Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1902-05-01
Good
Cookery
SALADS OF THE SEASON.


If | could impress upon the Amerl-
can people the desirability, from the
standard of good health, of eating more
salads, l should, l believe, be hailed
as public benefactor. In this respect
the people of the old world are
far ahead of those on the Western
continent Try any of the following
as your fancy may dictate from day to
day until you cultivate the salad habit.
You will never regret the innovation.
Orange and Cocoanut Salad-Pare
and cut some nice oranges into pieces
and remove the seeds; put layer of
the oranges into dish sprinkled with
sugar; then layer Of refrigerated
cocoanut and next a layer of apple or
cocoanut Jelly; then oranges again;
continue in this way until the dish is
filed, place the dish on ice for one
hour or more, and serve. If not handy,
the jelly may be omitted.
Pineapple Salad--Pare and quarter
! one ripe pineapple, remove the hard
| part in centre and cut each quarter
| into fine slices or dice; pare and cut
half dozen oranges into small slices
and remove the pits; put oranges into
| d RldSS ulSu III iustlS viva
pineapple and plenty of sugar sprinkled
between, and place them on ice one or
two hours before serving. Strawberries
with pineapple are prepared the same
way.
Lobster Salad-Remove the meat
from a two-pound cooked lobster; cut
the meat info small pieces and place in
| a, hnKul MSx upn tal1lpSIpnnfuiG n
with one tablespoonful vinegar, add
half teaspoonful salt, and one quarter
teaspoonful pepper mix and pour over
the lohster: let IL stand one hour, ther
add half-pint tine-cut white celery anc
two hard boiled eggs cut into slices
pour over half pint Of mayonnaist
and mix together. Put The salad in {
dish cover the whole With nayonnaist
and garnish with lettuce leaves. Pu
the lobster head in the centre and la,
quarters OF hard-boiled egg in a circle
around 1t.
Chicken Salad-Cut the meat of +;
cold boiled chicken in small pieces
, place it with an equal amount of fine
cut celery in salad bowl, pour owe
some mayonnaise and mix all vel
together. Smooth the surface, givinl
i, the salad dome shape, and cover will
mayonnase Garnish with lettuc
leaves and hard-b boiled eggs.
String Bean Salad-Choose one quar-
1 of young string beans; string and Gu
/ them into halves and boil in salte
! water until tender; when done drai
8 them in cullender, and when cold mi
them with pepper, two or three table
spoonfuls oil, one cup vinegar mike
with little sugar, 'and half cup waite
and one finely cut onion. Set the sala
one hour before serving on ice. Butter
bean salad is made the same as string
Il bean salad, or it can be dressed wit
mayonnaise.
Hot Slaw-Cut a small, firm head {
!, cabbage as fine as possible and put
Is in large bowl; place a saucepan wit
g cup OF vinegar, one tablespoonful I
: butter and one teaspoonful sugar owe
:. the fire and let it come to boil; the
= pour it over the cabbage and seasu
/ with pepper and salt. AT the same tin
d put one egg with one cup of milk ini
d another saucepan beat these il
If gradients together thoroughly and st
., them over the fire till Just about
boil. Then pour it over the cabbal
d and stir at once Sweet cream may /
W used instead of milk.
u Asparagus Salad-Pare and cut in
lie two inch sized pieces one bunch
g. asparagus, and boil it in sailed wat
er until tender; when done drain in
ne cullender, and when cold put Il
ne asparagus in a salad bowl. Dress
a. either with mayonnaise, or peppe
Of salt, oil and vinegar.
SO Banana and Orange Salad-Remo
y the skins of four bananas and cut Il
ID fruit into slices; pare and cut half
Of dozen oranges into small pieces al
he remove the seeds; put oranges al
ly bananas alternately into a glass di
nd with sugar sprinkled between, a
IS. place them on ice one or two heu
eess before serving. If not handy, the jel
IL