The Washington times., 1906-08-11
SALADS AND ShNORIES.
Novel Recipes for Dishes Suitable for
the Summer.
We Close at 5 p. n.

Fruits and vegetables OF all kinds are
coming more and more within reach OF
the pe5gIe Of moderate means, and
many delectable desserts or salads may
be c0uc5cted with fruits for basis.
4 melon salad, for instance, is no.
often seen. though regarded by those
who have tried j. as a highly salsfac-
-oEy way or serving this delicious fruit,
especially when, as sometimes happens,
u is not as fun favored as one could
wish.
Tomato jelly with cucumbers-Another
delicious summer salad is made from
tomatoes and CucumbeTs. a ring OF
jelly is made with the tomatoes, and the
cucumoers are cut up and served in
the center, with q dressing Of oil. vine
gar Pepper. and salt poured over them,
or m-y0ulaise can be used & preferred.
To make the jelly take ~ pounds Of
ripe tomatoes or a tin Of the preserved
ones Stew these until soft enough 10
go through "a sieve with Jlc exception
OF seeds and skins. lAhOuL nal1 an
hours cooking IS sufficient Put this
Ulree over the fire, with slice OK onion,
Glove, a couple u pepper-0Tns, a tea
pinch of salt Dissolve Il 90 half ln
ounce OF Eeiatiue previously soaked, II
u tle kind rec llT-A4 t---l, s.F lll lAe
Eciatiue is completely Dissolved, ana
when cool pour II iut3 ring mold At
serving tine dip the mold lH lol water
Tor an instant and llmu-ds ui ile cen
ter with cubes OF cucumber, uV5r - lllru
pour the dressing i preferred. The
tomato jelly may De c-t -l, --...s pm llo5s, z5
mixed With the cucumber and served On
lettuce. There are various ot-eE WAYS
800 which tlls jelly may be- employed 10
add 10 the appearance 1I many other
dishes
Veal Cake-fA useful dish for picnics-)
There axe various ways or making veal
cake. according TO whether Tlcn, SUD
stauJial dish IS required Tor sul1c spe-
call occasion OF whether the purpose Is
merely 10 utilize few slices OF fea4-
one 0f the simplest modes is 10 cut the
roast veal into neat slices, lay these ~
a mold alternately with q few slices or
haIl or tongue. Between the layers.
which should be well seasoned with
pepper, in-ersperse tHln slices or hard
boiled egg. when The uCld is fun pour
IN "a little rich stock or good gravy
when cold. Another way IS 10 mince a
pound OF lean veal ana one-laI or
SJreally bacon- add 20 fhem a laDiC-
spoonful 81 mushroom ketchup, gil
OF veal stock, the grated Ilnd OF halt
a lemon. parsley q SEASONING OF SAT-
and plpTika. press the mixture into
well-butteTed mold OF BASIN the inside
of which may be decorated with slices
tered paper and bake I'm moderate
oven for an hour and half; turn out
when quite cold, gaTulsn with some
butterfly slices of lemon
Currant Bar-le-Duc-Currant bar-le-
due IS a delicious preserve which is
expensive TO buy, but may be easily
made at home. II is better 20 make
only a small quantity at "A time 10
avoid crushing the fruit Eooseberry
barbecue may be made the same way.
The following recipe Is cleaned from
Harper's RaZar. Get the laTgest-siZe
currants, red or white. and stem them
without breaking. To each pound allow
three pounds OF sugar. Take some
ordinary Currants and bruise them
while warm until you have a pint OF
Juice Put half q cup OF this into q
porcelain preserving kettle and add
three pounds OF sugar. Bring slowly &c
a boil and skim very carefully. After
boiling five minutes drop in carefully
one pound Of the large currants and
simmer four minutes. Take them out
without breaking them and boil the
syrup down five minutes, or longer II
il Is not very thick; as tne currants
arc sometimes less juicy than az others.
Il few minutes more viii be needed at
one time than another. When thick,
skim we'll and strain through a not
cloth over the fruit. Put il into litJle
Jelly glasses and when cold cover with
hot parafine and paste paper over all
Keep this preserve, like the straWDer-
ries, IN the dark.