Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1893-07-18
DAINTY SALADS AND DESSERTS


II the house-mother wishes all the
members of her family to rise from the
dinner.table with the glow Of satisfsc-
ton which comes from the conscious
ness Of having well-dined, not merely
the feeling Of being fed, she Will think
her preparations for the meal incomplete
unless she has planned AN appealing
salad and a dainty dessert. That II
takes thought to secure a variety Of
these goes without saying, and novelties
are always acceptable. The healthful
properties of the grapefruit are being
slowly recognized; but, rs yet, very few
know how delicious 1t Is AS q salad.
GRApE-rRUIT I'm MAYONNAIsE.-
Wash and thoroughly dry two heads oi
crisp lettuce, and make nest OF the
leaves In the salad-bowl; sprinkle over
II little oil and vinegar, and season
with salt and pepper. Peel the grape.
fruit aud separate into sections; then,
with q sharp-pointed knife, slit the
membrane so the pulp OF the fruit can
be extracted-wlth little care this can
be done without breaking or crushing
|it,-separate into small bits and toss
lightly Into the prepared nest. Mash
the whole with mayonnaise dressing,
and set In cool place till ready to serve
SALMON SALAD.-One can Of salmon,
or the same quantity Of any cold fish
preferably boiled or baked, from which
the skin and bones have been removed
Chop, when cold, three large boiled po.
tatoes and mix them with the salmon
Rub smooth the yolk OF three hard-bolled
eggs, season to taste with mustard
pepper and salt, and two tablespoonful
OF cream and one gill Of vinegar. Pour
this dressing over the fish and potatoes
This may either he served by Itself, or
nest can be made OF leaves OF lettuce
and the fish and potatoes placed In II
or the lettuce leaves can be placed around
the edge Of the dish and served Will
each portion.
FRENCH SALAD DREssISG.-Put hall
q teaspOonful Of salt and half as much
pepper In q salad-bowl; mix with fork,
adding gradually three tablespoonful.
Of oil, aud drop In carefully, stirring all
the time, tablespoonful Of vinegar
Some people substitute lemon.juice FOL
the vinegar.
MAYoNNAIsE DREssING.-Chllla bow
thoroughly upon Ice, then break Into u
the yolks Of two eggs. beat until very
light, add u teaspoOnful Of salt, half n.
much pepper, and tablespoonful OF
oil; beat the whole I'LL the mlxturs
thlckens, then add gradually half q pint
of oil, aud after IL, two tablespoonful
Of pure vinegar, drop by drop. Beat
regularly In one direction. IL should be
as smooth rs rich cream and q little
thicker.
ICED CURRANT FoOD.-Beat the
yolks of four eggs well with the whites
OF two, and mix them carefully with hall
pint Of currsnt juice Extracted As for
currant jelly) sweetened to taste, then
add quarter of q pint Of thick cream,
and stir II over q slow fire (without let
ting the pot touch the fire) I'LL Il thick
ems, being careful not to let II boil
Pour Il into the bowl In which 1t Is to
be served, and set II on Ice I'LL wanted
Served with whipped cream piled on IT,
II the currant juice IL not quite deep
enough In color, add drop or two Of
liquid carmine.
STRAWBERRY SCoNEs.-Beat half q
teacupful of butter to a cream with
teacupful Of sugar; strain two eggs Into
a quarter of teacupful OF milk, and
stir Il gradually into the butter and
sugar; sift one teaspoonful OF carbonate
of coda, and two tesspo0nfuls OF cream
Of tartar, with two teacupfuls OF hour,
and add to the rest, mixing all to a nice
paste; divide Il Into scones, and bake 10
moderate oven for ten minutes. TeaI
these scenes apart, and place on One-hali
q mixture of Strawberries Tor raspber.
berriesj lightly mashed with sugar, and
q little thick cream; cover these with
| the rest OF the scenes, and Ice with the
| following: stir over the fire three-quar.
tiers OF pound Of Icing sugar with three
tablespoonfuls of strawberry juice till
warm and smooth, and use. These
scones can be made with almost every
kind of fruit, and are particularly good
with raspberrles or blackberries.
The paste Of which these scenes are
made can be baked on an ordinary bak-
Ing tin, marked In squares with sharp
knife, and brushed over with little
milk, to glaze them. just ~ they. are
taken from the oven they can be spriuk.
led with roughly powdered sugar, and
finished or like the regular scones.