Show 0 salads for summer meals when the mercury soars skyward and appetites are on an the wane nothing tastes quite so good as a crisp cool mixture of fresh greens or fruits or vegetables with a tart taste teasing dressing suggestions on salads salad ingredients must be clean and cold and crisp contrast is important por tant too contrast in textures in flavors and in IV colors combine crisp foods with L 0 soft sharp pun gent tasting foods i with mild flavored f ones and pale uninteresting look looking ing foods with foods that are vividly colored make your summer salads as light or as substantial as you please find a few good basic recipes and vary them to suit yourself here are some of my own favorites practical everyday recipes that are easy to prepare and serve crab salad serves 5 I 1 13 ounce tin crabmeat crab meat 34 cup celery cut fine 24 cup sweet pickles cut fine 2 hard cooked eggs priced eg egg ft yolk 24 i cup mayonnaise dressing I 1 head lettuce I 1 tablespoon capers flake crabmeat crab meat and remove membrane add it celery s sweet w e e t aa oc pickle and egg white finely wit ut mix with mayonnaise dressing arrange on bed of crisp lettuce leaves and garnish with egg yolk priced and capers frozen tomato salad I 1 tablespoon unflavored gelatin vt 34 cup cold water ano 1 no 2 can tomatoes I 1 cup celery and celery leaves chopped 2 tablespoons diced dicea onion 1 teaspoon salt 1 teaspoon sugar 6 whole cloves 6 peppercorns sprig thyme ibay 1 bay leaf 1 cup whipping cream whipped vi teaspoon paprika soak gelatin in cold water heat tomatoes celery onion and all seasonings tn in a saucepan and simmer gently for or about 10 minutes strain and add at once to the softened gelatin mix thoroughly and chill when mixture begins to thicken old fold in the whipped cream pour into freezing tray and place in freezing compartment until thick when frozen and serve on lettuce with mayonnaise dressing marshmallow mint salad serves 6 1 package ya 4 pound marshmallows 1 tablespoon fruit juice peppermint extract green vegetable coloring cup mayonnaise 34 cup mixed fruits cut in small pieces I 1 cup whipping cream whipped place marshmallows and fruit juice in saucepan and heat over low heat fold over and over until marshmallows are about hall half melted remove from heat beat and continue folding until mixture is smooth and fluffy cool then add peppermint extract and green food coloring these can be omitted it if desired blend in mayonnaise and fruits and fold in whipped cream turn ifft inti individual molds and chill in orator until firm on lacs endive ring and garnish with a sprit of mint and halved marasc maraschin hinr cherry cinderella salad serves 6 2 cups cooked lamb cut in sma cubes 24 cup trench french dressing 2 tablespoons fresh mint chopped vt cup cooked peas cup cooked carrots 12 2 cups shredded cabbage salt and pepper to taste place lamb in salad bowl ado trench dressing and chopped A mi mint nt chill in refrigerator friger ator for one hour then add remaining ingredients and toss together lightly adding additional trench french dressing it if desired garnish with strips of green pepper and wedges of 01 tomatoes get this new cook book who said that father like salads of course he does to be sure its a sheer waste of energy to make a fancy creation in the hope of pleasing him but there are plenty of plain substantial salads that he likes in her new cook book feeding fa father ther eleanor howe tells just how to please him with salads and other of his favorite foods send 10 cents in coin to eleanor ekeanor howe north michigan avenue chicago ill and get your copy released by western newspaper union |