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Show Jf Jul' je" vBi j. 3 '"" vv?er a xarge enop plate wua i dtrldual cup-shapf-d lettnee loaves, and put a serving of the salad la each cup. Garnish with cream mayonnaise. This serves twelyi twrsona. JeUted Vegetable Cubes: Softer one tablespoon, gelatin In tw tablespoons cold water, and dissolve dis-solve in the contents of one 15-ounce 15-ounce can of tomato juice which has been brought to boiling. Season Sea-son to taste with salt, pepper and onion juice. Cool. When it starts to thicaen, add one-third cup ol finely cubed celery, one-third cup of finely cubed encumber and three tablespoons cubed green pepper. pep-per. Pour into a flat pan and let harden. Cut out in cubes and serve on lettuce with mayonnaise garnish. This serves eight persons. per-sons. Stuffed Tomato Salad : Peel eight uniform tomatoes, cut oil the stem-end and scoop out th centers. Sprinkle lightly insidt with salt and pepper, and turn i upside down on a plate. Chill. Drain the contents of one 11-onoce 11-onoce can of peas, and serve in I bed of crisp lettuce or in a wreath of watercress dipped ' in French dressing. This serves eight per sons. &, This Is a God One, Too ' Frozen Fruit Salad is also excellent excel-lent to have on your summer lisl because you can serve it eithei as a salad or as a dessert. Crisp cheese Btraws are nice with It. To make It, cream one package ol cream cheese with two-thirds cufl mayonnaise and one cup ot cream, mixing until smooth. Soften one-half one-half teaspoon gelatin in one tablespoon table-spoon cold water. Add two table spoons sugar to one cup ol canned crushed pineapple. Bring to boil ing and pour over the gelatin, stirring until dissolved. Cool, add ; to the mayonnaise and cream mixture. mix-ture. Then add one-half cup ol halved, canned, red pitted cher lies, and one banana cut in small cubes. Add one-half cup ol chopped nuts. Freeze in refiig erator trays. Serve on lettuce This serves eight persons. one eye on the hot dlah It follows and the other eye on the dessert It precedes. Try, for example, a frosted gingerale gin-gerale salad which contains raspberries, rasp-berries, with a hot casserole of creamed chicken and celery, and for dessert, Camembert cheese and coffee. Or, the next time you broil a steak, serve a salad of jellied vegetable cubes, and a trait mousse for dessert. The only suggestion we can think of to equal these, Is broiled fresh salmon with lemon garnish, accompanied ac-companied by stuffed tomato salad, and a dessert of home-made cake and iced tea. Here Are the Recipes ijt&j Here are the recipes for these salads take them, try them, and rejoice. Frosted Gingerale Salad: Soften one tablespoon ot gelatin in one-half one-half cup orange Juice, and dissolve over hot water. Add one-third cup sugar, and stir until dissolved. Add one cup of canned raspberries and one cup of gingerale. When it starts to stiffen, fold in one cup of beaten cream mixed ,with one cup mayonnaise. Add sixteen dates which have been cut in pieces and four tablespoons of chopped nuts. Freeze, not too solid. In a refrigerator tray. SALADS and summer are somewhat some-what synonyriiouy and rightly right-ly so. A sparkling salad Is the definite uplift to a summer meal; itn freshness adds buoyancy whatever it ia that dew does to roses, or air does to a flat tire. Plan, then, some sprightly and delectable salads to Inflate year uuiiiiuer meals. Study salads; know their likes and dislikes, for bo in e of them hob-nob with certain cer-tain main dtuhes, and don't get along as well with others. Plan, also, at least one new salad service for this summer of many salads. They cost much or hule, as you please, and some of the least expensive are the most attractive; for salads, owing to their herb ancestry, are gay and contented in wooden bowls, and never more lithesome than when tOBsed with a wooden fork and Bjoon. Some clever designer has elurled the fad for attractive chocked ginghams to be bought Inexpensively by the yard, and made into plaided napkins, plcoted around the edges. Of course, If you are fortunate enough to buy soiue of those imported Italian salad sets of heavenly cream-yel-luw the bowl like a deep flower mid the individual plates shaped, bach, like a lovely leaf go to It, U your budget doesn't stop you! The Right Combinations But after all the salad's the thing. Serve It ever so simply, but see to it that it is crisp, cold, ituh a perfect dressing, keeping The Right Combinations naiveu, ea, leu pineo cner n,,( on ,i i a ' v. fiTTA r'8S. one banana cut in small l "-e salads the ' cubea- Add one-half cup ol h,, 8' t Tth mT Si almp J' i "I chopped nuts. Freeze In ref rig i . , , h " "'I"' 'd' Wtor etor trays. Serve on lettucl ft Messing, keeping This wryea eight persons. IKllj! Slr-?H "RVpwu.s. ifcaia6.-.JiMa 3" -l-AtKs'srLa-!rSfc-s"Af v .V"".'. '"Jt'1'J'' :' Vf Vl- ..y luk&iflri'Afrii rthnil'Kt iiyi.ri&-lt IVll'irBM 'III Hi llf 1 H I I WIIIMl'" L"'Mi' It Itffl H!tmMtmVii mM V iHlff |