October, 1911 
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AMERICAN HOMES AND GARDENS 
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The Table 
Some Novel and Appetizing Salads 
By Lydia M. Westcott 
Photographs by Mary H. Northend 
~} KNOW a model hostess who never makes 
“trouble” of company, but who delights in 
giving novel little unexpected entertain- 
ments. Her porch teas and lawn lunch- 
eons of the past summer were the delight 
and wonder of the neighborhood. And 
yet her impromptu little affairs never ap- 
pear to require the least exertion or expense. She seldom 
gives a “big” affair; there is never any attempt at display. 
But husbands are frequently phoned for to “run right up 
from business without going home,” and meet their wives 
for a porch tea. Or a little informal luncheon forms a mid- 
day entertainment for a few congenial housewives. And 
there is never a gathering in which that ingenious hostess 
does not have at least one novel dish, in the appetizing bill 
of fare, that is new and quaint as well as delicious. 
Strange desserts of fascinating flavors; manipulations of 
meat, fowl, and fish to delight the most fastidious epicure; 
vegetables most temptingly Frenchified, and novel forms 
of brown breads and hot biscuit; all have their share of 
well-deserved praise. But in all her original and novel 
recipes, this hostess particularly excels in her salads. 
VARIETY SALAD: — It is not an original idea, of course, to 
utilize all sorts of vegetable left-overs from yesterday's din- 
ner for to-day’s salad. All practical housewives who delight 
in French methods of table economy know how to take a few 
well-cooked string beans, bits of boiled cauliflower and aspar- 
agus tips, with probably a few green peas and a little sweet 
corn shaved from the cob, and make a delicious salad by 
mixing all together, piling on lettuce leaves, and covering 
with mayonnaise dressing. But few have ever thought of 
serving this same sort of variety salad in individual flavors, 
as this hostess did at a recent luncheon. It took but a few 
extra minutes to arrange the salad on individual dishes. In 
this instance there were only five guests to serve, making 
six with herself. Each green lettuce leaf in the individual 
dishes was dotted with four tiny white leaves of curled 
lettuce; on one was piled a teaspoonful of string beans 
chopped fine, on another bits of thinly sliced cauliflower, on 
another a teaspoonful of peas, and on the fourth was a 
pile of tender asparagus tips. ach separate vegetable 
was covered with mayonnaise dressing to hide its identity, 
and the distinctive flavors was a surprise; being much more 
pleasing than the usual mixture. A thick slice of hard- 
boiled egg surrounded by a ring of finely chopped onion in 
the center of the dish, separated the vegetables and dec- 
orated the festive salad. 
Fruir SALaApDs daintily arranged on curly lettuce leaves, 
and coated with the particular dressing suited to their 
flavors, frequently excite wonderment as to the ingredients 
used. A novel combination is formed of thin slices of tart 
raw: apples and equally thin slices of mild Bermuda onions, 
covered with egg dressing. 
Sour canned cherries chopped fine, and mixed with 
bananas cut in tiny cubes, form a rich salad with mayonnaise 
dressing. 
Sliced bananas serve in another combination. The rind 
of a lemon is grated over the bananas, and after removing 
Simple salad garnished with parsley 
Green pepper filled with peanut salad 
