The National tribune., 1910-04-28
THE FAMILY.

There is no doubt at all that We eat
too few grass" salads at any time, ano
we need them more especially in the
Spring. Many housewives would serve
salad more often were it not that max
ing the dressing is such a nuisance
Here are three excellent salad dress
ings, all concocted by. Emma Paddock
Telford, who knows how. Many people
do not like mayonnase or oil dressing
and these take the place of the mayon-
naise, which is troublesome to make
and takes so much time. These three
recipes may be made in quantity, and
will keep long time, carefully bottled
and kept in a moderately cool place:
Beat the yolks of two eggs until lem
on-colored and thick, then add to them
one-half teaspoonful each dry mustard
and salt. Next beat in slowly four table
spoonfuls melted butter and six table,
spoonfuls hot vinegar. Cook in dou-
BILE boiler until 1t thickens. When cold
and just before serving cupful of
cream, sweet or sour, may be folded in
This is specially adapted to use with
lettuce, celery, string beans, asparagus
and caulifiower.
Another excellent salad dressing for
potatoes or cabbage is made by adding
to one small cup thick sour cream, three
tablespoonfuls cider or tarragon vine
gar, a teaspoonful each salt and sugar,
a saltspoonful paprika or a pinch of
cayenne. For potato salad teaspoon
full of onion Juice or minced onion and
a tablespoonful minced parsley will be
an addition.
Mix together two well-beaten eggs,
six tablespoonfuls vinegar, one-half
saltspoonful mustard, one tablespoonful
sugar, tablespoonful salt and pepper
to season. Boil all together until thick
ened. When cooled add enough sour
whipped cream to thin 1t (about a half
cupfuD and keep on ice until needed.
For a good tomato dressing try this
one: Place in chopping bowl three
small green onions, three stalks of par
sley and a slice of green pepper. Chop,
then mix in the salad bowl together
with tablespoonful of salad oil, a
tablespoonful of vinegar and a tea
spoonful of salt. Arrange sliced toma-
toes in layers, placing a little of the
dressing on each slice. If preferred,
the ground pepper may be substituted
In place of the green pepper.
The Italians make a tasty dressing
for green salads by adding sweet cream
salt, pepper and vinegar to taste. This
is easily made and is delicious.
Here is good material upon which to
use any of the above salads: Remove
the skins and seeds from white grapes
Add an equal quantity of English wal
nuts broken in pieces; arrange on let
tuce leaves. Substitute white cherries
for grapes If preferred, then put on the
dressing you like best.
When frying hot fat may be spilled
on the floor. In that case at once pour
cold water on it. The cold water will
cause the fat to harden, when it can be
taken up with knife, instead of being
allowed to sink into the wood or stone
of the floor.
Cream or cornmeal soup is simply
delicious. Mix together tablespoonful
of flour, quarter cupful of cornmeal
and a half teaspoonfuI of salt. Stir
gradually into a quart of boiling water,
and after boiling up well put into a
double boiler and cook an hour and a
half. Add a cupful of rich milk or
cream and serve with popcorn or crou-
tons.
Did you ever try -'prune cocktail
for a dessert? Let choice prunes soak
in cold water over night. Set to cook
in the same water. When tender and
the water is mostly absorbed set aside
in the liquid TO cool. Cut each prune
into four pieces, discarding the stones.
Put about six prunes in each glass, pour
on little lemon juice, orange juice and
sprinkle with little sugar.
Fig sandwiches are tempting tidbits
for a picnic lunch. Chop eight figs very
fine and cook to paste, with water TO
nearly cover Add a dozen blanched
almonds minced and pounded fine. and
season with little lemon juice. When
cold spread between thin slices of but
tered bread or on lady fingers or sweet
waters. This may be varied by flavor
ing with orange extract and a little
grated orange rind and spreading be-
tween slices of angel or sunshine cake.
In Sad Plight.