Evening Republican, Volume 20, Number 185, Rensselaer, Jasper County, 3 August 1916 — SALADS IN SUMMER [ARTICLE]

SALADS IN SUMMER

APPETIZING DIBHE3 FOR THE HOT WEATHER. Apple* Celery, and Walnuts Mixed Well Together Make One of the Best—Watercress la Excellent —With Oranges and Grapes. Apple, Celery and Walnut Salad. — Cut into cubes two apples, pared, and one apple with the red skin left on, a few stalks of celery and a cupful of walnut meats. Stir in a bowl with some salad dressing. Pile a spoonful of this on a lettuce leaf, with a dot of the dressing on top. Use the rest of the lettuce head for lettuce sandwiches at supper tfme. Watercress Salad. —Make an ordinary potato salad, chopped potatoes, with a little raw onion. Arrange in oval mound on platter. Divide into quarters with knives, leaving the knives in the salad. Cover two opposite corners with chopped beets. Of the remaining two corners cover one with sifted yolk of hard-boiled egg and"the other with the white, chopped. Marinate with French dressing and set away to chill. Just before serving remove knives and in the cross left put sprays of parsley. Also surrQund salad with parsley. This salad is very attractive. Pecan and Potato 9alad. —Mix two cupfuls of diced cooked potatoes wish one cupful of broken pecan nleats, sprinkle with salt, marinate with French dressing, turn into a salad bowl rubbed lightly with garlic, surround with watercress and garnish with halves of pecan nut meats. Veal and Cabbage Salad. —Mix two cupfuls of cold cooked veal cut into dice with one cupful of finely chopped cabbage, moisten with salad dressing and serve in n,ests of lettuce leaves. Orange and’* Grape Salad- —Pare two seedless oranges, cutting deep enough tp remove all the white, and cut the pulp Into small pieces. Add an equal quantity of malaga grapes from which the seeds have been removed and one tablespoonful of canned pimento cut into tiny strips; moisten with French dressing and serve In nests of lettuce leaves. Turnip and Onion Salad. —Peel one large white and one yellow turnip, boll in salted water until tender, drain, cool and cut into dice. Peel and cut a medium-sized Bermuda onion in thin slices. Arrange the turnips and onions in alternate layers in the form of a pyramid, surround with slices of hardboiled eggs and pickled beets cut in fancy shapes and serve with French or boiled dressing.