The labor world. [volume] (Duluth, Minn.) 1896-current, 1907-09-07
Department for Uon1en

as oil, and to every four tablespoon
fuls Of oil and vinegar one saltspoon-
full Of salt and one-half tablespoonful
of pepper. For a tomato salad dash
Of dry mustard Is considered an i'm
provement. Always stir salad Dress
ing with wooden spoon.
Russian Salad.-This is made with
apples, pears and peaches. This is
very nice served at the end Of dinner
with crackers and cream cheese. Peel
the apples and pears and cut them
into dice, covering with lemon juice
as you progress, to keep them from
being discolored. Slice some ripe
peaches and chill in ice water. Toss
all together just before serving. Dress
with oil and lemon juice ard sprinkle
the top with finely chopped mint.
Stuffed Tomatoes and Rice.-Select
firm, ripe tomatoes of even size, cut
a slice from the top and scoop out
the center. Boil two tablespoonfuls of
rice in one quart of boiling water for
ten minutes, then pour off the water;
melt two tablespoonfuls of butter in
chopped fine, remove the seeds from
one green pepper and chop It fine,
add this to the onion and butter, fry
slowly for five minutes, then add the
scooped-out part Of the tomato; sea-
son with salt and pepper and add the
rice. Fill the tomatoes with this mix
ture. Place them with the open top
down on the pan, brush over with
melted butter and bake 25 minutes
Apple Snow.-Pare and quarter six
apples and cook them with a little
water until tender enough to beat to
a pulp. Add some lemon peel to the
water While they are cooking. Let
this cool little, while you beat stiffly
the whites Of five eggs. Mix about
four ounces Of powdered sugar with
the apples and add the eggs, beating
| until the mixture is firm enough to
stand by itself. Cut some sponge cake
into small rounds and heap I'D the
snow on the separate pieces. If you
have no suitable cake at hand, put
the snow in a glass dish or In little
glass cups or tumblers. Gsrnish with
tiny pieces of currant or apple Jelly.
Veal Cake-Mince one pound Of
lean veal and one-half pound of
streaky bacon, add to them one table,
spoonful of catsup, one gill of veal
stock, the grated rind of half a lemon,
a little parsley and a seasoning of salt
and pepper. Press this mixture into
q Well-buttered mold or pan. decorate
the inside with slices of hard-boiled
eggs. Cover with buttered paper and
bake in a moderate oven for an hour
and half. Turn out when quite cold.
Garnish with slices of lemon. There
! is another way of preparing it: Cut
roast veal into neat slices, lay these
in a mold alternately with a few
slices Of ham or tongue. Between the
| layers, which should be we'll seasoned
with salt and pepper, place thin slices
| of cold hard-boiled eggs; when the
! mold is full, pour In a little rich stock
or good gravy. Bake for half an hour
land turn out when cold.
| Stuffed Peaches.-Take medium.
! sized peaches, wash and take out the
stones. Cover with salt water and
let stand overnight. In the morning
fill the center with grated horserad-
ish, little celery seed and g. small
piece Of ginger root Tie each peach
with string and pack In Jars. \ Turn
over them heated vinegar with sugar.
and spices to taSte. Seal: your lars
and do not open before Thankseivinr.
when you will find them a nice relish
with your turkey.
Creole Peaches.-Select large fru,t.
peel, cut in halves and remove the
stones. Arrange the fruit with the
two halves together again, after filling
the cavity with paste composed of
powdered sugar, ground cinnamon
and butter-fresh butter If you can
get 1t. Bake in a moderate oven until
the fruit is tender. basting frequently
with thick lemon syrup favored
with grated nutmeg. About five min
utes before they are quite done orna-
ment with a meringue in any DESIGN
you please, and brown slightly. Serve
either hot or cold with cream, whipped
or. plain. <1
| Ounce Parfait-Beat the yolks Of
three eggs, add slowly three quarters
Of q cupful Of ounce syrup. and cook
i>over hot water, stirring constantly
until the mixture sthlckens and coats