The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1909-04-07


two dcsscrs spooniula Df cream and
two OF oil. or four OF oil Boil toe
egg until quite hard. lel 4 cool re-
move the Yolk, aud mash Il In bowl
with the back OF silver spoon then
add the salt and mustard boil the
potato mash Il smoothly and When
cool add Il 10 the yolk Az soon as
the two are we'll mixed add by Dc.
grees the oil and cream and thin with
vinegar This is especially good on
all ilsh salads.
Srups for Fruit Salads-iioIl Que
half pound OF powdered sugar With
ope.half pint of water and one table
spoonful OF lemon juice After sim
merlng for SIX or seven minules cool
Or when sirups are not used the best
dressing for fruit salads has tor it's
foundation one cupful OF sour cream
II must be rich and only slightly acid
stir the cream With silver fork
and dron Ia gradually ono.half cupsul
u melted buttcr until the mixture la
creamy mass, Add the juice OF
one lemon. drop By drop, and beat
rapidly TO prevent curdllng, Mayon
nalsc OF French dressing are prefer.
red by many lo use on fruit
East India Salad Take TWO i0.ceni
cream cheeses ana work until smooth
molstcn with one.fourlh cupfnl Of rich
cream add onchaF cupful OF mild
American cheese and work all into
smooth paste. Soak One.half table.
spoonful OF gelatin in one tablespoon
ful OF water aud lel II come 10 q boil
and alraln h. When Il Is cold beat
into me cheese mixture. season light
~ Ylth salt and cayenne and turn
into large mold or small ones When
ready NJ serve turn onto crisp lettuce
leaves and pour over q French dress-
lng into which one.halI teaspooniul
Of curry powder has been beaten
Russian Salad Chop ilne four slc
cs of bacon fried crisp dice about
two clipluls Vt cold rcasl or hollcd
beef one hoad OF lettuce and Two
cups cf celery diced. Add one can
OF French peas and marluate When
ready OF serse mix with mayonnalse,
spread on platter and garnish with
Anter cress.
Asparagus and Celery Salad--t' Cut
into inch lengths equal parts Of cold
cooked asparagus and crisp celery.
Serve on a bed Of lettuce or cress.
or alone. with French dressing or may
ennalsc
Asparagus and Green Pepper Sal
ad-To one quart OF cooked aspara,
gus cut IN ono.lnch lengths slico very
thin one nice mild green pepper, ar.
range attractlvely on a platter IN 4
wreath of crisp lettuce ieaycr. and
pour over an generous supply Of
mayonnaiao.
Aqua Carte (nlilgator pear Salad
The agua carte of alligator pear Is q
tropical fruit that II beginning 70 be
very well known nov that Cuba and
porto Rico seem 80 much nearer q
ua They may be obtained at Che
large fruit stands In our principal
cities and make very delicious aal.
ed. Halyed the large stone removed
and the hollow filled With French
dressing, 4 Is iay0rlte breakfast
dish IN the tropics
aqua Carte and Lettuce salad FIJI
salad howl with nice. crisp lelluee
leaYes cnt Ehc fruit Al half, remove
the seed The fruit shades from q
yellow % q delicate green Take out
the meat with q teaspoon. being care,
inl not 10 maah IT. and laY e IN Jumps
on ihc lettuce Pour over d French
dfoaslng, lusn lightly and aorve
Green Peas and Mint Salad Ono
bali pint OF cooked peas that have
been thoroughly chilled Arrange on
q bed Of lettuce, sprinkle over 4 Very
finely chopped mint leaves and aeryc
with 9 French dressing. using thr
mint vinegar " possible, qarnlah With
thin slices b boiled carrots.