Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1923-11-22
OUR HOUSEHOLD
CONDUCTED by LIZZIE O. THOMAS

! and serve in a separate bowl. One
does not want the dressing "soppy,"
and l have seen it that way.
I am going into all these details
because one of my correspondents
is going to give her first ''big" din
ner, and asked me some of these
questions.
Salads are all good, but I am going
TO give you some that are not as fire.
! quently USED as they should be.
| Banana, nut, marshmallow salad:
Use short firm bananas. Peel and
scrape off the pithy outer surface,
use a silver knife for this purpose,
| then brush over with the slightly
beaten white of an egg, do this after
| you have cut each banana length
wise. Then sprinkle with rolled
roasted peanuts. Lay it on heart
leaves of lettuce, and garnish with
halved marshmalIows and halved
English walnuts. Serve with whip
ped cream in which a liberal amount
of mayonnaiSe has been mixed. This
salad should be made among the last
things as you know bananas discolor
quickly. [ sometimes make a quick
| salad by rolling bananas in salad
dressing, crushed nuts and maras-
chino cherries cut fine. With these
suggestion you may vary it in many
ways.
Oyster salad is delicious, and so
are oysters in any way you serve
mem. Drain the liquor from a pint
of oysters and look carefully for the
tiny bits of shell that sometimes can
be found. Heat vinegar sufficient to
cover them when it is hot, but not
boiling, drop them in and leave them
till they begin to plump, don't let
them even simmer for it toughenS
them. Drop at once into cold water
and then pour into a colander so as
to completely drain, mix with sour
cucumber pickle chopped fine, or
with any good sour mixed pickle that
is cut fine. Season with little salt
and pepper, if the pickle demand it.
Mix then with stiff mayonnaise
and serve on crisp lettuce, or celery,
garnish with slices of lemon cut fan
shaped, minced parsley and a few
caperS.
This oyster salad is nice to serve
Sunday evenings With thin slices Of
bread that has pepper hash or pic
calilli spread on the slices.
There are such pretty glass con-
tanners for mayonnaise that it is a
convenient way to let each one serve
their own dressing, lettuce leaves
lose their crispness so soon.
If our editor will give me space
another time this week I will give
you a short course on cake making"
and answer some of the questions a
young househeeper, away from
mother" asked me.
This is the recipe that will give
you delicious hot rolls for your din
ner, If you are afraid to risk the
yeast bread. I raise mine in the
meal barrel, and on top of the incu-
bator. L have to get an early break
fast and to keep my biscuit dough
from freezing l often bury it in the
meal.
Raised Tea Rolls: Early in the
morning rub two teaspoonfuls of
shortening into three pints of flour,
add a teaspoonful of salt and two ia
blespoonfuls of sugar, half of a COM
pressed yeast cake dissolved in a lit
tie IukeWarm water. Then add
enough lukewarm water to make a
soft Gough-coVer and when it is
light and spongy 1nead in enough
flour to be like biscuit dough. Roll
out to about half-inch thick, then cut
with your biscuit cutter, brush over
the tops and with the back of knife
make a dent in the center, fold over,
put them in a well creased pan and
set in warm place to rise. When
light bake in a rather quick oven.
Better make these once before
Thanksgiving so as to know just
when to start them.