Evening star. [volume] (Washington, D.C.) 1854-1972, 1932-12-02
. ALADS are in good taste for every
occasion and add zest to lunch

con, dinner or whatever repas
~ IL may be that is not approache
by any other dish. They are
splendid foundation for economy be
cause they permit the use of left-overs
- as a tiny piece of fish or meat vii
make good luncheon dish II divide,
into neat pieces and arranged on a BET
of lettuce with little mayonnais
poured over all
Almost all vegetables may be util
=. ized for making salads, some in 4,
cooked state and others unlocked
Among the principal vegetables which
may be used uncooked are cabbage. let
= tgce, endive, tomato, cucumber, onions
.celery and watercreSs. Beets, cauli
'Acwer, beans, peas, asparagus, carrots
. tIlrnips, potatoes and Spanish onion!
require previous cooking before using
for. salads
When cooked vegetables are used
they must be firm and never pulpy. sc
THAT they will retain their form or car
be cut into pieces Cold cooked greer
vegetables such as green peas, string
beans, artichokes and asparagus make
very good salads if seasoned with an
ordinary vinaigrette sauce. This sauce
is mixture of three parts of salad oil
one part of vinegar and salt, pepper
and chopped parsley. Any cold, cooked
greens may be used for salad, with may
onnaise or French dressing.
An attractive garnish for salads can
be made by rolling tightly, several large
lettuce leaves and keeping them cold
When needed. cut the rolls into one
half inch pieces, and a pretty pale green
rosette will be made. The delicate,
curled leaves of any head of lettuce will
separate easily If the core Is first re-
moved with sharp knife and water
from the faucet is then allowed to run
into the opening.
Crisp and fresh. lettuce adds value to
the diet as an appetizer and supplies
mineral salts and fat soluble vitamines
that are so essential to the best health
A dressing used with lettuce in which
there is Oil or cream adds fat to the
diet and when meat, cheese. fish, eggs
or nuts are used with the lettuce, the
necessary protein for the meal is sup
piled. Fruits add more mineral salts,
vitamines and sugar. These are the
reasons that a hearty salad may make
the main dish of a meal. A salad will
often use up leftovers in attractive ways
but the ingredients must be put to-
gether carefully. The salad must be
neat and if possible, artistic Flavors
should be combined only to bring out
one principal flavor that is specially ap-
petizing.
Blending FIavors.
Too many salads are spoiled by hav-
ing ingredients the fiavors of which dc
not blend, or by the presence in the
dressing of acids that do not 60 well
with the vegetable Juices. For instance
lemon juice is often better as an ad-
junct than vinegar but there are juices
in some vegetables that do not combine
well with lemon. The acffd juice of
cucumber is one Of them. When it is
possible, dress cucumbers with tomato
Juice, salad oil and a sprinkling of
coarsely chopped celery. The tomato
has a pleasant acidity of its own and
should require no other acid in its dress
ing. It is enough to moiSten it with
good olive oil and to add for flavor a
little chopped parsley and few chop
ped, sweet, green peppers. Mustard and
cress dressed with lemon juice are very
palatable. A leaf or two of sweet basil
gives sufficient relish. A few seeds of
dill added to cabbage salad will give it
an added relish.
All cold boiled vegetables can be made
into salads, but do not forget that vine
gar and the acid juice of lemon will
harden the skins of such green things
80 PNao. "4lCii ~ ID POooAblC. vi coo OH
cooked, leftover vegetables with tomato
juice. Besides vegetables and fruits,
game and poultry of any kind. and
tongue, ham, or any tender, well flaw
ored meat, cut in small pieces, may be
used. Fish and shellfish are very deli
cious used for salads, while eggs, nuts
and fruits help to give variety.
When making vegetable and fruit
salads, many attractive combinations
can be arranged, varying constantly
with the changing seasons One day
oranges and pineapple can be piled on
lettuce leaves; another time apples OF
tomatoes can be followed out and filled
with celery or nuts; bananas can be
cut into cubes and piled in orange cups
or on platter garnished with tender
celery, white mayonnaise being used
as dressing. Grapefruit and grapes
are combination always liked and car
be made attractive in many ways oil
serving. To mayonnaise used for fruit
salads add an equal quantity of stif1y
whipped cream, leaving out mustard
and cayenne pepper. To prevent fruits
in salads from turning dark, squeeze 9
small quantity of lemon juice over
them. They will then keep their colol
and be fresh until the following day.
Holiday Salads.
Red and Green Salad.-To one cup.
ful and half of boiled and chilled rict
add half cupful Of diced chicken, one.
fourth cupful of diced celery, twelve bit,
Of red pepper and twelve bits of greer
pepper about one-fourth inch square
one-fourth teaspoonful Of salt and tive
tablespoonful of mayonnaise. Mix thu
ingredients with a silver fork and USE
to fill individual molds. Unmold the
salad upon lettuce leaves, garnish with
strips of red and green pimiento anc