Evening star., 1934-08-10
Summer Salads and ReIishes
Combinations Which Vary With Seasons Are
Popular-Dainty Garnish Is Required
Recipes Recommended.

frequently, buy 1t in small bottles or
make IL In small quantities. as 1t soon
becomes rancid. Keep In q cool. dark
place. The quality and flavor Of vim
egar Is also matter of great irnpor-
tance In salad making.
Salad Dressing without OLA
boiled salad dressing without oii 10
made as follows: Cook together one
tablespoonful Of butter and one tea
spoonful CT -four. Add one-half q
cupful Of hot vinegar and pour the
whole while hot into one well beaten
egg Cook for one minute and set
aside TO cool. Add one-half q tea
spoonful each Of salt and sugar. Thin
with cream, milk or whipped cream.
Special Recipes.
Don't forget 10 try the really perfect
combination Of grapefruit sections and
avocado pear: Serve these, wen mari
mated and chilled In fruit dressing on
lettuce. As an appetizer this salad In
delicious fnd most attractive to
look at.
Little ripe tomatoes may be scooped
out, salted inside and chilled In the
refrigerator. Mix the yolks of hai d.
boiled eggs with mayonnaise, add
caviar, chopped onion and lemon Juice
to taste. Stuff the tomatoes with this
mixture. Serve In lettuce cups and
garnish with the white Of the eggs put
through ricer and literally sprinkled
With caviar. Serve these In little nests
Of shredded lettuce.
Make O French dressing, using three
tablespoonfuls Of oil, with very little
sugar. Then add lemon Juice, grape
fruit juice and pineapple Juice until
the dressing is tart and thin. Beat
well and chill. Use this TO dress o
first-course salad Of shaved pineapple
and strawberries cut in halves and
served In lettuce cups.
Spinach Mold.--To one cupful Of
the water drained from the spinach
add two tablespoonfuls Of mild vim
egar, one tablespoonful of tarragon
vinegar, one small chopped onion and
one cupful OF boiling water. Bring to
the boiling point, season with half q
teaspoonful Of salt. quarter tea
spoonful Of white pepper and paprika
to taste, also few grains Of cayenne
pepper and pour over two tablespoon
fuls of gelatin, softened In half a cup
ful Of cold water. Color delicately
with green vegetable coloring. strain
and set aside to cool When on the
point Of congealing. fold in half q cup
full Of cooked string beans cut in half
inch lengths. half cupful of peas and
half a cupful OF raw shredded carrot.
Turn into q mold, chill and turn out
on lettuce leaves. Serve with French
dressing to which you have added one
teaspoonful each of chopped pickles.
green and red peppers, capers and
olives.
Tomato-jelly Salad.--This is not
only very good In itself. but 1t affords
almost endless opportunity for variety
Strain one pint Of tomato liquid into
q saucepan and add q quarter Of q
cupful Of mild vinegar. small onion
chopped, one and one-half tables
poonfuls OF sugar. q bit of bay leaf
Q tablespoonful Of chopped parsley
and half q teaspoonful of salt with
pepper and paprika TO taste. bring To
the boiling point and stir for 9 mo-
ment. then pour over two tablespoon
ftils Of gelatin softened in two table
spoonfuls Of cold water and dissolved
over boiling water When the gelatin
is well dissolved. strain 1t into q mold
and set In q very cold place TO con-
geal. Turn out on lettuce leaves and
serve with any salad dressing. Fol-
variety, add one cupful Of shredded
cabbage or celery when the jelly be-
gins 10 set, or stuffed olives, halved
or sliced. or hard-cooked eggs sliced
or quartered.
Shrimps In Lemon Jeliy.-These
make q delicious appetizer. or. served
in lettuce cups. they make a colorfu
| and dainty salad. The pale yellow
Of the Jelly. the pink delicacy Of thu
shrimp. the deeper yellow tone Of tht
mayonnaise and the lettuce, colorec
like seaweed. seen through waterfall
suggest coolness and freshness. Make
the lemon jelly quite tart. Arrang'
the shrtmps In . shallow dish ant
cover with the jelly. CONCEAL and Gu
In squares. II Is very delicious wher
served with squares Of tomato jeil.
alternating In the glass or on tn
lettuce leaves. And by itself Ct Is good
Strawberry Salad.--Cut large straw.
berries in halves lengthwise, sprinkis
with powdered sugar. and let stans
until thoroughly chilled. Serve II