Evening star., 1901-05-25
Table and Kitchen.
Practical Suggestions About What to
Eat and How to Prepare Food.

the culinary line. Many dishes soon lose
their novelty, which is the only recon-
mendation they possess, perhaps. In this
case they are soon forsaken for new
idea. However, from the various dishes
presented, we always find one which does
not fall into disfavor, but increases in popu-
larity from season to season. AS an ex-
ample Of this, We have fruit salads. These
were first introduced as suitable accom-
paniments to the game course and were
generally combined with nuts or celery or
both. Then by a slight transformation
they were adopted by many as a dessert
playing the double part of a salad course
and dessert. This is very sensible idea
especially in warm weather, when a hearty
dinner Is served. 1t is, however, on the
summer luncheon table where they are per-
maps the most appreciated and where they
can I'LL their double mission of salad and
dessert course. Then, too, they go so we'll
with cold meats. Nor are they to be de-
MED a place on the hot-weather breakfast
taple, as their refreshing colors and cool
ness, as well as their acid Juices recon-
mend them to both eve and ia ste OF
course when they take the form of a break
last salad they must be served in as simple
d manner as possible, and with the plain
French dressing. unless the salad is to he
the principal dish of the meal and no
meats are served. Then mayonnaise
dressing or whipped cream may be used in
order to give the dish a greater food value
10 breakfast fruit salad NAV he added
sWeetbreads. shad roe and finely ground
nut meats; but all other meats and fish are
better served in luncheon salads
, eaiaGs composed of several kinds are de-
nclouS II the combination is carefully made
ana almost every kind of fruit is now used
III tHis way. sweet and tart fruits of
course make the best combinations
Mock Pineapple snlnd.
reel three large, rather sweet apples:
cut INTO thln slices and with small round
cutter remove the core Cover the slices
ci the apples with cold water to keep them
Ircm dlscolorng. Peel four medum-sized
tart oranges; trim off the white pulp and
sllce the oranges across the grain the same
thickness as the apples. Put slices of
apple ana oranges together; arrange these
in pyramid form on a glass dish Reduce
some thick mayonnaise with the iuices
that drain from the slices of orange and
pour over the fruit and serve at once
very cold. Let the fruit chill before The
mayonnaise is added
Apple and Grape Fruit Salad.
remove the pulp from one large grape
fruit in small pieces; pare, core and chop
two large, rather sweet apples fine. Put
fruit together and mix with French dress
ing: Chill on ice. Serve in lettuce cups
ana garnish with white grapes skinned
ana SEEDS removed, and chopped nuts.
Pineapple and Celery Salad.
Peel a small. ripe pineapple. cut out the
eyes and shred; set on ice until thoroughly
chilled; then mix with a cup of finely
chopped, crisp white celery; and a sweet
red pepper cut into dice. Sprinkle over this
a little French dressing and let stand a
few minutes Then mix with mayonnase
and whipped cream and serve with garnish
or lettuce leaves and nut meats.
Strawberry Salad No.
To those who cannot use cream with
Strawberries, the berries served in the
form of salad is very acceptable There
are various ways of serving them in this
form; one way is to select fine ripe fruit,
stem and wash carefully if they are gritty;
then drain and chill; arrange in small cups
made of lettuce leaves. filling partially
full sprinkle lightly with lemon juice and
cover with cream mayonnaise; place on
top Of each salad a large unhulled berry.
Strawberry Salad No. 2.
Arrange on a glass dish thin slices of
orange, selecting the sweet, thin-skinned
ones, and do not peel them. On top of the
orange slices pile the fruit. hulIed and
washed and wiped dry. Dust with pow
dered sugar and little nutmeg. Just be-
fore serving throw over the fruit wine
glass or more, according to the quantity of
fruit, of good claret.
Fruit Salad No. 1.
Take equal quantity of strawberries.
black raspberres and white currants. Ar
range the strawberries in the center in
mound shape; place the raspberries around
these and the currants around the rasp-
berries; garnish the dish with leaves and
flowers of nasturtiums. Serve with sauce
made by dissolving cup of sugar in water
enough to make thick syrup. Add to this
Tft a ,nO1.S, ,,f
chartreuse and little grated nutmeg.
Fruit Salad No. 2.
Peel and slice several fine, ripe bananas
and arrange slices on a glass dish; in cen
ter of this heap shredded pineapple, fatten-
ing the top OF the pyramid; cap this with
fine, large Strawberries; sprinkle with the
juice from the pineapple, dust with pow
dered sugar and serve with the following
sauce.
Sweet Salad Sauce.
Beat yolks of four eggs until light and
gradually beat in a cup of powdered sugar;
add half teaspoonful of salt. Beat until
sugar is dissolved then add the juice of
two lemons. This sauce can be added to
the salad and kept on ice for an hour be-
fore serving.
Apricot Salad.
Pare and cut the apricots in halves, re-
moving the stones. Fill each half with
finely chopped nuts, arrange in bed OF
crisp lettuce, pour over the fruit little
French dressing and serve. Peaches and
red raspberries are nice served In this
way.
Fruit Salad Dressings.
When the fruit salad is served with game
use either a mayonnaiSe or French dress
ing; the sweet dressing is served with the
salad served as a last course at a luncheon
or for a dessert salad at dinner. For The
breakfast salad any dressing may be used,
according to what is to be served with the
salad. If the salad takes the place of fruit
and cereals it may be served with sweet
dressing If it takes the place of q meat
dish mayOnnaiSe may be served with 1t, and
also whipped cream. but if eaten with meat
serve only with fruit juices or French
dressing.
Chicken Tnmales.
Prepare a young, tender chicken as for
stewing and cook very slowly in just
enough water to cover Add q little salt
after it has commenced cooking. Remove
the seeds from dozen large dried red chill
peppers; wash them we'll and boil them
until very tender: press them through a
sieve with a wooden spoon, using enough of
the chicken broth to mOsten. Put two
tablespoonfuls of oil in your skillet and
when very hot put in two medium sized