
cream that has been sweetened and
favored, preferably with almond fla
voring. Garnish with bits of bright
jelly.
Dice some bananas, apples. oranges,
grapefruit, dates and rnarshmallows.
Place In a deep bowl lined with lettuce
and top with boiled dressing in which
whipped cream is mixed.
Split six dried figs lengthwise, scoop
out. part Of the pulp and add the pulp
TO half cupful of cream cheese, six
stuffed olives chopped. half a teaspoon
fui OF salt. a dash of paprika and two
teaSpoonfuls of French dressing. Lay
the halved figs on lettuce or water
creSs, pile some OF the cheese mixture
nlgn In each half, and pour half a
cupful OF French dressing over all.
Vegetable Salads.
Blend together half a cupful of un-
cooked mayonnaise, one-fourth cupful
each Of chilli sauce and catsup, two
tableSpoonfulS each OF minced onions.
minced green peppers and minced dill
pickle, and the same quantity of minced
celery ana pimentos. Chill this dress
ing well and serve it on q green salad
OF lettuce. green pepper and watercress.
Garnish each serving with a stuffed
olive.
Marinate separately some cold cooked
cauliflower, PEGS and carrots cut IN
small cubes, and the outer stalks Cf
some celery finely cut Arrange the
peas and carrots in alternate piles in
the center of salad dish, Pile the
caulihower on top. Arrange the celery
In four piles at equal distances. Place
between the piles of celery slice of
tomato. Garnish with dressed eggs and
parsley: Other vegetables may be SUBJ
stituted.
Crate some cabbage and carrots very
fine, mix with grated cheese, chopped
English walnuts or black walnutS, and
prolled salad dressing. Place on a bed
OF lettuce and sprinkle cheese over the
top and strips Of canned pinento. Slices
Of orange for border Is attractive,
Cut whole cold boiled beet into
fiower-like points. Arrange on a salad
plate and surround with a ring Of
cooked Brussels sprouts. Pour over a
sauce made by rubbing the yolks of
two hard-boiled eggs smooth with eight
tablespoonfulS of salad oil, one tea
spoonful OF curry powder and two table
spoonIuiS OF tarragon vinegar.
Light Desserts.
Orange ring is delicious. To make
soften three tablespoonfuls of gelatin in
one-third cupful OF cold water and dis
solve In half a cupful Of boiling water.
To this add two-thirds cupful of sugar,
two cupfuls of strained orange juice and
two tablespoonfuls Of strained lemon
Juice. Pour the mixture into q ring
mold and chill. Fill the center, when
serving time comes, with sauce made
as follows: Boil two-thirds cupful of
sugar and one-third cupful Of water un-
til the sirup spins a thread, then slow
ly pour the sirup over two beaten eggs
yolks, beating constantly. Cool and
fold IN half cupful of cream whipped
and three tablespoonfuls each of diced
bananas, pineapple and candied or
white cherries. Pile this sauce in the
center of the ring.
To make mocha cakes cut out rounds
from q sponge cake about an inch
In thickness. Spread the sides with
jelly, then roll in chopped walnut meats.
With pastry bag and tube, pipe mocha
cream round over the top of the cakes.
Garnish with maraschino cherry in
the center. To make the mocha cream
wash one cupful of butter In cold water
to free 1t from salt, work 1t carefully
to remove all water and then beat 1t
to cream. Add a beaten egg yolk
and gradually two and one-half cupfuls
of powdered sugar and enough strong
coffee to give a coffee flavor.