Household science and arts

VEGETABLE SALAD Cold cooked beans, beets, carrots, i)eas, and raw celery may be cut into small, uniform pieces. Mix these with salad dressing, arrange the mixture on lettuce leaves, and serve it very cold. One teaspoon of chopped onion may be added to the salad before putting on the dressing. TOMATO SALAD Put the tomatoes into boiling water for a few minutes, peel them, and put them in a cold place until ready to serve them. Slice them thin, arrange the slices on a bed of lettuce leaves, cover each slice with mayonnaise dressing, and garnish it with sprigs of parsley. Serve it at once. STUFFED TOMATO SALAD Peel six tomatoes and scoop out the inside. Place the shells on ice to chill. Digitized by Google SALADS 2 c. shredded white cabbage 1 e. celery 1 c. mayonnaise or boiled dressing 2 c. chopped apples 2 c. celery 2 c. boiled dressing Chopped walnuts 3 bananas 3 oranges J c. grated pineapple } c. preserved peaches 1 tbs. lemon juice I c. sugar Drain the pulp and add to it equal parts of celery and cucumber, mixed with mayonnaise dressing (No. 249). Refill the shells, arrange them on a bed of lettuce leaves, and garnish them with sprigs of parsley and mayonnaise dressing. CABBAGE SALAD Wash the cabbage and shred it fine. Let it stand in cold salted water one hour; scrape the celery and cut it into small pieces. Mix the cabbage, celery, and dressing. Chill the salad in the ice box ; garnish it with celery. APPLE AND CELERY SALAD Wash, pare, and chop red apples. Wash and chop celery. Allow equal parts of apple, celery, and boiled dressing. Wash, chill, and dry lettuce leaves and arrange them in cups on a small platter. Fill the cups with the mixture ; garnish it with boiled dressing and chopped walnuts. FRUIT SALAD Prepare and slice the bananas, oranges, and peaches. Put the slices into a glass dish, arranging in layers; sprinkle each layer with sugar; add the pineapple and lemon jidce. Fish, Eqq, and Meat Salads RECIPE 358. LOBSTER SALAD Wash and dry the lettuce leaves and put them on ice. Open a lobster according to the directions on page 105. Cut the lobster meat into one-inch pieces Digitized by Google 2 c. cold cooked salmon Lettuce leaves 1 c. boiled dressing 6 medium lettuce leaves 1 doz. sardines 2 hard-cooked eggs 2 ts. chopped pickle i c. boiled dressing 4 hard-cooked eggs 8 lettuce leaves 4 radishes } c. mayonnaise or boiled dressing 4 hard-cooked eggs 8 lettuce leaves 1 c. boiled dressing 2 0. chicken 1 0. celery 1} c. mayonnaise or boiled dressing and season it with boiled or mayonnaise dressing. Arrange the lobster on chilled lettuce leaves. G^tmish it with small lobster claws and dressing. SALMON SALAD Wash, chill, and dry lettuce leaves. Remove the skin and bones from the salmon and flake it into pieces about one inch in size. Mix the salmon and half of the salad dressing, using a fork and being careful not to break up the fish. Arrange the salmon on lettuce leaves and put the extra dressing: on top. SARDINE SALAD Wash, dry, and chill the lettuce. Remove the bones from the sardines. Chop the whites of the eggs and the pickles and mix them. Arrange the sardines on the lettuce leaves. Add the egg mixture and boiled dressing. Crumble the yolks over the top. EGG SALAD. I Wash, dry, and chill the lettuce leaves. Cut the eggs into halves crosswise. Arrange the eggs on a bed of crisp lettuce leaves, garnish them with the radishes, cut into fancy shapes, and put the dressing on top. EGG SALAD. U