Show KIM U X 2 salad magic salads are in season summer winter fall and spring but in spring you can really have all the vari ety you want 0 there are crisp greens aplenty perhaps fresh from your own garden and loads of fresh fruits and vegetables to complete the demands of health and satisfy the appetite for really fresh from the garden foods everywhere you go you hear people saying A salad is just the thing or 1 I want something green and crisp its a sign of spring this desire to eat foods that fit with the newness and freshness of spring na A new idea for serving is to try a salad buffet for it will save your preparing individual salads for everyone simply set salad ingredients in bowls park them on a tray and whisk them into the dining room for everyone to make up his own combination in the picture illustrated above you will notice the bowl of salad dressing is surrounded by crisp greens and then there are bowls of grapefruit sections with avocado pears strawberries pears or peaches and prunes stuffed with cottage or cream cheese and nuts all the makings for salad for helping yourself to any combination that appeals to you and your guests salads can double for both the salad and dessert course or they can be the mainstay of your luncheon for the club salad dessert loaf serves 6 I 1 envelope plain unflavored gelatin vi 14 cup cold water 2 ess egg yolks I 1 tablespoon melted butter or substitute Vs cup mild vinegar 3 tablespoons vinegar vt teaspoon salt 14 4 teaspoon paprika few grains cayenne if desired 2 cup milk 2 tablespoons canned pineapple juice I 1 cup prepared fruit I 1 cup evaporated milk whipped soften gelatin in cold water beat egg yolks and salt add vinegar salt butter cayenne paprika and pineapple juice gradually whip lightly add milk and cook in top of 1 double boiler until al of custard consistency J sis tency stirring constantly remove from fire and dissolve softened gelatin in hot custard mixture chill stirring occasionally while cooling lynn says give yourself health egyptians cultivated salad foods such as onions and garlic romans enjoyed chicory and lettuce why you your cues to a good salad are few but important ingredients should be well chilled attractively arranged and served with the proper dressing most fruit salads take a whipped cream dress ing or cooked dressing or mayonnaise flavored with fruit juices occasionally in the case of a bland fruit or citrus fruit a trench french dressing is a must Sea foods are usually marinated before mixed with other ingredients marinate sh rimps crab meat etc in trench french dressing even though you may use mayonnaise to hold the salad together the above trick may also be tried with potato salad it improves flavor lynn chambers point saying saving menu broiled chicken new potatoes peas biscuits jelly salad dessert loaf orange marmalade bars boff coffee ee recipe given when mixture begins to set told fold in whipped evaporated milk and fruit cut in small pieces orange cherries canned pineapple grapefruit peaches pears or any desired fruit combination when firm on platter and garnish with green pepper trim platter with salad greens shrimps scrimps in a salad can make up the main dish for a warm night supper without too much fussing on your part shrimp salad serves 6 2 no icons 1 cans shrimp wi 2 cups diced dicea cooked potatoes 1 cup diced dicea celery va cup chopped green pepper vt cup french dressing 2 tablespoons lemon juice Vs teaspoon salt cup mayonnaise salad greens 3 whole tomatoes cut in wedges 8 green pepper rings ripe kipe olives combine shrimp potatoes celery and green pepper add trench french dressing lemon juice and salt chill just before serving moisten with mayonnaise serve on chop plate garnished with salad greens tomato wedges green pepper rings and X ripe olives 0 A salad lb substantial and I 1 M really good is one that combines fish with macaroni A subtle combination of seasonings makes it just perfect eating macaroni salmon salad serves 6 to 8 1 cups flaked salmon tuna or crabmeat crab meat I 1 cup cooked macaroni scup 1 cup canned peas Vs cup diced dicea celery 2 tablespoons minced pimiento 2 tablespoons chopped sweet salt and pepper to taste mayonnaise combine ingredients in order given toss lightly with dressing and serve well chilled in lettuce cups raw vegetable salad 2 cups raw carrots grated acup 1 cup raw cabbage shredded vt cup raw celery chopped cup onions diced dicea cooked salad dressing mix together vegetables with just enough dressing to hold together get the most from your meat get your meat roasting chart from miss aliss lyhn ln chambers by writing teri ting to her in care of western newspaper union south desplaines street chicago 6 III please send a stamped self addressed envelope for your reply released by western newspaper union |