The sun. [volume] (New York [N.Y.]) 1833-1916, 1907-11-17

quite emancipated ourselves from the tradi-
ton Of the piece de resistance.
Sometimes il is spaghetti served in the
Italian style with a cheese and tomato
dressing. sometimes risotto garnished with
parsley, sometimes baked tomatoes stuffed
with rice and green peppers or with maca-
roDi and cheese or will chopped hard
boiled eggs.
Sometimes I scoop out tomatoes. bake
them In their own juice and then poach an
egg in each little crimson shell and bring
the dish to the table garnished with lettuce
leaves. Once in a while cook spinach IN
the German style and serve it on toast with
pOached eggs.
Frequently the baking dish takes the
place Of the platter. II may contain maca-
roni and cheese. potatoes, cauliiOwer,
Onion or rice an gratin, potato pun. or seal
oped sweet potatoes, tomatoes. potatoes
or onions.
THE second dish il always a vegetable.
usually something easily prepared squash
baked in its own shell and basted with but
ter. baked or boiled onions, creamedc celery,
buttered beets. cauliiOwer in cream or car
rots In "A thick white sauce.
$50 far ! "A v avoided cabbage because
IL in smelly and takes n long time to cook,
and peas and beans because they are trou-
blesome TO shell, because they are high
proteid and because they make IL necessary
for the truly conscientious mastlcatoT to
remove from his mouth the unreduClbie
SMELLS III WnIEU ILCI IL GuNdHEh
Il object TO corn because its shell ~ even
worse than those Of peas and beans. and TO
oyster plant. egg plant and parsnlps, be-
cause they must to fried TO he eatable, and
| nave banished the f~ryingpan from my
kitchen forever,
-The next course is almost invariably a
green salad dressed with olive oil in the
French style. This sOunds commonplace.
but l can guarantee that II isn't II II IL done
right.
green ala In the first place the leaves
must be thoroughly dried so that the oil,
instead OF running OF them in little globules
and settling in the bottom of the bowl. can
be taken up and absorbed.
"Next the salad must be- mixed at the
table lust before 1t is To he eaten. In my
house the dry leaves are placed on the
table in a deeD bowl. Then in u tablespoon
held over the bowl | dissolve a saltspoonful
Of salt in about q teaspoonful OF a very
good quality of vinegar.
Then | i'll up the tablespoon with oil.
and while stirring IL into the salt and
vinegar | sprinkle IL over the lettuce leaves.
As il drops away | add three or -four more
~tGblespoonRuls OF oil.
Then with a spoon and fork ! turn the
leaves until they begin 10 look soft n
silky and the surface Of ench one ~ glisten-
ing with oil. Once have eaten a green
salad prepared in his way you will have
to admit that you have never before got
the real taste Of the olive oil. Besides il
il the most economical wey OF dressing "A
salad.
eve have our lettuce regularly almost
every day and We use an oil that IL Ruaran-
teed TO be all pure olive and yet we figure
hat this luxury costs us only about S. a
month. When lettuce gets scarce or ex-
psnaiyo we are always able to replace il
~acceptably with romaine, esoarOle or
chickory.
aOnce in a while. just for a change, we
have tomatoes stuffed with chopped celery
ar A fruit salad covered with a dressing
made with oil. beaten egg. vinegar and
saIt. This fruit salad il almost a meal in
itssIf. whenever we have il il serves
ma for q dessert as well an a salad
1T ia easy 10 make and very delicious.
Into @ cup of lettuce leaves | cut part of an
orange, part of n banana. e fig end a couple
OF tatss, sprinkle over the tops few chopped
! raisins and pine nuts n cover the whole
with the egg dressing.
-Other fruits can DC substituted in their
seasons, but these | have mentioned form "a
particularly happy combination and they
have the additional virtue Of being aVRilG-
bile all the year round.
AFOr our desserts we make frequent
use OF cooked fruits becauss they are
palatable. wholesome. cheap and adapt
ablo tO a Wild variety o! combinations.
One Of our favorites In baked apples stuffed
witha mixture of chopped dates, figs. raisins
and nuts. OF with sugar and grated lemon
rind. current Jelly or raspberry Jam.
Another is bananas baked IN their skins
and then peeled and covered with "A soft
custard. third il 1cs stewed with prnnes,
chestnuts and slices OF orange.
a most a~lluring dish can be made by
stirring preserved pineapple. raspberTiess