The St. Louis Republic. [volume] (St. Louis, Mo.) 1888-1919, 1902-03-09

for several weeks: and as a natural con-
sequence. wedding plans have been laid
aside. The marriage was arranged for this
spring. hut nothing definite will lie agreed
upon until the prospective bride Is on ths
high road To recovery.
Here are two I.anten salads that will
speedily recommend themselves 10 cpl
cures. j fancy:
That versatile gentleman by the name Of
Graham. who pres!d-s over the Southern
Hotel menus, has evolved one of them. an
orange affair. Tart oranges are SLICED very
thin and the slices scattered over crisp
German head lettuce. only the White ana
lender yellow interior leaves being used.
Then a very delicate French dressing Is
poured over the fruit. care being taken not
TO use too much oil in the dressing. ami
lemon Juice being substituted for the usual
vinegar. Delicacy il the first requisite in
this salad. which is really q dream and
won no end Of compliments at the recent
smart luncheon given by Mrs. Mamie
Wright at this hotel.
Mrs. McKittrick Jones. at lunch 10 a few
women of her intimate acquaintance the
other day, served a salad from a big
cabbage head. The center WAS scooped out
and the outer leaves studded with cloves.
which held them together and made the
natural dish more secure. as well as more
ornamental. The cabbage head was then
placed on a silver salver and passed to
each guest. The salad itself was of chopped
cabbage. celery. a few chopped English
walnuts. and the whole covered with a
thick ma yonnaise.
Walter Taylor makes a salad which those
privile ged few who have eaten of it declare
10 he the acme of delight. His especial
forte is the dressing. which may he used
on anything green. and IL especially nice
with lettuce. a few French beans. pease.
.rti.h.l.. .nliy. np| tho Fix. can't
tell you how Mr.. Taylor makes his dress
ing. for the very good reason that l don't
know. He is delightfully."- vague when in
i-rrosated on the subject. and declares
that 1t Is Just like all other French dress
ing with a little care taken about the pro-
portions" But We all know better.
Grace Gale. whose skill in the culinary
line is such that the heart of one Welsh
must leap with joy when he ponders ont,
makes a fruit soup of delicious and mys-
terious compound. She serves IL in the
r.nds OF grape fruit, and l suspect that the
juicy fruit itself. Invested OF that bitter
white skin, enters into its composition.
But Miss Gale tells nobody her rule. which
IS wise. If you have a splendid specially
like this. keep 1t. Branded peaches in
reckless profusiOn were preserved By Miss
Gale last summer. and she tells NE that
of them will be utilized in ice creams
which have been molded in the form of
lucious pale pink peaches.
But l am wandering from the succulent
salad. If you like apples. try Mrs. Baar-
ent Ten Brooks apple arrangement. Large.
rosy-red apples. each with its stem, are
set on their blossom ends. which have been
sliced OF just a bit, TO make them stand
straight or the plate. The stem is cut of.
also. in q thick slice. the shape of a little
lid that can be put hack on the apple when
the salad Is placed inside Then Mrs.
Ten Brock scoops out much Of the inner