Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-14

q mousse ana mOlQeQ III small 1n0lV1Q=
ual molds, are always good. These can
be prepared in advance Of the meal, as
can also jellied fruit or vegetable salads.
Salad that has been left over from a
meal will keep fresh until the next day
If it Is put in bowl, well dampened,
and covered with an inverted colAnder,
which allows a certain amount Of air
to penetrate.
Hearty Salad-Mix together two cup
fuls of cold diced chicken, half cup
full Of cooked diced carrots, half a
cupful OF cooked peas, half q cupful Of
chopped string beans and half a cup
full Of cooked chopped beets. Add one
teaspoonful each Of salt and paprika,
and one tablespoonful of chopped pars-
ley Mix the vegetable, chicken and salt
well with French dressing and chill
thoroughly. Arrange on lettuce, top
with mayonnaise, and garnish with
beets cut IN fancy shapes, or any other
vegetable
Appetizing Salad-Shave two good
sized Spanish onions very thin, and
slice one lemon thin. Mix together and
sprinkle with half teaspoonful Of salt,
then add half cupful Of olive oil, one
fourth cupful of vinegar and the Juice
of another lemon. Put this mixture in
covered bowl and let 1t stand in the
refrigerator for q day and a night.
Serve with cold meat and bread and
butter. The onion flavor is delicate
and delicious because Of the length Of
time remaining in the refrigerator
Tomato-Rose Salad-Select small,
uniform, ripe tomatoes. Loosen the skin
by dipping in scalding water or by
other methods. Peel, and hollow out
the stem end slightly, turn upside down
on plate, and chill. Mash some
cream cheese to q paste with q small
amount Of mayonnaise, keeping 1t stiff
enough to hold its shape. Fill the bowl
of a teaspoon half full of the cheese
mixture, level OF the top, and press on
the side Of the tomato with q downward
motion SO that each teaspoonful Of
cheese forms petal. Two rows Of the
petals are enough. This Is a pretty
salad for special occasions. Chill these
tomato-roSeS and serve on lettuce. FIJI
the centers with mayonnaise gaTniShed
with sifted egg yolk or with . finely
chopped vegetable.
Stuffed Peach Salad-Either fresh or
canned peaches may be used. Use two
halves of peach for each serving.
Make a filling by chopping walnutS or
pecans with either mRrshmallows or
cream cheese. Now dip each half Of
the peach in jellied mayonnaiSe which
has not hardened Quickly I'LL the
cavities with the filling, press both
peach halves together, and let them
chill thoroughly before serving.
Salad ingredients that are to be
frozen in q mechanical refrigerator
need considerable body, especially veg
etable salads, because their ingredients
are softer and more pulpy than the
fruit salads. Egg, gelatin or thick
cream should be used as q binder.
Tough, hbrous material IS entirely I'M
et1ffa h1n FIR fr09aF1 r1afvfJifa mn most
vegetables need to be thoroughly cooked
and put through q coarse sieve before
being used in this kind Of salad.
Breakfast.
With a colorful breakfast cloth, a
single flower, or fern, in the center
Of the table, and good food. one Is sure
to start the day right. Sandwiches for
breakfast may be cold or hot, made
with bread, rolls or toast. The filings
must be foods which are suitable for
breakfast, which include sausages, ham,
bacon, eggs, fish canned or fresh, and
strip. honey, jam or Tf1aTnalade. Use
combinations Of white and brown bread
white and raiSin bread and brown and
raiSin bread. Cut into fingers, or d.
vide into triangles Bread cut into
fancy shapes looks heater il spread
with creamed butter after Slicing.
Sardine and Bacon Sandwich
Spread toast squares with q mixture of
mustard butter and minced sardines
Top with crisp bacon. Cover with
grated cheese and place under the
broiler long enough to melt the cheese.
Garnish with q small toast triangle.
Ham and Cheese Sandwich-AGix
some minced ham with grated Amer
lean cheese which has been previously
made into q paste with table sauce.
Spread upon toast and place under the
broiler until the cheese Is Drowned
II you have trouble in removing the
shells from broiled eggs, break the
small end of each egg and drop the
eggs in cold water for q few minutes.
No matter how fresh or how old the
egg nay be, the shell viii then peel of
smooth. The yolks of eggs which have
been separated from the whites and
cannot be used ut once viii keep quite
fresh II they are placed IN q saucer
and covered with cold water.
Butter that has turned slightly can
be made quits fresh by the following
method, Place It in q pan and warm
It IN 3 slow oven until melted. then
remove the surface layer and put IN
the pan Q piece OF toast. Leave for q
few minutes, take out the toast, and
allow the butter TO set, then pat and
shape In the usual way.
Food covers TO protect dishes placed
outdoors 70 cool can be made by
stretching very tightly a piece Of mus
lin over an embroidery hoop, which
should be little longer than the usen-
sill IL is 70 cover. Smaller ones may be
used as milk pitcher covers.