Show t am e 8 Heap Salad Bowls With Vitamins For F or Summer t y r x b r. r i Help Yourself to Vitamins This pretty as a picture salad bowl Is isI I made simply by alternating rows vs of lettuce wedges and mounds of po po- potato potato po- po potato tato salad garnished with slices of hard-cooked hard eggs Its It's hearty enough for a main dish even with with- without without without out meat Summer is the time to heap high the salad bowl and bring generous portions of natures nature's bounty of vita vita- vitamins vitamins vitamins mins and minerals to the table Active summer play and strenuous ous work caps cads for big servings of health and energy producing foods That's why the salad bowls play a major role in the menu parade Theres There's another reason too why salads are going to be important this season When the butcher has no meat and the cupboard yields Q o nothing of inter inter- interest interest interest est to the home- home homemaker homemaker homemaker maker she can always go to her refrigerator and I bring out lovely greens juicy fruits and berries toss them together and I serve an eye-appealing eye salad If I more substantial salads are desired I especially for main dishes they can I Ibe be flecked with the white and gold of rich protein-rich eggs lus lus- luscious luscious lus- lus luscious cious bits of chicken or well chilled and subtly seasoned fish Vary the trimmings and change the dressing and no salad can ever become monotonous If oils and fats for salad dressings are scarce put them together with sour cream fruit juices vinegar or cooked dressings that tha require little fat Here are two main dish salads that will go over big with the family One stars eggs and the other chick chick- chicken en Star Deviled Eggs I 12 Eggs 12 hard-cooked hard eggs 2 tablespoons salad dressing 1 tablespoon lemon juice l 1 teaspoons mustard Yz 1 4 teaspoons Worcestershire sauce sf teaspoon salt 14 t teaspoon pepper Remove shells from eggs Cut a slice from both ends cutting the slice at the round end deep enough to expose the yolk Cut deep gashes r into the egg white ve Y t l s around the round round- rounded ed end to give a saw tooth edge Pressing gently at the bottom force out the yolk Press yolk and egg white that was cut off through the sieve Add remaining ingredients Refill and beat until smooth Refill shells Garnish tops if desired To serve as a salad lay on top of sprigs of watercress or other greens Or use as a garnish for other salad platters Buffet Chicken Salad Serves 8 2 cups cubed cooked chicken G cup french dressing 4 cups boiled rice chilled Lynn Says Different Salad Dressings If fruits and vegetables do not give enough variety to make salads in in- interesting interesting interesting season the dressing it it- itself it- it self for flavor plus Club Dressing To 1 cup of mayonnaise add 1 tablespoon chopped currants 1 tablespoon chopped raisins 1 tablespoon chopped nuts Indian Dressing Vt t cup of chow-chow chow to 1 cup mayonnaise Tartar Dressing is excellent on fish salads To 1 cup mayonnaise add 2 tablespoons chopped sweet gherkins 1 tablespoon capers 1 tablespoon chopped parsley and 2 tablespoons chopped olives Thousand Island Dressing is easily tossed together For a cup of mayonnaise use 4 cup chili sauce 1 tablespoon green pepper and chopped stuffed olives Egg dressing is lovely to look at when made by adding 1 chopped hard-cooked hard egg 1 tablespoon chopped pimiento and 1 table table- tablespoon tablespoon tablespoon spoon India relish to 1 cup may may- A bit of leftover meat Add Addit it to the eggs Especially good goodare are aro diced ham tongue or dried beef Lynn Chambers' Chambers Point-Easy Point Menus Buffet Chicken Salad Sliced Tomatoes and Cucumbers Potato Chips Pickles and Olives Orange Rolls or Biscuits Fresh Berries with Cream Refrigerator Cookies Beverage Recipe given Salt and pepper to taste Boiled dressing or mayonnaise Lettuce or greens Jellied cranberry sauce Deviled eggs Combine chicken and french dress dress- ing Chill about 1 hour Meanwhile Me cook rice until fluffy and season we well according to taste Just before serving serving serving ing combine chicken chilled ric rice and enough salad dressing to moisten moist moist- en Season Arrange in individual lettuce cups on platter or salad bowl bow Garnish with thick slices of cran cran- cranberry cranberry cranberry berry sauce and deviled eggs To Top with additional dressing if desired Theres There's nothing so cooling on a warm summer night than a jellied tomato salad Although this recipe provides for a simple salad it ma mabe may be varied by adding leftover o or chopped fresh vegetables to it Jellied Tomato Salad Serves 10 1 quart hot stewed tomatoes 1 teaspoon salt 2 packages of lemon flavored gelatin M cup sliced pickled onions or 1 teaspoon onion juice J i cup sliced stuffed olives J 4 4 cup diced green pepper 1 cup diced celery Dissolve gelatin in hot tomatoes Add salt and cool When gelatin begins to congeal add the remain remain- remaining remaining remaining ing ingredients Place in a large larg mold rinsed with cold water or in individual molds Chill until firm Serve on oh salad greens with either eithe french dressing or mayonnaise A fruity salad doubles for the des des- dessert dessert dessert sert if jf so desired This one is espe espe- especially especially good when served with tiny cakes or finger cookies Ocean Breeze Salad Serves 6 3 tablespoons lemon juice 2 cups diced honeydew melon 1 cup watermelon balls or slices 3 cup white grapes split and seeder seeded 1 cup grapefruit sections 3 tablespoons preserved ginger 1 V 2 tablespoons gelatin 4 cup cold water JA M cup sugar sug r 3 tablespoons chopped maraschino cherries Mix gelatin and water and le let stand 5 minutes Dissolve over hot ho water Combine fruits 1 lemon e m o 0 i n juice sugar am and a ginger Chill thor thor- Add gela gela- gelatin gelatin tin and pour into a mold Chill un un- until until until til firm If it is obtainable obtain ble pint pin whipped cream may be added to fruits before they are mixed with the gelatin n it f f ey r I 1 Green White and Gold As pic pic- picturesque picturesque as a garden In full fuU bloom bloomis is this simple salad made by placing placing placing ing chilled deviled eggs on crisp sprigs of watercress Use extra dressing If II desired and serve for luncheon or side dish at garden sup sup- per Your salad can be better than just passing if your dressings are smooth and well seasoned so they can complement the other ingredients of the salad bowl Here are several good basic suggestions ns Cooked Dressing Yi cup sugar Yi cup vinegar Yi y 4 cup evaporated milk Yi Y teaspoon salt Dissolve sugar in vinegar and stir until it dissolves Beat in milk un un- until until until til mixture thickens Pour over cab cab- cabbage cabbage cabbage bage or other greens Sour Cream Dressing Yi Y cup sour cream Yi cup vinegar Yi Y cup sugar YI teaspoon salt Mix ingredients in order given Chill Thousand Island Dressing 1 cup c mayonnaise 2 tablespoons chill sauce 2 tablespoons chopped green pepper 2 tablespoons pimiento 2 tablespoons chopped sweet pickle Mix all ingredients In order given Serve over vegetable salads Released by Western W stern Newspaper Union J |