The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-10-24
BY RUTH CHAMBERS


part on the dinner menu are usually
an accompaniment to the main dish
and are therefore light and designed
to stimulate the appetite rather than
to satisfy it completely, there is an
other category of salads which form
an excellent basis for lighter meal,
such as lunch or supper.
These salads have meat as their
basis, combined with vegetables, both
starchy and succulent.
Cold potatoes or macaroni are
used for the starchy ingredient or it
may be supplied by the rolls, sand
wiches or biscuits served with the
salad. Potato chips may also &C
company the salads which do not
contain potatoes.
The dressings for meat salads are
somewhat different from the light
cream or French dressing of the din
ner salad.
A boiled dressing or mayonnaiSe
is better with these meat and vege-
table dishes. If the ingredients of
the salad are very rich, the boiled or
cream dressing is preferable to may
onnaise.
Some Combinations
Here are some suggestions for
salad combinations:
Cold beef, string beans, new on
ions, with garnish of tomato jelly.
-Corned beef, potatoes, carrots and
celery with a garnish of gherkins.
Veal, cabbage and pimento.
Lamb, celery and asparagus, with
garnish of mint jelly.
Pork, celery, chopped olives, red
peppers. (This is sometimes called
mock chicken salad.)
Ham, potato and celery with to-
mato garnish.
Bacon, spinach and cold cooked
eggs.
Lambs tongue, potato and endive
with garnish of dill pickles.
Sweetbreads, celery and peas in
cucumber cups.
The meat in these salads is given
more delicate flavor if it is marin
ated one or two hours with a dress
ing of one part oil to three parts
vinegar, salt and pepper. The vege-
tables should be fresh and crisp.
Combine the ingredients and the
salad dressing shortly before serv-
ing, blending well, but taking care
not to mash the food.
Veal Salad
Cut cold roast beef into small dice.
Add one-half the quantity of crisp
celery. Marinate with French dress
ing. Chill in cold place. When
ready to serve mix with mayonnaise.
Season with salt, pepper and pa
prika. Pile in a mound on a plat
ter garnished with lettuce leaves.
Spread a little mayonnaise over the
top. Garnish the base with sliced
beets, olive rings and pimentoes.
Sprinkle finely chopped hard-cooked
eggs over the top.
For variation, instead of garnish-
ing with vegetables, surround the
mound with slices of pineapple over
which has been sprinkled riced
cream cheese. The pulp of a grape
fruit may be added to it and it may
be garnished with sections of the
fruit.
Sweetbreads and Celery Salad
Cut sweetbreads, which have been
parboiled and blanched, into small
dice and add as much diced celery.
Marinate in cold place until need
ed. Mix with mayonnaise dressing.
Serve in cup of crisp lettuce leaves
and garnish with slices of sweet
breads coated with jellied mayon-
naiSe.
Jellied Mayonnaise
Soak l teaspoon of gelatin in 2
tablespoons of cold water for ten
minutes; dissolve over hot water.
Beat into l cup of mayonnaise. Be
fore it hardens spread over the
slices of sweetbreads.
This recipe will serve six persons.
Tongue and Spinach Salad
Cook l peck Of spinach until ten
der, drain and press out LIQUOR thor
oughly. Season with salt and pepper
to taste and l teaspoon of lemon
juice. Pack in small timbale molds
and chill. Slice cold boiled tongue
and chill. Garnish each slice of
tongue with jellied mayonnaise Just
before it gets firm and chill again.
Unmold the spinach, arrange the
tongue around it and garnish with
lettuce. Top each spinach mold with
mayonnaise.