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Show uj Jltput GkamLeM, WW-y1'WWWaaWaS HPIII J IHHHMHWI JjeKWUI U'W-f " "- -- A -nn ifrrTri mmi Til nfifi rif f 1 1 r ntnglniawaarfTffri ' iiaaM istiiTa ar jaWr 1 1 Jifi rrmff r iri-iir'iViiriaTiYailtWLTiiTiftf CKISr, COOL SUMMER SALADS (See Recipes Below.) AT HOME TO SUMMER In a recent poll, 37 per cent of the thousands of homcmakers receiving questionnaires expressed a desire to be experts at salad making ... 43 per cent wanted to know how to make food look glamorous. This report gave me an idea. Salads, besides being healthful and givers oi' vim, vigor and vitality, vital-ity, oiler a splen- 0 did opportunity JT$y for variety . . . t$ZS they can be used as the appetizer fiii or "starter" Srv course, the main T?32'SfcL dish, a dessert, iLr ov they may accompany the dinner course. So, besides giving you timely tips on the art of salad making, I'm going go-ing to explain literally dozens of ways In which you creators of daily menus can give "oomph" to your tasty dishes. e e e The characteristics of a good salad are simple and fairly easy to accomplish; accom-plish; namely, it should be well chilled before serving; have an attractive at-tractive arrangement, and a pleasing pleas-ing color combination. Salads in summer are as Important Impor-tant as swimming or tennis or golf. ! They give an opportunity to add color and gaiety to the table. Your choice of Ingredients will depend de-pend upon what you have planned for your main course and dessert, provided your salad Is to be a side dish or an appetizer. There are many varieties of fruit salads. They are excellent by themselves them-selves or as an accompaniment to a main course of sea food or meat and a pastry or cake dessert Good to eat, wonderful to look at and substantial is this salad of orange or-ange slices and prunes, stufted with cottage cheese. (See picture at top of column.) 'Orange Prune Cheese Salad. On a bed of lettuce circle 10 to 12 orange slices. At the side arrange ar-range 3 cooked prunes which have been stuffed with cottage cheese. With a sharp knife peel oranges, removing re-moving all outer skin and inner membrane down to juicy meat. Cut In thin, even slices. California oranges, or-anges, which are flrnvmeated nid practically seedless, are excellent to use. Serve with a sweet french dressing, dress-ing, made with lemon juice. With a hot bread and beverage, this salad makes a well-balanced home or party luncheon. Sweet French Dressing. cup lemon juice H cup salad oil Vi cup red jelly or honey 1 teaspoon salt 1 teaspoon paprika Shake or blend well before serving. serv-ing. Makes 1 Vi cups. Lemon juice gives this dressing just the flavor needed to make the orange, prune and cheese combination the perfect salad. e Keeping cool during summer months is a problem, solved most successfully by eating properly. LYNN SAYS: Don't be timed about putting your own personality into your salads. Here are some suggestions sugges-tions which may help you become famous for your salads . . . Try: Fluting bananas by running the prongs of a fork lengthwise down a peeled banana, then slicing it crosswise. Adding chopped, broken or whole walnut kernels to fruit, vegetable and meat salads. Using fruit juices to thin mayonnaise may-onnaise and to mix with french dressing. Adding a fruit gclatn, sliced or cut into glistening cubes, to a fruit salad. Brightening the edges of lettuce leaves by dipping them In paprika, pap-rika, or adding chopped parsley to the edges of pineapple slices. Adding a little lemon Juice or vinegar to sweet cream for salad sal-ad dressing makes a quick substitute sub-stitute for sour cream. THIS WEEK'S MENU An Impromptu Guest Luncheon Clear Tomato Soup Cheese Drop Biscuits Orange Prune Cheese Salad Spice Squares With Whipped Cream Tea Recipe Included Plenty of the protective foods, such as eggs, milk, fruits and vegetables all excellent salad materials-should materials-should be eaten. Japanese Potato Salad will really give a meal a lift! Easy to prepare, inexpensive, it may be used as a main dish, with a cold meat platter, or for additional variety so acceptable accepta-ble to the buffet table. Japanese Potato Salad. 1 cup flaky, hot boiled rice 1 medium to large potato, hoi mashed 4 hard cooked eggs Vi cup french or boiled dressing 2 tablespoons chopped sweet red pepper, or plmiento 1 tablespoon chopped green pepper pep-per 1 tablespoon chopped onion 1 tablespoon chopped parsley Vt teaspoon salt Mix rice, potato and two of the eggs, which have been sieved, Into salad dressing. Chill. Just before PO serving, add re- j a ' maining ingredi- il : ents. Taste and wffl pS '-add '-add more season- fO p i) ing If desired. S?f! Heap on lettuce, S T or serve without ' ' greens In a large bowl. Garnish with remaining eggs, sliced or sieved. Yield: 4 servings. e e e e When the mercury soars skyward and appetites are on the wane, nothing noth-ing tastes quite so good as a chilled, molded mixture of fresh vegetables or fruits, placed on a bed of crisp greens and garnished with a tart, taste-teasing dressing. Lime Cucumber Salad. 1 package lime gelatin lVi cups hot water 2 tablespoons vinegar Vt teaspoon salt 2 teaspoons scraped onion Dash of paprika 1 tablespoon chopped pimiento 1 cucumber, diced Dissolve gelatin in hot water, then add vinegar, salt, scraped onion and dash of paprika. Chill until beginning begin-ning to thicken, then fold in chopped pimiento and diced cucumber. Chill until firm and serve on salad greens with a garnish of mayonnaise. e a Since it's open season on salads, homemakcrs who like variety will 0m. be Interested in fi several types of WVrT salad dressings. tvWTvl Here are two wnich wil d r y JpL much to bring out ' ScyVl the ft,H flavor of r 1 your tastv con" V 1 J HI Jr coctions. Thick French Dressing. 1 cup salad oil V4 cup vinegar 1 teaspoon mustard 1 tablespoon sugar 3 teaspoons paprika 1 teaspoon gelatin Mix dry ingredients; add oil and vinegar. Beat thoroughly. Put the gelatin in 1 tablespoon cold water and dissolve In 2 tablespoons boiling boil-ing water. Cool; add dressing. Beat thoroughly about IS minutes and allow al-low to stand until a good emulsion is formed. Use fruit juice Instead of vinegar for fruit salad. Use more paprika if a darker red is desired. Egg Dressing. Vi teaspoon paprika H teaspoon celery salt y teaspoon pepper S tablespoons vinegar 1 egg yolk H teaspoon mustard 1 teaspoon sugar H cup salad oil 1 teaspoon salt Mix Ingredients and shake well. Add beaten egg yolk when ready to serve. Half lemon Juice and vinegar vine-gar may be used. iRcleaaed by Weitern Newapaper Union.) |