Show spring meal salads should be kept kopf crisp always look delectable AVE YOU ever eaten salads HAVE what that looked as though they had been pawed over too thoroughly in the making or h ha a v a t they h e y warmed and wilted b before e f 0 r re aching reaching th the table N no 0 m matter a t t e r how good t the h e salad originally may have been if it suffer buffer fro tro from either of these faults no one on ising to enjoy it the salad should be crisp and neat nest garnish it yes but dont overdo over do it or the salad will lose iose los log I 1 its ts much desired freshness the ingredients for a salad as s well as the plate bowl or platter on which its served should be given givan a thorough chilling in the refrigerator save the salads finishing touches for the very last preparation before serving the meal for the heavy meals your best choice is a cold coid crisp tossed salad this may be made entirely of greens you may add any of the following ingredients to a simple green salad sliced or quartered tomatoes cucumbers sliced very thin radishes green onions or grapefruit or orange sections GREENS WHICH ARE often used in a salad may consist of tender hearts of lettuce endive chicory romaine celery and watercress toss these together with a well seasoned F french r e n c h dressing made as follows french dressing bies bles make aies I 1 quart 5 tablespoons honey boney 2 teaspoons salt I 1 tablespoon dry igustard inn inu d I 1 tablespoon worcestershire sauce dash of tobasco sano sauce 1 tablespoon paprika 2 tablespoons tarragon barrag an vinegar cup cop distilled vinegar I 1 can condensed tomato sup soup 1 cups salad oil 1 clove alle mix ail all ingredients together place in a quart jar store in refrigerator friger ator and use as needed shake well before using heres a beautiful salad bowl around which enjoy building the whole meal 0 0 0 A VEGETABLE MEDLEY as pretty as the season itself goes into this next salad arrangement spring salad bowl serves 6 4 2 cups cooked peas 6 cooked eta ets 2 cups caps cooked green beans beam 2 tomatoes peeled and sliced french or roquefort efort dressing 1 head lettuce watercress radish roses rose marinate vegetables each one separately in french dressing for one hour in a cold place line k dramatize your dour salad greens by tossing them in a bowl and giving them a few dashes of well weli seasoned french dressing color lormay Co ay be added to the different shade shades of a ereen green 9 gen een salad sited with tomato wedges ca carrot brot s strips t r i ps or gra grated t e d h bard hard ard cooked cook 4 eim elm erg egg salad bowl with the outside leaves i of lettuce and place four lett lettuce uce cups around the center of the bowl fill each one with one of the vegetables vegetal 1 es an and d garnish the center LYNN SAYS use these combinations for delicious DeUc ioas Joas silas sil salads As Gar garnishes nishell for a salad add nourishment as wen well as beauty try some of these asparagus spears spear 2 marinated in french dressing paper thin slices of onion dipped in paprika stalks a of f endi endl endive ve stuff stuffed ed with R roquefort u ef efort 0 rt cheese paste posts and grated carrots C cream rebin resin i or co cottage tt age cheese add protein to a meat meal any meal when mixed with chopped chives and aad sour gour cream serve la tu a lettuce cup A chilly entree using leftover ham and other saiad salad iad lad in gred Cred lenta lents Is a welcome platter on a warm humid day it pro vide video vitamins and mineral for pep and xin sip and makes de do rich Ilch rightful tul trul eating I CHAMBERS MENU broiled cheeseburgers Cheese burgers french fried potatoes spring salad bowl apple pie cheese beverage recipe given of the bowl with watercress and radish roses fresh freab fruit salad bowl dowl serves 4 2 cut lengthwise 4 slice avocado lemon juice nee 1 beed bead celery shredded along 4 long iong strips strip cantaloupe cantalo udo apo 4 slices pineapple 8 orange ser seg germent menta ments 12 mack vack cherries 12 honeydew melon ball french dressing dip banana and avocado in lemon juice line a salad bowl with chicory and on this arrange the banana and can fatt ta loupe A alter I 1 t a ri nate pineapple A 1 avocado and acl xoi uy oranges in the bowl make a tnt nest of the cher aes aek I 1 ag yg a n d gar gay mit wit 7 nish with t the h e melon balb balls serve with dressing cottage cheese is the base of this next salad accompanied by greens and fruits its nice to serve sunday evening for supper or for luncheon on a warm day cottage cheese fruit salad sated serves 6 1 grapefruit segmented 2 oranges segmented ed 1 avocado pared and sliced H head lettuce head french endive bunch watercress ah cups cottage cheese sour cream french dressing marinate fruits in french dressing and chill toss together all salad greens in salad bowl and pile cottage cheese which bas has been mixed with soul soui sour bour cream in center of greens 4 0 variations use tomato wedges in place of orange segments U use ube a a pineapple r spears and strawberries berries instead of grapefruit and avocado use fresh figs a and n d ripe cherries instead of avocado ham or chicken may rray b be e corn combined with other salad essentials to give you delightful main dish salads for warm days a wonderful idea for fon or using leftovers ham mousse serves 6 2 tablespoons gelatin 2 cups cops bouillon 2 teaspoons grated onion pelion 2 ai cups cooked ham ground H CUP cap celery cho chopped aped acup cup radishes sliced acup cup green pepper chopped 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 to jell add onion ham celery radishes and green pepper fold in real mayon mayonnaise nals e an and d pour into a mold chill until set on platter garnish garni sh with watercress and radish roses serve with mustard mayonnaise made by mixing three wree fourths cup of real with one fourth cup mustard with horseradish scoop out cucumbers and till fill with i tuna fish salad serve with potato i chips sliced hard bard cooked conked eggs and tomato slices fruit salad dessert idea melon balls white grapes grape strawberries pineapple spears peach halves and scoops of sherbet cold meat platters may form the base of a salad use summer sausage liver ilver sausage sau sake saie baked bag ham and sliced tongue for one platter stretch chicken salad and add dd interesting inte tere te sUng flavor to it by using with hait half as many man cooked sweetbreads sweet breads |