Evening star. [volume] (Washington, D.C.) 1854-1972, 1932-12-02
Salads Popular for Holidays
Add Test to Meals and Provide Good Foundation
for Economy-Cooked and Uncooked
Materials.
serve with boiled or mayonnaise dress

serve with boiled or mayonnaise dress
ing.
Holly salad: Mash three-ounct
cake Of cream cheese into one cupful Of
mayonnaise dressing. add one cupfu
and half of whipped cream, the con-
tents of one small bottle of maraschino
cherries one-fourth cupful of chopped
green olives and one-fourth cupful oil
shredded citron. To one-third of the
mixture add half cupful Of crushed
drained pineapple. Mix well. place the
pineapple mixture in the bottom of the
mold. cover with the remaining mixture
and freeze In equal quantities of ice and
salt for three hours. or freeze in the re-
frigerator tray. Unmold with the pine
apple on top. Serve in slices on lettuce
leaves. The green olives and red cher
ries make a very pretty effect for
Christmas serving.
Cranberry salad: Stew one pint of
large cranberries in as little water as
possible and when done sweeten with
one cupful of sugar and let them get
cold. Add to them one cupful of
chopped nut meats and cupful each Of
chopped celery and apple Add the
juice OF half an orange and half a
lemon and fold in small quantity Of
mayonnaise made without mustard.
Pineapple nut salad: Take two cup
fuls of shredded pineapple, one cupful
OF diced celery and two-thirds of cup
full of nut kernels. Serve on crisp head
lettuce leaves with boiled salad dress
ing to which has been added some pow
dered sugar and whipped cream
Peach salad: Make a good firm
orange gelatin. Take as many halves
of canned peaches as there are persons
to serve, placing one-half in each mold
Pour the gelatin into the molds and let
stand several hours. Just before serv-
ing, turn the nodded contents into des-
sert dishes containing little sweetened
orange juice. Garnish with shredded
coconut and white sugar.
Pear salad: Winter pears make good
receptacles when halved and scooped
out, IN which to put salad. The shell
should be placed in bed of parsley and
bleached celery tips on a dish not much
larger than the pear.
Dressings and Garnishes.
Never use any but the best oil for
salad dressings and If not using 1t fire.
quently, buy it in small bottles, or make
it in small quantities, as it soon becomes
rancid. Keep In q cool, dark place.
The quality or flavor of vinegar is also
a matter Of great Importance in salad
making
While the first requisite for a tasty
salad Is good material, the next requi-
site is dainty garnish There is no
excuse for monotony, for there are ma
ter1als at hand for never-ending va
riety of garnishes. Boiled beets, green
and red peppers, pimentos, radishes,
capers and other materials offer a wide
range for taste and skill. There are
fancy tin cutters for shaping stars,
leaves and other small designs You
can also do much with sharp pointed
knife.
Try green pepper rose as a garnish
for potato salad. Use the stem end of
the pepper, which looks quite like
green rose. Put a star cut from a red
beet in the center and a section of a
slice of pepper at either end. Thus q
plain salad will be transformed into a
very tempting dish.
Another simple garnish is made by
placing thin slice of green pepper on