Evening star., 1934-07-27
Copyright, 1934)

- ALADS are especially well liked
for the main course II one hot
food accompanies them. Among
~ the best possibilities are soup.
hot baking powder biscuits or
crusty rolls, or. for the dessertsa souf-
fie popped out OF the oven and onto
the table. To piece out the meal
stiIl further. there are nourishing iced
beverages like chocolate. the matted
cocoa drinks. or coffee colored q
delectahle golden brown, with cream
or evaporated milk.
Salad making is simple II you add
to your store of supplies salad ma
terials, including dates, raisins,
oranges. lemons, grated cheese, chop
ped nut meats, salad dressing, in
gradients In q fruit Jar ready TO
shake up into French dressing,
olives, pickles, marshmallows, cab
bage, canned pineapple and other
fruits, canned spinach, peas and
canned chicken.
Leftover bits Of fruit and fruit
Juices may be combined In many ap-
petizing flrst-course salads. These
may be served with either a frozen
or an unfrozen dressing. and on 8
leaf Of crisp lettuce or endive. Salads
as q first course should be very
light, unless the salad Is to be both
first ane. main course at luncheon.
For dinner we should remember the
formahties and begin with other appe-
Tiers, leaving the salad to its ap-
pointed piece.
You may choose to be original
tn the choice of your first-course
salads, but dc.i't forget TO try the
really perfect combination of grape
fruit sections and avocado pear. Serve
these, well marinated and chilled in
fruit dressing, on lettuce. AS an APP
petizer this salad is delicious.
Little ripe tomatoes may be scooped
out, salted inside, then chilled In
the refrigerator. Mix the yolks Of
hard-boiled eggs with nayonnaise,
add caviar, chopped onion and lemon
Juice to taste. Stun the tomatoes
with this mixture. Serve in lettuce
cups and garnish with the white of
the eggs put through a ricer and
liberaly sprinkled with caviar. Serve
these in little nests Of shredded let
tuce.
French Dressing.
Make a French dressing, using
three tableSpoonfuls of oil, with very
little sugar. Then add lemon juice,
grapefruit juice and pineapple juice
until the dressing Is tart and thin.
Beat well and chill Use this to
dress a first-course salad of shaved
pineapple and strawberries cut in
halves and served in lettuce cups.
You may serve tiny aSpics as first
juices or ginger ale as the basis OF
the Jelly, and In these you can
embed any sea food, fruit, vegetable.
or appetizer, and If they are small,
perfectly nodded, and served with a
piquant dressing on crisp green bed,
they make rare and delicate first
courses for a Summer luncheon.
Try this very special caviar dressing
when some opportune occasion comes
along. Take q cupful Of good msyon-
naiSe and CRATE into IL very little
onion. Add q few drops of lemon
juice, then beat in two tablespoon
fuls Of fresh horSeradish. Add three
tablespoonfulS of caviar. Fold all to-
gether and chill. Serve In little CEN
ter hearts Of lettuce or with sliced
tomato and hard-cooked egg.
A delicious frozen salad dressing
Is a variation OF tomato juice. This
may be prepared as an ice or as a
creamy salad dressing. For the ice,
use one quart Of seasoned tomato
juice. one lemon, two tablespoonfuls
OF sugar and one teaspoonful of
salt Freeze until mushy. Stir in
one cupful Of finely chopped celery.
Serve on cabbage-and-
slaw with game or fowl
Frozen tomato cream salad dress
ing is very easy to make and Is good.
Combine one cupful of tomato puree
with half a pint of whipped cream.
Add two tablespoonfuls OF vinegar
and one pimiento chopped fine.
Freeze until set. Serve on head let
tuce hearts as you would Thousand
Island dressing.
II you are interested In having little
bites TO so with salad or to serve with
tea. here Is q plate that win help
you. Just baking powder biscuit
dough and On inventive mind are OIL