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AMERICAN HOMES AND GARDENS 
June, 1911 
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The Table 
How To Make Salads 
By Margaret Sexton 
SALAD that tastes extremely good and is 
most attractive can be made in the follow- 
ing manner and is unique in its appearance. 
To make it, select medium sized apples 
that are firm and regular in shape; pare 
these very carefully and core them; then 
slice the apples in a cucumber or a potato 
slicer, which will form the apples into rings; slice only one 
apple at a time; when this is finished put each slice in place, 
making the shape of the apple again; place each apple on a 
leaf or two of lettuce, and at the face of the apple put a 
border, as it were, of finely cut up celery, making a fringe 
about the celery of watercress; also place a spray of the 
watercress in the core of the apples. Have the apples ar- 
ranged individually, so that each guest may serve oneself to 
salad conveniently. Have French dressing passed with 
the salad, so that each person may pour it over the salad to 
suit the taste. This salad should be made at the very last mo- 
ment, as the apples, if allowed to remain long after being 
pared, will turn dark and be most unpleasant looking rather 
than attractive, and white, as intended. Mayonnaise may 
be served with this salad as well as the French dressing. 
This is all a matter of taste. 
A seasonable salad for spring dinners and a very delicious 
one, too, is made from a variety of vegetables, those that 
most people are fond of, except perhaps spring onions; these 
may be added or left out, according to the taste. Boil and 
allow to become perfectly cool a bunch of fresh asparagus; 
cut it up, saving only the real soft part. Slice thin, two 
medium sized cucumbers and place on ice; also slice three 
or four medium sized tomatoes; these also should be put on 
the ice. Just before serving, mix all three vegetables to- 
gether, with the addition of the onions if desired. Put the 
salad on fresh crisp lettuce leaves and over it spread a 
generous quantity of mayonnaise dressing. It should be 
borne in mind that the vegetables must not be combined until 
the very last moment, as they are of a rather watery nature, 
which would have a tendency to make the salad unpleasantly 
wet. This condition does not exist at all if well done. 
There is no salad which makes a prettier appearance (and 
which is really very tasty) than tomato jelly. Added to 
these two virtues it is most easily and quickly made and is 
very inexpensive. A quart can of tomatoes will make suf- 
ficient jelly to serve individual salads for nine or ten people, 
and each portion be a generous one. ‘To prepare the Jelly 
put the tomatoes from a quart can on to boil in a granite 
pan and put all the seasoning in at the same time. This 
comprises half a medium sized onion, eight whole cloves, the 
same number of whole allspice, two bay leaves, two tea- 
spoonfuls of sugar, one of salt, and a dash of pepper. 
Allow this to cook a sufficient length of time, so that the 
tomato can be easily rubbed through a fine sieve. Use only a 
granite or wooden spoon when stirring tomatoes, as a tin one 
gives the fruit an unpleasant taste, due to the action of the 
acid of the tomato on the tin. When the tomato is strained, 
put it in a quart measure, adding water until you have three 
half pints of liquid. Dissolve one package of Minute or 
Instantaneous Gelatine in half a pint of boiling water before 
you put the tomatoes on to boil. When you are quite sure 
that the gelatine is completely melted add it to the tomatoes, 
stirring them well together. You will then have a quart of 
liquid which is ready to be put in molds or jelly glasses, 
Apple salad arranged in a large dish 
Individual apple salad 
