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Show CIS &S$ tyjtunn Chmku Sunshine Salad Carrots, Orange and Pineapple (See Recipe Below) Springtime Salads With warm weather already here, and warmer breezes iust around the corner, what family's' interest doesn't turn to cool, lovely salads? sal-ads? The thought of jewel - green vegetables resting rest-ing like gems on lighter green leaves of lettuce and endive, or Lynn Chambers' Menus Rice and Eggs Baked in Cheese Sauce Raw Spinach and Carrot Salad Bran Muffins Asparagus Banana Cream Pie Beverage you place the carrots close together in a glass of ice water, they will not come apart or need toothpicks to hold them together. If you're getting into the habit of serving something pretty but simple sim-ple for Sunday night suppers which, by the way is a good idea for saving yourself work try this salmon salad which is a meal in itself: Buffet Salmon Salad. (Serves 8 to 10) 1 tablespoon unflavored gelatine A cup cold water 2 tablespoons sugar 1 teaspoon salt 1 teaspoon prepared mustard XA cup vinegar 2 egg yolks, beaten 1 tablespoon prepared horseradish 1 pound salmon, cooked and flaked 1 cup chopped celery cup heavy cream, whipped Olives, sliced Pimiento strips Lettuce or watercress Soften gelatine in cold water. Mix sugar, salt and mustard thoroughly. brilliantly sparkling fruits on the dark green of watercress or frilly leaves of garden lettuce are certain remedies for getting rid of sweltering swelter-ing heat waves. I know of some families who make salads the main ingredient of the menus during the really warm weather. Not enough protein, did I hear you say? Oh, but yes, for you can put enough meat, fish and cheese into the salads to give them that "stick-to-the-ribs" quality. Keep your salads crisp and fresh-looking. fresh-looking. Wash the lettuce as thoroughly thor-oughly as you can, letting the cold water trickle on every leaf. Keep your salads as pretty as picture plates. Even a tossed salad which is sort of thrown together can be lovely, as long as you don't fuss with it until it looks weary. Mold them, too, for a change, using us-ing fruits or vegetables or both, for pretty molds are again reaching the markets. Unflavored gelatine can be used with, tomato juice and fruit juices if you want to have a bit of color on the salad plate. A salad that looks like a sunburst Itself is this one with tiny wedges of pineapple and carrot curls: Sunshine Salad. (Serves 6) 1 envelope plain unflavored gelatine M cup cold water 1 cup hot pineapple syrup, drained from can Vk cup orange juice Yi cup mild vinegar Vi teaspoon salt 1 cup grated raw carrots 1 cup orange segments, cut small cups canned pineapple, cut into small pieces I Soften gelatine in cold water and dissolve in hot pineapple syrup. Add Combine vinegar and egg yolks in double boiler. Cook until thick, stirring constantly. constant-ly. Remove from heat, add gela-tine gela-tine and stir un- orange juice, vin- , egar and salt. Cool, and when mixture begins to thicken, fold in carrots, orange ? and pineapple. . Turn into a mold ' -. 11 i that has been rinsed out in cold wa- ter and chill. When firm, unmold onto greens and serve with mayonnaise. mayon-naise. If fresh pineapple is used, cook the fruit a few minutes. The acid of fresh pineapple prevents gelatine from stiffening. To make this salad as pleasing as it appears in the photograph, 1 serve the salad on greens and fill I the center with carrot curls. These ; latter are made by cutting the car-' car-' rots in paper thin slices (try a po-3 po-3 tato peeler), wrap tightly around the finger and chill in ice water. If til dissolved. Add horseradish. Chill until mixture begins to thicken. Add salmon and celery; fold In cream. Place olive slices and strips of pimiento on bottom of an oiled fish or loaf mold. Turn mixture into mold. Chill until Arm. Unmold onto platter and garnish with watercress. Note: Smoked salmon, trout, sturgeon stur-geon or shrimp may be used in the above recipe in place of salmon. Two very pretty salads which might be served as tidings of spring are these: Strawberry Cheese Salad. (Serves 6 to 8) 1 pint strawberries Z tablespoons sugar 2 teaspoons lemon juice 4 three-ounce cakes cream cheese H cup whipping cream Wash and stem berries. Crush with sugar and lemon Juice. Mix small portion at a time with cream cheese until well blended. Fold tn whipped cream. Place in freezing tray and freeze. Ham and Tongue Slaw. (Serves 6 to 8) 1 cup cooked ham, in strips 6-ounce can tongue, cut In strips 1 small onion, minced 4 cups cabbage, shredded fine 1 egg white cup mayonnaise Mix ham, tongue, onion and cabbage cab-bage and chill. Beat egg white, fold in mayonnaise and mix with cabbage, etc. Serve from salad bowL Here is a good salad dressing which is tart and light. You will like it for all types of fruit salads; Fruit Salad Dressing. 34 cup sugar 1 tablespoon cornstarch Ya teaspoon salt 1 cup pineapple juice Juice of 1 limon Juice of 1 orange 2 beaten egs 1 cup whipping cream Mix sugar, cornstarch and salt. Mix fruit juices and add to dry mixture. Cook in top of double boiler boil-er for 20 minutes. Remove from range and add well-beaten egg yolks. Let cook for 5 minutes longer, long-er, then let cool. Fold in beaten egg whites. This may be placed in a jar and refrigerated until used. Before using, add whipped cream. Released by Western Newspaper Union. Lynn Says: Watch Those Bread Crumbs : Although rationing is over, we , are still being called upon to conserve con-serve vital foods. This time it is the breadbox which is under strict observation. Don't throw away those dry crusts of bread. Let them accumulate accu-mulate In a paper bag until you have enough to put through a meat grinder. These will be very fine and tasty, to use for breading. bread-ing. Leftover bread crumbs, seasoned sea-soned well, may be used as topping top-ping for casseroles. Eat rye, whole wheat or bran bread when white bread Is not available. Don't throw away a slice. |