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Show as the wm flKITCnENM IdCABINETra Copyright, 1921. Western Newspaper Union. Think not .so much of what thou hast not as of what thou hast; hut of the things which thou hast, select the best nnd then reflect how eagerly they would have been sought if thou hadst them not. SAVORY SALADS. Salads are valuable because they are pleasing to the palate, and be- LUUbC llie.V 1UI11IJI irilJl- eral matter to the body in larger quantities than In almost any other form. Another reason for the popularity of the salad, from the housewife's standpoint, is that they give opportunity to exercise ex-ercise ingenuity In util- lzing leftovers. Salads are not modern dishes; the old Romans used endive covered with oil and strewn with minced onion, the whole covered with honey and vinegar. vine-gar. Leaves of mustard, cress, endive and lettuce are the common bases for most salads. When these greens are not obtainable, apples, oranges, grapefruit, grape-fruit, peppers and tomatoes are used for receptacles, with a sprig of celery cel-ery leaf or parsley for a hit of green. The thrifty housewife always keeps a jar of salad dressing of some kind on hand; it may be the nutty mayonnaise mayon-naise prepared from the best olive oil or the cheaper corn oil, or it may be a boiled dressing. With the salad dressing made and ready, a salad is but the work of a few moments. mo-ments. There are still masculine members of the family who refuse re-fuse to eat green salads. If they could be persuaded to learn that such food is healthful, provides the necessary neces-sary elements which keep the body in good working order, and that even to eat salad as a medicine they would soon learn to enjoy it ; it would save many hours of suffering. When celery is called for, and not on hand, a bit of apple and cabbage, with celery salt, will do very well. A well-made alad will give tone and substance t an otherwise slim meal, and by combining in proper quantities, and tasting, and again tasting, tast-ing, a dish of distinction may be achieved. A can of choice salmon, with a half-cupful half-cupful of coconut and a few spoonfuls of chopped pickle, is another quick-to-prepare salad. Serve it in lettuce with a bit of boled dressing or mayonnaise. |