The labor world. [volume] (Duluth, Minn.) 1896-current, 1907-09-07
Novel and Appetizine Supper and
Luncheon Dishes for September.

Luncheon Dishes for September.
] have given quite number Of re-
cipes of salads in this article for I
want my readers to appreciate the
healthfulness of good salad. If your
meat dish happens to be rather scant
for dinner or tea, supplement it with
a salad of cold vegetables or fruit or
even cheese. Most Of our fruits are
much better eaten in their natural
state, but sometimes We can give a
little variation to our menu by cook
ing them in different combinations.
Melon Salad.-Cut the fruit in
cubes, being careful to exclude all
hard rind. Make a dressing Of olive
oil in the proportion of three table,
spoonfuls Of oil to one Of vinegar, a.
little pepper and half tablespoonful
Of SALT Mix these we'll together and
pour over the melon. Serve very cold
in a salad bowl, or. if you will take
the trouble, serve the salad from the
shell Of the melon from which the
soft part Of the fruit has been cut.
Garnish with lettuce leaves and
chives.
Tomato Jelly with 'Cucumbers-
one pound and a half Of ripe tomatoes
and stew until soft enough to go
through a sieve Except the skin and
seeds). Add to this puree slice of
onion, one Glove. one teaspoonful Of
vinegar and pinch of salt. Heat this
and add half an ounce Of gelatine
which has been previously soaked in
cold water; stir until the gelatine is
dissolved. Pour into a ring mold and
set on ice to harden. When ready to
serve take it from the mold, by dip
ping in hot water for an instant
Place on large dish on lettuce leaves
and fill the center with cubes of Gu
| cumber and pour over them a mayon-
naise or French dressing. If preferred
the tomato jelly may be cut up in
cubes the same as the cucumber and
both mixed together and spread on
the lettuce.
German Salad.-Have six eggs
boiled very hard, and when cold, slice
them. Take one small head Of cab
bage and one large boiled beet. Cut
up the cabbage very fine as you do
for slaw, season it with pepper and
| salt. Place this On fiat dish, piled
quite high, and arrange around it al
ternate slices Of beet and egg. Whip
to thick froth one pint Of cream and
pour over the whole. For, the Amer
lean taste a good French dressing
might be preferred to the cream
Vegetable Salad.-Take one cupful
of rice and boil rapidly foc ten min
! utes, putting a teaspoonful of salt in
the water. Drain the rice and put it
in double boiler with two cupfuls of
cold milk, cover and steam until the
milk Is absorbed. While hot sprinkle
| with half teaspoonful each of salt
and paprika and pour into a ring mold
which has been creased with butter.
If you have no ring mold, use a vege-
table or pudding dish, and when you
turn 1t out, cut out the center, leaving
a round cavity, which can be filled
! with cut-up beets and carrots and one
cupful Of peas. Before filling the
centers, mix the vegetables : with q
French dressing. Just as you serve it.
pour over thick mayonnaise.
Mayonnaise Dressing.-Put the yolk
OF an egg In a small bowl and beat
with good egg-beater, adding oil
drop by drop until the mixture begins
to thicken, then add the oil more
freely. When too stiff to heat eastl,
add one teaspoonful Of lemon tuicf
or vinegar, 'then beat in oil again unit
st1n. Alternate Oil and vinegar OF
lemon juice until one cupful or more
Of oil has been used. Season with q
little dry mustard salt ans red pep.
per, or, better STILL paprika.
Cooked Dressing.-Beat two whole
eggs or four yolks, adding four table.
spoonfuls of hot vinegar, and cook
| over hot water until thick, stirrins
constantly. Remove from the fire and
add gradually four tablespoonfuls OF
olive oil. Season with sal. and pep
per. and when ready to use add one
I half cupful of cream. The best pro-
portion of seasoning in all dressings
is one teaspoonful Of salt, one-quarte1
of a teaspoonful. Of mustard and one
quarter teaspoonful each Of two kinds
Of pepper. e. e. r. r y. '.,. = Aft
French Dressing-The usual proper
| tons are one third as much vinegar