The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1921-09-17
Rv IyENo oRRoRNE.

By LENO OBBORNE.
tCopyright Homo Economics Dept. 3. w.
a. Company, l03l)
"Wimmen air sure funny thingH"
The old codgor who expressed his
views so plainly, n not oluquontlV
wasn't very far of after all--somc-
times.
I heard something the other day
which made me say tho same thing.
The friend who was telling mo was
hostess served a very unusual and
extra good salad--one new 20 all
present.
Some one remarked. what kind
OF salad is thlS2--it's extra good; !
never tasted anything ltko It,"
'"rhis is that funeral salad
haven't I told YOU about ~"
You can imagine tho look Of
surprise that name FOR n salad
brought TO the face OF svery one,
No one had hoard uf t., 80 she OK
planned:
while l was homo this summer,
this salad was being served every
place. asked about It. and was
told that 10 waA "Mrs. Browns
Funeral salad" Every ono laughed
OF course at my Mortified look, then
told me that that Mrs Brown had
learned her to mako Il while attend
ing a funeral. SO as she passed tho
recipe around and told how she hap
pened to learn Il, II just gradually
assumed the name of Mrs. Browns
Funeral Salad"
Can't you agree that "wimmon air
funny things2"
ested In this salad, so got the
formula;
! cup best vinegar
1 cup sugar.
l cup boiling water,
lis teaspoon ground cloves.
IA teaspoon salt,
white pepper.
whole cloves
1 envelope gelatine,
tablespoons cold water.
cup stuffed olives
small sweet spiced pickles.
I2 cup chopped nuts.
This amount will make eight
small salads Soak the gelntino IN
cold water at least 20 minutes. Add
the sugar, salt, ground cloves and
pepper to the boiling water. When
the sugar Is dissolved add tho vine
gar. then heat To boiling point, Add
the gelatine, stir until dissolved,
then set to cool. Slice tho stuffed
olives aid the pickles very thin.
As the liquid begins to set stir these
together with the nuts and whole
cloves In. Stir once In a while to
prevent these from settling TO tho
bottom OF the liquid. When as
heavy and thick as hoavy cream
pour In cups or molds that have
been dipped In cold water, but not
driod. II metal is used, butter them
slightly.
This amount will make eight
nolds about 1 Ia inches thick, as
large as n bottom of a cup. When
~ N m Lot
leaf then add mayonnaise.
The colors In this salad are very
attractive. and the flavor--that OF
sweet spiced pickles Ia extra good
when served with meats.
I have been wondering why an,
one with several cups OF swee
spiced pIckling Juice from meior
rind picklos. plckeld peaches, etc.
could not just add golatinc, figurinI
on the proportions, stirring In the
olives. pickles and nuts and make
this salad. Often this juice Is OF
very little use, and II is thrown
away
We're indebted to MRS. Brown
for something extra good even
though her mind docs wander from
tho serious paths once In while.
Since we are on the subject of
conjealed salads, would Ike TO tell
you of another that's being served
often and is 80 well liked. Here are
the things II taxes:
Firm heads OF lettuce.
Spanish onions.
Hard cooked eggs.
French dressing.
Gelatine.
! like 10 give the ingredients first
so you can see II you have every
thing, Shred the heads Of lettuce
in fine threadhke shreds, just az
you do cabbage. Also shred tn,
sweet. Spanish onion very flnl
across the whole ouion. Chop tn,
egg whites and force the yolk
through tho ricer or sieve. Mi
these together. Then pour on
good French dressing, tossing ant
mixing 30 that every part IL wei
coated with the dressing. Let Btan
10 distribute the flavor for 20 min
u,es or more, Soak gelatine 4
enough cold water to cover, for 2
minutes. add boiling water, the
when cold. stir In the salad, Tur
IN an oiled pan 80 as to be about tw
inches deep. When firm cut
squares, and put on a plate with
sprig or so ofsparsley' under, or o
nasturtium lear.
Have the filling very heavy. Th