LADIES’ COLUMN.

Waipawa Mail, Volume XXVIII, Issue 5245, 11 April 1908, Page 6 (Supplement)

LADIES’ COLUMN.

HOMELY FARC. j American Mock Crab Salad.—4oz. grated cheese, % pint chopped shrimps (measured after shelling), U dossortspoonfuta cream or oil, 1 small teaspoonful each of mustard und white popper, suit, cayenne, and grated nutmeg to taste, sponful of lemon Juice. Saladlng to taste. But the cheese In a mortar, with tho mustard and white pepper and some of the cream or oil, und pound to a smooth paste, adding tho rest of tho cream or oil by degrees, with suit, cayenne, arid nutmeg to taste; then, when It becomes a smooth mixture, mix in the chopped shrimps und a little lemon Juice to taste. The mixture Is then served with mustard and cress or a cucumber or tomato salad round, or on a bed of French lettuce salad.

Veal Salad No. I.—Required: Veal cutlets, 1 gill tomato pouree to each % pint of aspic Jolly. Salad to taste I (raise or stew the cutlets till tender, set a Hide till cold, then coat them with the tomuto aspic, made hy mixing two tablcupooiifuls C/u gill) of very thick tomato puree with each gill of just liquid aspic Jelly required to coat the cutlets. When Ill’s coating Is set, arrange the cutlets round nny nice salud to taste. One of cold cooked vegetables Is very nice.

Veal Bulad No. ll.—Required: Vcul cutlets, 1 gill of thick cream to eacn % pint, of aspic Jelly used. Salad to taste. Bruise or stow tho cutlets till tender set aside till cold, then mix tho cream with the liquid aspic jelly, coat the cutlets, and, when the coating is firm, arrange round a salad to tusto. A peeled mid sliced tomato mixed with mayonnaise or other dressing to taste, is particularly good with veal. Lamb cutlets can be coated with cither cream aspic, ns in Lids last recipe, or with the tomato aspic given in Vcul Salud No. 1. American Fruit Salud. Half a ripe pineapple (or the canned fruit can l»» used instead, 4 oranges, 4 ha nanus, I cupful of strawberries. For the dressing, 1 cup of castor sugar, 1 gill "f water, yolks of ii eggs, tho juice of 15 lemons, or the Juice of l lemon and 2 tablespoon--I'uls of light white wine, sherry, or liqueur syrup. Peel and slice the bananas with a silver knife (a plated butter knife does very well), peel and divide the oranges into sections, removing the white pith, also tho pips, peel the pineapple and remove the eyes, and cut Into cubes. Hud the strawberries, and cut them in half lengthwise. Put the fruit In layers In tho dish the salud Is to go to tuble In, and put any juice that has escaped from any of the fruit during Its preparation into the dish also, then prepare the dressing us follows:—Rod the water and sugar together for five minutes, let cool, then stir it into the well-beaten egg yolks; put the basin containing the mixture over a saucepan of boiling water on the stove, and cook thus aubatn marie, till tho mixture thickens slightly, stirring steadily one wuy ud the time. When the mixture coats the spoon slightly, remove from the fire, stir till cool, then mix in the lemon juice or wine. When quite cold stra.ri over tho salad and servo ut once. When Ice is available, it is wed In stand both the fruit and the dressing on il till as cold us possible.