Efficiency in home-making and first-aid to good cooking

Most kinds of cold cooked vegetables that have not had milk dressing on them can be utilized for vegetable salad— cold string beans, salsify, asparagus, etc. Served with any kind of salad dressing over them after they have been cut into suitable sized pieces. TOMATO JELLY SALAD. One can of tomatoes. y2 chopped onion. 1 bay leaf. y2 teaspoonful of salt. 1 teaspoonful of brown sugar. A dash of cayenne pep- A pinch of allspice. per. 1 pinch of ground nutmeg. Put all in stew pan and simmer slowly. If it becomes too thick, add a little water, strain through a fine sieve. To each pint add 1 tablespoonful of gelatine dissolved in half a cup of hot water. It may be molded in punch cups, or a dish, and cut up into cubes, or just heaped roughly on lettuce leaves, with a portion of mayonnaise dressing. Can be garnished with stuffed olives or capers. 144 First Aid to Good Cooking MAYONNAISE DRESSING. Yolk of one egg. Yz teaspoonful of mustard i cup of oil (either olive if preferred. or peanut). 2 teaspoonfuls of lemon Yz teaspoonful of salt. juice or vinegar. A dash of red pepper. Put the dish for making in the refrigerator, the egg and the oil next the ice as they must be cold to work successfully. Then beat the yolk of the egg with a silver or wooden fork, add the oil drop by drop, beating all the time. If it gets too thick, a little lemon juice or vinegar, not more than two teaspoonfuls in all, may be added. Do not add the salt until it is finished, as it causes it to separate, then stir in. It is a great help in making mayonnaise, to use an oil dropper that comes especially for the purpose. Hook it over a pail on the outside, and stand on the edge of a table, and sit down, letting it drop into the dish. If it should separate in making, beat it with a Dover egg beater. First Aid to Good Cooking 145 Desserts {See Underlying Principles, pages 89, go.) BOILED RICE. 1 teacup rice — washed in 3 pints boiling water. 3 waters. l/2 teaspoon salt. Cook slowly on asbestos mat — ^4 of an hour, or until all the water is boiled out. Add 1 cup milk, piece of butter size of walnut. Stir carefully to prevent breaking rice. Pour into dish, and over the top sprinkle brown sugar and nutmeg, or omit sugar and nutmeg and serve with HARD SAUCE. r/ * 2 tablespoons of boiling water. Stir together until creamy and add 1 cup granulated sugar ; flavor with nutmeg. RICE PUDDING— Without Eggs. 4 cups milk. y2 teaspoon salt. 1/3 cup rice. 1/3 cup sugar. Nutmeg to taste. Wash rice, mix ingredients and pour into buttered pudding dish ; bake 3 hours in very slow oven stirring 3 times during first hour of baking to prevent rice from settling. BREAD PUDDING No. 1. 2 slices bread. 2x/2 tablespoons sugar. 2 cups milk. y2 teaspoon salt. 2 eggs. Dash nutmeg. Break bread in small pieces and pour over it the milk. Mix eggs and sugar together and beat into bread and milk. Add flavoring ; pour into baking dish and dot with butter. Put baking dish into larger pan partly filled with water. With paper between the two pans bake 30 minutes. 146 First Aid to Good Cooking LEMON RICE PUDDING. 1 level cup of cold boiled 1 lemon. rice (salted). 2 tablespoonfuls granulated 1 pint of milk. sugar. y2 tablespoonful of butter. 2 tablespoonfuls pulverized 1 saltspoonful of salt. sugar. 2 eggs.