Show mealtime magic by betty crocker prep prepared wred by THE ROOSEVELT STANDARD BETTY CROCKER HOME SERVICE department AUTUMN SALAD NOTES how many different kinds of dinner salads do you have at your nger r tips A friend of mine remarked the other day that she aught 0 there was less variety in salads than in any other part of tr menus when I 1 looked surprised sur she went on to say 1 I dont ean an fancy salads I 1 mean the plain everyday salads you try to rv e with your dinner what is there besides cabbage salad and valdorf adorf salad saiad and garden sal 9 she finished plaintively fyhen en I 1 asked her what she ant t by garden salad and cab age jilge salad she gave me a look hat at said plainly ilow how is it that ali of a all L I 1 people dont know tat a cabbage or garden salad or perhaps she thought the at this summer had affected my ind d at any rate she went on to plain n why a garden salad is i st t sliced tomatoes and cucui rs and maybe a little onion cut 11 with them and a cabbage is just chopped up raw cabbage band and waldorf salad is just apple iad lid celery and nuts chopped lether ILI 1 I had to admit that this was bout ut all garden or cabbage mad did mean to many women md ad yet surely at this season when ur gardens are full of so many if ferent kinds of vegetables a garden salad be limed to any two or three of them nen ven some of the eold cold cooked tables such as beets and peas nd string beans make a delicious om tim with a dippy salad here are a few garden alad combinations ossed salad lettuce leaves medium sized green pepper chopped radishes thinly sliced I 1 chives finely cut 3 ripe tomatoes cut in wedges french dressing prepare chill and di dry y vegetables pluck apart crisp cold well dried leaves of lettuce place in salad bowl previously rubbed with clove of garlic if desired add green pepper and radish slices and chives toss gently with a fork and spoon in a bowl with just enough fren french ch dressing to make the leaves of lettuce glisten and to impart an appetizing flavor add tomato wedges just before serving to prevent juice from spreading other raw vegetables that may be used in tossed salads are diced dicea celery little new onions thinly sliced carrots or thin carrot strips flowerets flow erets of cauliflower water wafer thin dices of turnips cooked vegetables commonly used are peas green beans beets asparagus tips artichoke hearts cauliflower flowerets flow erets canned artichoke hearts chopped celery and green pepper are another refreshing combination served with lorenzo dressing to make lorenzo dressing simply add I 1 tsp asp chili sauce to va cup french dressing and when it comes to cabbage salad the th e really seem to be any end to the interesting combinations that one can contrive here are a few of them foundation cabbage salad 21 cups shredded cabbage mayonnaise Mayo naise or cooked salad dressing combined with whipped p ped cream let shredded cabbage stand 1 hour in ice cold water drain thoroughly moisten AI with mayonnaise or cooked s salad alad dressing toss lightly with fork to blend AMOUNT 4 servings cabbage and red apple salad add 1 cup chopped a apple p ale and cup chopped celery to foundation salad just before moistening with the salad dressing reap heap on crisp lettuce leaves garnish with red cherries or walnut halves if desired AMOUNT 6 servings NOTE use apples with red skins core and chop without paring cabbage apple and peanut salad add 1 cup chopped apple cup chopped banana and 1 cup chopped roasted peanuts to cabbage salad above just before moistening with salad dressing AMOUNT 6 servings cabbage and carrot salad add 1 cup grated raw carrot and Vs I 1 cup chopped celery to cabbage salad above just before moistening with salad dressing amount 6 servings cabbage and pineapple salad add 1 13 1 3 cups well drained diced dicea pineapple no 1 can and 8 marshmallows cut in quarters to cabage cabag ge salad above just before moistening with salad dressing AMOUNT 6 servings if you worry about what to serve it if you davad to start the next meal just drop a card to 0 betty crocker lit hi care ol of the roosevelt Koo sevelt standard and ask lor for this weeks menu completa CAm pleto pleta menus for tho the week with recipes for the main items will be sent to you at no cost please enclose 3 cent stamp to cover return postage |