The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1907-04-24

| anu arrange IL On small, round plat
ter. Clean one cup of shrimp by re-
moving the black string along the
back and drop them into ice water
for half an hour. Wipe each shrimp
dry and put them in a pile in the
middle of the cabbage with mayon-
naise on top. Place a quarter of
lemon on each end of the platter.
German Onion Salad-Shred one
quarter of nice white cabbage and
put into a small salad bowl. Over
the cabbage put one tablespoonful
of tiny German onions and add
French dressing.
Fish Salad-Pick up any cold
cooked fish; arrange it in a pile on a
bed of water cress in small platter,
with quarters of hard boiled eggs
around the edge and mark the fish
with mayonnaise.
Ripe Olive Salad-Chop one cup
of ripe olives. Mix with cream
cheese and moisten with French dres-
sing. Shape into croquette forms
and serve on lettuce with an English
walnut on each croquette.
Sweet Pepper Salad-Select nice,
fine, sweet, green pepper. Cut out
the core and let the pepper stand in
ice water half an hour. Have the
head of lettuce nice and crisp. Serve
the lettuce on salad plates with the
finely cut green pepper on top. Mark
the pepper with mayonnaise or
French dressing.
Peanut Salad-Cut two large, firm
bananas into halves. crosswise, and
lay on shredded lettuce in fiat dish
and sprinkle well with chopped pea
nuts. Serve with mayonnaise.
Tom Thumb Salad-Slice the little
Tom Thumb oranges and serve on
lettuce leaves. or alone with French
dressing. This salad is very nice
with game or with domestic duck.
/
rounding tablespoons of lard into
frying pan and melt it. Make a bat
ter with two cups of corn meal, two
beaten eggs. one level teaspoon Of
salt and one level teaspoon of soda
dissolved in two cups of sour milk
Pour one-half of the melted lard
into the batter, beat and pour the
batter into the frying pan. Set the
pan on top of the stove where it will
cook slowly, covering with a tin.
When the top seems firm turn the
pan over on tin plate and lay the
loaf back with the top down in a
pan. In few minutes this side will
be Drowned little.
Good Gingerbread-Mix one cup OF
New Orleans molasses and one level
teaspoon of soda and stir into one
half cup of milk, add one tablespoon
of melted butter one level teaspoon
of ginger mixed with two cups. OF
flour, pinch of salt and one beaten
egg. Bake in shallow pan ana
serve warm.
Berlin Drops-Beat one-half cup
of butter to a cream with one and
one-half cups of sugar. Add five
eggs and beat long and hard until
the mixture is very light Add the
juice of one lemon. a pinch of salt
and three cups of -four, little at 4
time. Drop in teaspoonfuls on but
tered baking pan and bake. Put to-
gether in pairs with chocolate icing
Eggs for Lunchcon-Buttera shall
low baking dish and scatter in a
thick coating of bread crumbs. Make
slight hollows in the crumbs and in
to each drop one raw egg. Sprinkle
grated cheese over each egg, dust
with salt and pepper and pour on a
little cream. Put few dots of but
ter on and set in a moderate oven
until the cheese is melted and the
top is Drowned little. Serve at
once while piping hot
Cafe Mousse-Beat four cups Of
cream with one-half cup of powder
ed sugar and one-half cup of strong
black coffee Pack in a freezer with
salt and ice and let stand three hours.
Orange Ice-Make a syrup of fou-
cups of water and two cups of SUI
gar cooked together for twenty min
utes. Press the juice from six oran-
ges or enough to make two cups of
the Juice. Add the grated yellow
rind of two oranges and the juice OF
two lemons. Add the fruit juice to
the syrnp. strain and turn into A