Evening Republican, Volume 16, Number 268, Rensselaer, Jasper County, 8 November 1912 — VARIETIES OF SALAD [ARTICLE]

VARIETIES OF SALAD

MADE FROM VEGETABLES ALWAYS IN SEABON. For Those Fond of Bhrlmps, Here Is a Delicious Recipe—So-Called Pilgrim Salad —Green Peppers, Grapefruit and Celery. Preparing a Shrimp Salad. — Cut the contents of one can of shrimps into Bmall pieces, add two cupfuls of celery and One cucumber cut into dice. Mix thoroughly with a boiled mayonnaise dressing. If cucumbers are not to be had substitute more celery, and garnish with slices of hard-boiled eggs and use plenty of^dresslng. Pilgrim Salad. —Peel and cut tomatoes in half-inch slices, stamp out rounds from the center of each and insert four or five cooked asparagus tips. Lay them on crisp lettuce leaves. Cut the centers of the tomatoes into cubes and put these with several olives on one side of each plate. Put half a cupful of olive oil into a pitcher, the strained juice of half a lemon, the strained juice of half an orange, one teaspoonful of grated onion pulp, a quarter of a teaspoonful of salt, a quarter of a teaspoonful of paprika, one teaspoonful of Worcestershire sauce, a quarter of a teaspoonful of mustard, and one teaspoonful of finely Chopped parsley. Shake until thick and creamy and pour over the portions of salad. Making Florida Salad.—Cut slices from the stem ends of green peppers and remove the seeds. Refill with grapefruit peeled and cut into cubeß, add the tenderest stalks of celery cut into small pieces apd finely chopped nut meats, allowing twice as much grapefruit as celery and one-third as many nut meats as grapefruit. Arrange in nests of endive and serve with mayonnaise dressing. Kumquat Salad. —Peel a box of Kumquats, cut them in halves, add two peeled and chopped apples, and a can of chopped pears. Serve on crisp lettuce leaves with French dressing or mayonnaise dressing.