New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1901-09-15
DAINTIES FOR THE TABLE.
BALLADS AND DRESSINGS EASILY PRE-
PARED AND NOT GENERALLY IN USE.

It is the departure from the ordinary and the in
PRODUCTION of occasional novel methods that make
some tables particularly attractive. But until the
standard articles of daily diet be depended
upon to appear at their best fanciful methods
should be attempted The development of the
chatting dish with its variety of fixtures is MAX
ing IL useful in larger number OF ways than
formerly. While in saving of time and labor there
is nothing to recommend it for family use there
is always something interesting about seeing a
dish prepared. Besides, the occasional introduc-
tion of the chatting dish at the table makes change
in the regular routine. One of the new appliances
is toaster and this can. with advantage be
| brought into and then at breakfast
A dainty way to serve the toast made with the
! chafng dish or by the usual way is to have ready
| with the hot buttered toast bowl of hot water
Cream together tablespoonful of butter. some
! salt and dashes of nutmeg and pepper. Stir the
| mixture into the hot water quickly and dip the
edges of the toast into it, giving each piece hnai
hasty plunge and serving it at once on hot plate
| Some people add sprinkling of powdered sugar
The little green and red peppers which come
| braided together and which are TO be found IN
| Chinatown deserve to be better known roi
sauces and garnishes they are especially useful
| A delicious sauce for pork roast may be maze
| with them by adding TO brown drawn outtef
sauce Just before it is served two tablespoonfuis
| of the tiny peppers chopped fine. The seeds should
| he removed before they chopped. Where a not
seasoning is liked the chopped peppers are WEI
come addition to soups. They should be stirred IN
| before serving COOKING makes 'ioAi
| sirably soft.
| WAYS OF SERVING PEPPERS
| The little peppers delicious filled win
| cbonned walnuts Scraoe all the seeds and sort
fibre from the peppers, leaving only the sheiIs IL
! do this great care should be taken not 10 preaN
| the pretty stem ends of the fruit A small sharp
nointed knife is best for the purpose. The chopped
| nuts for filling should be slightly saited The
| stuffed peppers excellent accompaniment
for meat salad course and are pretty for d
| salad garnish. They should De prepafeu '"e '
| before they to be used. go
| The large green peppers. sailed ana hiieu WIN
| chopped nuts are served in the same way 10 pre-
pare the large ones. the seeds and soft pulp shouu
be removed and the shell should be leIt III sii'
| for q day or two before filing The old fashioheu
hutternut too little known in the city is especiai
| adapted for the purpose. the salt, the pepper anu
| the rich nut forming delicious combination
A most attractive dish seen not long ago was
| composed of tiny red peppers little onions the
| smallest cuclmbers and celery knobs ihe last
| wore cut into inch cubes. They had all IAN III
! strong brine for twenty-four hours. layer U.
strong gelatine had been placed In the bottom Vi
the dish and while 1t setting the vegetables
| were embedded in it, tops upward. The DISH was
garnished with cress and was served WIN 'he i"e''
| course
A pepper salad combining equal parts of red ana
| green peppers and celery, all chopped me a"
mixed with mayonnase dressing Is eA'eh'"'
served with heavy meat dinner
."Tventieth century salad" an invention OF
! housewife of creative mind, is made OF the lar s
beefsteak tomatoes Select one. peel ana s'ice H.
| and place a piece on small nat plate TOT e"e"
| guest. From every slice remove alternate seo'io
which are bounded by natural markings. Heap the
! openings thus left with cabbage and celery sa'au
| alternately mixing with the cabbage choppeu pep
per and with the celery some or the tomato oNe'
! the whole pour dressing made OF tape-
snoonful Of oil and tablespoonful Of vinegar thor
! oughy beaten together and then mixed with 'he
Juice OF one onion and half cupful OF mild vine
| gar An hour or two before II is wanted, pour the
| dressing over some Of the chopped pepper. ana e'
! II stand until serving time This salad may DC
| served with mayonnaise dressing II that is liked
better but its yellow tint Injuries the color enec'
OF the salad.
| A red dressing for a beet salad may be made by
| thckening the vinegar I'm which the beets have
| stood with either cornstarch or gelatine For
| white beet salad a dressing made Of white wine
| vinegar ia suitable IL the color OF the vegetable
IS TO be preserved. A decorative salad. combining
reds greens and yellows recently was ar
ranged in broad. fat salad dish. Red and white
salads (the former with a red dressing and the
latter with white dressing). cabbage and celery
salads Che two last mixed with mayonnaise dress
ms 10 give the Yellow all arranged In alter
nate mounds of uniform size around the dish.
| Celery and parsley tops divided the sections.
Flakes of the hard boiled whites OF eggs covered
beets. The dish was lined with lettuce leaves
Cress salad is delicious chopped fine and covered
with the sour dressing used for the twentieth
|
To give variety in serving ice cream take the
cream from the freezer with one OF the scoops that
leaves It in pyramida shape. putting one form on
each plate. Around the cream arrange slices OF
section from which the stone has been taken. The
latter should have somewhat the appearance OF
an umbrella. Sprinkle the whole with powdered
| sugar
A MUCH ABUSED DISH.
| boiled dinner to the city born OF the present
| generation does not suggest, a rule. great de-
lights but many families continue TO keep 1t on
| their bill OF fare for a year dish at least.
in Difference perhaps. to its historic merit II the
cabbage, without which the dish Is a misnomer, Is
boiled separately, many who derde the old
dish may be brought TO praise II. One of the
small sugar cured hams, weighing three or four
pounds. which are really shoulders is for the
| purpose An hour for all the vegetables but the
potatoes and fifteen minutes for every pound Of
meat AFTER the water begins to boil should be al
lowed for cooking. The potatoes will need from
twenty to thirty minutes. AS the meat
| fresh. This takes away the smoky flavor so dis
tasteful to most persons. Have the white and yell
| low turnips, carrots, potatoes, onions and white
! beets all nearly OF a size as possible With
| the vegetables add peeled hard winter pears
Cut the cabbage in eishths or sxteenhs. according
| to It's size and put in separate kettle with
| of the water from the meat. When all are done
| the pears the top OF it. and place the various
vegetables In groHps about it. Garnish 1T with
makes little difference as. in any case they will
| be white when they removed, and there will
tents of the kettle. Corned beef salt pork may
be Used IN place ., of the ,h ham ,.s
| little used by Americans. but cooked properly 1t
would be liked by any who is fond OF cabbage
It which is to be accommodated Remove the tops ops
and strip off all of the stem. Chop the leaves and
head fine and boil them in salt water for about
twenty minutes. Then drain and serve with dress
Ing made If,c as follows Fry small piece OF BACON
onion,