The Washington times., 1929-06-25


half hour before serving. This is a
delicious accompaniment to the main
course of a luncheon or dinner.
POTATO SALAD
Potato salad in tomato aspic Is
an unusual way OF making old
fashioned potato salad. Garnished
with cold cuts of meat and sprigs
of fresh mint, 1t makes a pleasing
main dish for luncheon or supper.
Dice cold, cooked potatoes in half
inch cubes to the amount OF four
cupfuls. Add three stalks of celery
cut in smaller cubes.
Make a dressing of the follow
ing ingredients and add 1t to the
potato and celery. stirring with
fork: One.half cTpful of may.
onnaise, one.quarter cupful Of vim
egar. one-half cupful of cream,
two tablespoonfuls each of chopped
onion and minced green pepper
one tablespoonful of chopped chives.
| one.quarter teaspoonful of paprlka
| nd two rteaspoonfuls of salt. Serves
six.
Tomato Aspic
Tomato aspic includes the fol.
| lowing ingredients: One quart OF
canned tomatoes. one cupful Of
raw carrots, cut small; one onion
sliced, a sprig of parsley, three
cloves, one teaspoonful of pepper
corns, one small blade OF mace.
one teaspoonful of salt. a few
grains of cayenne pepper and one
green pepper, cut small. Cook
all these ingredients together for
| so minutes, strain. pour over one
| tablespoonful of gelatin which mas
been dissolved in one-quarter vup
full of cold water and stir until
dissolved. Cover the bottom Of
loaf pan with aspic. add the
potato salad and pour over the
rest of the aspic. Cool and set
In the refrigerator to harden. Serve
OF a platter with cold cuts. Serves
eight.
Fruit slaw is delicious. To make
! it combine two cupfuts OF finely
shredded cabbage, quarter sections
| from three oranges, one cupful OF
| fresh pineapple cubes and one-half
cupful of seedless raisins. Add a
marinade of lime French dressing
| and let it stand 80 minutes before
draining and serving. Serves six.
Strawberry Salad
Combine two cupfuls of ripe
Strawberries, one-half cupful of
chopped pecan meats and one cup
ful of celery cubes. Marinate in
French dressing, arrange on heart
leaves of lettuce and top with
whipped cream and a few whole
nut meats or a sprig Of fresh
mint. This is an excellent dessert
salad. Serves six.
Peach Stone Salad
Peach stone salad is an interest
ing salad to serve for dessert. Half
of a. canned peach on lettuce leaves
forms the foundation for an indi.
vidual serving. Mix together one.
fourth pound Of chopped nut-meats,
'one-half pound of stoned dates and
one small bottle OF maraschinO
cherries, adding enough of the juice
from the latter to make a stiff
paste. Form this into balls the
size and shape of a peach stone,
and fill the centers of the canned
peaches. Top with mayonnaise.
Serves six.
Halibut Salad
Halibut salad makes an excellent
main dish for. a porch supper.
You will need pound of flaked
cooked halibut, l bunch Of rad
ishes diced. 2 cucumbers diced,
cupful of cooked green peas,
teaspoonful Of chopped parsley, a
dash of paprika. teaspoonful of
salt, 1 cupful Of French dressing
and sliced stuffed olives for garnish.
ing. Serve on crisp leaves of any
salad plant, topped with boiled
dressing. Serves from six to
eight.
Salmon Salad
Salmon and asparagus salad is
seasonable and delicious. Mix 2
cupfuls of cold, cooked fresh sal
mon with u cupful of diced ceI-
cry, teaspoonful of capers ana
| X cupful OF mayonnaise. Form in
a mound and encircle with 1 bunch
of cold, cooked fresh asparagus
/ tips, which have been marinated
in French dressing. NGarnish with
watercress and ripe olives. Serves
six.
why worry over locating Q desir-
able room. house or apartment when
| the Classified rental ads viii tell yOu
rtEfh away d many desirable Saoan-