The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1897-12-02
ideas for 1Wornen

Many people make the mistake Of serv-
ing a ~mayonnaise dressing and a heavy
salad Of fish or meat with a dinner" said
Mrs. Rorer, in a lecture on "Odd Salads
recently In Philadelphia. This should
never be done. At a Inner only a veget-
able salad and French dressing should be
served, and when mayonnaise is used 1t
should be at a luncheon or an evening
collation.
To this advice Mrs. Rorer added a brief
but wise caution:-
Don't spoil your salad with mustard
Leave 1t out"
/ was glad to hear her say It. Don't
you NOW VIA a Disappointment 1t is to
yeu when a delicious looking salad comes
on the table and you ant eat a mouth
full because it is so ruined with mustard?
As Mrs. Rorer explained. the action in the
stomach Is just what you see when mus
fsrd is applied to some outside part of the
body. 1t irritates and blisters until the re-
suit would justify. the worst humor in the
world.
And when you have left mustard out
OF your salad, send vinegar with it. and
you will have a digestible food remaining.
We ruin the health of generations to come
by eating vinegar" said Mrs. Rorer. "A
family of six should not use more thar a
quart in a year" And she quoted the
Spanish proverb: "a spendthrift for oil, a
miser for vinegar, "a barrister for salt and
a mailman to stir It,"
49,
This is the reason why Mrs. Rorer used
SO lid1e vinegar in her mayonnaise dress
ing. She put in only two drops. You
may use lemon juice to do the work." she
said. Although it Is not so quick, it is
much better. Do not d it until the
last"
For her ~mayonnaise, Mrs. Rorer used
one quart of oil and a bit of favoring and
two eggs. Never add more than a tea
spoonful Of oil at a time" she said.
Cream couid be used to advantage in
making the dressing. For the French
dressing. Mrs. Rorer used four parts of
oil to one of vinegar.
No one could ask for any prettier sal
ads than Mrs. Rorer prepared from odd
bits of '1eft-overs." The tongue salad
was arranged round a mound of finger
celery. Slices of tongue. tomato, cucnm-
Der. white of egg and beets were arranged
alternately In a ring. covered with may
onnaise, and oyer the whole the yolk of
egg, pressed through a sieve, was scat
tered as a garnish.
sCut your pieces as nearly of one size
as possible when you have several diff
ferent kinds of vegetables said Mrs.
Rorer. 49,
The turnip salad, which does not sound
very attractive. was a thing of beauty.
The vegetables had been scooped out, put
int, hoiIirr uuofo- ord - hoonlyad c1nu1u
When ions and cold they were white and
transparent. While they were cooling.
some spinach had been cooked. Mrs.
Rorer says it takes only five minutes to
cook spinach, and had been chopped fine.
1t was filled into the white cups. and a
bit of -mayonnaise placed on the top of
each.
A very pretty salad can be made from
canned tomatoes. You must strain them,
season and then add enough gelatin to
stiffen and pour into little molds. When
cold. these made tomatoes are placed on
onnaise dressing.
Mrs. Rorer's recipes for d Salads
Tomato Beef-Mix with a pint of
finely chopped cold cooked beef one small
et&~t0 A42S tC0SpOOAE1 IL VI Sdlls Sdil
spoon of pepper. Add one grated cucun-
Der. Mix this with mayonaise dressing.
Fill 1t into the tomatoes, and serve on
lettuce leaves with a garnish of celery.
Tongue Salad-Cut cold boiled tongue
into thin slices, then with a small round
cutter cut into rounds. Peel and slice
two tomatoes; peel and slice one cueum-
Der. Hard boil two eggs, cut them into
c1fnao nor,oxr;n- Are* 49, ,ro1J~r rb:oL
press through a sieve. Put in the centre
of a meat platter a mound of frlnged
celery; put alternate slices of tongue,
tomato, cucumber, white of egg and beet,
cover with ~mayonnaise dressing, and
garnish the edge of the dish with the
yolks of the eggs and chopped parsley.
Turnip SaIad-Peel twelve medium sized
turnips; scoop out the centre making
cups; throw into boiling unsalted water,
and cook slowly for twenty minutes or
until clear. Drain, and cool. When cold,
fill with finely chopped cooked spinach;
decorate with mayonnaise dressing, and
serve.
Eleanor Martin Parker. writing of 'The
Voice" in the December "Woman's Home
Companion says
IL udS iOiS DGeu cOUceQeQ that Il
pleasant voice is one of woman's greatest
charms. And many of US can verify this
truth for ourselves by recalling the sweet
i%nfiuence of some woman, who. like the
lovely Cordelia, spake. in accents soft and
low. A pretty face and a musical voice
go well together. but of the two the latter
is preferable. The power of a truly good
woman possessing such a gift cannot be
overestimated. especially if she is refined
and intellectual. Her. harmonious tones
fall with a restfui cadence upon the ear
of the invalid. They are peace for the
weary, balm for the sorrowfu1, and are
frequently more efiicacious than a sermon
in touching the obdurate hearts of the
hayward.
o the contrary, we sometimes find
rare beauty of feature seriously marred
by the incongruity of a disagreeabie voice.
It is said of the Empress ugeni that the
stranger was enraptured with her won
derful beauty. but the moment she spoke
all admiration was forgotten in the I'M
pleasant sensation caused by her harsh
Spanish voice. American women as a rule
are not blessed with particularly musical
voices. The colds. catarrh and bronchial
trouble to which the sudden changes of
our climate subject us more or less affect
the vocal a In fact, soft, ripping
utterance seems to belong more generally
- ---@ W. 1889