The Barre daily times. (Barre, Vt.) 1897-1959, 1912-09-26

prevents rusting, and proves disagree.
able to flies as well.
Autumn Salads.
With the variety of fruits and vege-
tables which are now in season, one
may have salads daily. The dressing
may be varied to suit the principal in
gredient of the salad, and lemon juice
or the acid Of fruit may be used instead
of vinegar. Salads of fruits may web
take the place of buildings for dessert,
says Mary J. Lincoln in the Boston
Traveller.
To dress salad at the table, have the
lettuce washed drained and well chilled,
and when ready to serve arrange it on
platter. In the salad bowl have peeled
onion, and nearby have bowl of bits Of
ice, the salt, pepper, oil and vinegar
Have also some bits of other salad
plants such as are in season, pepper
grass, chives, celery, sweet peppers, sor.
rel. cress, etc. Cut the onions in quart
ers, put one-half teaspoon of salt in the
center, cover it thiekly with paprika.
then pour in four tablespoons of oil and
one tablespoon of vinegar. Blend these
and then add piece of ice about the
size of an egg and stir briskly for five
minutes or until the mixture is thick
like cream The ice chills the oil and
helps in the thickening process. Re.
move the ice, tear the lettuce apart
quickly with as little bruising of the
leaves as possible drop it into the bowl,
sprinkle the bits of peppergrass, cre.si
etc, in among the lettuce, then toss over
~, onl
tion is well oiled In serving, pass the
bowl with a salad spoon and fork and
let each one help herself if desired.
Boiled Dressing one-half cup
of vinegar in the top of the double boil
er. Mix thoroughly in a small bowl,
two level teaspoons of salt, three level
table spoons of sugar, one-fourth tea
spoon of paprika, and one cup of thieh
cream. Break four ekggs into bow.
and beat them until very light and thick,
and if not smooth strain it quickly.
This will keep some time, and is an ey-
cellent dressing for fruit and vegetable
salads, especially for those who have
not acquired liking for oil dressing.
Cherry Salad-Pick over and wash
one pound of ripe dark red cherries;
drain dry and remove the stones, pres
sing out little of the juice from each
Use this juice with an equal amount OF
lemon juice and twice as much olive oil
with salt and paprika to taste, as
dressing for the salad. Line a chilled
salad bowl with the lettuce, heap the
in the centre and pour the dres
sing over when serving.
Egg and Cheese Salad-Put little
shallow cup of French dressing in the
corner of platter and arrange around
it some shredded lettuce. On the other
end make several little mounds OF
cheese balls and the white and yolk of
hard boiled eggs by pressing them
through a potato rieer or gravy strain
ar, letting the sifted material drop Just
into place. Use one-fourth cup of
cheese, three eggs and the usual rule for
French dressing.
Cheese Puffs--One-half cup of hot
water, one-fourth teaspoon of salt, one
fourth cup of butter, hree-fourths cup
IF pastry flour and two eggs. Boil the
water, salt and butter When boiling
add the dry flour, stir well and when
'ool add the eggs whole, one at time.
When well mixed drop with a teaspoon
IN a buttered baking pan, brush over
With white of egg and sprinkle with u
mixture of grated cheese and cayenne
pepper. Bake about 20 minutes and
erve hot.
To Serve with Salad-Spread any Of
FOUR favorite unsweetened waters (the
hin crisp varieties. either round or OBJ.
ong. are my fayoritesl with Roquefort
heese and sprinkle with cayenne. Put
hem in the oven til hot and serve at
nee.
Dorothy Dexter.