Evening star., 1934-07-27
Salad and Sandwich Menus
Fruit and Juices May Be Combined in Many
Ways for First Course-Meat
and Cheese Filings.

that you need, aided by grated cheese,
tomato jam or any other jam, caviar
and pate de foie gras, or snappy
sandwich filling, and make them
small. .. The rolled ones are made
from an oblohg~ strip Of dough spread
with cheese, sprinkled with paprika.
and rolled up. Then they are chilled
and slices .-cut of and baked. Tiny
biscuits are. filled with small strips
are decorated with fretwork patterns
cut out with q vegetable cutter. Bake
them quickly In a hot oven. The
cheese bites have the cheese added
before baking. The filled ones are
hlied after baking.
With salads you may pass lightly
salted and toasted crackers. The
pretzel Is q nice accompaniment, but
there are scores of crackers to choose
from, both sweetened and unsweet-
ened ones.
Special Summer Salads.
Garden Salad.--A few leaves Of ro-
maine, well washed and crisp, a
bunch Of young scallions, with part
Of their jade, spearlike tops left on,
and lettuce. Put all these in a big
brown Mexican bowl, well rubbed
with crushed garlic, and dress them
with French dressing. Then stuff
some hard-boiled eggs with egg yolk
riced and mixed with a relish spread
and chopped peppers. Garnish the
salad with these, topped with a dab
of mayonnaise. Eat a crusty roll
with this. Have your salad ice cold
and your roIi hot.
Lima Bean Salad-Combine two cup
fulS of cooked lima beans with one
cupful of chopped celery, two quar-
tered tomatoes, one teaSpoonful Of
salt, and moisten well with French
dressing. Chill. Place in a mound
on crisp lettuce or endive. Cover
with mayonnaise. GarniSh with
halves of deviled eggs
Shrimp and Crab Salad-Combine
two cupfuls of shrtmps cut in small
pieces, with two cupfuls of crab meat,
and marinate in French dressing.
Add one cupful Of chopped celery
and mix well. Serve on crisp lettuce
leaves with mayonnaise.
Chicken Salad.-Mix together two
cupfuls Of elbow macaroni, cooked
and chilled, two cupfuls of cold
cooked chicken diced, one large Gu
cumber thinly sliced or diced, two
chopped pimientos and one cupful
of cooked dressing or mayonnaise
dressing. Brown-bread sandwiches
and cocoa may be served with this
salad. Julienne strips OF pimiento
would be a good gsrnish.
Frozen Pear Salad.-Run half a
pound of soft American cheese
through a sieve and combine with
half cupful of cream, blending until
smooth. Mix one-fourth cupful of
salad dressing with one cupful OF
whipped cream and sweeten. Line
the freezing tray of the refrigerator
with eight halves Of canned pears,
core side down. Spread with the
cheese mixture and cover with an
irregular spreading Of the salad
dressing mixture. Mark each serving
with a maraschino cherry or a bit
of candied orange peel. Freeze for
four hours. Peaches, pineapple or
apricotS may be substituted for the
pears II they are not at hand when
needed, or II you prefer any Of them
to the pears.
Tasty Sandwiches.
Wafer Sandwiches.-For a closed
sandwich, use two very thin waters
and one of these filings: Orange
marmalsde, apple jelly or any mild
jelly with very thin slices of candied
ginger, grape or currant Jelly, cream
cheese or cream cheese with nuts
or olives.
Long waters may be covered with
a mixture OF mashed sardines, hard
cooked egg and n little lemon juice.
A decorative sandwich Is made by
piping cream cheese round a wafer
and dropping a little brightly col
ored jelly in the center.
Open-face sandwiches may be made
Of round. oblong, or square waters.
CT course. you have seen the new
variety with q well In the center.
FIJI these with mayonnsiSe and chop
ped green pepper, or chopped stuffed
olives. or chopped parsley and nuts. or
cream cheese with chopped green
pepper or crystalized honey, or pea
| nut butter and honey.
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