384 
Mixed salad 
the white inner rind, the lemon is sliced very thin, remov- 
ing the tough center and the seeds. Banana and lemon 
slices are carefully mixed and served with plain egg 
dressing. 
Oranges thinly sliced may be mixed with the bananas for 
a change; and the lemon slices, chopped very fine, form a 
delicious combination with shredded pineapple covered with 
cream dressing. The presence of a sweet fruit with the 
acid of the lemon or the orange may be made to form 
several novel combinations. 
CAULIFEOWER SALAD: The cauliflower may be used by 
itself, or mixed with finely chopped green peppers. Boil a 
fresh, firm head of cauliflower until it is tender. Immediately 
after removing it from the boiling water squeeze the juice of 
a lemon over it, and set it aside to cool. ‘Then break the head 
into small flowerets, place them on crisp lettuce leaves, sea- 
son with salt and pepper, dot with the chopped green 
peppers, and cover with mayonnaise dressing. 
Nur Saraps: Nuts form a nutritious and appetizing 
salad, and may be used in a variety of combinations. Pea- 
nuts are frequently used alone; peanuts and English walnuts 
are still more desirable; the walnuts chopped with blanched 
almonds form a dainty combination. Remove all the brown 
inner skin from the peanuts after shelling, and place the dif- 
ferent nuts in a wooden bowl, and chop very fine with the 
meat-chopper. Marinate well with thin French dressing and 
serve on curly lettuce leaves with mayonnaise dressing. 
Nuts chopped with crisp celery are especially appetizing, 
and for a change may be served with egg dressing. 
APPLE SALAD: Polish tart, red-cheeked apples to form 
attractive salad cups, then proceed to utilize the centers as 
well as the apple shells. Remove and discard the cores, then 
remove the apple in ‘“‘chunks”’ until well hollowed out; but do 
AMERICAN HOMES AND GARDENS 
October, 
IQII 
Molded salad 
not break the skin. Chop the pieces of apple into cubes, mix 
with an equal quantity of finely chopped celery. The flavor 
will also be improved by adding a few walnut or hickory nut 
meats, chopped fine. Mix with cream dressing. Fill the 
apple shells, set each apple on an individual salad dish, and 
surround the apple with aruffle of parsley, dotted with dressing. 
TURKISH SALAD: Various salad combinations are known 
as Turkish salads, but the genuine Turkish is claimed to be a 
blending of cold baked beans or cold soup beans, well cooked 
and drained, with chopped onions and either cream or may- 
onnaise dressing. When the onions are grated over the beans, 
instead of being chopped, the effect is more pleasing; mix 
with a little thick dressing to hold the beans together, pile on 
thick slices of ripe red tomatoes, and pour the dressing over 
the whole. 
FRENCH BEAN SALapD: To be really Frenchified, this 
salad must not only be formed of the so-called French beans 
also known as red kidney beans—but it must be very daint- 
ily decorated with “‘riced” eggs. ‘This garnish is made by 
boiling the eggs until hard and then mashing and pressing 
through a vegetable sieve, forming a flaky rice of egg. In this 
instance press the whites and the yolks of the eggs separately 
through the fine sieve. Pile the tender, well-boiled and 
drained kidney beans in the center of the salad dishes, pour 
French dressing over the beans, surround the beans with a 
ring of riced white of egg and then with a ring of riced 
yolks, and decorate the center of the salad with a mayon- 
naise star made by pressing the thick yellow dressing through 
a star pastry tube. Entire beans increase the attractiveness. 
PINEAPPLE SALAD IN ToMATo Cups: Select large, ripe 
tomatoes, scoop out the centers to form thin-shelled cups. 
Chop slices of pineapple into tiny cubes or tiny shreds, and 
marinate with French dressing made with lemon juice. 
Apple and onion salad 
French bean salad_ 
