Evening star., 1936-06-02
Wholesome and SavOry
Combinations May Be
Basis for Summer Meal
Food Values Should Be Carefully Balanced
and Necessary Additions Provided
for Elsewhere.

If you are afraid Of salad dressings
having distressing effect on your
poundage-then buy the non-fatten-
ing products that are made especially
for those who must count each and
every little calorie with painstaking
care.
THE other day I lunched with a
noted Washington hostess who
really shows tact and thought for
the welfare of her guests. She an
nounced that lunch was to be Of the
"slimming" variety. much to every
ones delight. We could eat and be
happy for once when out on party
Her menu started with tomato juice
cocktails, served with toasted Swedish
bread; shrimp grilled with tomatoes
cold asparagus vinaigrette and rhu-
barb and strawberries en- gelee. 1t
was refreshingly different and per-
fectly adapted to plump ladies or
hot day!
One of the best salads in the world
is made of cooked shrimps, celery
tomatoes, hard-cooked eggs, water.
cress and raw cauliflower. Cut al
the first ingredients in pieces ano
break the caulif1ower into tiny flow
erets. Marinate we'll in French dress
ing for a few minutes, drain, place
on crisp lettuce leaves and top with
mayonnaise. The mayonnaise may
be colored green with little vegetable
coloring matter If desired.
Normandy salad" is made Of
shredded lettuce, stalks of endive anc
watercress arranged on a plate, topped
with layer of sliced picked beets
hard-cooked eggs and paper-thin slice!
of cucumber. Serve this with q
French dressing which has been made
| with some of the vinegar from the
beets. Thinly cut ham or tongue
could accompany this.
HERE are some new salads which
have been meeting with grea
success everywhere that they have
been served:
nav Allan ShLhD.
cup cooked chicken. cut in cubes
2 cups cubed fresh pineapple.
l cup chopped cooked mushrooms.
sliced Brazil nuts.
Sliced ripe olives.
Combine ingredients, which havt
peen well-chilled beforehand, with &
highly seasoned mayonnaise Serve
in a bowl lined with lettuce leaves
garnished with ripe olives and slice!
of tomato.
RAW VEGETABLE SALAD.
Combine with tart, strongly fla
yored French dressing, shredded cab
bage, sliced picked beets, whole baby
carrots, cubed cucumber. cubed alli-
gate. pear, chopped red and green
peppers, sliced radishes and sliced
Spring onions. Turn into a glass
bowl, that has been we'll chilled, and
serve with slices Of whole wheat
bread, fresh butter and Bel Paese OF
Gruyere cheese.
STUFFED TOMATO SALAD.
4 tomatoes.
z nd[O-COOkeQ eggs.
l cup minced ham.
II cup chopped celery.
2 tablespoons sliced ripe olives.
2 sweet gherkins. chopped fine.
Green mayonnaise.
Hollow out the tomatoes carefully
and set to chill They may be skinned
or not. as desired-the skins are full,
OF vitamins and the tomatoes stay ir
shape better with it. Mix the tomato
pulp with the other ingredients and
blend with the mayonnaise, which
| should be well seasoned and tinted
with the green coloring matter. Fill
the tomatoes, set on lettuce leaves and
serve.
FILLED AVOCADO SALAD.
Remove stone from center of ripe
alligator pear or avocado. Hollow out
each half, leaving enough pulp ad-
herring to the skin to make the shell
firm. Mix the rest of the pulp with
shredded lobster or crabmeat, tc
which little chopped celery and bits
of cucumber have been added. Stuff
the shells with this mixture, sprinkle
well with lime juice and serve with
chilli sauce to which a little horse
radish has been added.
IF you will write me, incloSing q
stamped, self addressed envelope,
shall be glad to send you my leaflet
containing some recipes for "Ho'
Weather Dishes.")