New-York tribune., 1911-09-24


add teaspoonful of salt. dash OF pep
per and a tablespoonful OF lemon JUICE
green pepper. grated, is pleasant chahse
81 sprinkIed over the paste when spread.
Nut filings are best when the nuts are
run through a choppins machine ana then
mixed with cheese or meyonnaise A su-
perior walnut recipe calls for the meat OF
half a pound of English walnuts boiled FOR
one minute in water already on the DOLL
Drain. cover with soup stock. and COOK
for twenty minutes longer with bay leai'
slice OF onion and some celery Dram
again. chop very fine. and dust with pa
orika and a little salt. Spread between thln
slices % buttered bread. If lobster New
burg Is TO be attempted. try these sand
wiches with it.
One enthusiastic motor hostess always
takes a chahng dish on her exploration
runs as mushrooms are 50 often seen in
the field and can be had for the mere pick
ing. which is great fun after sitting still
for 50 long II good. rich milk can 10
procured from a farmhouse. or even
bottle taken along most acceptable course
Of creamed or stewed mushrooms may be
added to the feast
Peel and wash the mushrooms the latter
is not always done at a picnic). put piece
Of butter the size OF an egg in the channg
dish. throw in the mushrooms and let them
sizzle for a minute. then add enough water
to Let them grow tender through boiling
and to keep them from burning. Stir In.
tablespoonful of -four first mixing II TO a
paste with more butter and pinch Of salt
and OF pepper This dish. OF course. must
be undCrtaken only by those who know
good from bad mushrooms beyond the
shadow OF a doubt
Salads are a necessity for the luncheon
basket. and should be Of substantial
character They must, moreover. be OF
kind to which the adding OF the dressing
before packing will not be detrimental
Chlffonade salad nutritious and appetzing,
is made as follows Take cold vegetables
OF various kinds-beets. carrots, potatoes
peas. beans escarole tomatoes, onions ard
celery-and cut into blocks or tiny strips
Mix with a dressing compounded OF hard
boiled eggs mashed with pinch OF salt,
two plnches OF paprlka. half a teaspoonful
Of French mustard, a teaspoonful OF
hashed chiyes, one Of hashed estragon, two
tablespoonfuls Of oil and three Of vinegar.
and take a salad fork and spoon in the
basket, that the tossing up may be done
again at the last moment.
potato salad in which cold boiled cod
prays a part is very good. The potatoes
are sliced very thin, and alternate with the
Goldfish. which is shredded fine, in layers
On top-and between, too, If hked-are
slices OF hard boiled eggs. Salt, pepper
and minced onions are put between the
layers and oil is poured on the top, to soak
in. The salad should be made sufficiently
long before starting to allow this soaking
process 10 be completed. Vinegar should
be added just before serving, and the
whole lifted and stirred for the vinegar TO
reach every part
A fruit salad that constitutes refreshing
dessert is made with a sliced banana, a
cup Of ciced pineapple, pint OF berries In
season. or else cut up oranges, and -FOUR
peaches or apricots. The dressing is made
by boiling a cupful Of water and one-quar-
ter of a cupful of sugar for five minutes
and then cooling It, Add the beaten yoik
OF an egg. mixed with four tablespoontuls
Of thick sweet cream. Just before serving
pour over the salad the combined juices or
the cut up fruits, which may be drained
off before they are removed from the chop
ming bowl. little sherry or maraschino
Is also nice addition.
For another dessert the following Will be
found Just as good as ice cream: Boil a
cupful of rice in a double boiler, with a
quart Of milk and half cupful OF white
sugar for two hours. Then mash through
a colander: add vanilla to taste and put In
freezer. Turn until frozen, and serve In
sherbet cups, with fruit syrup or maple
svrup poured on top, or else hot chocolate
sauce This is simple and wholesome, and
very suitable for a picnic, when ice cream
might not Ego" with other viands.