Food and freedom

USE rice which has been cooked in rapidly boiling water until tender — about twenty minutes; drain very care- fully. When cool, add vegetables, seasoning, and enough French dressing to moisten the mixture. Heap in the center of an attractive dish; cover top with mayonnaise, add a sprinkling of parsley; garnish with a circle of the cheese balls, and a few leaves of crisp lettuce or cress. Serve cool, but not chilled. A good luncheon or dinner dish; complete with brown bread and butter, biscuits, or muffins, and hot tea or cocoa. A Food-Fruit Salad Ingredients 1 small, ripe pineapple, shredded Mayonnaise or pineapple dress- 1 cupful diced sweet apple ing 1 ripe banana, sliced Shredded cocoanut or chopped 1 orange nuts 3^ cupful raisins Lettuce Time: Preparation, 25 minutes Number served: 6 persons PREPARE the pineapple; add raisins, and the orange, carefully peeled, the fine skin removed, and left in sections. Let this stand in a cold place until chilled. Now add apples, freshly cut, and the banana. Cover with dressing; serve on individual plates on a bed of crisp let- tuce or other salad greens; sprinkle with shredded cocoa- nut. A good dish for luncheon or supper, or an excellent combination salad and dessert for dinner. Serve with thin bread-and-butter sandwiches or small rolls. YOUR RECIPES 169 Calico Salad Ingredients 1 cupful fresh boiled potatoes, 1 cupful new turnips, cooked, cut small diced 1 cupful new carrots, cooked, 1 cupful peas or beans, cooked diced 1 head lettuce, or other salad green French dressing; mayonnaise; onion juice Time: Preparation, 45 minutes Number served: 6 persons "OOIL potatoes, drain, and while still warm cut into dice; -^^ cut carrots and turnips. Add these to the potatoes; add peas or beans, mix carefully, and cover with a well- made French dressing; add a few drops onion juice. Let stand in a cold place several hours. At serving time, ar- range crisp lettuce on a dish, heap vegetables in center, garnish with small gherkins, or olives, or bits of beet or tomato; top with a spoonful of mayonnaise. An excel- lent luncheon dish. Serve with bread and butter sand- wiches, or fresh biscuit, and tea or hot cocoa. Also a good salad to complete a cold meat dish for dinner. Stuffed Tomato Relish Ingredients 1 head lettuce or cress 1 small jar pickled mussels 6 rips tomatoes Salt; pepper; onion juice 2 cupfuls flaked crab meat Mayonnaise dressing Time: Preparation, 25 minutes Ni/mber served: 6 persons SCALD tomatoes, remove skins. Scoop out a portion of the centers. Stand tomatoes in refrigerator until cold. At serving time, season tomatoes and stuff with the crab-flakes through which mayonnaise has been carefully mixed. Place tomatoes on a bed of crisp lettuce, garnish tops with mayonnaise, two whole mussels, and a little chopped parsley. Serve very cold. A refreshing supper or light dinner dish ; also a good first course for the company dinner. I70 FOOD AND FREEDOM A Summer Salad Ingredients 1 head lettuce ^ cupful cottage cheese 2 large ripe tomatoes Chopped olives or gherkins French dressing Time: Preparation, 15 minutes Number served: 4 persons