Evening star. [volume] (Washington, D.C.) 1854-1972, 1928-10-05

and served with cubes of cake topped
! with whipped cream in the center is
good as well as attractive. Chill thor
oughly.
Salads and Dressings.
When preparing salads it is best to
| use as many fresh, raw foods as pos
sible, as you are then sure of getting full
benefits. Foods rich in energizing prop
critics are spinach, eggs. string beans,
cabbage, lean beef, celery, dried beans
and peas, tomatoes, carrots, potatoes,
beets, graham bread. grapes, dates, figs,
raisins, pruneS, lettuce, onions and or
anges and others.
Salad Combinations.
Walnuts, cucumber, apple, celery,
Lettuce. chicken, hard-boiled egg,
Rice and shrimp with oil and vinegar
dressing.
Rice mushrooms and shallots sprin-
killed. with grated cheese and mayon-
naiSe.
Lettuce, orange, walnuts and ba-
nanas garnished with watercress and
mayonnaise.
Salad Accomplishments.
Squeezed cucumbers are good to
serve with fish salads. To prepare
them, peel the cucumbers and slice
them very thin. Place the slices in
ice water that has been we'll Salted and
let stand for several hours. An hour
or so before serving them, empty them
into clean piece of cheeSecloth and
then squeeze out all the water from
them. Place in a small dish, cover
until EroY1nlN droccir1cy ~ Nxif11 uif1noro
and put into the refrigerator until
needed. Pass after the salad has been
served.
Celery stuffed with half-and-half
mixture of cream pimento cheese and
Roquefort cheese well blended and soft
ened with Worcestershire sauce and a
little sweet cream is a delightful &C
compartment to jellied vegetable or
fruit salad. Canned pears stuffed with
a cheese mixture like that described
above and topped with minced celery
and nuts are tasty. too. String beans,
carrots or green peppers cut in fancy
shapes, with hard-boiled eggs and bits
of aspic jelly are valuable aids in
making an otherwise ordinary-looking
salad appear attractive.
Salad Dressings.
When making mayonnaiSe dressing,
If it curdleS, put an extra raw yolk
of egg into a dish and add the curdled
dressing to this drop by drop, stirring
all the time with a wooden spoon.
To color mayonnaise dressing red, to
half pint of mayonnaiSe add a gill
of tomato puree or cold tomato sauce,
mixing it in gradually. Add a little
carmine if too pale
To color green, wash and pick over
equal quantities of parsley, chervil and
watercreSs. Boil about a handful in
salted water for six minutes, drain,
then squeeze dry thrugh a cloth.
Pound well, then rub through a fine
sieve. Add enough to the mayonnaise
to get the right shade.
Special Russian Dressing: Wash, peel
thin and CRATE or grind with small
blade of the food chopper one medium
small raw beet. one medium raw car
rot and one small raw onion. Add
these with one tablespoonful of chopped
green pepper to one cupful of mayon-
naise dressing. Wash some spinach
carefully, crisp it for several hours in
ice water, drain. stack the leaves, then
shred them with a sharp knife Place
in mounds on salad plates and add a
generous helping of the Russian dress
ing.
Potato Dressing Mix two ounces OF
sifted cooked potatoes with salt, pep
per and half a teaspoonful of made
mustard. Stir in gradually three table,
spoonfuls of salad oil or cream or I'M
sweetened condensed milk. Mix we'll,
then stir in tablespoonful of vinegar.
Dressing Without Oil-Rub two hard
boiled egg yolks through a sieve. Mix
them with salt. pepper and a pinch
each of cayenne and sugar. half tea
spoonful of made mustard and three
tablespoonfuls of cream, which must
be added gradually Stir in, last of all,
two tablespoonful of vinegar or lemon
juice by degrees. Unsweetened con-
denSed milk may be used in place of
cream.
Eggless Mayonnaise.-MiX half tea
spoonful each of salt and mustard with
one-fourth teaspoonful each of pepper,
paprika and sugar Add three table
spoonfuls of evaporated milk and grad
ually beat in three-fourths cupful of
salad oil, then add two tablespoonful
of vinegar or lemon juice, beating until
smooth.