Moulding Salads

Any kind of salad can be moulded in the jellies the same as chicken salad. Garnish with the greens and serve with mayonnaise, cooked, or sour cream dressings.

How To Garnish With Curled Celery

Cut the stalks of celery in one or two-inch lengths, then cut each piece in strips nearly to the center, beginning at each end, leaving enough whole to hold together. Set in ice water one hour before using.

Orange Salad

(Very Nice to Serve with Game or a Winter Dinner Salad).

Place a bed of crisp lettuce in a salad bowl, peel and cut seedless oranges in one-half inch slices, spread them over the lettuce, mix with French dressing.

Grape Fruit Salad (To Serve With Game)

Arrange on lettuce the same as orange salad. Peel and remove the pulp from the sections, cut up in inch pieces. Serve with French or wine dressing.

How To Prepare Whole Tomatoes For Salad

Scald and skin them, select all as near the same size as possible. Place on ice until half an hour before serving, then scoop out the center (saving the pieces for soup stock, or a sauce). Sprinkle with salt and a little pepper, turn over and drain, fill with mayonnaise, or any combination you care for.

Tomatoes And Peppers Stuffed With Cheese

Remove the skin from the tomatoes. Scoop out the center and fill with Roquefort cheese which has been beaten to a smooth cream with a little cream. Chill. Slice. Place on rounds of toast that have been covered with Anchovy paste.

Neufchatel Salad

Fill the whole tomatoes with balls made from Neufchatel cheese and slices of stuffed olives, dress with French dressing and serve on lettuce leaves, or surround the tomatoes with watercress.

Italian Salad

Cook the large macaroni until tender in boiling salted water, drain through a colander and when cold cut in half-inch pieces, place in a salad bowl (without lettuce) and cover over with slices of hard-boiled egg; pour over all a French, mayonnaise or boiled dressing. A very good luncheon salad.

String Bean Salad

Use the very small beans. After being cooked, cut in half-inch pieces. Serve on lettuce with French or mayonnaise dressing. Garnish with the yolk of hard-boiled egg that has passed through a potato ricer. String beans mixed with peas makes a delicious salad.

Asparagus Salad

Use only the tips. Cook in salted water until tender. Chill, serve with French or mayonnaise dressing on lettuce, or in little cups made from the new turnips that have been cooked and scooped out.

Asparagus Salad, Garnished With Eggs

Place a bunch of cooked asparagus on a bed of lettuce, cover with French dressing; over the center sprinkle the yolks of two hard-boiled eggs that have been pressed through a potato ricer; cut the white of the eggs in rings and surround the outside.

Pepper Salad

Plunge three green sweet peppers and one red one in boiling water, remove and rub off the skin.

When cold cut the stem and remove the seeds; slice in rings; also slice tender small onions in rings; cover all with French dressing and serve on lettuce. Slices of tomato can be added in place of the red pepper.