Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1916-08-28
THE TABLE


Fried Pumpkin tnewl-One nice
green pumpkin; pare and cut in thin
slices, soak in salt water one hour
drain, dip in -four, fry on both sides
until brown, and serve. Cucumbers
may be substituted for pun pkin.
Stewed Cucumbers new Pare six
cucumbers, dice; soak in salt water
one hour, then drain and prepare same
as new peas. This will serve six
people.
A New Salad-Fiace cold sliced
beets around the outside of individual
plates. Put sliced cucumbers in cen
ter and over the top sprinkle green
peppers cut in pieces about one-quar-
ter inch square. Place slice of hard
boiled egg on every piece of beet and
put salad dressing over all.
Cream Nut Salad-With 10-cent
cake of Philadelphia cream cheese
rubbed smooth with cream. Add chop
ped English walnuts and green pep
pers cut in small pieces. Make into
balls and put on lettuce leaves and
pour over salad dressing. Serve on
individual salad plates.
Potato Salad-Six large potatoes
boiled, peeled and diced or sliced
three medium-sized onions diced,
three eggs boiled hard and sliced, salt,
celery salt if you haven't any celery
(if you have celery. cut it real fine),
tablespoon sugar, one cup cream
(sweet BEST, about half cup vinegar
Put all together in big bowl and mix
real good.
Cucumber Slaw-Two large cucum-
bers sliced real thin and sailed let
stand about an hour, pour off all
green water, add two large onions.
four large potatoes boiled and sliced.
salt and pepper to suit taste, a little
sugar, one-half cup vinegar, one cup
sour cream. Mix all together we'll
Chow-Chow-One peck green toma-
toes, -one-half peck string beans. one
fourth peck small white onions. one
fourth pint green and red peppers
mixed, two large heads cabbage. four
tablespoons white mustard seeds. two
tablespoons white or black cloves. two
tablespoons celery seed. two table
spoons allspice, one and one-quarter
ounce mustard, one pound brown sug-
ar, one ounce tumeric. Slice tomatoes
and let stand over night in brine that
will bear an egg; then squeeze out OF
brine, chop cabbage, onions and beans
tchop tomatoes separately; mix with
the spice, put all in porcelain kettle.
cover with vinegar and boil three
hours.
Rhubarb Custard Pie-Two cups
rhubarb cut fine, two cups sugar, three
tablespoons -four mixed with sugar
Beat yolks of three eggs in a cup. fill
up with water Mix -four, sugar. eggs
and water and pour over rhubarb III
pie crust. Bake until done Then use
whites of eggs beaten stin and sweet
ened for meringue. This pie is out OF
the ordinary and delicious.
Tomato ketchup-Take one gallon
skinned tomatoes, four tablespoons
salt and one and one-half pounds mix
ed spices tin bag Boil together one
hour, then strain through sieve o.
coarse cloth When cool, bottle, and
use only the best corks
Banana Preserves Banana preserve
is rather unusual and can made just
now. Take about dozen well-ripened
bananas, remove skin and cut fruit
up into small round slices. With a
lemon squeeZer press ont the juice OF
eight small. sweet oranges also the
juice OF four lemons. Preserve the
pulp OF oranges and lemons, adding
II with the juice 10 the bananas To-
each pound OF banana allow hair
pound OF preserving sugar. Put al
these ingredients into preserving
pan and boil rather slowly for three
quarters Of an hour