Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-02-14

tention TO the artistic side of the serv-
ing of food will use a salad 10 heip
carry out a color scheme. Even II
it is not used to add to the color
scheme, it should at least be made an
attractive dish. Nothing is so unappe-
tizing and unattractive as a SALAD that
has not been carefully prepared, with
garnish that is not fresh and crisp, or
with dressing and ingredients that have
bsen carelessly combined
Almost any kind of cooked or raw
fruit or vegetable, or any kind OF meat,
fowl or fish, whether cooked especially
for the purpose or left over from pre-
vious meal, may be utilized in the max
ing of salads. Canned FOODS OF these
varieties may also be used to advantage
in the making of salads. especially our
ing the Winter. when fresh toods are
expensive and difficult to obtain
The correct salad to serve with Din
ner that contains number OF nedVy
d shes is a vegetable salad, II enough
vegetables are not already included III
the mer<. or a fruit salad if the des-
sert doss not consist of fruit. Often
fruit salad is made to serve for both
the salad and the dessert course.
Canned fish or fish freshly cooked
makes an appetizing salad, and If there
is not enough of one kind on hand Tor
the purpose another kind may be addeo
without changing the quality OF the
salad Small amounts of two, three.
four or more vegetables may be COM
bined with a tasty salad dressing ana
served as a luncheon or dinner salad
Almost any combination Of fruit Will
also make a delicious salad If served
with the right dressing. A slice OF pine
apple. a canned peach or two, or lew
spoonfuls of cherries may be adoed 10
grapefruit. oranges, bananas, or what
ever fruit you wish and served with the
salad dressing that you prefer.
Nuts Used in Salad.
When nuts are to be used in a salad
tIev should not be ground in grinder
but they should be chopped or cut INTO
small pieces with a knife, after Whlcn
they should be added to the salad Just
before serving. If the salad is allowed
TO stand very long after the nuts are
added the nuts will discolor the dress
ing and cause the salad to become dark
looking.
Almost any edible green makes a good
rarnish The coarSer outside leaves OF
lettuce may be used shredded, and
bed CT 1t makes a very attractive gar
nish for many kinds of salads. Gar
nishes that supply color as we'll as favor
are pimento, green peppers, radishes
and olives. Stuffed olives cut into slices
to show the red of the pimento and the
green of the olive make an effective
garnish. Slices of hard-cooked eggs or
yolks of eggs forced through ricer may
be used alone or mixed with chopped
parsley to add touch of color. Even
a touch of paprika adds color. AS
fruit salad garnishes. maraschlno cner-
ries, either whole, halved, or IN rings
add to the attractiveness of the color
and appearance.
Tiny cheese balls rolled in chopped
nuts, halves or pecans or English wal
nuts. dates stuffed with nuts, cocoanut
toasted or untoasted. seeded grapes.
colored and favored gelatin hardened
in a thin layer and cut into small fancy
shapes. all make attractive garnishes
for sweet salads. If the salad is to be
used in place of a dessert. stifhy beaten
cream may be forced through pastry
tube in the form of rosette on top OF
the salad and then garnished with a
bit of bright color.
An accompaniment of some kind IS
usually served with a salad to make it
more attractive in appearance and
more pleasing to the taste. This may
be a wafer or a fancy cracker. or a
small sandwich made with bread cut
irto thin slices and simply buttered or
lightly buttered and then spread with
filing Of some sort.
Plain or Elaborate.
Sandwiches may be plain or elabo-
rate in shape and contents. They may
consist of three layers of bread instead
of two. and for other kinds the bread
NAV be toasted instead of being used
plain. Sandwich bread may be cut
into strips lengthwise. into halves cross
wise, or diagonally to form triangular
pieces.
If a sandwich filling consists of
something dry. such as sliced ham CT
chicken, or other meat, better sand
witches will result If each slice OF bread
is spread with butter before adding the
slice with butter. then lettuce leaf
and the other slice with salad dress
ing, and then add the filling. With
meat sandwiches may be used chopped
pickles, olives, a small amount OF
onion. green pepper, pimento, or any,
thing desired for a favoring. Left
over meat or fowl that will not slice
well and all trimmings, may be used
IN this way.
The vegetables most often used fol
filing sandwiches are lettuce, tomatoes
CUcunbers. celery and onions. Thes'
sandwiches should be made just before
they are served except celery sand
witches which should be made in tn
form of rolls and must remain pileC
butter will become hard enough to sticl
them together.
To make ribbon sandwiches. cut yer.
thin slices of white bread and graham
bread, or other dark bread, butter tn
slices, then alternate a slice of whit
with a slice of graham until there ar
three or four layers. Use plain or Will
a filling Place the pile of slices, If 4
be used without a filling, under weigh
until the butter becomes hard, then Gu
down in thin slices.
The most suitable materials for opel
sandwiches are cream cheese, Jam
stuffed olives, chopped parsley, hard
cooked eggs with the yokes or white
forced through ricer, pimento cut int
attractive shapes, and any other ma
tarial that will add flavor or color
Either white or brown bread may
used.
Fruit sandwiches are usually file
with dried fruits that have first bee
cooked. Another kind of fruit sand
wich is that which has Jelly or marina
Jade for a filling. AS fruit sandwiche