Evening star., 1935-02-01
BY F. Y. CORY.

Sardine Canapes-A few drops of
lemon juice will greatly improve many
fish canapes, especially sardines, or
any other rich and oily fish. Cheese
added to sardines will give an excel
lent flavor for those who like it. A
little Parmesan cheese sprinkled over
sardines and Drowned in the oven
makes good tidbit. Another method
is to place one large or two small
sardines, which are well drained, on
a square Of toast, sprinkling each
canape with one or two teaspoonfuls
of tomato catsup and grated sapsago
cheese on top, and brown in the
oven.
Clipped Beef Canape.-A Clipped
beef canape is often a novelty. 1t is
easily made and very tasty. First see
that the stringy portions are removed,
then If too salty soak for an hour in
cold water to freshen. Dry thoroughly.
For five to six canapes you will need
about half cupful of the beef. To
this add a hard cooked egg, three
small gherkins, and chop fine. Mix
to a paste with mayonnaise or French
dressing. Spread on toasted bread or
crackers.
Salads.
Always dry your lettuce and drain
your vegetables and fruits when max
ing salads. Emphasize contrasts in
flavor, texture and color. A bland
base like tuna fish or cream cheese
requires a bit of pickle, a nut, some
celery, an apple or the like A golden
peach stuffed with cream cheese is
improved by surrounding it with red
cherries. A criss-croSs of anchovies
on. potato-salad hills achieves three
contrasts. Even salad greens are more
alluring If you use little of several
varieties as base for full-meal salads.
Marinate vegetables, meat and most
fish and set in your refrigerator for
an hour before mixing with other in
gradients, but lightly, please. By
marinating is meant to let these salad
bases stand in a rather tart French
dressing. Avoid lavish quantities Of
dressing. Use just enough to moisten
and coat each component part. Use
very little sugar in any dressing. Use
two implements in combining ingre-
dients, namely, two forks are excel
lent. Remember to toss your salads;
never mix with pressure. Do not cut
meat or fish too fine unless to be
used in a gelatin mold. Finely minced
meat tends to become mushy when
mixed with dressings.
Augment salads by adding canned
accessories from your emergency
shelf If you are in hurry. Slices
of canned corned beef are delicious
additions to your mixed vegetable sal
ad; q can of boned chicken can be
used with your chicken salad; canned
peach halves are fine stuffed with
mashed banana mixed with chopped
pecans.
The dressings for fruit salads may
be q little different from those for
vegetable or meat salads. Mayon-
naiSe Is a good base and numerous ad-
ditions will help to make 1t blend well
with the fruit flavors. Softened cream
cheese is effective blended with may
onnaise or with whipped cream, or
the cheese may be served as q sub
stantial ball to make the salad very
satisfying. Cheese balls are often
sprinkled with paprika or rolled in
chopped watercress.
Macaroni Cheese Salad.-Combine
two cupfuls Of elbow macaroni, cooked
and chilled, with two cupfuls Of cold
cooked peas, one cupful Of grated
cheese, three sweet pickles, chopped,
and one cupful Of cooked dressing.
Heap on romaine leaves, garnish each
serving with q star fashioned from
thin slices of tiny pickles cut length
wise; serve for luncheon or supper
with toasted bread and tea.