Evening star., 1937-06-10

is legion! But certain rules must be
observed when making a really deli
cious salad-everything must be cold
crisp and colorful. Also, don't use toe
much dresslng-there is nothing more
unattractive than a puddle of oil OF
mayonnaise in the bottom of the bowl
Each leaf, stalk or what have you
should be well coated with the dress
lng-but that is all. You will find
that salads should not be dressed
until just before serving; if the dress
ing has had to be made in advance,
leave it in its own separate container
in the ice box until you are ready
for the final mixing. Otherwise that
much-coveted crispness will disappear
IN an amazing hurry
X X
WHEN selecting the ingredients, re-
member contrast in appearance,
in flavor and in texture are essential
for good results. Sharp, rather acid
dressings are cooling and keep the
general effect from being too oily" "
Hot weather makes the oil seem more
noticeable, so it is we'll to bear this
point in mind when blending the
dressing.
For complete warm weather comfort
and convenience. fill your family size"
salad bowl with combination of foods
that makes it literally "a meal in one. "
cool beverage and a crisp cracker
or two should add the finishing touches
unless you are hound for that
"one hot diSh''-in which case. have
your beverage hot instead of iced
In general, the rule is this:
Line the bottom of the bowl with
salad greenery and fill to overfowing
with your favorite whole-meal salad
mixtures. the ingredients for which
you will nearly always have ready and
waiting in the ice box or on the pantry
shelf-cold meats, such as chicken
tongue, ham and veal, or sea food
such as shrimp tuna, lobster. salmon,
herring, etc Marinate with the ap-
propriate salad dressing, blend and
garnish with such tidbits as are always
bankruptcies. olives. celery, chives,
capers, peppers, tomatoes. nuts. pars-
ley. hard cooked eggs. You know the
rest.
THESE are some favored combina-
tions:
Salmon or tuna with celery, pickles,
capers, green pepper, hard-cooked
eggs, mayonnaise or boiled dressing.
Chicken with celery and pimento,
chicken with olives, with cucumbers
and nuts, with boiled chestnuts, celery
and pimento: chicken with oysters, or
with fruit such as grapes, apples or
pineapple with celery addeds Mayon-
naise the best dressing.
Ham or mixed cold cuts with cheese,
onion, pickles, French dressing.
Shrimp with cucumber and mayon-
naise.
Lobster with onion, celery, capers.
pickles, hard-cooked eggs, French
dressing.
SWeetbreads with cucumber, mush-
rooms, celery, hard-cooked eggs, nuts,
apples, olives, mayonnaise.
When you have exhausted these and
other salad combinations an interest
ing and delicious mixture for your
bowl is herring salad:
Soak Milter herring in water over
night. Skin and remove bones and
milt. Rub milt through a sieve with
q cup vinegar or dry red wine if you
have it. Add to it y cup sugar, some
minced parsley and l tablespoon
horseradish. Cube and mix together
the herring, 4 cup cooked veal, l or
2 hard-cooked eggs, "a cup boiled po-
tatoes, q cup picked beets, 4 cup
onions, "a cup cucumber pickles, l
large stalk celery, l cup apples and p
cup blanched and shredded almonds.
Pour milt dressing over this mixture
and blend thoroughly. Place in bowl
on lettuce and garnish with eggs,
olives, pickles and parsley. Serves
eight.