The Ekalaka eagle. [volume] (Ekalaka, Mont.) 1909-1920, 1910-04-08
NEW IN FLAVORINC
SOMETHING A LITTLE OUT OF
THE ORDINARY.
Ideas Evolved Always Worth Remem'
bering as a Change From Old
fashioned Servings-Chopped
WaInuts Best for Salad.

Frequently in making some familiar
dish a good cook will discover some
clever little variation in the way OF
favoring, new ingredients or serving
which add to the appearance and taste
of the dish and tune the palate for
it anew.
Thus. one cleve woman in pre-
pairing salads composed of celery and
walnuts, or celery, nuts and apples.
discovered that if the nuts were first
passed through the meat chopper and
reduced to the consistency Of coarse
meal the flavor was greatly i'm.
proved and the mastication process
made easy.
She shreds the celery rather fine
and arranges the minced nuts into a
little mound on each portion, finish
Ing with a spoonful of thick mayor.
naise.
Women who are on the alert for
novelties now vary the croutons served
with soup by making them of rye
bread instead of from the wheaton
loaf. The crusts are trimmed away
from a thick slice of the bread. the
surface of which is then rubbed ever
so lightly with a Glove of garlic cut
In half. After being cut into the con
ventional squares or t%riangles they
are transferred to a baking dish and
Drowned delicately in a quick oven.
Others vary the grape fruit salad
now and then by the addition OF
stuffed Malaga or dollhouse grapes
To prepare it this way seed the grapes
and In each, replacing the seeds. put
a blanched hazel nut. Mix with the
grape fruit and serve on white let
tuce hearts with French dressing. The
juice of the shaddock. by the way
should be used instead of vinegar il
the French dressing. This makes {
salad attractive to the eye as well a:
delicious.
When other ideas for sandwiche:
fail, try the unusual and tasty one:
made of baked beans. The tinnet
beans can be used, although the HON,
product is preferable. Mash thu
beans through a wire sieve and worl
into a soft paste, using a few drops
OF warm water if necessary. Sprea,
on tiny oblongs of buttered whit
bread and press together.
For an old-fashioned treat which i
SO old that it will be new to man
OF the present generation, make fv
cornmeal gridd!e cakes the size of
breakfast plate and put one upon tn
other with shaved maple sugar an
n!nntV 0f hutton sofyynnr C,,% IN ~
angular shape like pie and serve thus
When something out of the usua
run is desired for a home luncheo,
try creamed hazeinuts. Shell tn
nuts, blanch and boil until soft, the:
cover with cream sauce favored del
cately with sherry. This dainty ca
be served in individual ramekins or i
paper cases. The flavor is new an
appetizing.
Serve pineapple ice cream or waite
or water ice In surprise style" fo
the next guest luncheon, for whic
novel touches are in order. This
done by cutting the top CAREFUL
away, including the green spray i
self, and scooping out the pulp with
, spoon. Fill with water ice or froze
pineapple made from the pulp, replac
! the top and bring to table f1auntin
it's green top as before.
g Or, instead Of the water ice for tt
filling, use a delicate cream made
:. this formula: Stew the pulp of tt
e pineapple, sweeten we'll, strai
a through a press, add juice of or
x lemon and freeze. When partly froze
t stir in a cup of whipped cream ar