Show II Spring Meal Salads Should Be Kept Crisp Always Look Delectable AVE YOU ever eaten salads H HAVE that looked as though they had been pawed over too thoroughly inthe in inthe inthe the making Or have they w war warmed a r m e C d and I wilted b before e f. f are T rea reaching chi n g the table No matter how good the salad originally may have been if if it it s suffers u f. f fer s from either of these faults no one is going to enjoy it The salad should be crisp and and neat Garnish it yes but dont don't over-do over it or the salad will lose its much desired freshness The ingredients for a salad as aswell aswell aswell well as the plate bowl or platter on which its it's served should be given given en a thorough chilling in the Save the salads salad's finishing touches for tor the very last preparation preparation tion lion before serving the meaL For the heavy meals your best choice is a cold crisp tossed salad This may be made entirely of greens You may add any of the following ingredients to a simple green salad sliced or quartered tomatoes cucumbers sliced very thin radishes green onions or grapefruit or orange sections S GREENS WHICH WInCH ARE often used in a salad may consist of tender tender tender ten ten- der hearts of lettuce endive chicory chicory chic chic- ory cry romaine celery and water water- cress Toss these together with a well seasoned F French r e n c h dressing made as follows Fren French h Dressing Makes l 1 quart 5 6 tablespoons honey 2 teaspoons salt 1 tablespoon dry mustard 1 tablespoon spoon Worcestershire sauce Dash of tobasco sauce 1 tablespoon paprika 2 tablespoons tarragon vinegar vinegar vine vine- gar H cup distilled vinegar 1 can condensed tomato soup 1 l cups salad oil oU 1 clove elove garlic Mix all ingredients together Place in a quart jar store in refrIgerator refrigerator refrigerator re re- re- re and use as needed Shake well before using Heres Here's a beautiful salad bowl around which you'll enjoy building the whole meal S S S SA A VEGETABLE MEDLEY as pretty as tho the season itself goes Into into into in In- to this next salad arrangement Spring Salad Bowl Serves 6 2 cups cooked peas 6 cooked 2 cups cooked green beans 2 tomatoes peeled and sliced French or roquefort dressIng dressIng dress dress- Ing 1 head lettuce Watercress Radish roses Marinate vegetables each one separately in French dressing for one hour in a cold place Line 1 L Dramatize your salad greens by tossing them In a bowl and giving them a few rew dashes of or well-seasoned well French dressing Color may be added to the different different dif dif- dlf- dlf ferent shades of a green salad with tomato wedges carrot strips or grated hard cooked eggs salad bowl with the outside leaves of lettuce and place four tour lettuce cups around the center of the bowl Fill each one with one of at the vegetables and garnish the center e A chilly entree using leftover leftover leftover left left- over ham and other salad ingredIents Ingredients Ingredients In in- is a welcome platter on a warm humid day It provides provides provides pro pro- vides vitamins and minerals for pep and zip and makes delightful de do- eating LYNN CHAMBERS' CHAMBERS MENU 1 Broiled Cheeseburgers French Fried Potatoes Spring Salad Bowl Apple Pie Pie Cheese Cheese Beverage Recipe given of the bowl with watercress am and radish roses Fresh Fruit Truit Salad Bowl Serves 4 2 bananas cut lengthwise 4 slices avocado Lemon juice 1 head celery shredded 4 long strips cantaloupe 4 slices pineapple 8 orange segments 12 black cherries 12 honeydew melon balls French dressing Dip banana and avocado in lemon lemon lem lem- on juice Line a salad bowl with chicory and on this arrange the banana and canZ can can- canI I A Alter Alternate 1 t e r r- r Z nate pineapple a avocado v 0 cad a am and oranges in th the bowl Make a anest anest anest nest of the cherries cherries cher cher- fI ries nies a and nd gar gar- J J- J 7 r- r nish with th the e melon balls Serve with th dressing Cottage cheese is the base of this thi next salad accompanied by greens green greensand greensand and fruits Its It's nice to serve Sunday Sunday Sunday Sun Sun- day evening for supper or fo for luncheon on a warm day Cottage Fruit Cheese-Fruit Salad Serves 6 1 grapefruit segmented 2 oranges segmented 1 avocado pared and sliced H 4 head lettuce H head French endive H 34 bunch watercress l 4 cups cottage cheese Sour cream French dressing Marinate Marina te fruits in hi French dressIng dressIng dressing dress dress- ing and chill Toss together all salad greens in salad bowl and pil pile cottage cheese which has been mixed with sour cream In center cente of greens VARIATIONS Use tomato wedges es in place of ot orange segments U Use a e pineapple IB r spears and I strawberries instead instead in in- stead of grapefruit grape grape- I J fruit and avoca avoca- I k I do Use fresh fres L- L I figs and rip ripe 1 l k II cherries instead of avocado Ham or chicken may be combined com corn with other salad essentials essential to give you delightful main mam dish salads for warm days They're a wonderful idea for using leftovers Ham Ibm Mousse Serves Senes 6 2 tablespoons gelatin 2 cups bouillon 2 teaspoons grated onion 2 24 cups cooked ham ground cup celery chopped 4 cup radishes sliced cup green pepper chopped J 4 cup real mayonnaise Soften gelatin in one fourth cup cold bouillon Heat to boiling th the remainder of the bouillon and ad add to gela gelatin tin mixture Chill Chili When beginning beginning be be- ginning to jell add onion ham barn ce celery cel- cel ery cry radishes and green pepper Fold in real real mayonnaise and pour into a mold Chill Chili until set Un Un- mold on platter garnish with watercress and radish roses Serve with mustard mayonnaise made mad by mixing three three fourths fourths cup of rea real mayonnaise e with one fourth cu cup m mustard with us ta rd wi di sh |