Show new tips on what to serve with willi various salad courses r 6 9 by JOSEPHINE GIBSON director helm food institute da DECIDING what to serve with salad is often a more perplexing problem than choosing the salad this is a matter that always confronts the hostess whether the occasion is luncheon dinner afternoon or evening party the accompaniment varies with the type of salad and the tiree time at which served below are listed according to type of salad with which they should be served simple easily prepared attractive and flavorful salad accompaniments the less substantial should bo chosen for luncheon lun chaon or dinner menu and the heartier for party meals in which salad is the main course 1 vegetable salad accompaniments a very crisp crackers spread with peanut butter and bordered with fresh cucumber pickle relish b rounds of broad bread toasted on one side and the side spread with sandwich relish and garnished with strips of pimiento c sandwiches spread with cream cheese combined with evaporated horseradish Horse radish and french dressing use white or whole wheat bread d toasted cheese rolls 2 meat or fish salad accompaniments a sandwich relish in whole I liole wheat bread sandwiches b lettuce sliced stuffed spanish olives and mayonnaise sandwiches c lettuce chopped preserved sweet gherkin and mayonnaise sandwiches 3 fruit salad accompaniments a sandwiches of peanut butter and thinly sliced banana in white bread b sandwiches of peanut butter and chopped dates in white bread c ripe mission olive sandwiches d chopped nut celery and mayonnaise sandwiches e peanut straws 0 recipes recipe are liven below toasted cheese rolls slice fresh cread thinly trim trial crusts and place pace in a damp tea towel for hour spread generously with 1 cup grated crated american cheese blended with 3 tablespoons tomato ket chup form into rolls toast ard and serve hot 1 ripe olive Sand sandwiches to one 1 cup minced ripe mission oli olives ves J add 1 I cup diced dicea celery and Vs cup chopped nut meats moisten with salad cream spread between slices of buttered bread and cut into small fancy shapes peanut straws roll pie crust to U inch thickness spread with layer of peanut butter having peanut butter about inch thick fold all four of outside edges edes ed es into the center roll to inch thickness thickness again and cut into strips inch wide and from 4 to 6 inches long place in a hot oyen F and bake until delicately brown |