Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-06-06
Light Soups and Salads
Material for Spring Luncheons May Be Found in
Variety of Forms-Defnition of the
Well Made Soup.
Well Made Soup.

i spoonful of sailed whipped cream
sprinkled with dash of paprika, or a
little parsley chopped very fine.
Cooked vegetables cut in thin strips
or fancy shapes or slices add color,
favor and nutritive value to a soup.
Noodles tapioca, spaghetti or maca-
roni cut in fancy shapes make good
garnishes, or cubes of bread or puff
paste buttered and Drowned in the oven
or fried in deep fat may be used to
good advantage.
Spring Salads.
Salads are divided into three main
divisions namely, those simple affairs
which may be served as course in
heavy meal, or may accompany roast
This type may be nothing but leaves
with q French dressing, or something
equally simple. Then there are the
fish meat, hearty vegetable and egg
and combination salads, which become
| the main course of a luncheon or sup
per. Then there are the fruit salads,
which may be a combination salad and
| dessert course.
Following are some good combinations
to serve on lettuce or other salad greens,
topped by your favortte dressing: As
paragus and tomato; cabbage, pine
apple and cocoanut: peas, cheese and
pimento, green pepper and hard-cooked
egg; pineapple, marshnallow and nuts;
nodded fruit gelatin; orange, prune and
nut; pruneS stuffed with cottage cheese;
grated carrot and shredded lettuce; beet
and cabbage; beet and egg; mixed
vegetables; orange and Bermuda onion;
tomato, cucumber and onion.
The best and most simple foundation
for a salad is either a bed of lettuce
NJ
cresS. Salads are made more attrac-
tive by sprinkling of chopped nuts
or capers. Chives, mint, chervil, pars-
ley and similar small greens may be
apple and coconut; peas cheese and
minced and sprinkled over a green
salad. Strips of pimento and green
pepper, or a dash of paprika, or a
grating of cheese may be used
to give life to a colorless salad.
cut to resemble roses, dates or pruneS
stuffed with nuts or cream cheese,
olives whole or sliced. tiny new onions,
or sliced green pickles, all add flavor
and color to a salad. Almost any kind
of fruit jam or jelly may be passed
with salads that are dressed with
French dressing.
Chicken-Vegetable Salad-Peel six
tomatoes, remove the pulp, sprinkle the
COIudIO6S Will salt, tIlSu IlNcEL d1lO
chill for an hour. Mix together half
cupfui of peeled and dried cucumbers,
the pulp from the tomatoes, half a
cupful Of diced chicken or any cold
leftover meat, half cupful OF cold
cooked peas, and one-fourth teaspoonful
of vinegar or lemon Juice. When ready
to serve, fill the chilled tomatoes with
this mixture, and put just small
amount Of mayonnaise dressing on top
of each one. One large pickle that
has been chopped and two teaspoonfuls
of capers may be added to the mixture
if liked
Best Potato Salad.-To three cup
fuls of mashed potatoes add half a
cupful of chopped celery, half cupful
OF chopped pecan meats. one large
pickle cut fine, one tablespoonful of
butter, two tablespoonfuls Of cream,
one hard-boiled egg cut fine, and salt
and pepper to taste. Arrange on let
tuce leaves and garniSh with two hard
boiled eggs sliced.
Cress and Dandelion Salad.-The
dandelions must be fresh and young
Wash one cupful of the leaves carefully
and drain well. Arrange them in
salad bowl with one cupful of water
cress. Add six thin slices of raw onion
and pour some French dressing over all.
Spinach Salad.-Chop one pint of
OOueQ SpuldCu. CIlOp separately the
whites and yolks of two hard-boiled
eggs and arrange them mixed in little
mounds on the spinach. Pour French
dressing over all. This salad is good
served with roast meat or game
Cucumber-Pimento Salad. - Select
well formed cucumbers, peel, then drop
in cold sailed water, then cut in slices
lengthwise. Spread with some creamed
pimento cheese and arrange on crisp
leaves of romaine. Serve with either
mayonnaise or French dressing and
toasted whole wheat crackers.
Pineapple Cheese Salad.-Let boil
gently for minutes one can of small
grated pineapple, one teaspoonful of
lemon juice, and half cupful of
sugar. Dissolve one envelope of plain
gelatin in half cupful of cold water,
then add one cupful of boiling water
Add this to the first mixture, and when
cold fold In one cupful of grated Amer
lean cheese and half pint of whipped
cream. Half cupful of white cherries
may be added If liked. Serve with
mayonnaise. This serves 10 portions.