A manual of home-making

Simp Strawberry . . 3 tbap. boding water, 2 cups sugar* 1 t.*^p. butter, fruit juicp for de>*inxl flavor J^ cup boiling water, J^ cup sugar^ 1 quart Btrawberries put through a sieve ' Plain puddings^ pan- cakes Bljinc mange, cottage pudding MANUAL OF HOME-MAKING rntum. mi of making: (l) Cramn llw tnitU*r; (2) mid ihi^ 8ti|^ar gmdiuilly; J tbe other ingriMiJents, working ihv-in weM into the tiiixturr; (4) the sauce on ice to harden. TABLE LL— SoLiB BAVcm SaxtCG j Ingredienls Vne t. 3^ cQp butter, I cup sugar, vanilla Puddings a: H^P bytter, 1 egg yolk, 1 cup sugar, vanlUa Pudding L. a cup butter, 1 ^:g white, I cup migar, vanitla Puddingii wry 1/3 cup butter, 1 egg while, 1 cup i>owdered Biijijar. 2fS cup Btmwberry pulp Bulled rice Ck)ooanut , H cup butter, 2 €gg yolks, Buet puddinic, pbte 2 egg whites, 1 cup grat^l pudding, BtefMan*^! oocoauut, 1 cup sugar puilding, hot rice puil- ding, hot tapioea jnni- ding CHAPTER XXXI SALADS By MmiAM Birdseye The wort] salad ii? derived from the Latin salattts, meaning salted. The original ^iilad probably consietetl of crisp leaf or stem vegetables dreBsetl with salt. With the passage of years, the meaning of the term has been expanded to include any fowl or combination of foods served with an acid-bearing dressing, provided it is accompanied by some crisp salad-green as an important part of the dish itself or as a conspicuous gamLsh. The tj'pical salad, however, remains a dish of crisp salad greens with some very simple dressing, sometimes only oil and salt. SalMis offer a palatable anfl attractive way of disposing of small quanlities of choice leit-over vegetables, fruits, or meatus, and of introducing fruits and vegetables into the daily meals, especially green leaf-vegetables, which are know^n to be excel- lent sources of food-iron. Salads lend a strong color note, pleasantly acid flavor, and succulence to the menu. Probably no other iype of dish solves as many of the menu-maker's problems as does salad; and this is the real secret of its popu- larity. 8ALAD HERBS To season salads and dressings. The following herbs, except capers, may easily be grown in the home garden. For directions for cultivating them, see Bailey's ** Standartl Cyelopcniia of Hortit^ulture/' Captr.'i: Used aa a garnish for meat and fish ajila<ls, mixed wilh the salad itself, or chopped and adder! with other choppM seasonings 1^ itiayiirinaisv dressing. Capers arc the buds of a shrub whMi is cultivattKi in European 56a I 564 A MANUAL OF HOME-MAKLWG coiinirieB bordering the Meditctranean; they are generally pickled in vinv- gar and sold in small bottletii. Chervil: Choprwxl like parsley, sprinkled over encUve or fish »«*^«^ or UJWid to make cheml vinegar. Chices: ChopptiJ and sprinkkxl over potato or meat salads, or added salaiJ dressings. They are a small plant of the onion family and grow wild in many parLs of the count ^>^ C^ultiviiteci eliivea may 8ometinif59 bw lx>uKhl growing in flat wooden boxes; they art? slender onion-like leaves.