The Washington herald., 1914-07-23
Sandwiches and Summer
Drinks to Tempt Appetites

put your fish in and let them boil slowly
Tor a few minutes until done, without
breaking: then set them away for sew
eral weeks and the bones will be entirely
destroyed.
Vegetable Salad.
Rub a large platter with garlic or a
cut onion, arrange lettuce leaves all over
the platter: upon these leaves put little
mounds Of vegetables, cut in dice or
sliced; string beans peas, carrots, beets,
cucumbers, raw tomatoes, and potatoes
boiled or any other vegetables the sea-
son affords: use French dressing to
marinate with; garnish with mayonnaise
and hard-boiled eggs, also olives.
Beef Salad.
Line the salad bowl with fresh, crisp
lettuce leaves, add two cups of boiled or
roast beef cut in small pieces, one-third
cup of cooked peas. Season well with
pepper and salt and a liberal amount of
salad dressing. Garnish with hard
boiled eggs. Serve very cold.
Small Fruit Salad.
Sprinkle with sugar and mix straw
berries, after stemming; raspberries, cur
rants or any small fruit. After the sugar
is dissolved, add six tablespoons of wine
or brandy, or three tablespoons Of any
liquor, and a little powdered cinnamon II
liked. Or blend oranges, bananas, plums.
peaches. Chill salad bowl. rub with
geranium leaves. fill with alternate Law
ers of the fruit, which must be cold.
Serve with a dressing made of the yoIks
OF two eggs, beaten TO a cream, gradual
Iy adding the juice OF two lemons and one
cup Of powdered sugar GarnIsh with
geranium leaves and whatever small
fruit is in season.
Sponge Cake.
Take one pound of granulated sugar
beaten with the yolks Of ten eggs. Crate
into this the yellow rind Of two lemons,
and add the Juice of one; then beat the
whites Of the ten eggs separately, very
light. and add the same, stirring lightly
together. To this add three-fourths of
pound OF -four and stir lightly without
beating. This will make three good sized
loaVes- Care must be taken in baking
not to put the pans in too hot an oven.
Almond Cake.
One pound Of -four, one-half TEASPOON
salt, one-fourth pound butter, one pound
sugar, teacup sour cream, four eggs.
lemon flavor or rose to taste and a tea
spoon Of soda dissolved in two teaspoons
hot water. Mix all thoroughly, stir in a |
pint Of blanched almonds pounded. Bake
carefully In rather hot oven.
Buttered LobEter.
Pick the meat from a boiled lobster
and cut 1t into small pieces; sift over II |
the coral; mix with IL also the liver, two !
tablespoons Of vinegar or three Of lemon
Juice. one-third cup OF butter and one
fourth teaspoon each of cayenne and |
made mustard: heat in the blazer until |
thoroughly hot. Serve on cup-shaped |
leaves Of lettuce with one-fourth of a |
hard-boiled egg on the top Of each por-I
ton.
Chicken with Mushrooms.
Melt one-fourth cup of butter in the
blazer: add six mushroom caps, peeled
and sliced: cook slowly with a tablespoon
Of grated onion, about six minutes; add
two tablespoons Of -four, stir until
then add one cup Of cream, stock
or milk, pepper and salt, and a few
grains Of mace When the sauce boils,
stir in one pint of chicken. finely chop
ped. Serve soon as hot on rounds of
lightly buttered, whole wheat bread,
toasted.