The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1896-06-28

~ SKINNED by the cook. A fruit salad
made of almost any fruft-pineapple, or
anges. bananas, cherries s(stonedJ, peaches
one or all combined is very grateful to
the palate. So many recipes for fruit
salad are current that it seems presurn-
ing to offer one, but here is one that
usually pleases.
FRUIT SALAD.
Half dozen oranges, sliced and quar-
seeded.
Half a dozen bananas sliced.
a cup OF preserved or candfed cherries.
If the latter soften them in boiling water
before using.
Pour over the salad syrup Of
One pint of sugar boiled with one cup
of water. Bring the syrup to what
French cooks call the second stage, that
is. to the consistency of a thickish syrup
just on the other side Of threading. Five
minutes boiling will hit the mark if you
don't understand the above directions.
Add. as soon as it is off the stove, one
liquor glass of marischino (this may be
omitted or apricot brandy or mandarin
creme substituted; two glasses of sherry
Qarger glasses, claret grasses, for in
stance) and the juice of five lemons.
Pour this hot mixture over the salad
When the whole has cooled place it in
freezer packed as for ice cream. Let
it stay for an hour or more, stirring it
occasionally. 1t will look pretty in glass
or silver and come on to the table in a
serni-frozen state that is somehow as cold
yet more gentle and delicate than the en-
tirely frozen sweet.
A new and by consequence a more fash
ionable salad, suitable to those afternoon
functions which clever Frenchwoman
charming effects in color but so very lit
tie to eat, is the chilled (not frozen) orange
with mayonaise dressing.
ORANGE SALAD.
Peel and divide the orange into eighths.
Take out the seeds if the orange have
them. Chill the oranges either on the ice
or in the freezer. Care must be taken
that they are chilled but not frozen in
the least. Sweaten the mayonaise and
have it so stiff that it will lie in little
rounded cones ON the oranges, just as 1t
comes from the spoon. A dash of brandy
Rum is pleasanter to some tastes than
brandy. And they are both very nasty
to others. There is nothing for it but for
the housekeeper to take her chances.
GRAPE FRUIT
Grape fruit is steadily growing l. favor
especially as breakfast fruit but it is
suited to luncheonS as well. The most
approved mode of serving it is to cut out
the pulpy center and fill the cavity with
rum and sugar; then thoroughly chill the
fruit and serve.
| would caution the unwary hostess who
leaves the wines TO her husband not to
use any cooking rum (if there be such
thing or in fact anything less than very
old Mefford or the best jamaica.
Sherry is sometimes used, but it is less
liked than rum.
THE NEW TOMATO.
The new tomato is a half or entirely
frozen salad. When it is entirely frozen it
is cooked and sweetened, first, much as if
for it's old time sphere as a vegetable,
but there is no butter put into it and no
pepper, only the merest dash of salt, and
the usual quantity of sugar. Then it is
frozen in the freezer, like any ice, packed
in a mould and hardened in ice and salt
and served with ma yonaise made as in the
foregoing recipe. This is the usual way,
but L have a little thing OF my own that
/ fancy to be even nicer-I may be de-
ceived by vanity-and it is respectfully
submitted.
Take half a dozen firm, ripe tomatoes,
peel, pour over them a syrup of one pint
of sugar and one one cup of water
brought to boiling-no more. Drain and