Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-12-05
Decorative Desserts
Sa1ads-for christmas Dinners Also Are Considered
Methods of Using Color-Nut Connections
L Which Give Attractive Quality

a SALAD In the Christmas colors
"A may be made by combining four
c1pfuls Of shredded cabbage, two picked
beets cut into cubes, half cupful OF
chopped celery and the same amount
Of nut meats Dress with half cup
3nl sof mayonnaise or boiled dressing
and gerve In red and green pepper cups,
and some yellow II you have them. A
baEe. season with paprika, salt and
enc tablespoonful of sugar.
An apple and lettuce salad may be
made IN the Christmas colorS. Make
o sirup with one cupful Of sugar and
one cupful Of water, then add one
fourth cupful of red cinnamon candies.
Stir until the candles are dissolved. Pare
and core six rather tart apples and
cooking needs to be gentle so that the
apples win not break. Basic them
frequently. when cooked, the apples
should be covered with q lovely red
glaze. Cool thoroughly It is good
plan TO cook them the day before they
are to be served. Serve on nests Of
lettuce topped with fluffy mayonnaise.
may be stuffed into the cavities in the
chilled apples.
Grapefruit and nuts in green peppers
are attractive and sppetizing Cut slices
from the stem ends Of six green peppers
and remove the seeds. Refill with
grapefruit cut into cubes, the tenderest
stalks Of celery cut into small pieces,
and some shredded almond meats, al
lowing twice as much grapefruit as
celery, and one-third as many nut
meats IS grapefruit. Arrange In nests
Of endive or lettuce leaves and serve
with mayonnaiSe dressing
To make an orange-flg salad, cut
into pieces three or four oranges that
have been freed from rind and seeds.
Add one cupful Of apples cut into small
pieces and one cupful of figs cut into
shreds and soaked for half an hour
IN water to which little lemon Juice
has been added. Then add q little
mayonnaise dressing.
Tomato Appetizer. Mix together five
Cupfiils Of tomato Juice with four tea
spoonfuls of malt vinegar, one table,
spoonful of salt, one teaspoonful of
Worcestershire sauce, Is drops of
lemon Juice. Chill and serve with
sAltines toasted with melted cheese
over the top. A dash Of paprika on the
cheese adds pleasing holiday color.
Sweet Dill Slices.-Cut some small
sized dill pickles into chunks or thick
slices. To one quart of the slices add
oEie slice Of onion or half garlic kerr
mel and two tablespoonfuls of mixed
picking spices. Use just enough vine
gar to cover, and to one cupful OF
vinegar add one cupful Of sugar. Heat
pour over the slices. Seal and store for
future use or let the slices remain IN
the strip over night II wanted for serv-
enR at once.
In Holiday Coolers.
a.. -
light, coiorful dessert with q heavy
Christmas dinner instead Of serving pie,
pudding or fruit cake Of the rich va
riety. This is all Q matter of taste.
Cherry sponge makes pleasing dessert.
Soak half an envelope Of gelatin in half
. cupful Of cold water for i've minutes,
then dissolve In one cupful Of hot
canned red cherry juice. Add one and
one-half cupfuls Of the canned cherries
that have been stoned and cut in halves
one tablespoonful Of lemon juice and
half Q cupfuI OF sugar. When the mix
ture begins to set add the white Of one
egg beaten until stiff. Garnish with
whipped cream, sweetened and favored
with vanilla, and some chopped cher
rfes. Other canned fruits may be used
IN place Of the cherries for change.
Tropical floating island IS something
new In desserts. Let one pint Of sweet
milk come to the boiling point. Mean
while, beat half cupful Of sugar with
two tablespoonfuls Of cornstarch, add
two wen beaten egg yolks, then little
Of the boiled milk. Four this mixture
into the rest Of the boiled milk, add one
teAspoonful of butter, q pinch Of salt,
stir well and often and let boil slowly
until thick. Remove from the IRE and
add one teaspoonful of vanilla extract
Four into individual custard cups and
cover with green icing. Set In the oven
for . few minutes. Serve with q mar
aschino cherry in the center. To make
the green icing. beat the whites of the
two eggs until stiff, add two tablespoon
fuls Of sugar and few drops Of ia
yoring. Color green with vegetable col
Oring or with coloring used for cake
decoration.
Christmas Cream.
Christmas cream Is made by soaking
one and one-hah tablespoonfuls o.
gelatin in one-fourth cupful OF cold wa
ter for i've minutes. Add half cupful
Of scalded milk and stir until dissolved
Add half o ctlpful of sugar, half a tea
tpoonful Of vanilla, or part orange ex.
tract and vanilla, o pinch Of salt and
stir well. Set In cool place until the
mixture begins to thicken. Fold In two
@upfuls Of cream that has been whip
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