Bake in hot oven until brown.
Bean Salad
1/4 peck Green String Beans 1/2 small onion 1/2 cup vinegar 1/2 cup sweet or sour cream 2 tablespoons sugar 1/2 tablespoon salt 1/8 teaspoon pepper or paprika
Boil the beans until tender in salt water, not soft, drain and let cool.
When cold add the onion, cut fine; mix the cream, vinegar, salt, sugar and pepper and pour over beans; serve very cold on lettuce leaves.
Hard boiled eggs can be used as a garnish.
MRS. F. M. ROESSING.
[Ill.u.s.tration]
Hot Slaw
1 small head cabbage 1 onion 1 tablespoon bacon fat 1 teaspoon sugar 1 teaspoon vinegar salt to taste
Cut cabbage not too fine, heat fat in sauce pan. Wash cabbage and put into that a little water and add onion, cut up, salt and a little pepper. Cook about twenty minutes, then add the sugar and vinegar.
It must be sour-sweet. It is then ready to serve.
Creole Salad
Cut off the tops of eight medium sized sweet bell peppers, saving the tops with the stems attached; remove all the seeds and white portion without breaking the pepper, then throw them into ice water for 30 minutes.
Mix together a cupful of minced ham and chicken, four hard boiled eggs and a bunch of celery, chopped, and a Spanish Onion.
Moisten with dressing, fill the sh.e.l.ls, replace the tops and serve.
COLORED SALADS
A Salad to Fit in With Any Scheme of Decoration You May Wish to Carry Out.
Yellow
To make a yellow salad use the yellower heart leaves of lettuce. On them put diced orange pulp, dressed with French dressing and sprinkled with chopped walnut meats. Or else scoop out the centers of small yellow-skinned apples and fill them with a mixture of orange and apple, dressed with mayonnaise made with lemon juice for thinning and a flavoring of mustard.
Green
On green, but tender leaves of lettuce, put a little mound of spinach, which has been boiled and pressed through a sieve and mixed with French dressing. In the center of each mound, concealed by the spinach, put a spoonful of chopped hard-boiled egg.
Green and White
Peel and boil tiny white turnips of equal size and hollow out the center of each. Fill with cold boiled peas and mayonnaise and put on green lettuce leaves.
White
Celery, potato, chicken--white meat only--white fish, blanched asparagus--any or two of these may be used for white salad. Dress with French dressing or with a white mayonnaise, to which the beaten white of egg has been added and which has been thinned with vinegar.
Red
Scoop out the inside of tomatoes. Save the slice removed from the top for a cover and replace it on the tomato after filling it with a mixture of celery and nut meats, mixed with mayonnaise. Place each tomato on a white leaf of lettuce.
Pink
Strain tomato juice and mix it with equal quant.i.ty of white stock--veal or chicken. Thicken sufficiently with gelatin and harden in molds. Serve on white lettuce leaves, with mayonnaise that has been colored with a little cranberry juice.
Orange Salad
Make mayonnaise with much egg yolk in proportion to other ingredients, and thin with cider vinegar. Dice tender carrots and arrange on lettuce leaves, dressing with orange mayonnaise.
Animals feed, Men eat, but only intelligent Men know what to eat. Brillat Savarin.
Tomato Aspic
In Tomato Aspic--Tomato jellies with sardines should be made in ample time to harden on ice. The aspic referred to is ordinary gelatin mixed with soup stock instead of plain water. Remove the skin from sardines, then split them open and take out the backbone and cut them into narrow strips.
Mix together in equal quant.i.ties some stiff mayonnaise sauce and cool, but liquid, aspic jelly then stir in some chopped capers and small pieces of tomato, in the proportion of a dessertspoon of each to half a pint of the mayonnaise and aspic mixture; and, lastly, add the sardines.
Have at hand some small tomato molds which have been rather thickly lined with tomato aspic, fill them with the sardine mixture and leave on ice until the jellies can be unmolded; serve each on a small leaf of lettuce, and surround with a salad of water-cress and sliced tomatoes.
Suffrage Salad Dressing
Yolks of 2 eggs 3 tablespoons of sugar 2 tablespoons of tarragon vinegar 1 pinch of salt
Beat well; cook in double boiler. When cold and ready to serve, fold in 1/2 pint of whipped cream.
Cuc.u.mber Aspic
Four large cuc.u.mbers, one small onion, half a box of gelatine soaked in half a cup of cold water, salt and white pepper to taste. Peel the cuc.u.mbers, cut into thick slices and place, with the sliced onion, over the fire with a scant quart of water. Simmer for an hour, stir in the gelatine and, when this is dissolved, season the jelly, strain it and set aside to cool. It may be formed into small moulds and turned out on lettuce leaves, or used in a border-mould for garnishing a fish or tomato salad, or set to form in a salad bowl and taken out by the spoonful and served on lettuce leaves. French dressing is better with it than mayonnaise.