Show N N ty F springtime salads with warm weather already here and warmer breezes just around the corner what fam ilys interest 4 turn to I 1 cool lovely salads 7 the thought of jewel green Y vegetables resting like gems on lighter green leaves of lettuce and endive or briW brilliantly antly sparkling fruits on the dark green of watercress or frilly leaves of garden lettuce are certain remedies tor for getting rid of sweltering heat waves I 1 know of some families who make salads the main ingredient of the menus during the really warm weather not enough protein did I 1 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 keer keep your salads crisp and fresh looking wash the lettuce as thoroughly as you can letting the cold water trickle on every leaf keep your salads as pretty qs as picture plates even a tossed salad which is sort of thrown together can be lovely as long as you dont fuss with it until it looks weary mold them too for a change using fruits or vegetables or both tor for pretty molds are again reaching the markets unflavored gelatine can be used with tomato juice and fruit juices it 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 ge lattne ya cup cold water I 1 cup hot pineapple syrup drained from can vt cup orange juice vt cup mild vinegar teaspoon salt 1 cup grated raw carrots 1 cup orange segments cut small vt cups canned pineapple cut into small pieces soften gelatine in cold water and dissolve in hot pineapple syrup add orange juice vinegar and salt cool and wh when en mixture begins to thicken n fold in carrots orange and pineapple J turn into a mold mold I 1 NN that has been rinsed out in cold water and chill when firm onto greens and serve with mayonnaise it if fresh pineapple is used cook the fruit a few minutes the acid of fresh pineapple prevents gelatine from stiffening to 0 make this salad as pleasing as it appears arf the photograph serve the salad on greens and fill the center with carrot curls these latter are made by cutting the carrots in paper thin slices try a potato peeler wrap tightly around the finger and chill in ice water if 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 youre getting into the habit of serving something pretty but simple tor for sunday night suppers lynn chambers menus rice and eggs baked in cheese sauce raw spinach and carrot salad bran muffins asparagus banana cream pie beverage lynn says watch those bread crumbs although rationing is over we are still being called upon to conserve vital foods this time jt it is the breadbox which is under strict observation dont throw away those dry crusts ot of bread let than accumulate in a paper bag until you have enough to put through a meat grinder these will be very fine and tasty to use for or breading leftover bread crumbs seasoned well may be used as topping for casseroles eat rye whole wheat or bran bread when white bread is not available dont throw away a slice which by the way is a good idea for saving yourself work try this salmon salad which is a meal in in itself buffet salmon salad serves 8 to 10 I 1 tablespoon unflavored gelatine gelat lne 1 cup cold water 2 tablespoons sugar 1 teaspoon salt 1 teaspoon prepared mustard li cup vinegar 2 egg yolks beaten 1 tablespoon prepared horseradish horse radish impound 1 pound salmon cooked and flaked scup 1 cup chopped celery 16 cup heavy cream whipped olives sliced pimiento strips lettuce or watercress soften gelatine in cold water mix sugar salt and mustard thoroughly combine vinegar and egg yolks in in double boiler cook until thick stirring constantly remove from heat add gelatine and stir until dissolved add horseradish horse radish chill until mixture begins to thicken add salmon and celery fold in cream place olive slices and strips of alm pimiento lento on bottom of an oiled fish or loaf mold turn mixture into mold chill until firm onto platter and garnish with watercress note smoked salmon trout sturgeon or shrimp may be used in the above recipe in place of salmon ham clarn and tongue slaw serves 6 to 8 I 1 cup cooked ham in strips 6 ounce otince can tongue cut in strips I 1 small onion minced 4 cups cabbage shredded fine I 1 egg white 91 11 cup mayonnaise mix ham tongue onion and c cabbage ab 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 Dress dressing ilig Ys it cup sugar I 1 tablespoon cornstarch ya t teaspoon salt I 1 cup pineapple juice juice of I 1 lemon juice of 1 orange 2 beaten eggs I 1 cup whipping cream mix sugar cornstarch and salt mix fruit juices and add to dry mixture cook in top of double boiler for 20 minutes remove from range and add wed beaten egg yolks let cook tor for 5 minutes longer 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 |