Evening star. [volume] (Washington, D.C.) 1854-1972, 1946-07-30
ANSWER TO QUERY

From d. c., Washington.)
Mrs. c. w. HIS problem intrigues
me because I once spent a good bit
OF my time writing special diets
complete with menus and recipes for
people with food prejudices and
allergies who had to gain or lose
weight.
| /. Serve quartered tomatoes
whole radishes, whole scallions, u
inch-wide strips of green pepper
wedge shaped pieces of cucumber
and halved hardboiled eggs, unsea-
soned, with individual salt shakers
One sits salt over the vegetables
or dips them in little mound of
salt on the plate.
2. Quarter tomatoes. Thin slices
Of radish, scallion, cucumber, celery
and shredded carrot are added.
Purchase cultured sour cream. Sea-
son the salad with salt only. Serve
after tossing slightly, in cereal or
salad bowls with large tablespoon
OF the sour cream placed on top
as dressing. Do not mix or toss
the salad after adding the sour
cream, or toss the salad with lemon
juice or dressing.
3. Serve fruit salad topped with
sour cream or sweetened whipped
cream to which the juice of u of
a lemon per person has been added.
4. Cold boiled, roasted, or baked
meat or fish may be served with
raw vegetables and salt as in Cd
above.
S. Carefully scale, clean and wash
y pound of salmon, halibut, tuna
or large croaker. per person, the
entire amount left whole or sliced
in a4-inch thick slices. In the
smallest sauce pan that will leave
~ inches from the top of the fish
to the top of the pan, add enough
water to cover the fish. Remove
the fish and put the pan with the
water on to boil Meanwhile, dice
a medium sized onion and medium
sized carrot very fine and add to
the water with one teaspoon of salt
and u teaspoon of sugar per pound
OF fish. If the fish is lean, add
also y teaspoon of salad oil per
pound of fish, Boil gently, covered,
one hour. Add a half cup of pared
potatoes cut into H-inch slices
for each portion. Boil 80 to As
minutes after water has resumed
boiling, Serve warm, tepid, or
after chilling in ice box overnight.
The liquid should become jellied
If 1t has boiled long enough, unless
you have used too much water.
6. Jellied boiled fish may be served
in individual molds as follows. Pre-
pare fish as above to the point the
potatoes are to be added, but do not
add them. Instead, remove the
fish, measure the water. To each
cup, add-1 tablespoon of unfavored
gelatin softened in Il cup of cold
water. Boil for five minutes. Flake
the fish and arrange in the molds.
Pour the liquid over it. Let stand
until cool and then put in the re-
frigerator to set. This may be
served with or without mayonnaise.
7. Use cottage cheese or pot
cheese mixed with cultured sour
cream as a main dish or to stuff
tomato. The stuffed tomato on
bed of shredded lettuce surround
ed by two sliced hard boiled eggs
per person Will provide a high pro-
tein main course.
8. Cold sliced roasted or boiled
meat or fowl, together with assorted
store cold cuts, slices of American
or sweitzer cheese, potato chips,
sliced tomatoes, olives, celery, Gu
cumber and scallions make up a
tasty and nourishing cold plate.
I might suggest that the prejudice
against French dressing and mayon-
naise may be overcome by preparing