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Show Serving Molded Salads Offers Glamour Touch To Almost Any Meal COMPANY COMING? Serve whatever what-ever simple fare you've planned for the family, but make a pretty molded mold-ed salad to add the eye-catching "4 ! 1 dish to the meal. Simple dinner? Get out your fancy mold and dress up the occasion oc-casion with a tempting, tangy salad. Refreshing two layered salad Is a combination of tangy crushed Hawaiian pineapple molded with a pale green cucumber and mayonnaise base. This can be made early in the morning, it has glamour enough for any occasion oc-casion and is kind to the budget. LYNN CHAMBERS' MENU Chicken-Noodle Casserole Biscuits Jam Carrot Sticks Fruit Salad in Orange Ice Rings Beverage Chocolate Cookies Recipe Given 1 tablespoon grated' lemon rind teaspoon salt Z tablespoons sliced olives teaspoon pepper 1 cup flaked, cooked halibut 1 tablespoon capers, if desired Mayonnaise Soften gelatin in Yi cup of the cold water. Heat remaining water and vinegar to boiling and dissolve gelatin gela-tin in it. Add chili sauce, lemon Serving a snack for the ladies.' They'll all like a pretty salad packed full with clever ideas, and easily made by you ahead of time so it needs only unmolding and whisking on the table on a bed of greens. HERE'S A COLORFUL and captivating capti-vating sea food salad that can be served as a main dish: tomato aspic ring filled with ever-popular tuna fish salad. If you want to serve it as a meal for Sunday night supper, for example, start off with hot, flavorful consomme, pass crisp potato po-tato chips, deviled eggs and rolls. Dessert will be popular if it's chocolate choco-late eclairs. Sea Food Salad (Serves 6) Aspic: Z tablespoons plain gelatin cup cold water 1 No. 2 can tomato juice 1 teaspoon chopped onion 'A teaspoon salt teaspoon celery salt 1 teaspoon sugar 2 teaspoons vinegar Salad: 1 7-ounce can tuna fish, flaked 1 cup diced celery 1 cup diced avocado (J4 avocado) avo-cado) Vi teaspoon salt Dash of white pepper Ji cup salad dressing 1 tablespoon lemon juice Grapefruit sections Avocado slices CA avocado) Watercress or lettuce Aspic: Soften gelatin in cold Water. Combine tomato juice, onion, celery salt, sugar and vinegar in saucepan; bring to boiling point. Add to gelatin, stirring until gelatin is dissolved. Strain mixture and pour into 1-quart ring mold. Chill until firm. Salad: Toss together lightly tuna fish, celery, diced avocado, salt and rind, seasonings and chill until mixture thickens. thick-ens. Add remaining remain-ing ingredients and chill in a mold until firm. Serve on lettuce with mayonnaise. pepper. Combine salad dressing and lemon juice. Add to tuna fish mixture and blend carefully. Unmold aspic and fill center of ring with tuna fish salad. Arrange grapefruit sections, avocado slices and watercress or lettuce around aspic ring. Note. To make 12 servings of the above salad, increase gelatin to 5 tablespoons and double all remaining remain-ing ingredients. Pour aspic into a 2-quart ring mold. HERE'S A SUBSTANTIAL salad which will do as a good main dish. You may want to use the leftovers of your halibut on the second day for this: Jellied Halibut Salad (Serves 4) 1 tablespoon gelatin V2 cups cold water Ya cup tarragon vinegar Va. cup sliced pickles Vi cap chili sauce HERE'S A GRAND party salad which the family will enjoy often, too: Pineapple-Cucumber Salad (Serves 8-10) Pineapple layer: 1 cup crushed pineapple 1 package lemon-flavored gelatin Ja teaspoon salt 'A cup finely grated carrots Cucumber layer: 1 envelope unflavored gelatin Yi cup cold water 1 cup mayonnaise Vt cup light cream teaspoon salt 1 tablespoon grated onion cup finely chopped celery Yi cup grated cucumber, drained Pineapple layer: Drain pineapple. Add enough water to syrup to make 1 cups liquid. Heat to boiling; dissolve dis-solve gelatin in it. Chill until slightly slight-ly thickened. Add salt, carrots and crushed pineapple. Turn into Vh quart ring or fancy mold. Chill un-' til firm. Cucumber layer: Soften gelatin in cold water; dissolve over hot water. : Combine remaining ingredients. Add i gelatin and blend. If desired, tint pale green with vegetable coloring. I Pour over pineapple layer. Chilli until firm. Unmold and garnish with salad greens. FRUIT SALAD in orange ice rings .' is as pretty a salad as one can find. ' You may make the ice as directed here, or, if desired, purchase the ice and freeze in ring molds until j firm. 1 Fruit Salad, Orange Ice (Serves 4) 1 cups orange juice 2 tablespoons lemon juice Dash of salt cup sugar Y cup water 2 egg whites, stiffly beaten Segments from grapefruit 4 slices pineapple, diced Segments from 2 oranges Fruit Mayonnaise Lettuce cups Mint leaves Combine orange and lemon juice, add salt, then freeze until firm in refrigerator tray.. Boil together sugar and water for 3 minutes and pour slowly over stiffly beaten egg whites, beating constantly. Cool to lukewarm. Scrape thin layers of the frozen mixture with an inverted spoon and fold into egg white mixture. mix-ture. Pour into individual ring molds and freeze in freezing unit until firm. Combine grapefruit, pineapple and orange with fruit mayonnaise and chill. Unmold orange ice; garnish gar-nish centers with lettuce cups and fill with fruit salad. Garnish with mint leaves. ' H - 1 ? . Glistening red tomato aspio rings are filled with well-sea-Eoned tuna fish salad. Grapefruit Grape-fruit sections and sliced avo-cadoes avo-cadoes trim the salad, and make it a tempting main dish salad to serve for an attractive luncheon or Sunday night supper. LYNN SAYS: Serve Salad Plates For Special Luncheons Mix together melon balls and berries, add lime juice and place in lettuce cup. In another lettuce cup place pear half jellied in ginger ale salad. Serve with two prunes stuffed with cottage cheese and a toasted corn muffin, buttered. Make your favorite shrimp salad and serve a small scoop on lettuce. Add to the plate slices of pineapple topped with orange slices. Serve with corn chips. Several small servings of salad on a single plate with small sandwiches make an easily prepared, attractive puncheon. Prepare in advance and you'll avoid last minute rush when guests arrive. Tuna fish salad on chicory makes a tasty salad. Serve with cole slaw, lemon wedge, spiced peach and crisp potato chips. Salmon salad is colorful when served on greens with celery hearts and deviled eggs. Nut muffins contrast con-trast nicely with this salad luncheon. |