The labor world. [volume] (Duluth, Minn.) 1896-current, 1909-06-05
CHOICE RECIPES FOR
.s>. THE HOUSEKEEPER
Selected, Purioined and Gathered from
-. the Best Culinary Authorities
Of the Day..
Three Salads.

"A delicious salad served at a lunch
con recently came in on Individual
plates. On each plate there was a
white lettuce leaf. and heaped in the
middle of it shredded celery dressed
with mayonnaise and sprinkled on
the top with broken English walnut
meats. Around the mound there were
strips of Spanish red peppers.
For hasty fruit. salad when fresh
fruit is not at hand open can Of
peaches, drain it and arrange the
Halves of the fruit on lettuce leaves,
Sprinkle them with shredded almonds
And>oa few cherries, If they: ARE at
hand and, dress them with sfmayon-
naise:: q: II nuts: and cherries are not
at hand the peaches are excellent
= A woman with a long salad roper
tory beils English walnut meats with
a slice Of onion and a blade of. mace
for fifteen minutes, then drains and
chills them and serves on lettuce
leaves with sections of hard boiled
eggs and mayonnaise. AS a garnish
she uses strips Of olives.
Prune Pie.
This is good old-fashioned pie,
without frills. Wash and soak one
pound Of prunes overnight in water
enough: to cover them. Cook in the
same water until tender Line a pie
plate with rich paste and fill with the
prunes and some Of the liquid, re-
duced by simmering to small
amount. Sprinkle with one-quarter
Of cupful of sugar and one table
spoonful of lemon juice. Cover with
top crust and bake in a rather quick
oven, as the filling has already been
cooked. Sprinkle with powdered sugar
How to Buy Meats.
To the housekeeper the question
how, to. select meats when she i; pur-
chasing for table use is puzzling one.
Good meat should be neither of pale.
rosy or pink color. nor of a deep pur-
pie. The first denotes the diseased
condition; the last proves the animal
died natural death. Good meat has
more Of marble look, In consequence
OF the branching Of the veins which
surround the adipose cells. The fat,
especially Of the inner organs, is al
Ways firm and suety, and never moist;
| while in general the fat from diseased
cattle is f1abby and watery, and more
often resembles Jelly or boiled parch-
ment. Wholesome meat will always
show itself firm and elastic to the
touch, and exhibit no dampness; while
bad meat will appear soft and moist,
| 50 that the liquid substance runs out
! OF the blood when pressed hard. Good
meat has very little smell, while the
unsound meat has disagreeable.
cadaverous smell, and diffuses a Ger
tain medicinal *odor. Lastly, bad meat
| has this popularity, it shrinks consid-
erably in boiling; wholesome meat
! rather sWells and does not lose an
ounce Of weight. $780, 9 L.. Z. ..5s
/ ,sz>:..5s School Lunches. j. 3. !. =.
/ Two lettuce sandwiches, two of
brown bread, and cream cheese, two
olives, an orange. S~ -. ~' II
! Two chicken sandwiches, two of
chopped figs "a handful Of peanuts. q
little sponge cake q pear. 5.s*'
Two Of brown bread and egg sand
wiches, two OF white bread and orange
marmalade, a chicken Idrumstick, q
square of fruit wafer, g. peach. r. n ~
Two sandwiches Of dates and white
bread, a slice Eof lamb, two ginger
snaps, some molasses candy <:tj& nm
Two sandwiches OF whole wheat
bread andtstewed prunes and chopped
nuts, two chocolate waters, two olives.
Two sandwiches OF cream Cheese.
lettuce, white bread, two &of preserved
ginger g little round cake, an orange.
s. Two roast ybef sandwiches. two of
cream cheese and chopped peanuts,
Two small celery stalks two VI sugar
cookies, y Jar of apple jam 43S1
Two minced ham s. sandwich hes, 4 two
of chopped elery wi dresisng,
cantal oupe
M Three sand ichess ofs read and
butter, n Jar of mixed fru its ssa iad i. e