The Delta independent., 1910-06-10
NEW IN FLAVORING
SOMETHING A LITTLE OUT OF
THE ORDINARY.
Ideas Evolved Always Worth Remen-
berins 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
flavoring, new ingredients or serving
which add to the appearance and taste
of the dish and tune the palate for
IL anew.
Thus, one clever 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
little mound on each portion, finish
ing with a spoonful of thick niayon-
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 triangles they
are transferred to a baking dish and
Drowned delicately in quick oven.
Others vary the grape fruit salad
now and then by the addition of
stuffed Malaga or hothouse grapes
To prepare it this way seed the grapes
and in each, replacing the seeds. put
q 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 in
the French dressing This makes a
salad attractive to the eye as well as
delicious.
When other ideas for sandwiches
fail. try the unusual and tasty ones
made of baked beans. The timed
beans can be used, although the home
product is preferable. Mash the
beans through wire sieve and work
into soft paste. using few drops
of warm water if necessary. Spread
on tiny oblongs of buttered white
bread and press together.
Or press through the sieve in the
same way and moisten a little with
any favorite condiment. spread on
small, thin slices of rye bread and
form into sandwiches as before The
latter recipe makes a hot" and sub
stantial sandwich for Bullets. stag
functions, etc.
One woman who. her friends think.
has inspirations for cookery. never
makes stufing for poultry without in
GLIDING in 1t little chopped sausage.
Usually the sausage is cooked. but OF
late she has discovered that the raw
porcine product is even better. This
makes rich and very filling" stuff
fing for either turkey or chicken. one
which will meet with favor among
folk of hearty appetite-and strong di-
gestion.
| For an old-fashioned treat which Is
SO old that 1t will be new to many
of the present generation, make five
,cornmeal griddle cakes the size of
breakfast plate and put one upon the
other with shaved maple sugar and
plenty OF butter between. Cut in tri-
angular shape like pie and serve thus.
When something out of the usual
run is desired for a home luncheon
try creamed hazelnuts. Shell the
nuts. blanch and boil until soft, then
cover with cream sauce favored deli.
cately with sherry. This dainty can
be served in individual ramekins or In
paper cases. The flavor is new and
appetizing.
Serve pineapple Ice cream or water
or water Ice in surprise style" for
the next guest luncheon. for which
novel touches are in order. This Is
done by cutting the top carefully
away, including the green spray It.
self. and scooping out the pulp with a
spoon. Fill with water ice or frozen
pineapple made from the pulp, replace
the top and bring to table Haunting
its green top as before.
Or. Instead Of the water Ice for the
filling. use delicate cream made by
this formula: Stew the pulp of the
pineapple, sweeten well, strain
through press. add Juice of one
lemon and freeze. When partly frozen
stir in cup of whipped cream and
| Srao,o again until cfin