Salads, Sandwiches and Chafing-Dish Dainties Part 5

10. Lettuce, Neufchatel cheese in slices and shredded pimentos.

11. Lettuce, cauliflower, string beans and shredded pimentos.

12. Lettuce or cress, artichoke slices and powdered tarragon.

13. Shredded cabbage and shredded green peppers.

14. Cauliflower broken into flowerets, string beans cut into small pieces, and beets cut in fancy shapes or chopped. Arrange each vegetable in a ma.s.s by itself; surround with lettuce.

15. Cuc.u.mbers and new onions, sliced.

16. Watercress, diced boiled beets, and olives in centre.

17. Lettuce, Brussels sprouts and chopped pepper.

=Lentil Salad.=

Soak the lentils over night; wash and rinse thoroughly, then cook until tender, adding hot water as needed. Drain, and when cold mix with each pint of lentils about five tablespoonfuls of oil, two tablespoonfuls of tarragon vinegar and one teaspoonful, each, of capers, parsley, chives and cuc.u.mber pickles, all, save the capers, chopped fine. Serve in a mound, on a bed of lettuce leaves. Garnish with heart leaves of lettuce at the top and sections of tomato, or diamonds of tomato jelly, at the base.

=White-Bean Salad.=

Toss one pint of white beans, cooked, with one tablespoonful of vinegar and three tablespoonfuls of oil, a little salt and a dash of cayenne or paprica. Arrange in a mound on a bed of shredded lettuce, and sprinkle with chives, parsley and pimentos, all finely chopped. Finish the top of the salad with a large pim-ola.

=Potato Salad.=

(MISS COHEN.)

INGREDIENTS.

3 cups of cold boiled potatoes, cut in cubes.

1 cup of pecan nuts, broken in pieces.

5 tablespoonfuls of oil.

1 tablespoonful of salt.

1/2 a teaspoonful of onion juice.

A dash of cayenne.

2 or 3 tablespoonfuls of vinegar.

Watercress.

_Method._--Mix the potatoes and nuts, add the oil and mix again; add the other seasonings, and, when well mixed, set aside in a cool place an hour or more. Remove the coa.r.s.e stalks from two bunches of watercress that have been well washed and dried. Season with French dressing and arrange in a wreath about the edge of the salad.

[Ill.u.s.tration: Potato b.a.l.l.s, Pecan Meats, and Cress Salad.]

[Ill.u.s.tration: Potato-and-Nasturtium Salad.

(See page 34)]

=Potato Salad.=

(CARRIE M. DEARBORN.)

INGREDIENTS.

12 cold boiled potatoes.

4 cooked eggs.

2 small Bermuda onions.

Chopped parsley.

1 saltspoonful of white pepper.

2 teaspoonfuls of salt.

6 tablespoonfuls, each, of oil and vinegar.

1/2 a teaspoonful of powdered sugar.

_Method._--Cut the potatoes into dice and chop the eggs fine. Chop the onions, or slice them very thin. Sprinkle the potatoes, eggs and onions with the salt and pepper, and mix thoroughly. Pour the oil gradually over the mixture, stirring and tossing continually; lastly, mix with the other ingredients the vinegar, in which the sugar has been dissolved.

Sprinkle chopped parsley over the top.

=Potato Salad.=

INGREDIENTS.

1 quart of cubes of cold boiled potatoes.

1-1/2 teaspoonfuls of salt.

1/4 a teaspoonful of paprica.

3 tablespoonfuls of vinegar.

4 tablespoonfuls of oil.

Capers, beets, whites and yolks of eggs, and lettuce.

_Method._--To the potato cubes add the salt, pepper and oil, and mix thoroughly; add the vinegar and mix again. Pile the cubes in a mound in the salad-bowl. Mark out the surface of the mound into quarters with capers; fill in two opposite sections with chopped beet; use chopped whites of eggs in a third, and sifted yolks of eggs in the fourth section. Finish with a border of parsley.

=Potato-and-Nasturtium Salad.=

(E. J. MCKENZIE.)

INGREDIENTS.

1 quart of potatoes, cut in cubes.

1/2 a cup of chopped gherkins.

1 cup of tender nasturtium shoots, cut in bits.

2 tablespoonfuls of pickled nasturtium seeds.

Onion juice or garlic.

6 tablespoonfuls of oil.

5 tablespoonfuls of vinegar.

Salt and pepper.

Chopped parsley.