Evening Republican, Volume 20, Number 262, Rensselaer, Jasper County, 1 November 1916 — SALADS A LITTLE DIFFERENT [ARTICLE]

SALADS A LITTLE DIFFERENT

Two Unusual Ones and Two Good Dressings to Be Served With Them.

Fruit Salads^— For fruit salads any combination may be used. Canned pineapple goes well with canned or fresh white cherries and bananas; seeded white grapes or canned peaches with oranges may be added as desired. Dressing for Fruit Salad.—This is an excellent dressing for fruit salads where a mild but well-favored dressing Is needed:

Yokes of two eggs, two tablespoonfuls of butter, a scant half cupful of sugar, two tablespoonfuls each of vinegar and lemon Juice, two teaspoonfuls of olive oil, one teaspoonful of salt, one teaspoonful of mustard (ground) and a pinch of red pepper. Cream the butter and sugar together; add the beaten eggs and other Ingredients. Cook in a double boiler until thick. Keep in a cool plare and, when ready to use, add one-half cupful of whipped cream. Another salad dressing for fruit calls for two eggs, one-quarter cupful each of lemon Juice and sugar. Beat the eggs, add the other Ingredients and cook in a double boiled, stirring constantly until the dressing commences to thicken. Cook and pour sliced fruit, any combination desired. Frozen Cream Cheese Salad. — Add a half cupful of cream to two cream cheeses and stir to a smooth paste. Season with salt, paprika and a little lemon Juice, then turn into a freezer and freeze slightly. Remove, pack In a brick-shaped mold and cover for two hours with Ice and salt. Then slice and serve on lettuce leaves with a French dressing.