Physical culture cook book

Butter a bread pan, pour the mixture into it, put small lumps of butter over the top of it, and bake in an oven of medium temperature for from 40 to 50 minutes. Cut it in slices, and serve hot on warm plates. 30. Hominy. — Into three and a half cups of boiling salted water stir one cupful fine hominy; steam or cook slowly four hours; slow, long cooking improves it, though hominy may be cooked by boiling one hour. 31. Figs and Hominy. — Wash enough figs or dates to suffice for the family ; simmer about five minutes in water ; drain off the liquid and place them about a shaped mound of steamed hominy. Pass plain cream with this dish. 32. Steamed Apples with Oatmeal. — Carefully pare and core three tender apples ; place each in a buttered cup; fill centers with sugar and steam until quite tender; place on hot dish with freshly cooked oat-meal, placing a spoonful in each cavity ; then serve with plain cream or powdered sugar. CHAPTER XIII. SALADS AND SANDWICHES. Salads should receive more attention than they ordinarily do. They are very wholesome, particularly the simpler ones of lettuce, cress, green vegetables, etc. Especially in hot weather, when the appetite craves light and refreshing food, salads should be used instead of the richer and heavier dishes and sweet puddings, etc. Always make sure the vegetables for salads are fresh ; wash them carefully and put into cold water until ready to use them. Never put salt or oil on lettuce until just as it is served. In making dressings, do not season too highly, nor use much vinegar, as the flavor of the salad is lost by drenching it in condiments. Lemon juice is nicer than vinegar for ordinary salads, and should certainly be substituted in all fruit salads. Mayonnaise is easily made if certain precautions are observed. Have the oil and egg,s ice cold, and pour the oil in drop by drop until the eggs have thickened, when it can be poured faster. If, in spite of every care, the dressing curdles, set it aside and make some more, when the other can be added with impunity. SALADS. X. Potato Salad (No. i). — One quart of potatoes boiled with skins on, one-half white onion, two tablespoonfuls of olive oil, pepper and salt, and a little parsley, one-half cup of weak vinegar. After potatoes are cold cut up in small pieces. Chop the onion and parsley fine and mix all together. 2. Potato Salad (2). — Cut six cold potatoes into slices and put in salad bowl with a little chopped celery ; sprinkle over one teaspoonful parsley, onion juices, salt and pepper; stir one cup cream until smooth, and pour over and mix with the potatoes. 3. Cauliflower Salad. — Divide a boiled cauliflower into flowerets of equal size while it is hot. Cover it with a salad dressing of three tablespoonfuls of vinegar, two of oil, a teaspoonful of salt and a saltspoonful of pepper. Put the cauliflower on a platter, with a second platter inverted over it. When it is cold, arrange it in pyramidal form on a salad dish and mask it with mayonnaise dressing. Cold boiled cauliflower makes a most delicious salad chilled on the ice and dressed with three tablespoonfuls of vinegar and three of oil, salt and a teaspoonful of minced parsley.