Show t tips what 1 to serve 1 with various salad courses r L LIN cil by JOSEPHINE GIBSON GIBBON director fucini food institute D 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 gr evening party the accompaniment varies with the type of salad and the time at which served below are listed according to type 0 salad with which they should be served simple easily prepared attias tive and flavorful navor ful salad accompaniments the less substantial should be ba chosen for luncheon or dinner menu and the heartier for party meal in whirl 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 bread toasted on one side and the onsted side spread with sandwich relish and garnished with I 1 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 heat or fish salad accompaniments p sandwich relish in whole 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 clies of peanut butter and thinly sliced banana in white bread b sandwiches of peanut butter and chopped dates in white bread c ripe Alis mission sion olive sandwiches d chopped nut celery and mayonnaise sandwiches e peanut straws V indicates recipes are iriven below toasted cheese rolls slice fresh bread thinly trim crusts and place in a damp tea towel for hour spread generously with 1 I cup grated american cheese blended with 3 tablespoons tomato ketchup form into rolls toast and serve hot ripe olive sandwiches to one cup minced ripe mission olives add I 1 cup diced dicea celery and cup chopped nut meats moisten with salad cream spread between slices of buttered bread and cut inn small fancy shapes peanut straws roll pie crust t ti ri 4 inch thickness spread viti layer of peanut butter batter having pea nut butter about inch thick fold all four of outside edges into the center loll 1011 to A inch thickness again and rut cut into strips inch wide and from 4 to 6 inches long place in a hot oven F and bake until delicately brown |