The New century cook book

Let stand in salt water that will bear an egg, two dozen green canteloups (ten days), soak them in pure water twentyfour hours, changing the water frequently, pour off the water, cut mangoes in halves, scrape out seeds, cover with best cider vinegar, adding lump of alum size of pigeon's egg, and boil fifteen minutes; let mangoes stand in this vinegar one week, then fill them with the following: One large or two small heads of cabbage, twelve large white onions, two quarts of green tomatoes, chopped fine and well drained, half an ounce of turmeric of spices, half ounce black pepper, half an ounce of mace, half an ounce of allspice, two roots of grated horseradish, half an ounce of celery seed, cup full of mustard seed, cup full of brown sugar, mix all with four tablespoonfuls of imported olive oil, fill the mangoes, tie them securely but carefully, cover them in a stone jar with cold vinegar, in three or four weeks add two pounds of brown sugar; half an ounce of turmeric may be added if you like the color. Mrs. I. N. Danforth. New Century Cook Book. New Century Cook Book. FOOD FOR EPICURES "My salad days, when I was green in judgment."-' SALADS AJ1D SALAD DRESSING. Rules for Salad Making. Most salads should be very cold. Mix quickly with china or wooden utensils, in earthen or granite ware and not too long before serving. Always use something eatable for garnishing. For luncheons and supper, serve rich salads; for dinner and tea, the more delicate, lighter salads. Use cooked dressing for fish and fowls, mayonnaise for tomatoes, lettuce, vegetable jellies, eggs and lobster, crab, etc. In the dressing flavors should blend, not too much of any one flavor. A salad is not well made if there is oil remaining in the bowl when served. Fruit Salad. Slice and arrange in an artistic manner in a glass dish: two oranges, one large banana, one dozen English walnuts, one dozen candied cherries. Prepare the gelatine as directed in the recipe for Fruit Gelatine Pudding and pour over the fruit. Mrs. E. W. Burke. Fruit Salad. Use one package of Plymouth Rock gelatine, prepare according to directions. When the hot water is added have your New Century Cook Book. fruit ready to stir in — oranges, bananas and pineapple. Cut in very small pieces, sweeten to taste, then let it stand over night on the ice or in a very cold place. To prepare for the table, have your oranges cut half in two and take out all the orange leaving an empty cup, then fill with with fruit salad and cover the top with whipped cream, dropping a few candied cherries over the top. Mrs. Watson. Fruit Salad. One box Plymouth Rock gelatine, dissolved in cup of pine apple juice, let stand for two hours, then pour in this one cup of boiling water, add two cups sugar and let all dissolve, then add one can pineapple cut in pieces, three bananas sliced thin, four oranges sliced or chopped, strain jelly over the fruit and cool. Serve with whipped cream. Mrs. Webb Smith, LaFayette, Ind. Orange Salad.