The Topeka state journal., 1899-07-01

thin slices of cucumber and fill the hol-
low with chopped cucumber; sprinkle
lightly with salt, pour the dressing over
and serve.
Another delicious salad is made of
peas, and chopped English walnuts;
when celery can be obtained it may
also be used. The proportions are, half
celery, a quarter nuts and a quarter
peas, but when it is made without cell
cry, half nuts and half peas should be
used. Cook the peas in salt water un-
til tender, drain and place on ice until
cold; blanch the nuts and chop until
about the size of the peas; mix and
serve at once.
Tomatoes and cucumbers peeled and
sliced thin are appetizing. served with
a good dressing; a few slices of Span
ish onion improve the flavor
Cabbage, chilled and chopped fine
makes a good salad, as do also chopped
cucumbers. Caulif1ower may also be
utilized as a salad Select a medium
sized head and simmer slowly in salt
water until tender; when cold, pick to
pieces (no not cut) mix with dressing
and serve.
Salmon salad is also good but heavier
than the vegetables. Take half salmon
ana half cabbage and mix with enough
dressing TO make the right consistency.
The simplest way of serving a salad
at the table without the trouble Of
making a mayonnaise or cooked dress
ing is to put in the bottom of the salad
bowl a half teaspoonful of onion juice
scraped from the onion, vinegar, OIL
salt and pepper, according to taste. In
to this are laid the cress or lettuce
leaves, turning and tossing with the
salad knife and fork, so that the whole
salad is mixed with the dressing. This
is the usual French method of prepar-
ing salad. a good proportion for the
ingredients viii be found to be a half
teaspOOnful of salt, a dash of white
pepper or paprika, four tablespoonfuls
of olive Oil and a tablespoonful of vine
gar or lemon juice. Some prefer it
a feaSn0OnflII Worcester
shire or TObaScO sauce added.
An Italian dressing that may also
be made at the table calls for a half
teaspOOnful of salt, quarter of a tea
spoonful of pepper and a teaspOOnful
of tomato catSup or paste. Rub the
salad spoon and the bottom of the
bowl with a Glove of garlic, and add
gradually to the catsup four table
spOOnfuls of olive oil, mixing carefully
Pour in a tablespoonful of tarragon
vinegar, beat thoroughly and mix with
salad.
PINEAPPLE JELLY.
A pint and one-half of pineapple, a
scant pint of sugar, the white and shell
of an egg, box of gelatin, the juice of
a lemon, one quart OF boihng water
half a pint of cold water. Cut the pine
apple in fine pieces, put with the boiling
water and simmer gently 20 minutes.
Soak the gelatin in cold water for two
hours. Add it, the sugar. lemon and
pineapple juice and the white and shell
of the egg to the boiling mixture. Let
this boil up once, and set back for 20
minutes where it will keep hot but will
not boil. Strain through a napkin, turn
into mOlds and set away to harden.
Menus For Tomorrow.
BREAKFAST.
CantalOupe, Hominy with Cream,
Calves Liver and Bacon.
French Fried Potatoes.
Hot Rolls. Coffee.
DINNER.
Fried Spring Chicken. Stuffed Potatoes.
Green Peas.
Olives. Sweet Pickles.
Cucumber Salad. Cheese Waters.
Frosted Custard. MacarOOns.
Coffee.
SUPPER.
Roast Beef. Currant Jelly.
Potato Salad. Bread and Butter.
Ice Tea
Blanc Mango with Cream.
Ginger Waters.