Evening Republican, Volume 14, Number 199, Rensselaer, Jasper County, 22 August 1910 — FROZEN SALADS FOR LUNCH [ARTICLE]

FROZEN SALADS FOR LUNCH

Cool Dainties Not Freakish and Are Inexpensive and Always Palatable. — A “frozen salad” is not a freak in cookery, neither is it an expensive luxury. It is merely the 'latest and most appetizing way to serve vegetables in very hot weather. A mayonnaise jelly, a chilled aspic or a sherbet of vegetable juices justifies the name, but in no way indicates the tempting qualities of these eccentrically named delicacies. A mayonnaise jelly may be served ■with any frozen salad. Mixed with cubes of celery, cucumbers or any cold cooked vegetables, it may be moulded in forms or cups and served on lettuce; or it may be used to garnish any ordinary soft salad. To make mayonnaise beat one egg, season it to taste with salt and pepper, mix with half a cup of olive oil, one-eighth teaspoon of mustard, and one teaspoon of granulated gelatin In cold water, dissolve it in hot,-'and mix with the mayonnaise; harden in a Bhallow pan and cut in fancy shapes or chill in moulds of fancy form. For a frozen tomato salad, stew one quart of tomatoes with a slice of onion or any seasoning* preferred, and strain when cold. Add a few drops of lemon and vinegar and freeze like a sherbet. Prepare the hearts of lettuce, arrange on a salad plate and serve with cones of the frozen tomato. For a frozen cheese salad strain one Jar of pressed currants to remove the seeds. Mix with cream cheese to the consistency of a smooth thin custard. Freeze and serve upon lettuce garnished with rings cut from olives.