The Washington herald., 1915-01-30
Body'S Best Lubricant
Is Pure OLlpe oil
What Machine Oil Is to Sewing Machine, Olive Oil Is to
the Mechanism of the Human
Body.

| With the growing demand for ohVe OIL,
unfortunately the adulterator has put out
oil that is not absolutely pure; and al
though Uncle Sam has almost stopped
the aduIteration with seed oils, the care
full housewife will find that there is only
one safe way to avoid being imposed upon
with mixtures of inferior foreign oils. and
| that is to find a standard, reliable orano
and refuse any substitute.
| The medicinal value Of olive oil. IS very
great. for not only Is 1t a laxative and
| body builder. but it also may be used to
| advantage in cases of anemia, in the
| form of oil rubs or in massage. We are
ant to forget that like both the front
| gate and the sewing machine. the human
/ system needs a lubricant, and Tor TINS
purpose there is nothing better than oiiVe
] oil. - =.
ms from italy and France. Spain also
produces a clear, excellent oil; but Tor
! American taste, the Spanish oil Is little
| too strongIy favored. Indeed we might
, t,ka a valuable lesson from the Italian
and French peasants, who use oHEe OH
| almost to the exclusion OF other iats'
| Certainly this class is composed OF thLiIty ~.
housekeepers, who are iuIiy a"aie 'i '''
economic excellence. A.,
The cost of the best olive oil Is IN the
vicinity of 81 a quart, and although TINS
may seem to many housewives TO put II
| In tbo class of Iuxuries they must stop
and think Of tho varied uses and the
nutritiye value OF a can of good OIL
/ Form the habit Of keeping at least
| one-uuart can OF oil In the reii -
| and use il plentifully: the results In the
| ir,nroved cooking and the family health
will convince the most skeptical OF ts
| r,arits as n family necessity.
| In sneaking OF a can Of olive OIL. use
the word can advisedly, for tin has
now almost replaced glass as a contaihsr
| for olive oil: not only because uh Is
| cbeaper lighter and more coVehlent' OuI
also because a strong light anects oliVe
arso en- tT,I,aI,s keen the can of oil in an
| go, Temperature and after 1t Is opened
| in a cool temperature; and as II Is quick
! 70 absorb other odors, the can should De
corked or closed tightly:
| In the tested recipes given below Cmany
of them appearing in print for the nTst
tiuel will be found delicious noNellles
that are bound to make an ollVe OIL en- en-
thusiast Of every housewife VINO iies es
them. Do not, however, forget that 10
make them the success they should De.
the following dos" and "donts must
! he observed in purchasing olive oil
, "Ruv in quart cans! Buy a known aho
| -.IIahie brandl Once you are suited &C
| cent no substitute and don't look TOT par
| gains in olive oil; they will result IN as
! satisfaction
| Almost everything to be fried Is I'M
proved by being cooked in ollVe OIL: AP-
! pIes. eggs, omelets, and even steaks OF
| cntIets are delicious when cooked IN this
wav while a steak whose tenderness Is
| In doubt will be rendered excellent II
q Is marinated for several hours in a
! r,ixture Of olive oil and a tablespoonful
/ of lemon juice.
E-ritter batters, corn oysters, etc. VIII
proye a revelation IL oil Is use TOT the
| shortening. as they will be ighter' iar
/ more delicate and consequently easier Oh
| digestion.
French Dressing.
Put into a small salad bowl or saucer
a liberal pinch each Of black pepper ana
/ naprika. with one teaspoonful OF salt' ana
! InIx thoroughly. Then add four table,
spoonfuls of olive oil and stir Tor re"
| minutes. Dilute with two tablespoontuls
| of vinegar and stir rapidly until the mix
| ture is slightly thickened. Mustard may
he substituted for paprika; or If pre-
| ferred, a few drops Of onion juice may
| he used-while some housekeepers merely
| r,,b the inside Of the salad bowl with a
| slice of onion or Glove of garlic. TINS
| dressing should be served as soon as
possible after mixing, as 1t quickly sep
! arates.
Mayonnaise Dressing.
! Have the dish and ingredients very
| cold. In a soup plate or shallow bow
put the yoIks of two raw eggs; add nan
| a teaspoonful of salt, a saltspoonful OF
sugar, half a teaspoonful Of raw mus
| tard and a pinch of white pepper. STIR
rapidly with a fork until very thick and
then add gradually, a few drops at a
| time, enough olive oil so that the dress
| ing will ball on the fork. Stir con-
i, stantly as the oil is added and thin with
: a few drops of weak vinegar or lemon
Juice Alternate the oil and vinegar
| until two cupfuls OF the former have
been used and the dressing Is OF the
right consistency, thick and glossy. About
six tabIespoonfuls of lemon juice or four
| of vinegar will be required, according
to its acidity. Always stir the dressing
| in the same direction.
Fruit Salad.
Mix together equal quantities of diced
pineapple, peeled and seeded Malaga
grapes, faxed orange pulp drained, and
| peeled bananas that have been cut into
small cubes, and half the quantity OF
| chopped nut meats. Moisten with a
boiled mayonnaise dressing made with
out mustard and heap into a salad bow
that has been lined with crisp lettuce
| leaves. Serve the salad as cold as pos
sfble, garnished with sections OF orange
! and chopped Maraschino cherries.