Dinner Salads
1. Apple and Grape Combine equal parts of apple cut in match-like strips and halved and seeded Malaga or Tokay grapes with plain French or French Fruit Dressing to moisten. Serve in nests of lettuce garnished with cream cheese balls. 2. Cucumber and Green Pepper-To a pint of sliced, crisped cucumber add two tablespoons minced green pepper, a teaspoon minced chives and plain or Piquant French Dressing. Serve with lettuce or escarole. 3. Shredded Orange or Grape Fruit-Peel one large orange or half grape fruit and shred the pulp. Add one-half cup plain French Dressing and serve with romaine or lettuce cut in quarters. Garnish with slices of snappy cheese. 4. Roquefort Cream-Beat three-fourths cup Roquefort Dressing into a cup of whipped cream. Serve in nests of lettuce. Dust with paprika. 5. Cole-Slaw-Finely shred enough crisped cabbage to make three cups. Combine with Plain French Dressing and minced parsley or with Mazola Mayonnaise or Cooked Salad Dressing. A little minced green pepper or a few chopped nuts, some shredded apple, diced pimiento or grated carrot may be own CHILDREN crave sweets. They are energetic little beings, rapidly burning up food fuel. Teach them to make their candy. Begin with Creamed Maple Balls, then Peanut Brittle and Taffy. Serve the candy for dessert piece or two a day.
The children will be delighted. Via the Candy Road is a wonderful way to interest children in cooking. -a added. a Lettuce, Romaine or Cress Dressed at the Table Arrange well-crisped lettuce or other salad greens in good-sized salad bowl.
Place beside it cruets containing vinegar and Mazola and salt, pepper and paprika shakers. For salad for six, measure three tablespoons Mazola and pour into the salad. Turn over and over with the salad fork and spoon and add salt, pepper, paprika and one and one-half tablespoon vinegar. Continue turning until the leaves look a little wilted.