Hopkinsville Kentuckian. [volume] (Hopkinsville, Ky.) 1889-1918, 1910-09-01
MANY TASTY DISHES
RECIPES WHICH WILL BE REL
IsHED BY JApEp APPETITEs.
Delicious Dinner Salad, chantIliy Tarts
With Fresh trawberrles--How
10 Prepare Boiled Lettuce and
other HInts TO the Cook.

Dinner SaIad.--For a dinner salad
shred a small head of cabbage and let
1t stand In ice water for an hour or
two. Just before 1t is to be served
drain and dry II, mix II with very fine
ly cut white celery-enough to give 1t
celery flavor-and toss 1t thoroughly
In the following dressing: Rub a bowl
with the cut side Of a piece Of garlic,
put In a salt spoonful of salt, dash
Of pepper, drop Of tabasco sauce and
six tablespoonfuls OF olive oil. When
the ingredients are blended add a
tablespoonful of terragon vinegar and
emulsify.
Boiled Lettuce.-Boiled lettuce is
little known to the average house
keeper, but 1t has many friends among
Europeans. The heads should be
cleaned, washed and tied 30 that the
leaves will be close together. Put the
lettuce heads In large saucepan in
which they will be apart and cook them
In boiling sailed water until tender.
Lift them carefully from the pan, drain
them and press free of water. Put
them in a circle on a round dish and
cover with a sauce made of melted but
ter seasoned with salt, pepper and q
little vinegar. Or 1t may be served
with cream sauce
Home Made onbons.-Colored bon
bons, home made, are served with tea
instead of cube sugar. They are usu-
ally favored with lemon. Tea with
lemon clears the complexion. For ex-
haustion tea should be drunk clear
and slipped very slowly.
Stuffed White Cherries.-White cher
ries stuffed with cream cheese and
served in lettuce leaves with mayor
naise are delicious for the salad course,
but are not recommended for the fam
lily where there is "one maid and six
small children"
ChantiIly Tarts.-Chantilly tarts are
excellent made with fresh strawber-
ries. The shells are made of puff
paste. The strawberries should be
sweetened and allowed to stand in the
sunshine for fifteen or twenty minutes.
Both the strawberries and the shells
should then be set on the ice and when
cold put together and the berries Gov
cred with rosette of whipped cream.
A Fireless Cooker.-A new fireless
cooker made of heavy timed copper,
with heavy sheet aluminium kettles,
claims many merits because of its
materials and insulation. With the
cooker goes pamphlet giving the
time required for cooking the various
cereals, meats, fish, fruits, vegetables
and deserts.
Cake for Children.-Cakes that the
children are crazy about" call for a
cupful of sugar, cupful of rolled oats
and an egg beaten with the sugar. At
the last stir in a handful of stoned
raisins and vanilla and drop on creased
pans by the teaspoonfuls Bake in
slow oven.
Strawberry Sponge. Strawberry
sponge Is made as follows: Soak half
box of gelatine in cup and half of
cold water Add a cupful of sugar and
when the jelly is cold, but before 1t be-
gins to thicken, stir in pint of straw
berries that have been mashed and
rubbed through sieve. Fold in the
stif1y beaten whites of two eggs and
when the mixture is thoroughly blend
ed turn into one large or several small
individual molds and place on the ice.
Serve with cream.
Almond Cake FiIing.-For almond
cake filling beat the whites of two eggs
stiff and whip into them cupful and
hree-quarters of powdered sugar. Add
half a pound of almonds that have
been blanched and mOrtared to paste
with little sugar and flavor lightly
with vanilla. The frosting should be
beaten very thoroughly after the nuts
go In.