Evening star., 1928-04-13
Color Schemes for Tables
Various Shades in Linens Enable Housewife to
Create Charming Effects With Flowers
Dishes and Selected Foods

carefully shaped and pared free OF any
| diScolorations.
What proportion of the head OF let
| tuce Is to constitute an individual por-
| tion depends entirely upon the part the
| salad is to take In the meal, II for
| luncheon or supper. when the salad
| forms an important Fem OF the menu.
| the head of lettuce Is usually cut in
halves and served cut side up, a little
being sliced from the curving under
side to insure a firm base. When a
hearty salad Is desirCs i,liS arrange
ment admits of almost endless posi-
bilities, satisfying to the appetite and
also attractive to the eve. A spoonful
OF a rich dressing Of the mayonnaise
type may be placed In the center Of the
cut surface. encircled by ring stamped
from a slice Of raw tomato or cut from
a green pepper, Sections Of orange
placed at right angles. or line OF
orange and grapefruit sections placed
alternately. transform the lettuce into
a fruit salad. and a slice of hard-boiled
egg with bits of vegetable radiating
from 1t is another decorative favorite
with salad makers.
The present popularity for serving
rev vegetables gives an idea for serv-
ing carrots in a number of salads, sup
way Is to cut strips Of apple. carrot and
celery and place them in log cabin
style on lettuce leaf Flu the center
with mayonnaise and sprinkle with
paprika.
Serving Raw Carrots.
Raw shredded carrots may be COM
bined with raw shredded lettuce or
cabbage and served with French dress
ing or with boiled dressing.
Combine one cupful of grated car
rots with one cupful of grated pine
apple. Add this to one-half a package
of emon-fiavored gelatin mixed with
one cupful of water and one table,
leaves with mayonnaise dressing.
For hot beef sandwiches mince the
meat very fine and add q few drops
of table sauce or minced mixed pickles,
Heat and place between rounds OF hot
buttered toast.
For hot chicken sandwiches mince
the chicken and mix 1t with a very
little chopped grilled bacon. Grilled
tomato may be added.
For hot bacon. ham or tongue sand
wiches mince the meat very fine.
Minced gherkin or olives may be added.
For kidney sandwiches use sliced grilled
kidneys ana HQQ utbiC tOaiatO Ok
mushroom catsup
For hot cheese sandwiches fill two
slices of white bread with grated Ched-
oar cheese and little cayenne. Season
the sandwiches and fry them well in
butter. Serve very hot.
Party Sandwiches.
Savory cheese sandwiches are made
Of sharply favored club cheese, chopped
English walnuts. few drops OF onion
Juice. little salt, and two or three
tablespoonfuis Of tomato catsup, Place
the cheese In warm room to soften,
then add 1t to the other ingredients
to form q mixture OF the right con-
sistency TO spread.
Cottage cheese makes q delicious
sandwich filling. Moisten the cheese
with sweet cream and flavor with q
little chopped parsley. chopped or
sliced olives, sliced celery, plmentos,
horseradiSh. Spanish onion. pickles or
nuts. This spread Is equally good on
white bread, rye bread. nut bread or
brown bread
Watercress sandwiches are made of
watercress ground fine, creamed with
butter and spread on graham bread.
Parsley, with q few drops OF lemon
Juice. may be used instead Of water
crezs
Chop some celery fine. add it TO pea
nut butter or ground peanuts and
little cream or milk. Spread this mix
ture between slices Of whole wheat or
graham bread.
Chop some hard-cooked eggs up fine
and season them with salt and pepper.
Add half as much finely chopped celery
and enough mayonnaise TO make the
! mixture easy 70 spread.
A4knw ueNN nNrs4htFn ffryaG nFn a fol-
lows:
Cucumbers, sliced very thin, and
spread with little mayonnaise dress
ing. These are especially good on
brown bread.
Boiled ham with chopped sweet
/ pickles and salad dressing.
Cream cheese. ripe olives and nuts.
! Chopped raisins with nuts and lemon
! Juice 10 season.
| Hard-boiled eggs. chopped and mixed
I with nnayonnaise and minced bacon.