Show 4 r u a eM A Spring Meal Meat Salads Should Bo Be Kept Crisp Always Look Delectable AVE YOU ever eaten eatn eat n salads H HAVE that looked as though they had been pawed over too thoroughly Inthe Inthe in inthe the making Or h have a vet they hey r.- r. w warm a r m a d and wilted b bet before a f 0 r e t re reaching a chi n g the f. f 1 table tae 9 No Nom matter a t te r how good the i 4 salad originally have havo been r Ti- Ti n- n may If it suffers lutter from either of these faults faulta no ono one is going to enjoy It The salad should be crisp and neat nest Garnish it it yes but dont don't over-do over it or the salad alad will lose Its much desired freshness The ingredients ingredient for a salad aswell as aswell well weD as the plate bowl or r platter on which it its it's served should be given given given en a thorough chilling in the Save the salads salad's finishing touches for tor the very last preparation preparation tion Lion before serving the tho meaL For the tho heavy meals your best choice Is a cold crisp tossed salad This may be made entirely of greens You may nay add any of ot the following ingredients to a simple green green salad sliced or quartered tomatoes cucumbers sliced very thin radishes green onions or grapefruit or orange sections I GREENS WHICH ARE often used in a salad may consist of tender tender ten ten- der den hearts of lettuce endive chicory chicory chic chic- ory romaine celery and water water- cress Toss these together with a well seasoned F Fr French r e n c ii h dressing made as follows French pressing Dressing Makes 1 quart S 5 tablespoons honey 2 teaspoons salt 1 tablespoon dr dry mustard 1 I tablespoon Worcestershire sauce Bauce Dash of or tobasco sauce 1 tablespoon paprika 2 tablespoons tarragon vine vino- gar H 14 cup distilled vinegar 1 can condensed tomato soup 1 IK cups salad oil oU 1 clove garlic Mix all Ingredients together Place in a quart jar store tore in refrigerator refrigerator re re- re and use as 81 needed Shake well before using Heres Here's a beautiful salad bowl around which you'll enjoy building the whole meal S SA A VEGETABLE MEDLEY as pretty prett as the season Itself goes into Into In in- to this next salad arrangement Spring Spring- Salad Bowl Dowl Serves 6 2 cups cooked peas 8 S cooked 2 cups cooked green creen beans 2 z tomatoes peeled and sliced French or roquefort dress dress- Ins Ing 1 bead head lettuce Watercress Radish roses Marinate vegetables each one separately in French dressing for one hour in a cold place Line I I Dramatize Dramatise your JOur salad greens by tossing them In a bowl and giving them a few dashes of well seasoned French dressing Color may mar be added to th the different dif dlf ferent aha shades des of ft green creen salad with tomato wedges we diet carrot ships or crated grated cooked eggs salad alad bowl with the outside leaves of lettuce and place four tour lettuce cups around the center of the bowl Fill each one with one of the tile vegetables and garnish the center LYNN SAYS Use Vie Ib these ae Combinations Combination For Delicious Salads Garnishes too for a salad dd add nourishment nourishment nour POUr as web wet a as beauty Try some om of these UI e asparagus spears i marinated in La French dressing dreiling paper pa paper per thin slices of onion dipped In paprika stalks talks of 0 endive stuffed with Roquefort cheese chee paste pate and aDd grated carrots carrot Cream or Of cottage che cheese chee e add protein to a shy meat meal when mixed with chopped chives chive and tour sour cream Serve in a lettuce cup Dr D- D r 4 ct S 'S A chilly entree using leftover left over ham barn ane and other lad In Ingredients In- In Is A M welcome platter on a warm humid da day II It provides pro pre vides vitamins and minerals for pep and tip lip and makes de dl eating LYNN CHAMBERS CHAMBERS' MENU Broiled Cheeseburgers French Fried Potatoes Potatoe Spring Salad Dowl Bowl Apple Pie Pie Cheese Cheese Beverage Recipe given of the bowl with watercress and radish r Fresh Fruit Salad Bowl Dowl Serves Serve 4 Z 2 bana bananas cut lengthwise 4 C slices aUces avocado Lemon juice 1 head bead celery shredded 4 C long loll strips cantaloupe 4 C slices pineappleS pineapple 8 S orange segments 12 black cherries 1 a 12 honeydew melon balls French dressing Dip banana and avocado in lemon lemon lem lena on juice Line a salad alad bowl with chicory and on this arrange the banana and can can- an- an A Al Alternate Alter Alter- 1 t tel e t s nate pineapple a avocado v 0 cad 0 and oranges orangell In the bowL Make a anest anest nest of the cherries cher- cher II rles ries and garf garnish gar gar- f r nish with the melon balls Serve with dressing Cottage cheese is la the base of this next saad accompanied by greens greensand greensand greensand and fruits fruit It Its It's nice to serve Sunday Sunday Sun Sun- day evening for supper or for tor luncheon on a warm day Cottage Fruit Cheese-Fruit Salad Serves C 6 1 grapefruit segmented 2 oranges segmented 1 av avocado ado pared and sliced K 14 bead lettuce Ji 14 head bead French endive 14 i bunch 1 Hi cups cottage cheese Sour cream French dressing Marinate fruits in French dressing dressing dressing dress dress- ing and chill Toss TOil together all aU salad alad greeni greens in salad alad bowl and pile cottage cheese chee which has ha been mixed with sour our cream in center of of ire greens eM VARIATIONS VAlUATIONS Use tomato wedges weds weds- 5 es eI In place of orange TI Use 5 a pineapple spears and strawberries instead in tn- stead of ot grapefruit grapefruit grape rape fruit and avoca avoca- do Use lisa fresh 4 11 figs fig and ripe I of cherries avocado instead Ham or chicken may be combined com corn with other salad essentials i to give you delightful main dish salads for warm days They're s wonderful idea for using leftovers Ham Mousse Serves 6 2 Z tablespoons gelatin Z cups bouillon 2 Z teaspoons crated grated onion onton Z cups cooked ham barn ground H 34 cup cop celery chopped U 34 cup radishes sliced H 4 cup green reen pepper chopped H 34 cup real mayonnaise Soften gelatin In one fourth cup cold bouillon Heat to boiling the remainder of the bouillon and add to gelatin mixture Chill When beginning be ginning to jell add onion ham barn celery eeler eel cel er try ery radishes and green reen pepper Fold In real mayonnaise end and pour lour into a mold Chill until set act Un Un- mold on platter garnish with watercress and radish roves rout Serve I with mustard mayonnaise mad i by mixing three three fourths fourth cup of 01 real realI I mayonnaise mayonna with one fourth cup with mustard Scoop out cucumbers cucumber and fill ID with tuna flab fish salad Serve with potato chips chip sliced cooked bard eggs eUI and tomato slices IlIce Fruit salad dessert dellert Ides Idea melon balls ball white whit grapes strawberries pineapple spears peara peach halves and scoops scoop of ot sherbet herbet Cold r meat rnett t platters m- m may form th the base bas of ot a salad Us U. Use summer lummer sau nu sausage u- u sage age liver sausage baked ham barn and sliced tongue for one platter Stretch chicken salad and add tn n n. n flavor navor to it by l using with ball haU M as many cooked sweetbreads |