Evening Republican, Volume 18, Number 84, Rensselaer, Jasper County, 8 April 1914 — SALADS WORTH WHILE [ARTICLE]

SALADS WORTH WHILE

•OME OF THE OLD FAVORITES AND SOME THAT ARE NEW. In Imitation of a Pond Lily Is an Cmcellent Method of Serving—With Veal and Feas—Recipe for Proper Dressing.

Pond Lily Salad —Six hard-boiled eggs, cool, remove shell with a sharp knife (pointed), cut around see-saw fashion in middle of eggs, then break egg apart gently; with a fork scrape the yellow part to make It mealy or soft and cut a slice off end of egg to make it stand pat; spread on'lettuce leaves (small ones for cups) and drop a little mayonnaise into lettuce. Then peel six or eight radishes in points, turn back half-way and you hive very pretty pond lily buds, and if you have followe’d out cutting directions the eggs make a good imitation of pond lilies, a delight to the eye, and An egg relish to the stomach. If serve on a looking glass platter mounted on four brass or silver pegs the salad reflects in the glass like water.

Salmon and Egg Salad —Have ready on plates nice, crisp lettuce and one can of salmon, with hard-boiled egg sliced and arranged on .platter, and serve with dressing. Salad of ..Veal and Peas —One-half pound of cold veal cut In tiny dice and one pint of small green peas (canned may be used); mix with French dressing and chill; when ready to serve, put by spoonfuls into cups of crisp lettuce leaves; pour over it more French dressing, to which has been added a little green mint, mustard and a dash of celery salt.

Tailor-Made Salad —To one cup of cooked and strained tomato add one and one-half teaspoons of pink gelatin. Season with salt; cool in individual molds; set on ice to harden. Mash a ten-cent cream cheese with half a cup of English walnuts blanched by pouring hot water over them and rubbing off the brown skin, the nuts to be chopped with the celery; roll Into - balls the size of a walnut; arrange the molded tomatoes and cheese balls on a glass dish; with a good cutter grind some pistachio nut meats, sprinkle them over the tomato and cheese, arrange sprigs of parsley around the edge of the dish and sprinkle over this the finely crumbled yolk of an egg to give a goldenrod effect ; put on the top of each piece of tomato and on the cheese balls onehalf teaspoon of salad dressing. Salad Dressing—Yolks of three eggs, well beaten, one tablespoon mustard, a bit of pepper, one-half cup of vinegar, one tablespoon butter, small teaspoon of flour; stir all well together, put in a double boiler, set on the gas to thicken; when cool add the whites of three eggs, beaten stiff, and Ona cup of milk. *