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Show ; 7: iuf. JlyHt CUanJpeAA. ETEEr r'J.'H ... ' ? '1 ..... ' 'y sf ' A x 4 U xl r, . s l x s - ' ; x X I ;V fv ) ! - "1 I i x,.x.,-u-..; x J CRISP, COOL SUMMER SALADS (See Recipes Below.) AT HOME TO SIMMER In a recent poll, 37 per cent of the thousands of homemakers 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 of vim, vigor and vitality, vital-ity, offer a splen- 0 did opportunity for variety . . . PxS they can be used j as the appetizer Slyfl -ifP or "starter" XXCV course, the main JjX'ijVH- dish, a dessert or 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. 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, stuffed 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 firm-meated and 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. Vi cup lemon juice Vi cup salad oil cup red jelly or honey 1 teaspoon salt 1 teaspoon paprika Shake or blend well before serving. serv-ing. .Makes lVz cups. Lemon juice gives this dressing just the flavor needed to make the orange, prune and cheese combination the perfect salad. 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 gelatn, 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 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 V 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 Vi teaspoon salt Mix rice, potato and two of the eggs, which have been sieved, into salad dressing. 0 Chill. Just before RT serving, add re- -JCy"" maining ingredi- JZSPry-'-ents. Taste and add more season- yVyCy y ing if desired. !$SPdfi' ' Heap on lettuce, f tfPvl or serve without u ' ' greens in a large bowL Garnish with remaining eggs, sliced or sieved. Yield: 4 servings. ' 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 H4 cups hot water 2 tablespoons vinegar Vi 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 gTeens with a garnish of mayonnaise. Since it's open season on salads, homemakers who like variety will be interested in fri several types of WXYi salad dressings. r;JX. Here are two rX" MYi wniel1 w d A-S, much to bring out nXX jJ the f"11 Savor of (dhzpbpff your tasty con- V U C' coctions. Thick French Dressing. 1 cup salad oil 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 15 minutes and al-lov al-lov 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. 2. teaspoon paprika teaspoon celery salt teaspoon pepper 5 tablespoons vinegar 1 egg yolk Vi teaspoon mustard 1 teaspoon sugar Vz 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. (Released by Western Newspaper Union.) |