Food and freedom

SCALD tomatoes; remove skins. Cut each tomato into halves, crosswise; stand in a refrigerator until very cold. At serving time, place a slice of tomato on a bed of crisp lettuce, using individual plates. Cover each tomato with a spoonful of cheese, sprinkle generously with finely chopped olives, and pour over this some French dressing. A few chopped nuts may be added if desired. Serve with whole-wheat or graham bread. An excellent hot weather luncheon or supper dish. When available, cream cheese may be substituted for cottage cheese. An Autumn Salad Ingredients 6 large red apples H cupful chopped walnuts Finely shredded cabbage Mayonnaise or boiled dressing Time: Preparation, 30 minutes Number served: 6 persons WASH the apples; dry and polish with a clean cloth. Cut a slice from the top of each. Remove core and seeds; scoop out the apple without breaking the skin. Chop the apple very fine. Mix with it an equal quantity of shredded cabbage, the nuts, and enough mayonnaise or cooked dressing to well cover every particle of fruit and cabbage. Mix thoroughly; refill the apple cups; serve on individual plates on a bed of chicory or lettuce leaves. Garnish the top of each apple with a spoonful of dressing and half a nut meat. Serve very cold. An ex- cellent supper salad to serve with cold meat. Pecan or hickory nuts may be substituted for the walnuts. YOUR RECIPES 171 Orchard Salad "DARE two ripe peaches, two ripe pears, and two sweet ■^ apples. Cut fruit into thin shoes or small cubes. Arrange on a bed of crisp lettuce and cover with cream mayonnaise. Serve very cold. Orange-Date Salad "pEEL three large oranges; separate in sections, remov- -^ ing fine skin. Arrange on a bed of crisp lettuce, lap- ping one section over the other so as to form a circle; fill center with chopped dates and nuts. Garnish with cream cheese; serve with French dressing. Oranges may be cut in thin round slices if preferred. Bermuda Salad CUT new Bermuda onions into very thin, round slices. Cover generously with French dressing; sprinkle with finely chopped parsley. Sliced radishes, or a chopped tomato, or a little cucumber may be added if desired. Economy Salad TV/riX equal quantities finely cut celery and apple; add •**'■*• a few chopped nuts and a small quantity cottage cheese. Mix carefully through this a well-made French dressing. Serve cold on a bed of crisp lettuce or cress. Nut-Cheese Balls TWriX equal parts of peanut butter and fresh cream ■*•''•*■ cheese, or home-made cottage cheese. Add a few grains of salt, and moisten with a little thin cream, if necessary. Form into small balls. Serve with salad an'^ wafers. Shredded cocoanut, or other chopped nuts, may be substituted for peanut butter. Ideal Salad Dressing TWriX together six tablespoonfuls olive oil, juice and ^^•*- pulp of one orange, one-fourth level teaspoonful salt. A good dressing for plain lettuce, shredded cabbage, or fruit. Wholesome for children. 172 FOOD AND FREEDOM Roquefort Dressing TV^ASH a small quantity of Roquefort cheese and stir •*•"-*■ through a well made French dressing. Serve on lettuce hearts. Other cheese may be substituted. Russian Dressing 'T^O one cupful mayonnaise add one tablespoonful, or -*- more, of tomato catsup or chilli sauce and several olives finely chopped. Serve with lettuce hearts. Five-minute Mayonnaise