The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-11-13
Fruit Salads.

Fruit Salads.
The inventive faculty so Characters
tic of the American is quite as active
| in the creation of new dishes as in
| other directions, and the result is. that
we are rapidly building up a most cred
| liable and enviable reputation in this
most delightful as well as useful OF
| fine arts
Good taste as well as a better knowl-
! edge of ourselves and our requirements
has taught us that one must study har-
| mony in foods as well as in music or
color effect. in order to get the most
| pleasing and best results.
| Having surfeited ourselves with the
| abundance of most provident ma
ture in land flowing with milk and
honey, we are giving more earnest and
Intelligent thought to the cuisine. and
| while developing a more critical and
artistic taste, we are at the same time,
learning the real value of simpler and
more natural foods.
But a few years ago q salad was con-
sidered of no Importance among the or
binary daily dishes and but an acces-
| sorry to a very elaborate meal where
novelty and variety was the chief OBJ
| ject. Then the salad being adopted
| from the French cuisine, was, if one
wished to be strictly in good form, COM
posed of one or more uncooked green's,
moistened with salt, pepper, oil and vim
egar.
This served well the purpose for
which it was meant; but today the term
salad has a much broader definition
and embraces not only delicious adj
juncts to the dinner or luncheon but
may form the principal dish for a light
meal or play the part of a most accept
able and wholesome dessert.
MIXING A FRUIT SALAD
These are comparatively the new sal
ads, and the minds of many housewives
seem to entertain considerable doubt as
to how and when they are to be used
and to also hesitate in the attempt to
compound them without minute direc-
lions as to the process. In fact fruit
salad is the simplest of all salads, and
the materials are generally the most
available. Their compromising is merely
a matter of taste in the combining of
the fruits, juices and dressings.
The dessert salad or the salad that Is
intended to fill a double part, that of
the regular salad course and followed
by cheese, waters and coffee, do away
with the regulation dessert, is naturally
a sweet salad and may be richer in
compound than under ordinary condi-
lions.
Fruit salads, like frozen creams, are
improved in flavor if after mixing the
fruits they are allowed to stand in a
cool place for one or two hours before
serving. The dressing, however, is not
added until time of serving; unless the
said dressing is made of the fruit juices
APPLE SALAD.
This is one of the simplest of fruit
salads and is intended to accompany
meat or game.
The apple must be tart and mellow
Slice rather thin and moisten we'll with
a mixture of orange and lemon juice
with a very little sugar and grated nut
meg. Stand in a cold place for an hour.
Serve in lettuce cups Another way is
to slice the apples; add few slices of
bermuda onion toss
stand Is minutes. Then remove the on
ion and sprinkle the apples with salt,
cayenne, oil and vinegar and keep in a
cold place until blended.
GRAPE AND ORANGE SALAD
Take equal quantities of red grapes
and oranges; cut in dice, wash the
grapes and wipe them dry ;cut in halves
lengthwise and remove the seeds; stand
in a cool place; peel the oranges care
fully remove the skin and seeds from
each section and cut into dice; mix with
the grapes and keep very cold until
ready to serve, then arrange little cups
of delicate crisp lettuce leaves indi-
vidual plates, fill with the fruit and put
tablespoonful of sweet boiled dressing
on top, decorate with half an English
walnut kernel.
SWEET BOILED DRESSING.
Put one egg, one tablespoonful of
cOrnStarch, three tablespoonfulS of SUI
gar, half teaspoonful salt, a dash of
white pepper and half teaspoonful Of
mustard together in a saucepan and
beat together until smooth and light.
Then add a cup of milk cream (sour
is besO and when thoroughly blended
beat in a third of cup of vinegar that
has been heated to scalding point with
two level tablespoonfuls of butter Stir
constantly until it begins to thicken
and remove from the fire and beat for
five minutes; then set away to COOL
If you want this particularly dainty
stir in half cup of stiff. whipped
cream just before serving.
MACEDOINE FRUIT SALAD.
One dozen large white grapes, one
dozen large red CRAPS two bananas.
three large Bartlett pears, three small
sweet oranges and dozen English wal
nut meats. Cut the grapes in half, re-
moving the seeds. Slice the bananas
rather thin; cut oranges into dice and
the pears slice lengthwise, removing
skins, seeds and cores. Serve in crisp
lettuce cups with the sweet boiled
dressing and decorate with the walnut
meats; or serve with a plain French
dressing.
BANANA SALAD.
Select six firm, ripe bananas; peel
and cut into slices. Peel six rather
tart oranges; divide the sections and
carefully remove the skin, breaking the
pulp up as little possible. Arrange
the fruit in layers, sprinkling with pow
dered sugar and lemon juice; set away
where it will get very cold and serve.
Sherry may be used instead of the
lemon juice and the salad served in lit
tie glass dishes lined with very thin
toasted slices of sponge cake with
points dipped in chopped toasted al
monds and pistachio nuts.
ORANGE AND NUT SALAD.
Take three cups of shelled walnut
meats. put them into a saucepan with
a teaspoonful of salt, two blades of
mace and bay leaf. Cover with boil
ing water and cook ten minutes. Drain
off the water, take out the seasoning
and throw the nuts in ice water until
cold, then drain and wipe dry. Mix
with a good stiff mayonnaise and
place a layer in a glass dish lined with
lettuce leaves. On top of nuts spread
a thin LAYER of dry Wl1inped cream