Evening star., 1936-03-17
Sulphur and Molasses
Of Grandmother's Day
Replaced by New Tonic
Food Stores and Markets Filled to Over.
4 flowing With Ingredients for
"Dish of Green's"


doubling the amount OF raw greens
and fruits and vegetables in our daily |
diet, drinking more milk and soaking
in every bit Of pale, luscious sunlight
that comes our way.
*x
EOOD stores and markets are en-
tirely ready to cooperate. The
stalls and counters bloom with myriad
ingredients for healthful and delicious
salads. Imagination. careful prepara-
ton and a well-made dressing will do
the rest.
For q luncheon what could be bet
ter than the suggested combination
Of tamales, chilli con carne ana
orange -onion salad? The peppery
foods whip the jaded palate to new
interest, and the delicate salad offers
cool, soothing contrast-besides
being full of vitamins, minerals and
other food components SO valuable to
our health at this time Of year.
A bowl Of raw vegetables-shredded
red cabbage, lettuce and carrots, mixed
with crunchy cauliflower flowerets,
diced beets. celery and Spring onions,
served with very sharp, tangy
French dressing, puts zest into any
meal. In fact, it can be made almost
a meal in itself, when combined with
crusty French bread, cheese, sweet
butter and some cooked fruit Tor
| sweet.
Try a combination Of chopped raw
spinach, cooked asparagus tips, cnlcory,
radishes, sliced thinly, and quartered
tomatoes. Or shoestring raw carrots,
cooked peas, raw caulihower, chopped
endive and shredded lettuce. or
| chopped raw mushrooms, cooked arti-
choke hearts, asparagus tips. shredded
lettuce and chicory, garnished with
sliced tomatoes. Or large, hrm TO-
matoes, stuffed with diced cucumber
and celery, served on nest OF shred
ded cabbage and sprinkled with nnely
minced parsley. Or almost anything
# 4
lEoR more elaborate salads, the
l. greens and vegetables or fruits
may be happily combined with fsh or
meat, With shad roe coming into the
| market better and better every Gay,
this one would be good to try:
FISH ROE AND TOMATO SALAD.
4 tomatoes.
| 1 cup cooked shad roe.
French dressing.
3 tablespoons chopped celery.
2 tablespoons chopped scallions.
1 tablespoon shredded watercress.
Paprika and salt.
Cooked salad dressing.
Horseradish.
Peel the tomatoes and scoop out the
centers; sprinkle inside with salt, ana
set on ice to chill. Cook the roe in
boiling, acidulated water. with q little
salt, for five minutes; plunge IN cold
water. remove membrane, and Try un-
til brown In butter or bacon fat. Let
the roe soak in French dressing until
ready to serve. Then mix with the
tomato pulp. the celery, scallions,
cress; season with salt, pepper and
paprika, and moisten with a tart
boiled dressing to which horseradish
has been added. Serve in the tomato
cups, on lettuce leaves. This Will
make four servings.
Boiled dressing:
l tablespoon sugar.
/ teaspoon salt.
4 teaspoon dry mustard.
Cayenne.
2 egg yolks. lightly beaten.
u cup milk.
2 tablespoons vinegar.
/ tablespoon butter.
Mix dry ingedients. Add beaten
yolks slowly, then the liquids. Cook
thickens, stirring all the time. Re-
in double boiler until the mixture
move from the fire, and stir in the
butter, beating as it cools, then add q
little horseradish. Serve cool.
II you wish advice on your individ.
uaI hosehold problems write to Betsy
CaswelI in care Of The Star, enclosing
stamped, self-addressed envelope for
reply.