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Show : " i ;- - : - ' f " W ' - 4 I ' ' ' '' A " -' 1 : v " v ' 'r'-' f'-l w" rT f -A I " J ', i r"' - y ' ' ,, '1 Salads Belong in Autumn Menus (Se Recipes Below.) Salads for Fall Is a salad an Integral part of your diet or do you set it aside just lor JS- summer months " -y when vegetables JjI uTS are easy to obtain KtJ.J and serve In sal-ad sal-ad form? J7 j Food authori- have long recommended recom-mended the use of raw fruits and vegetables in the diet not only to guarantee more vitamins and minerals min-erals to the dietary, but to give the necessary roughage to the system. sys-tem. Vegetables contain a great deal of cellulose and are not as easily digested as the softer foods. This means they aid in proper function func-tion and elimination and belong daily in every diet. Although we are limited in the amount of fresh vegetables obtainable obtain-able in the fall and winter months, there are some available which offer of-fer many possibilities for salads. Cabbage, carrots, citrus fruits and apples are the most common. For a more substantial salad item, use cottage cheese. It will also give you a goodly amount of calcium, needed for proper bone and tooth , development. If your family has been shrunk by the call here are two recipes especially espe-cially designed for smaller families: Tomatoes Stuffed With Green Pepper Slaw. (Serves 2) Cut a thin slice from the stem end of each tomato. Remove seeds and part of the pulp. Sprinkle inside in-side with salt. Invert and chill. Fill with finely shredded cabbage combined com-bined with green pepper, moistened with a dressing made of 4 tablespoons table-spoons sweet cream, 2 teaspoons ugar, teaspoon salt and 2 table-Ipoons table-Ipoons vinegar. Green Bean Salad. (Serves 2) Place green stringless beans, cooked and chilled in individual lettuce let-tuce cups. Com- it f bine 1 tablespoon JJj yS vinegar, Vi tea- 1S'1 JVL spoon salt and Mp)' pepper to taste. c27)V Beat with egg IVGii" beater or shake ' In a jar until well blended. Mash 3 tablespoons Roquefort cheese and then add oil and vinegar mixture slowly, stirring until very smooth. Pour over beans and serve at once. Surprise Vegetable Salad. Sliced boiled beets Sliced boiled string beans Sliced boiled carrots Boiled green peas . Boiled lima beans French dressing Chopped chives Boiled potatoes Prepare and cook separately, in the usual manner, an equal quantity of all the vegetables mentioned in recipe. Boil potatoes with their jackets, jack-ets, peel while still warm and marinate mari-nate In french dressing while still warm. When ready to serve vegetables, vege-tables, have them well chilled and arrange in layers in a large salad Lynn Says: Salad Notes: Ingredients for a salad should be large enough to retain their identity. It's not a good idea to hide a vegetable the family does not like by chopping it very fine. Shred, but do not chop vegetables. Simplest salads are the most attractive. A salad should taste as good as it looks. Toss ingredients lightly, never stir ambitiously. Dressing need not cover every piece. Salad greens should always be clean, crisp, fresh. Drain all vegetables thoroughly, thorough-ly, before using. Serve them on clean, well-chilled plates, as cold as possible. Vary salads from day to day. Try new combinations of color, vegetables and fruit. Lynn Chambers' Point-Saving Menu Pan-Fried Liver and Onions Creamed Potatoes Parsleyed Carrots Apple, Carrot Salad Whole Wheat Bread Lemon Chiffon Pie Beverage bowl, starting with beets at the bottom, bot-tom, followed by lima beans, then string beans, next with carrots, followed fol-lowed by peas. When all vegetables vegeta-bles are used, pour over them a tart, well-seasoned french dressing. Cover Cov-er the whole with a layer of potatoes, pota-toes, being sure that all the peas are covered. Sprinkle top with fresh, chopped chives and serve. Greens, be they lettuce, romaine, chicory or escarole, need little else but a dressing for they are perfectly delicious just so and a splendid course for a heavy type of dinner: Salad With Egg Dressing. (Serves 6) 2 heads of lettuce 4 hard-boiled eggs cup cream Vi cup lemon juice or cider vinegar Salt and pepper Prepared mustard Wash lettuce carefully and dry thoroughly. Put the yolks of the eggs through a ricer and let them drop to the bottom of a well-chilled salad bowl. Add a little prepared mustard and stir with a wooden spoon, adding the cream gradually. Season to taste with the salt and pepper, then add lemon juice and vinegar. Add the lettuce, toss lightly light-ly and sprinkle the chopped whites of egg over all. Serve on cold plates. The use of cottage cheese with salads gives them a heartiness which is particularly necessary In the cooler weather. Here is a well-seasoned well-seasoned salad, pretty and colorful: Apple, Carrot, Cottage Cheese Salad (Serves 6) 3 apples, coarsely diced 2 cups shredded raw carrot 1 tablespoon onion, finely minced 1 cup cottage cheese Vi cup mayonnaise 2 tablespoons lemon juice teaspoon salt teaspoon pepper Dice unpeeled apples and combine with grated car- rot and onion. 0f5l Add the cottage Ww)0 cheese blended with mayonnaise, M-y TXSVvV lemon juice, salt jhs);Ku8ij and pepper. Mix (JrSi well. Serve on let- jrhw Molded Cranberry Salad. (Serves 8 to 10) pound cranberries 1 medium-sized apple, unpeeled 1 orange and rind cup sugar Vi teaspoon salt 1 package orange-flavored gelatin 1 cup hot water H cup cold water )4 cup chopped celery Pick over cranberries, wash and drain well. Grind cranberries, apple ap-ple and orange (including rind), saving sav-ing any liquid which remains. Stir in sugar. Cover and set aside while gelatin is dissolved in hot water Add cold water and allow to become partly jellied, then add cranberry mixture and jelly. This may be poured either into a loaf pan or Individual In-dividual molds rinsed with cold water. wa-ter. Allow to jelL then unmold on lettuce. Sandwich Fillings Don't forget that raw vegetables with all their good vitamins and minerals are wonderful as sandwich fillings. Grind raw spinach leaves with crisp bacon, hard-cooked egg, onion, moistened with mayonnaise. Or, combine equal parts of raw carrot car-rot and turnip and mix with chopped chives, peanuts and mayonnaise. This is good on French bread. .Ire you havintt a time stretching meats? Write to Miss Lynn Chambers for practical help, at Western Newspaper Newspa-per Union. 210 South Desplaines Street, Chicaso, III Don't foreet to enclose a stamped, sell-addressed envelope jor your ranlv. |