The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1933-04-25
BY RUTH CHAMBERS

BY RUTH CHAMBERS
While salads which have their
part on the dinner menu are usu-
ally an accompaniment to the main
dish and therefore are light and
designed to stimulate the appetite
rather than to satisfy it completely,
there is another category of salads
which forms an excellent basis Tor
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, sandwiches or
biscuits served with the salad.
Potato chips also may accompany
the salads which do not contain
potatoes.
The dressings for meat salads are
somewhat different from the light
cream or French dressing of the
dinner salad.
Boiled Dressing Better
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
mayonnaise.
Here are some suggestions for
salad combinations:
Cold beef, string beans, new
onions, with garnish of tomato
jelly.
Corned beef. potatoes, carrots and
celery with garnish Of gherkins.
Veal cabbage and pimento.
Lamb, celery and asparagus, with
garnish of mint jelly.
Pork, celery, chopped olives, red
peppers. CThis 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.
Marinate the Meat
The meat in these salads is given
a more delicate flavor if it is mari
mated one or two hours with a
dressing of one part oil to three
parts vinegar, salt and pepper. The
vegetables should be fresh and crisp.
Combine the ingredients and the
salad dressing shortly before serv-
ing, blending we'll, but taking care
not to mash the food.
VEAL SALAD
Cut cold roast veal into small dice.
Add one-half the quantity of crisp
celery. Marinate in French dress
ing in a cold place. When ready to
serve mix with mayonnaise. Season
with salt, pepper and paprika.
Pile in mound on a platter gar
nished with lettuce leaves. Spread
little mayonnaise over the top.
Garnish the base with sliced beets,
olive rings and pimentoS. 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.
SWEETBREAD AND CELERY
SALAD
Cut SWeetbreadS, which have been
parboiled and blanched, into small
dice and add as much diced celery.
Marinate in a cold place until need
ed. Mix with mayonnaise dress
ing.
Serve in cup of crisp lettuce
leaves and garnish with slices of
sweetbreads coated with jellied may
onnaiSe.
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 vii serve six per-
sons.
TONGUE AND SPINACH SALAD
Cook peck of spinach until ten
der, drain and press out liquor
thoroughly. Season with salt and
pepper to taste and add l teaspoon
lemon juice. Pack in small timbale
molds and chill. Slice cold boiled
tongue and chilli.
Mark 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.