More Salads for
Everyday Meals
There comes a day when a sal
ad idea is needed, for we are a
salad eating people during these
summer months. Here are some
, ideas. ,
Mix a pound of cottage cheese
with a quarter cup of honey for
a new taste treat in a fruit and
' cheese salad. For fruits to serve
with it we suggest spiced cooked
prunes, unstemmed Bing cherries,
fresh apricot halves and ; melon
balls. , -.
This combination of ingredients
adds up to our specifications of a
salad that's tops with any outdoor
menu. Combine cooked large dry
limas with chopped dill pickle,
chunks of ripe olives, chopped cel
ery, chopped green pepper, minc
ed onion and cubed tomato, and
toss together lightly with may
onnaise. Easy to tix ana extra
good tasting. : ,
The large-sized summer avo
cados are perfect for scooping in
to balls- We've found it easiest to
peel the avocado first and then
cut the balls from the whole fruit,
using a measuring spoon or a
French ball cutter. Mash the scrap
py pieces of fruit and use them in
a spread or molded salad.
. You can make a very ordinary
salad look and taste twice as in
viting by adding an interesting
garnish or two. Wedges of shiny
ripe 'olives .and quartered hard-
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cooxea eggs uu wduuhj. .vi
tossed green salad in botii appear
ance and taste.
You can'make a very fancy salad
hv rpmovinc the seeds from a
whole cantaloupe and filling it
with canned fruit cocRtau in a
pmi-firm line gelatin base. Chill
4 hours or longer. Then cut off
the rind from the whole me ion ana
cut it in one inch slices. Serve on
crisp greens with cottage cheese.
Glazed Pies on
Menus Very Soon
Boysen and other sour cane
berries are coming along now and
will taste mighty good in many
dishesespecially pie. Here is
one version of a boysenberry pie
good for youngberriet and
blackberries, too. "
GLAZED B0YSEN2EBSY PIE
1 9-inch baked pastry shell
3 cups fresh, boysenberries
1 cups boiling water
IV cups sugar ; "
Ji cup all-purpose flour
Vi teaspoon salt
1 teaspoon lemon juice
2 tablespoons butter or
margarine,
riace washed berries in bowl;
cover with boiling water; let
stand S minutes. Combine sugar,
flour and salt in 1 quart sauce
pan: stir in warm water, well
drained from . berries. Cook . on
medium heat about 8 minutes
(thickens and becomes bright).
Remove from heat Stir in lemon
juice and butter or margarine.
CooL Fold in drained boysenber
ries. Pour into baked pastry shelL
Chill several hours. Serve gar
nished with sweetened whipped
cream. Serves &
Fresh Fruit in
Summer Puddings
Fresh peaches combine . with
.nuts to make this very nice des
sert:
PEACH NUT PUDDING
1 quart sliced, peeled fresh
; peaches
cup granulated sugar
teaspoon salt
- V cup water
li quarts soft bread crumbs
1 cup brown sugar, firmly .
. packed :. . .
1 cup chopped pecans
- V cup melted butter or marg
arine .
Combine . peaches, sugar, salt
and water; cook for fifteen min
ctes, or until peaches are tender,
Combine soft bread, crumbs,
brown sugar, pecans and butter.
Arrange alternate layers of the
, peach and bread crumb mixtures
in a greased 1M quart casserole,
using crumbs on top layer. Bake
in a moderate ven (330 degrees)
for . forty minutes. Serve either
hot or cold, with cream or whipped
cream. Yield: a servings.
Fruit Dressing
Lends Color, Flavor
Avocados lend color and flavor
to this dressing especially recom-
, mended for fresh crisp greens.
GUACAMOLE DRESSING
1 medium avocado .
1 small onion minced
J cup pure mayonnaise
2 teaspoons sugar
1 tablespoon lemon juice
1 teaspoon Worchestershire sauce
Dash of Tabasco
V teaspoon powdered garlic '
1 drop green food coloring ,
Mash the avacado with onion in
a mixing bowL Add sugar, lemon
juice and seasonings to this mix
ture. Stir, blending thoroughly,
Add green color and mayonnaise
and stir until smooth. Serve on
crisp lettuce or any green salad.
-This dressing is also delicious as
a sauce for sea food cocktaiL
Peanut Salad
Uses Oranass
Fruit, vegetable and nuts make
a nice combination for this salad
PEANXTT-CAREOT-0 RANGE .
SALAD '
1 cups coarsely, grated
carrots
.k cup coarsely chopped
salted peanuts
Vi cup raisins
Salad dressing - .
Lemon juice, if desired
2 oranges, cut in sections
.Combine carrots, peanuts, and
raisins with mayonnaise or pea
nut butter salad dressing and
lemon juice to moisten. Arrange
on lettuce with orange sections
around edge. - Four servings.
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