The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-05-25
TabIe and Kitchen..

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Table and Kitchen.
Conducted by Ida Ames willis. Mar
quette building. Chicago, TO whom all in
duiries should be addressed.
Al rights reserved by Banning Co.. Chi
cago-
Fresh Fruit Salads
Every season brings US something new
lose their novelty, which is the only rec
ornmenda ton they possess. perhaps IN
new idea However nom the various
dishes presented, We always md one
creases IN popularity from season % sea-
son. AS example Of this we have fruit
suitable accompanfnents 70. the game
course and We're generally combined with
transformation they We're adopted by
many as a dessert, playing the doubla
q very sensible IDEA especially IN warm
weather, when a hearty dinner IS served
II Is, however on the summer 4uneneon
appreciated and where they can fill their
double mission Of salad and dessert
course. Then. too, they go 50 well with
cold meats Nor are they to be denied a
place on the hot weather breakfast Ia
ness. as Wen as their acid juices recon-
mend them to both eye and, taste OF
course when they take the form OF
breakfast salad they must be served in as
simple manner as possible. and with the
plain French dressing, unless the salad IS
to be the principal dish of the meal and
no meats are served Then a nayonnaise
dressing Of whipped cream may be used
in order to give the dish a greater food
value To a breakfast fruit salad may be
ground nut meats. but all other meats
and fish are better served in luncheon SAL
ads.
Salads composed of several kinds are
delicious If the combination IS carefully
made. and almost every kind Of fruit is
fruits, of course, make the best conbina-
MOCK PINEAPPLE SALAD.
Peel three large. rather sweet apples;
round cutter remove the core; cover the
slices of the apples with cold water to
keep them from ddscoloring Peel four
medium sized tart oranges trim eff the
white pulp and slice the oranges across
the grain the lime thickness as the APP
gether; arrange these in pyramid form
on glass dish. Reduce some thick may
the slices Of orange and pour over the
fruit and serve at once, very cold Let
added.
APPLE AND GRAPE FRUIT SALAD.
Remove the pulp from one large grape
Ifult IN small pieces pare, core and chop
two large, rather sweet apples fine. Put
ing; tnlli on ice serve N lettuce cups
and garnish with white grapes skinned
and seeds removed, and chopped nuts.
PINEAPPLE AND CELERY SALAD
Peel small, ripe pineapple, cut out the
eyes and shred; set on ice until thorough
~ chilled; then mix with a cup Of finely
chopped, crisp white celery. and a sweet,
red pepper cut into dice. Sprinkle over
this little French dressing and let stand
q few minutes Then mix with mayon-
naise and whipped cream and serve with
garnlsh Of lettuce leaves and nut meats.
STRAWBERRY SALAD NO. II.
strawberries. the berries served in the
form Of salad is very acceptable There
this form. one Nyav IS 70 select fise rine
fruit. stem and wash carefully if they
are gritty: then drain and chill arrange
in small cups made of lettuce leaves, fill
50,
lemon juice and cover with cream may
onnatse; place on top of eaen salad
- sT 'i#. " " BERRY SALAD NO ?.
Arrange on a glass dish thin slices Of
ones. and do not peel them. On top of
the orange SLICES pile the fruit, hulled and
dered sugar and a little nutmeg Just be-
fore serving throw oyer the fruit wine
glass or more, according TO the quantity
FRUIT SALAL NO. l.
Take equal quantity of Strawberries.
black raspberries and white currants. Ar
range the Strawberries IN the center in
MOUND tsesdp and t Rse rr she roD9d
raspberries; garnish the dish with leaves
sauce made by dissolving a cup of sugar
in water enough to make a thick syrup.
a wineglass of chartreuse and a little
FRUIT SALAD NO. 2
Peel and slice several fine ripe bananas
and arrange slices on a glass dish in
center Of this heap shredded pineapple.
6attening the top of the pyramid: cap
this with fine large straw berries. sprinkle
with the juice from the pine apple. dust
with powdered sugar and serve with the
following sauce:
sW H1ElT SALAD SAUCE
Beat yolks of four eggs until light and
gradually beat in a cup of powdered SUI
gar add half a teaspoonfu1 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
Oei0ie s'7i All1PpRTcoT. SALAD.
Pare and cut the apricots in halves. re-
moving the stones. Fill each half with
finely chopped nuts; arrange in a bed of
crisp lettuce, pour over the fruit little
French dressing and serve Peaches and
red raspberries are nice serted in this
way.
FRUIT SALAD DRESSINGS.
When the fruit salad is served with
game use either a nayonnaise or French
dressing. the sweet dressing is served
with the salad served as a last course ut
a luncheon or for dessert salad at din
ner 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 1t may be
served with sweet dressing If II takes
the place of a meat dish. mayonnafse may
be served with it and also whipped cream.
but if eaten with meat serve only with
fruit dishes or French dressing