The Savannah morning news., 1902-07-27

on the table as 1t is apt to separate
if allowed to stand.
salad a La Macedonia.
Cut two young, fresh carrots into
thin slices. Prepare an equal proper
ton of green peas, strong beans and
small bits of caulihower. Boil each
separately in sailed water until very
thoroughly cooked; then drain and
stand aside When cold add an equal
proportion of cold boiled potatoes, and
beets, also cold boiled. into dice. Mix
all we'll together and stand on ice until
needed. Pour French dressing over
the whole and serve. Remnants of
cold vegetables also can be utilized II
care be taken 20 mix them in proper
proportions. While the combination
given is a thoroughly good one, any
two or more ingredients can take its
place.
Potato salad.
Familiar as this dish is it seldom APP
pears at its best. To get the most sat
isfactory results allow the proportion
given for French dressing to each large
potato, and to each three potatoes al
low one good sized onion and three or
four sprigs of parsley. Pare and boil
the potatoes. While they are in the
act of boiling prepare the dressing.
When the potatoes are cooked, cut
them carefully into thin slices and mix
with the onion, which should be chop
ped very fine. Pour the dressing over
the whole, mix without breaking and
stand on ice until very cold At the
moment of serving sprinkle with chop
ped parsley and garnish with picked
beets or slices of hard boiled eggs.
Tuedoise Salad.
Cook two ounces of beef's tongue
mic nd Tn cold
boiled potatoes one small beet, also
cold, half of a cooked carrot, and half
an apple, peeled, all cut into dice.
Place these in a bowl and add one
smoked herring which has been soaked
in water for twelve hours. skinned and
cut into bits. Mix with French dress
ing, sprinkle chopped parsley over the
top and serve.
Salad of Stuffed Cucumbers.
Peel fresh, crisp cucumbers and cut
them into halves lengthwise. With a
teaspoon remove the seeds and soft
part Then throw the shells into ice
water until they become crisp. For
each three cucumbors allow two toma-
toes, one slice of onion and parsley
and season with salt and cayenne pep
per, Wipe the cucumbers with a soft
cloth, stand them on crisp lettuce
leaves and sprinkle over the top, with
unpeeled radishes and parsley chopped
fine. Serve with French dressing.
Orange salad.
Select crisp young lettuce leaves and
arrange them in 1.-THE salad bowl. Peel
and slice slightly tart oranges, cut the
slices into quarters, spread over the
lettuce bed and serve with French
dressing.
Salad of CauIihowcr.
Boil the caulifower after the usual
method then throw it into cold water
until well chilled, Pick it apart care
fully, and dry each piece thoroughly
with soft napkin. Arrange on a bed
of lettuce leaves and pour mayonnaise
dressing over the whole and let stand
on ice fifteen minutes before serving.
Salad of EGGS.
Put ten eggs in a saucepan and COW
er with cold water. Let them heat
slowly until the water begins to sim
mer. Then cover tightly and let stand
for thirty min'>teS without actually
boiling. Throw the eggs into cold water
and remove the shells. Cut each egg
into lengthwise, and with a spoon take
out all the yolks without breaking the
whites. Beat two eggs until smooth;
add to them one teaSpoonful of salt,
half teaspoonful of pepper, one tea
spoonful of dry mustard mixed with
three tablespoonfuls of cream, two ia
blespoonfuls of olive oil and two of
vinegar. Mix all together, and stir over
the fire until the mixture takes the con
sistency of boiled custard. Remove
from the fire, add the yolks of the hard
boiled eggs, mashed, and mix all thor
oughly together. Fill the cavities of
the cooked whites with the mixture,
piling it up to form rounds resembling
the entire yolk of an egg. Let stand on
ice until cold, then arrange on a bed
of lettuce leaves and serve with may
onnaise dressing.
MayOnnaise of Founder.
Select fine, thick founder and boil
1t in sailed water until well cooked
When cold, carefully remove the meat
from the large central bone and cut
into nice pieces Place on a bed of wa
ter-cresses and serve with mayonnaise
dressing.
Tomatoes With Cream Salad Dress
ing.
For the benefit of those people to
whom oil is distasteful it may be well
to suggest that a very delicious salad
dressing can be made with cream. To
serve tomatoes most invitingly, remove
the skins, make a hollow at each stem
end and stand on ice until thoroughly
chilled For the dressing, allow to the
yolks of three hard boiled eggs one raw
yolk, one tablespoonful of melted but
ter, two tablespoonfuls of vinegar, one
gill of thick cream, half a teaspoonful
of salt and a quarter of a teaspoonfuI
of pepper. Mash the boiled yolks until
fine, then work them smooth, with the
raw yolk using a palette knife for the
purpose. Add the salt, pepper and melt
ed butter, then, little by little, the
cream, working and mixing all the
while. Lastly, stir in the vinegar, blend
thoroughly, and it is ready to serve.
Drop spoonful into the hollow made
in every tomato and serve in a crisp
leaf of Romano salad.
Olive Bell Bunce.
WHAT CLOTHES DO FOR MANKIND,