Household science and arts

hot oven to cook the rim, then cook slowly until the custard filling puffs or until a knife blade put into center of the pie comes out clean. RHUBARB PIE Line a plate with pastry. Wash the rhubarb and cut it into inch pieces. Mix the sugar, salt, flour, and beaten egg, add the mixture to the rhubarb, put on a top crust, or put on strips, as in No. 244. Bake the pie until the crust is brown and the rhubarb is soft. The egg in this recipe may be omitted. Salads Composition. — Salads are made of cooked and raw vegetables, eggs, cheese, fish, meat, fruits, and nuts. These may be combined with a French, mayonnaise, or boiled dressing, or in some cases with a whipped-cream dressing. Food Value. — A meat, fish, or egg salad served with dressing contains much nourishment. A green salad has a lower food value, but it is wholesome, refreshing, and appetizing. Preparation of Salads. — Remove the bone, skin, fat, and gristle from meat and fish. Cut the meat, vegetables, etc., into pieces of uniform size. 2 c. rhubarb f c. sugar i ts. salt 1 egg 2 tbs. flour Digitized by Google SALAD DRESSINGS If any green is to be used, such as lettuce, parsley, or chickory, let it lie in cold water a full hour. Then wash it thoroughly in the cold water and dry it in a towel, being careful not to crush it. Tie it in a thin cloth and place it on ice. Chill all other ingredients to be used in the salad. Season the salad well and garnish it attractively. Add the dressing immediately before serving it. } ts. salt J ts. pepper 3 tbs. olive oil 1 tbs. vinegar 1 ts. mustard 2 ts. powdered sugar 1 ts. salt Spk. cayenne or paprika Yolks of 2 eggs li e. olive oil 2 tbs. lemon juice 2 tbs. vinegar 2 egg whites (beaten stiff if desired) 1 ts. cornstarch i ts. mustard 1 tbs. sugar Salad Dressings FRENCH DRESSING Put all the ingredients into a small milk jar, cover it, and shake it well. This dressing may be used with vegetables, or it may be used with other salads before putting on a thicker dressing. MAYONNAISE DRESSING Have all the utensils and ingredients very cold, and place the mixing bowl in a pan of ice water while blending them. Mix the dry ingredients and add them to the yolks and mix them thoroughly. Add a few drops of oil at a time until J cup is used, beating the mixture constantly with a wooden spoon or an egg beater. Then add alternately a few drops of lemon juice, vinegar, and the oil until all is used, and continue the beating, being careful not to let the mixture lose its stiff consistency. Add the beaten egg whites. One half cup cream, beaten stiff, may be added to this recipe in place of the egg whites. BOILED DRESSING Mix the dry ingredients. Beat the egg ; add to it the dry ingredients, then the butter milk, and vinegar. Cook the mixture in a Digitized by Google i ts. salt Spk. cayenne legg f C. TTiilk 3 tbs. butter J 0. vinegar double boiler, stirring it constantly until it thickens like boiled custard. Strain it and chill it. Vegetable and Fruit Salads 4 cold boiled potatoes i ts. salt Spk. pepper 1 ts. chopped onion 1 ts. chopped parsley 1 c. cold cooked beets (cut in dice) RECIPE 35a. POTATO SALAD Cut the potatoes into half-inch cubes, sprinkle over them the salt and pepper, add the chopped onion and parsley, and mix them carefully with the potatoes. Arrange the mixture on a salad dish, put the French dressing over it, and sprinkle the beets over the top. Add boiled salad dressing just before servmg the salad.