Evening star., 1934-08-10

be very light unless the salad
is to be both first and main
~ course at luncheon For din
ner we should remember the
formalities ard begin with other ap-
petizers, leaving the salad to It's APP
pointed place. Luncheons are more
flexible.
Too many salads are spoiled by hav-
ing the ingredients, the fiavors Of
which do not blend, or by the pres
ence In the dressing Of acids that do
not 60 well with the vegetable juices.
For instance, lemon juice is often bet
ter rs an adjunct than vinegar, but
there are juices In some vegetables
that do not combine well with lemon.
The acrid Juice of cucumber is one
Of them. When II Is possible, dress
cucumbers with tomato juice, salad
oil and q sprinkling Of coarsely
chopped celery.
The tomato has q pleasant acidity
OF It's own and should require no
other acid in its dressing. It is enough
TO moisten Il with good olive oil and
TO add for flavor little chopped pars-
ley and o few chopped sweet green
peppers. Mustard and cress dressed
with lemon Juice are very palatable.
A leaf or two of sweet basil gives
suf5cient relish. A few seeds Of dill
added to cabbage salad viii give 1t
an added RELISH. AL cold boiled vege-
tables can be made into salads. but
do not forget that vinegar and the
acid juice of lemon will harden the
skins Of such green things as peas,
and that vinegar makes the skins Of
beans indigestible. When 1t is pos
sible, dress all cooked, leftover vege-
tables with tomato Juice.
Salad Technique.
When making vegetable and fruit
salads many attractive combinations
can be arranged, varying constantly
with the changing seasons. One day
oranges and pineapple can be piled
on lettuce leaves; another time apples
or tomatoes can be followed out and
Filled with celery or nuts; bananas
can be cut into cubes and piled In
orange cups or on platter garnished
with tender celery, white nayon-
naise being used as dressing.
Luscious cherries can be stoned and
served In fruit cups or on q bed OF
blanched endive. Grapefruit and
grapes are a combination always liked
and can be made attractive in many
ways of serving. To mayonnaise used
for fruit salads add an equal quantity
OF stiffly whipped cream, leaving out
mustard and cayenne pepper. To
prevent fruit in salads from turning
dark squeeze q small quantity Of
lemon juice over them. They will
then keep their color and be fresh
until the following day.
While the FIRST requirement for a
tasty salad Is good material, the next
requirement is dainty garnish. There
Is no excuse fer monotony, for there
are materials at hand for q never
ending variety Of garnishes. Boiled
beets, green and red peppers, pimien-
toes, radishes, capers and other ma
terials offer wide range for taste
and skill and there are fancy tin cut
ters for shaping stars. leaves and
other small designs. You can also do
much with sharp pointed knife. Try
fNRPNA A0cC u% q &hA &aAcA1 AOA
potato salad Use the stem end Of
the pepper, which looks quite like q
green rose. Put q star cut from q red
beet In the center and q section Of q
slice Of pepper at either end Thus q
plain salad win be transformed into
o very tempting dish.
Attractive Garnish,
For garnishing vegetahle-Salad
platter or one of cold meat nothing
could be more attractive than aspara-
gus aspic; to prepare II, bring to the
boiling point two cupfllls OF asparagus
liquid with one cupful OF water and O
quarter of . cupful Of vinegar two
slices Of onion and two cloves. Mean
while, soften two tablespoonfuls oi
granulated gelatin IN q quarter Of a
cupful Of cold water. then pour the
boiling liquid over 1t, adding salt. pep-
per and paprika as liked. also table,
spoonful Of lemon juice. Strain and
color family with green vegetable col
cring. Cool until 1t clines to the side:
Of the bowl. then pour into molds
adding here and there fiecks of greer
pepper and piniento. Chill and uss
as o sarnish.
Never use any but the best Oh fol
aniad DRESSINGS and II not using u