The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1936-08-15

Mayonnaise
Used AS
Base
By JEAN GREEN

4u0 POPu1dA Ivy VI SoAoNS VII
always be prolonged by the
selection of a new kind of
salad dressing. Salad dress
ings that blend tangy differ
ent flavors into a mellow salts
flying whole are not hard to
make.
In fact they can be made
from your foundation salad
dressing recipe by blending
with it the selected ingredients
in the proper proportions.
Mayonnaise is a rich salad
dressing that has a limited use,
but when it is blended in various
ways it makes the salad dis
tinctive. 1t is important in max
ing this change that all ingredi-
ents be we'll chilled and that it
be blended long enough for the
flavor to ripen, and then be
placed on the salad as it is taken
to the table.
For the Sunday night supper
or the midnight supper refresh
mentS, when jelled salads have
been chosen, a Well-blended salad
dressing with crisp cheese straws
or crackers are needed with it.
For a jelled veal or ham salad,
this can be accomplished by serv-
ing with it a horseradish dress
ing. This dressing should be
made about Is minutes before it
is to be used.
If the evaporated horSeradish
is on hand, mix one tablespoon
of it with two tablespoons of
water. Chill. Add to one-half
cup of the mayonnaise and leave
in the automatic refrigerator for
IS minutes. The tart, Snappy
taste of this dressing will en-
phaSize the flavor of the jelled
meat salad.
For the fish salad, blend with
it combination of flavors that
are subtle and distinctive but not
too strong to overWhelm the SAVIOR
Of the salad. For this a better
choice of dressing would be one
made by blending sweet, spiced
pickles with capers, parsley and
chopped olives. The minced green
in the golden salad dressing would
also enhance the appearance of
the salad when served.
In making the transformation
be sure that all ingredients are
well chilled. Prepare tablespoons
of chopped parsley and ! table
spoon of minced stuffed olives.
Add these to p cup mayonnaise.
Chill in the refrigerator at least
80 minutes before serving the
salad.
For Sunday night supper this
recipe for Fingered fresh fruit
salad with whipped cream dressing
is suggested. 1t is a jelled salad
that can be prepared in the morn
ing and left in the molds until the
desired hour for serving.
GINGERED FRESH FRUIT
SALAD
2 oranges
l small banana
y cup of fresh grapes
l cup of gingerale
2 tablespoons of sugar
"a cup of lemon juice
1-3 cup of water
212 tablespoons of gelatlne
Soften the gelatine in two table
spoons of cold water. Heat to
boiling 1-3 cup of water. Add to
gelatine and stir until gelatine
is dissolved. Strain the lemon
Juice. Add the sugar, lemon juice
and gingerale.
Add to the mixture and place
in refrigerator to chill, Wash and
seed the grapes, section the oranges
by removing all the white mem
brane and then chop in small
cubes. Slice the banana in semi
circles. When the gingerale mix
ture has stated to thicken, add
these fruits, and pour into salad
mold.
The dressing for the salad is
prepared by folding into one cup
of mayonnaise, one-half cup OF
whipped ceam.
CAMPERS SUPPER
Pan Fried Fish or Beef Hash
Corn on the Cob
Sliced Tomatoes and CucumberS
Fresh Peach or Raspberry
Shortcake
Coffee
You should be able to have this
meal ready in about half an hour,
after the fish have been cleaned.
the corn husked and the peaches
| sliced