A practical cook and text book for general use

ing it out with a spoon, as it is often eaten at table. Have ready some stoned cherries, black caps (black raspberries) and sugared shredded pineapple. Toss these lightly together and moisten slightly with pomegranate juice, or if this is not at hand some of the orange juice can be utilized. A red juice of some kind is however better. Fill the orange rinds. Restore the cut end if desired but it is prettier to set in each a rose bud, or two or three sweet peas in a tiny fringe of smilax, or a rose geranium leaf. Banana Salad. In all cases where bananas are used, the white stringy substance on the outside which remains when the skin is removed should be taken off. Then slice three bananas, dust lightly with sugar and squeeze over them the juice of one large orange or half a lemon. Beauty Salad. Have perfect strawberries and dark colored. If large split from stem to point. Cut a banana in twice through cross-wise then slice the pieces length-wise, about one-quarter of an inch thick. Lay the pieces on a nearly flat salad plate, a green one if readily found, using the end pieces for the key with the points outward,. Over these put a layer of strawberries which if they have been cut, must be laid with cut faces down. Above these a layer of banana slices cut cross-wise and finish with a layer of strawberries. Dust each layer lightly with powdered sugar and garnish with a few petals pulled from a fresh rose, dropping them carelessly as if by accident. Have the concave surface up, to most of them and in some lay a small perfect berry. If the strawberries are light, use a dark rose, but if the berries are dark, use a pink or yellow rose. Vegetarian Dressing. Many conventional recipes which give a dressing for salads called *' French dressing" use vinegar with oil. As an improvement on this use lemon juice and oil and as lemons vary in size and acidity no proportions can be given save that in general equal parts will be liked. Those who do not like the flavor of olive oil will find other vegetable oils and nut butter agreeable substitutes. Mayonnaise without Egg. Prepare one heaping teaspoonful of bromose by dissolving it carefully in an equal quantity of tepid water. Then work into it a level tablespoonful of salad oil and five drops of the extract of the soja bean. Take a teaspoonf ul of poland starch (common old fashioned starch) dissolve in a little cold water and then pour over it a half pint of boiling water. Stir into this the bromose, etc., and add the juice of half a lemon. The result should be a creamy mixture with nutty flavor which will satisfactorily fill the place now assigned to the egg-made mayonnaise. Japan Soja. A jar of the extract of Japan soja was received too late for careful testing or experiment. But coming from a German vegetarian laboratory and said to be free from injurious substances, it may prove a useful addition to the table. Following is a description of the Soy-bean from which it is made. ** Japan Soja, a substitute for flesh meat extracts such as Bovinine, etc., etc. The soy-bean or pea is a small erect herb, (" Glycine soja," or "soja hispida ") of the bean family, " Papilionacees " (a^) of India and China, cultivated for its seeds ; composed of 38% proteids, 17 to 20% fat, 5% cellulose and 4.5% ashes. The hygienist loses nothing by declining flesh meat extracts of any sort, but substantially gains by adopting Japan Soja, a safe and far more palatable flavoring for various dishes. It may not only be so employed in the preparation of dishes^ prior to serving, but subsequently and similarly to Worcestershire sauce, etc." The odor and flavor of this preparation is very delicate and may readily supply a need in the dietary of those who are making a change from animal to a vegetable diet. BROMOSE AND NUT BUTTER.