Around-the-world cook book

If formed in small cups, or plate-molds, it is a pretty accompaniment to lettuce, and is as palatable as it is pretty. ASPIC JELLY Clear consomme, 2 quarts. Tarragon vinegar, 1 tablespoon (lemon- juice may be used), Gelatin, 1 tablespoon, Sherry, 2 tablespoons. Dissolve the gelatin in half a cup of cold water. Boil the consomme and vinegar, till reduced to 1 quart ; add the sherry and the gelatin, strain, and put into shallow molds to cool. Cut into small pieces, cubes, diamonds, etc., to be used for garnishing. QUEEN'S ASPIC Aspic jelly, % pint. Tomato catsup, 3 tablespoons, Mayonnaise, y^ pint. Sliced fresh tomatoes. Sliced cucumbers, Cold boiled potatoes, Vinegar and oil. Put the aspic jelly into a basin and add the tomato catsup. Add also a quarter of a pint of stiff mayonnaise, and allow this mixture to set in a round mold, to cool. Slice an equal quantity of cucumbers and tomatoes, and half that quantity of potatoes, and dress these with oil and vinegar, and arrange around the cold aspic. FRUIT SALADS A fruit salad, is as the name implies, a mixture of several kinds of fruit. Grape-fruit, orange, pineapple, grapes, or cherries make the best mixtures. The dressing for such a salad should be made of sugar, lemon- juice, sherry, or Madeira wine. Sometimes a little grated cocoanut is an improvement. Fruit salads should be prepared several hours before required, and should be served cold. If vegetables, such as celery, or olives, are added to the fruit, the salad may require a French dressing. WHITE GRAPES SALAD "White grapes, Eggs, 2, Catawba wine, 2 cups, Salt, 1 teaspoon, Mustard, % teaspoon, Lettuce. Remove the stems and seeds from the grapes, halve them, then chill them thoroughly. Beat the eggs very lightly, and add slowly to them the Catawba wine, stirring constantly in a double boiler, until thick. Remove the catawba and egg mixture from the fire, and add to it the salt and mustard, and set it aside where it will get very cold. Serve the grapes on lettuce leaves, with a little of the dressing added at the last moment. GRAPE-FRUIT AND CHESTNUT SALAD Grape-fruit, Celery, French chestnuts, Mayonnaise, Tarragon vinegar. Mix equal bulks of grape-fruit, celery, and boiled French chestnuts which have been boiled in salted water 20 minutes, and blanched. Serve with mayonnaise dressing flavored with tarragon vinegar. APPLE, CRESS, AND CELERY SALAD Celery, Watercress, Apple, French dressing. ^ Arrange on individual service plates, a bed of shredded celery and cress. In the center stand a tart tender apple, which has been pared, sliced and cored with a slender knife, so as to retain its original shape. Tuck a bit of the cress in the top of the apple, and pour over all a French dressing. Do not pare the apple till almost ready to serve, as it will discolor with waiting. APPLE AND BANANA SALAD Large sour apples, 2, Bananas, 2, Pineapple, 1 slice. Cherries, canned, or fresh, 1 cup, Blanched almonds, 1 cup, Cream salad dressing. Lettuce leaves. Peel and cut the applies into dice, also slice the bananas, and add the slice of pineapple cut in bits, the canned or fresh cherries, and the almonds chopped. Moisten all with a cream salad dressing, and serve on lettuce leaves. CELERY AND PINEAPPLE SALAD, NO. 1