Indianapolis Times, Indianapolis, Marion County, 24 July 1936 — Page 21

ATOSALA

\ CAN BE REAL DE LUXE DIS

ITALIAN POET, FELL IN.LOVE

Careful Seasoning Is Held| §

Secret of Finest - - Combinations.

Is potato salad a plain or fancy dish in your home? Everybody knows the plain variety, but maybe you ‘don’t know what a really special dish potato

salad in one of its de luxe versions |

can be. So good, in fact, that, ogce you serve it, it's certain to be requested again and again. Have you ever served potato salad: in cucumber aspic with a garnish of slices of cold baked ham and radish roses? It is perfectly delicious this way and looks as good as it tastes. Another attractive way to serve that tried-and-true combination— cold boiled ham and potato salad— is to roll thin ham slices into coneshaped containers and fill them with salad. Garnish a platter of these rolls avith celery curls and green pepper rings. } When it comes to making the salad, the materials used may be as inexpensive or elaborate as you wish. Remember that careful seasoning is really the secret of the finest salads.

Don’t Forget Onion

No matter what other vegetables are used, a suggestion of onion is imperative. However, since many persons find it difficult to digest raw onion, it's a good idea to use the juice instead of sliced or minced onion. A good trick is to add the onion juice to the dressing; the flavor will be more evenly distributed and also exceedingly delicate. To extract onion juice, cut the onion in half and score the cut surface with a sharp knife. Press with the dull edge of the knife to force out juice. The cooking of potatoes for salads is quite important, too. They must be perfectly done—neither over-cooked nor under-cooked. If cooked in their jackets they not only retain all their food value, bu* stay in better shape. Let them cool thoroughly before preparing for the salad. Cut the potatoes is small cubes. Large pieces of potato are unappetizing and it never should be necessary to cut them with the salad fork. Neither should they be chopped so finely that they suggest hash. Cubes-about 2 inch square, cut neatly and evenly, are the best. Sometimes potatoes are used as g filler for other materials, just as bread is used as a carrier for pdtter. In any event, it is the blandness of flavor that makes the potato valuable for salads. In the following salad the potato acts as a filler. It makes an excellent combination of protein and vegetables for a hot day.

» Savory Potato Salad

Three cups diced potatoes, 2 or 3 drops onion juice, 1 cucumber, 4 small new beets, 4 hard-cooked eggs, 2 tablespoons minced parsley, 1 cup cooked salad dressing. Dice beets while they are hot and ‘cover with 2 tablespoons lemon juice, 3}: teaspoon sugar, % teaspoon salt and a few grains pepper. Let stand until ready to mix the salad. Add onion juice to salad dressing. Chop whites of eggs and put yolks through ricer. Combine potatoes, beets drained from lemon juice, eggs and salad dressing. Mix lightly with a fork and chill for one hour in refrigerator. When ready to serve, pare and dice cucumber and add to mixture. Serve on crisp lettuce with minced parsley sprinkled over the top. The dressing for potato salad is fmportant, too. It should be decidedly tart and quite rich, because there is only the yolks of the eggs to supply fat calories. If oll mayonnaise is used, it's a good idea to marinate the potatoes in French dressing for an hour before combining with the other materials. eo J Stein's Market —FREE DELIVER Ye Your s for 0 Open Evenings and Sunday Domino carton SUGAR 52 COFFEE w 216 Premier Whole Kerdel CORN Ge 22 206 Fancy Hand Packed Indiana 26e TOMATOES >> 3 io. CRYSTAL WHITE soap ons 5 2de B-E-E-R

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€ACH TWENTY

UNITED | STATES AN AVERAGE OF ‘ONLY FORTY CENTS ; IS SPENT ANNUALLY PER PERSON FOR

BUTTER MAKES 600D SPREADS

Tasty Sandwiches, Sauces Easily Prepared by. Housewife.

The simplest use of good butter is as a spread on breads—not just on bread but as sandwich spreads as well, and as the choicest seasoning

for a summer vegetable and for broiled meats. Here are some of the most effective butter seasonings:

| FOR STEAKS OR EGGS |

Brown Butter Sauce—Let 4 cup butter heat over a low flame until it browns very slightly. Add 2 tablespoons lemon juice and 1 tablespoon minced parsley. Pour. over: broiled steak or poached eggs. Roquefort Butter—Blend 3 table-

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The most important factor in Dante’s whole life was his love for the fair Beatrice. He tells of his great love in his Vita Nuova. “Again, in his masterpiece, the Divina Commedia, or Divine Comedy, it is Beatrice who carries him through the nine revolving heavens.

TRY TODAY ICED OR HOT

YOUR TASTE

Shortening

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HEINZ BEANS |

FRESH FRUITS AND VEGETABLES

Ca CALIFORNIA...

TIS ESTIMATED THAT

TO SUPPORT A COW > FOR A YEAR/

spoons creamed butter and 2 tablespoons Roquefort cheese and spread over broiled steak. Place in broiler for” 2 minutes, Tak

FOR SANDWICHES

Work the butter with a fork until it is as soft and fluffy as mayonnaise. Use plain or blend with

chopped ' olives, chopped chives, a little lemon juice, a little Worcestershire sauce, cream cheese or peanut butter for sandwich spread.

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ROAST == 1

2 AB IW. Aa BP, pn + ro JU

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2..

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or GOLD MEDAL

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or DEL MONTE 1-Lb. Can

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* ‘Large 14-oz. bottle

10<

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Peaches T2530 Apricots 253 : Apple Sauce“sime= 3%. 2266 Horshey’s cnocotate syrup 275° 10) Libby’s Peas Lux Toilet Soap 4 °* 268 Sealskin ioe 3 ‘SE 280 P. & 8. Soap Nit 8 5, 260 Oxydol “gh Wel

Rinse 3:2 26¢ > 2 3iE’

PIES “Apple or ‘Cherry

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10¢

Red Cross

~Macaron or Spaghetti large pkg.