Principles of cooking

Banana Salad. — Take ripe bananas, cut them in halves lengthwise. Roll in Cooked Salad Dressing. Chop one half cup of peanuts. Roll the bananas in the nuts. Serve on lettuce leaves. | Fruit Salad. — Arrange layers of sliced pineapple, peaches, or pears on lettuce. Serve with Mayonnaise Dressing. ' Cucumber or Tomato Salad. — Remove skin, slice tomatoes in thick slices; slice the cucumbers in thin slices. Serve on lettuce leaves with French or Cooked Salad Dressing. Potato Salad. — Cut two cups of cold boiled potatoes in one half inch cubes. Add one half teaspoon salt, and one tablespoon of chopped onion. Mix with one recipe of Cooked Salad Dressing or Sour Dressing, and garnish with _ sliced hard-boiled eggs and chopped parsley. Asparagus Salad. — If fresh asparagus is not obtainable at a reasonable cost, remove the liquid from a can of blanched asparagus tips, and rinse well. Chop one pimento. Arrange six or eight stalks of asparagus on head lettuce leaves. Sprinkle with chopped pimento and serve with French Dressing. Chop, separately, one half cup each of cucumber, tomato, and celery ;; | : add one teaspoon of chopped onion. Mix lightly with a fork until blended; add Cooked Salad Dressing and serve on lettuce leaves. Combination Salad. — Ee / PRESERVATION OF FOODS So much is said and written concerning harmful bacteria or germs, that we are inclined to think that all kinds of bacteria are powerful and insidious enemies. No warning yet issued seems to be strong enough to influence all thinking and reasoning people to take means, to destroy the harmful, disease-breeding, or pathogenic: bacteria. To this class belong the germs causing typhoid fever, tuberculosis, diphtheria, scarlet fever, and other contagious diseases. If all people would be vigilant for a few years, we could destroy practically all these germs and free the world from the preventable sicknesses due either to carelessness or ignorance. The study of pathogenic bacteria belongs to the subjects of sanitation and hygiene in regular school work, and it bears but indirectly on cooking. It relates to cooking in so far that absolute cleanliness must be the motto for both kitchen and cook, and that precaution must be taken that - water, milk, and other foods, do not contain disease-forming bacteria. Because public health boards do not attend to these problems the housekeeper must. Dust and dirt are unsightly, and we must be constantly on guard to keep them out of our homes, but that is not all. Dust and dirt furnish excellent breeding places for disease germs, and for that reason, if for no other, we must keep things clean and prevent accumulation of dirt. Cooking deals directly with a much more interesting class of bacteria, as it deals with molds and yeast. All bacteria are not pernicious and harmful; some are harmless and some are useful. Some of these bacteria feed on food, leaves, wood, and other substances, and break them down so that the elements of which these substances are composed may again furnish food for new plants. In other words, bacteria cause the decay of organic substances and return to the soil what plants take from it, and by their work they make it possible to raise crops every year. Nature protects the little apple, tomato, cherry, and other seeds, by covering them with a soft pulp. When the seeds are ripe, the pulp begins to decay; protection is no longer needed ; the seeds are able to take care of themselves. Man has found a use for these soft, juicy, and deliciously flavored seed coverings, and he desires to save them for his food. To do this some means must be found to stop the growth of those bacteria which cause decay.