SALADS
Every salad, no matter how plain and simple it may be should be made to look inviting and tempting. The method of draining or drying is a very easy performance so long as the salad leaves whatever they may be are almost free from moisture. This is effected best by putting the leaves which should be broken, not cut with knife into a wire basket and drying them well until the outer moisture of the leaves is well absorbed. The salad then is ready for mixing.
Any cold boiled vegetables left over from dinner is useful as giving variety to salad and helps to make a good accompaniment to cold meats served to luncheons.
Waldorf Salad.
2 cups of celery chopped fine, grated rind of 1 orange, 1 cup of apples cut in dice, 1 cup of chopped English walnuts, mix all together and place on nest made of lettuce leaves and dressing on top.
Pear Salad.
Use canned pears, place ¹⁄₂ pear in nest of lettuce with mayonnaise dressing over the top and ¹⁄₂ cup of chopped English Walnuts sprinkled over the top of each salad.
Shad Roe Salad.
Soak the roe in cold water 5 minutes then lay it carefully into a pan with 1 qt of boiling water, 2 teaspoons of salt, 1 teaspoon minced onion, ¹⁄₂ of bay leaf, 1 teaspoon of mixed whole spice and 2 tablespoon of lemon juice. Pour off the water, add cold water carefully so as not to break the roe. Add a piece of ice and when the roe is chilled and firm, dry it in a napkin. Divide it into long strips and then cut in slices. Serve on lettuce leaves pour French dressing over the whole.
Fruit Salad.
Blanch the meats of 2 dozen English Walnuts and break in pieces, skin and seed 2 dozen white grapes, cut 1 pineapple in slices and slice cubes slice 3 bananas separate the sections of 2 large oranges and remove all skin. Arrange each in piles, pour over a dressing made of ¹⁄₂ cup of Madeira wine, 1 cup of sugar, 2 tablespoons of lemon juice and ¹⁄₂ cup of orange juice. Garnish with Maraschino cherries.
Sweetbread Salad.
Soak 1 pair of sweetbreads in cold water for 20 minutes, then cook in boiling salted water 12 minutes. Cool and cut in slices, mix with 1 cup of celery cut in small pieces, cover with french dressing and chill for at least ¹⁄₂ hr. Serve in nests made of the crisp inner leaves of a head of lettuce and garnish with 1 cup of mayonnaise dressing.
Potato Salad.
Cut 6 cold boiled potatoes into even dice, mix with these chopped whites of 3 hard boiled eggs. Mix the yolk with a scant teaspoon of dry mustard and stir into it a large cup of thick sour cream, add a little paprika, pour the dressing over the potatoes and mix gently.
Salmon Salad.
Place on a bed of lettuce leaves in a flat salad bowl the contents of a can of salmon freed from oil and bones and flaked. Pour over the fish a little boiled salad dressing or mayonnaise and garnish with slices of hard boiled eggs and lemon.
Asparagus Salad.
Take a can of asparagus or fresh cooked asparagus, drain asparagus and chill and place on nest of crisp lettuce leaves with mayonnaise dressing.