New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1906-01-05


The popularity of Individual services OF salad.
dessert, etc. has brought about the extensive
use of edible cups of fruit, jelly. vegetables;
pastry and cake Among the fruits used in this
way are halves of small muskmelons. which
are filed with ice cream, and cored apples filed
with the familiar Waldorf salad OF chopped
apple nuts and celery. Apple cases. or cups,
may also be cut In fancy shapes, cooked g mo-
ment or two to make them tender ana then
filed with a fruit salad, seasoned with lemon
and sugar. or they may be simply Daheo anu
| filed with whipped cream There are, OF course,
the familiar nOn-edbIe fruit cups composed or
| the rinds Of fruit, the most familiar pelns
orange and banana rinds. An orange Ice cream
or water ice, always looks particularly attractlVe
served in the familiar little orange baskets MADE
out of orange rinds. Orange jenes are also me-, nee
served in this way. The handles OF the NIUE
baskets can be tied with white or yellow rlpDon
II desired for rather festive occasion or for
gift to an invalid. Among vegetaple cups mere
are beets. celery root and mild peppers. all OF
which used for SALADS mlnceS OF meat allo
stufings Of various kinds
A brass teakettle and other brass articles can
be easily cleaned with the exception of Benares
ware in the following way: First clean well
with d little suds made Of ammonia and soap
without water and then quickly rinse IL on
This will give a semi-poiish to the article ana
will also leave It perfectly free from any grease
Then any good proprietary brass polish Will
add shining surface TO the ware
A mousse is a dish that is made with whipped
the frozen mass is cut into it has a texture like
the fine moss found in tho dense forests. The
dish will take a long time to harden, but the
labor of preparing IL is slight. Whlp quart
Of cream for chocolate mousse, being care1ul
to drain off all liquid cream. Scrape an ounce
of chocolate, melt it and put 1t into small
pan with three tablespoOnfuls of sugar and one
tablespoonful Of boiling water. Stir it over
hot fire until smooth and gIosSy-that IS. TOT
about n ninutc--then add six tablespoonfulS or
whipped cream and stir into the dish OF whipped
cream. Add a scant cupful OK sugar ana sur
gently until the ingredients are thoroughly
mixed. Turn the mixture into the mould you
are to use which should have been previously
packed in ice, and salt until thoroughly chilled
Cover II and set it away in cool place for four
hours.
The ingredients for frozen fruit punch are one
quart of claret one pint OF sherry, half a pint
of whiskey eight ten oranges. six lemons
and a. large can of pineapple After freezing
Champagne can be used in place OF whiskey.
This recipe comes from the romantic Blue Grass
region.
A Carolina salad is being served at many OF
the fashionable luncheons given in this city.
To make it, peel many medium sized toma-
toes as are required. not by pouring hot water
on them, but by using very sharp. thin bladed
knife After they are peeled cut a slice about
as large as 90 cent piece Off the stem end OF
each tomato and with fruit spoon scoop out
about half OF the pulp. leaving enough to allow
the tomatoes to stand firmly. Mix the pulp
with double the quantity of celery cut in small
pieces and one-quarter the quantity OF green
peppers cut as fine. Season well with salt and
a little tarragon vinegar. Fill the tomatoes with
the mixture and put them IN the refrigerator
for two hours. When ready to serve place each
tomato on crisp lettuce leaf a small plate
and cover its top with stiff mound OF mayon-
be served 49, tomato D''''N ''''-