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Ways to Serve Salads

The use of various hollowed out vegetables as cups for salad mixtures, is most attractive, but, unless one can indulge in hot house vegetables, it is obvious that this is easier and less expensive in summer than winter. Of such vegetables the tomato and cucumber are best adapted. For those who like the flavor imparted by contact, the red bullnose pepper is admirable. Cups of lemon rind are just the thing for pepper hash, cold slaw or pickle when served with raw oysters. Grape fruit baskets, orange baskets, red apple baskets. Another comparatively new form is the jellied salad which can be prepared in large or individual molds, either plain or in form. Any meat salad may be molded by using an unsweetened lemon jelly, to which is added salt, pepper, a few spoonfuls of tarragon vinegar, and perhaps a trifle of onion juice or other seasoning. This is mixed with the meat, vegetables, etc., then treated precisely as would be the case of an ordinary jelly, turning out just before the time of serving. If a clear jelly is not desired, thin some mayonnaise with the jelly base and it will give the necessary opacity. For serving such individual molds, use little nests of blanched lettuce leaves or a garnish of such greens as are procurable.