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Show GOOD SALADS C A LADS are always in order and J one never tires of new combinations combina-tions and different ways of serving them. With the tender new carrots on the market, a most tasty salad may be made with fresh grated carrots, a little finely minced onion and celery, cel-ery, stirred into a lemon gelatin and allowed to mold. Serve on lettuce with u snappy mayonnaise dressing. Chicken salad the way Hawadans serve it is made as usual with chic en and celery with the addition of as much finely-cut pineapple as chicken. Garnish with asparagus tips marinated in freuch dressing. Melon Cocktail. This Is a most delightful begin ning for a meal. Scoop out balls of honey dew or watermelon both, if you can have them. To one cupful of sugar and one and one-half cup fuls of water boiled together add one tablespoonful of mint and the grated peel and Juice of half a lemon. Cool the sirup and pour over the melon balls. Strain the mint from the sirup and garnish with a fresh sprig of mint when serving. Potato Salad a la Russe. Take one quart of cooked potato balls, one teaspoonful of onion juice, one cupful of cooked peas, six sardines, salt, paprika and one cupful of mayonnaise, two or three cooked beets and three hard-cooked eggs. Mix all the Ingredients and garnish wdth the beets and hard-cooked hard-cooked eggs. Arrange the salad on lettuce and place the sliced eggs in overlapping rings around the base of the salad. by Western Newspaper Union. |