Evening Republican, Volume 19, Number 162, Rensselaer, Jasper County, 10 July 1915 — SALADS FOR SUMMER [ARTICLE]

SALADS FOR SUMMER

EASILY PREPARED AND APPETIZING PREPARATIONS. What Is Known as Philadelphia Lobster Salad Is One of the Best—Excellent When Made With Potatoes and Apples.' Philadelphia Lobster Salad.—Boil one large or two medium-sized lobsters and pick to pieces when cold. To make the dressing for them, beat the yolks of two raw eggs with a teaspoonful of salt, a pbach of cayenne, one-half teaspoonful powdered sugar and full teaspoonful mustard wet with vinegar. Add gradually, and at first very slowly, one cupful olive oil. When quite thick whip in the strained juice of one lemon. Beat five minutes before adding two tablespoonfuls vinegar. Just before serving add to the dressing one-fourth cupful of sweet cream whipped to a froth; stir all well together and into the lobster. Line a salad bowl with the crisp heart leaves of lettuce, put in the seasoned meat and cover with a little more whipped cream. If a little more acid is liked, four tablespoonfuls of vinegar may be used. Walnut Salad. —Chop lettuce and the whites of two eggs, hard boiled, separately, not too fine. Toss lightly together, sprinkle the top thickly with English walnuts and the yolks of the. eggs chopped coarsely. Pour over them any good salad dressing and serve on crisp leaves of lettuce. Potato and Apple Salad. —Cut in small cubes four cold boiled potatoes and six tart apples that have been peeled and parboiled without sugar for flye minutes. Dress in the order given with one-fourth of a teaspoonful of paprika, two teaspoonfuls of salt, six tablespoonfuls of olive oil, a tablespoonful of onion juice, a drop or two of table sauce and six teaspoonfuls of white vinegar; allow the ingredients to marinate in the dressing for ten minutes and then serve in Individual lettuce nests, garnish with stuffed olives and rings of apples sprinkled with lempn juice to preserve their whiteness. Cutumber and Water Cress Salad With Banana Dressing—Mince finely a bunch of fresh water cress and chop in small pieces of medium-sized cucumber that has been soaked in iced salt water for three-quarters of an. hour; toss the two vegetables lightly together and place directly on the ice until ready to serve, seasoning in the process with* a saltspoonful of salt, a pinch of white pepper and a little celery salt. Prepare the dressing by pressing three bananas through a puree sieve, heating to a paste with beaten egg and beat for five minutes longer, slowly pouring in three tablespoonfuls of olive oil and stirring constantly; season with a little French mustard, a few drops of lemon juice and a sprinkling of powdered cinnamon, and pour over the cress and cucumber; arrange on a salpicon of chopped celery garnished with quarters of lemon and blanched nuts.