The Key West citizen. [volume] (Key West, Fla.) 1879-current, 1952-07-15

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by Clementine Paddleford, he
mag's food editor. with photo ~
Joe Covello. The story j. under The
titls, s'How America Eats. and
the heading reads "Salad Special
ists." The picture shows Betty
slicing up fruit aided BY Rita and
the date line Is Key West.
The entire write-up Is quoted for
tOday's column which takes
ssChowder'' out Of the coup class
and puts ye writer in . salad daxe.
Page was sent by MAZDA Lazaro-
yici now at ProvincetOWn.
The Garnetts, that's Betty and
Burt, former newspaper folks
from Washington, D. c., tired d
the too-strenuous life, retired to-
Key West. There they do any
number of things in unhurried
fashion to keep their salad bowl
brimming. Betty Garnet was Is
years the woman's-page editor Of
q Washington paper, while her
husband had partnership in !
research-reporting flrm servicing
editors. Now they cooperate on
free-lance writing jobs. and in
addition Betty has . sportswear
shop: Burt's latest venture Is in
the house-moving business.
The Garnetts like and dislike
the same things, and their don't
likes" include: swimming, sum
ming, fishing and fish. Then why,
/ asked, pick Key West as home
base, this being one Of the fish
lovingest towns in the United
States, q place all beach, sand
and sun? Betty had her reasons
ready. I'VE like leisurely living,
semi-tropical climate. Then Is
an afterthought, We like picking
our salads fresh off the trees
Two Important Rules
Maybe had better explain. n
the Garnetts' garden Is I bread
fruit tree, . soursop. Monstera
deliciosa, avocado, q coconut
palm: In all, oyer 100 tropical
plants. Cooking IS . daily recrea-
ton for Betty and Burt. but their
idea Of cooking Is to Whip Us !
salad, make salad the meal When
the Woman's Club of Key West
published their cookbook Of local
recipes, Betty was asked to write,
the Introduction to the salad chap
ter, for, as everyone agreed, no
one makes salads like Betty Gar
nett.
Two important rules, Betty
wrote. must be observed to make
. good salad. First 4 perfect
dressing. No matter what the In
gradients of the bowl, the salad
viii be . total loss unless che
dressing is right. Second essen
tial, the vegetables must be crisp
q crunch. Wash well, then care
fully dry, then chill. Shake let
tuce or other green leafy SUITS
in q towel or cloth TO absorb
moisture; water dilutes the dress
ing.
Betty has but few salad recipes
because she starts with che
green's, then begins adding thinRs.
Example: curry Tor dinnerf She
adds bits Of fresh fruit to the
green bowl. orange sections 81
diced pineapple, or maybe sliced
peaches; now . sprinkle Of anise
seed.
Main course on the light side?
She adds cheese 10 the salad:
small cubes Of sharp Cheddar. or
the crumbled bleu, or tiny balls
Of cottage cheese rolled III chop
ped mint, or made 10 flame with
paprika.
Here We give you Betty's avo-
cado horseshoe salad. which she
calls I ~fixed up kind. Hut III.
fun to serve At bon voyage par-
ties, on birthdays. anywhere
luck be with you" y the toast 81
the occasion.
Avceadc Hcrshoo 9alod
Z avocado pears
3 large lettuce leaves
10 sprigs chicnry
4 teaspoons lemon juics
= teaspoon salt
10 ripe olives
2 cups seasoned cottage cheese
3 caulifIower fiowerettas
10 slices raw carrots
10 radixhex
French Dvexing
CIT avocado pears Ii half
lengshwise and remove stones
and skin. Cut each hah into :
lengthwise slices. Make hole
tatous 1 inch In diametert in
center of outside siices Cut cut
d wedge from eaeh slics a SMALLER
rnd 30 thaf remaining porsion
fwms . h0rseshOs- Lay On earh
az eight rlat<s ! lxrxs leffucr
Leaf and Z sprsxs chsrury. rlace /
horsrshoe IN esnter Il each plnse:
srrsnkae with iemon ixsce -
salt. Cut 2 elves ius0 tiny III
ard place arcsind svocado -shoeSr'
IL reseuakEe rails FiIl eenaex Z
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