Evening Republican, Volume 17, Number 207, Rensselaer, Jasper County, 30 August 1913 — Salads a la Printanier. [ARTICLE]

Salads a la Printanier.

You may make a variety of most entrancing, though simple and inexpensive spring salads for luncheon and dinner by preparing the vegetables in same manner as for soup, dicing, shredding, slicing, cutting In cubes, oblong shapes, etc., cooking each separately in salted water, and draining carefully. In the luncheon salads rice and meat, crab, lobster, shrimp and even nut meats may be used. Indeed, one has such an abundance of riches at their command, more is the pity we do not know how to make the best use of them, and there is no gainsaying the fact that to too many women of today the preparation of food Is a bore; the thought of providing three meals a. day a nightmare. ==