The Times cook book, no. 2

NO. 29. FRENCH SALAD. Mrs. A. B. Williams, S3Sy2 South Flower street.— Drain the liquor from half a can of peas; add one pint finely cut celery, one cup blanched and broken English walnuts, one cup tart oranges. Toss together lightly, garnish with tender celery leaves and serve with any good salad dressing. NO. 30. FRUIT SALAD. Mrs. Geo. Ream, 407 South Fremont avenue.— Six oranges, one can pineapple, four bananas, one-half pound |^ California grapes, one-half pound English wal- ^.Inuts, one box Knox's gelatine. Draw juice \ from pineapple and dissolve one and one-naif cups of sugar in it; cut fruit in small pieces and place alternately in a deep dish; heat sugar until thoroughly melted, then add gelatine, after first dissolving in a cup of cold water. Take from fire, when beginning to cool, strain and pour till set; serve with sauce or whipped cream. Other fruits may be substituted. NO. 31. FRUIT SALADS WITH DRESS- ING. Mrs. Kloeckner, 709 Locust street, Pasadena, Cal.— Fruits agreeable to each other may be blended, such as banana and orange, white grapes and orange, apple and celery. Three parts celery to one part apple covered with mayonnaise into which you have stirred an equal quantity of stiffly whipped cream, may be served at dinner. Shaddocks may be served on lettuce leaves covered with French dressing. As the inside lining of the fruit is bitter, cut in halves crosswise, and with a spoon remove the pulp and seeds. Use lemon for acid in salads, or salad dressing, when possible. It is more wholesome than vinegar. NO. 32. FRUIT AND NUT SALAD. Mrs. J. P. Robinson, 233 West Fortieth street.— Take equal part Malaga grapes, celery, English walnuts and good tart cooking apples; cut celery and apples info quarter inch squares. Pour over this a butter mayonnaise dressing, made as follows. To one-half cup vinegar add one teaspoon mustard and dissolve well. Put on to boil one cup milk in double boiler. Cream well three heaping tablespoonfuls butter and one heaping tablespoon of flour, and add one-eighth teaspoon cayenne pepper. In another bowl beat j'olks of two eggs; add two tablespoons sugar and one teaspoon salt. Into the bowl of butter, etc.. add a little of the boiled milk, stirring well until very smooth; then add the remainder of the milk; continue to stir and boil. When thick add to it the eggs, vinegar, etc., and cook until it again thickens, stirring constantly. Pour into a bowl and when cold add two teaspoons lemon extract. This dressing can be kept for weeks in a refrigerator. NO. 33. GRANADA SALAD. (Mexican Pomegranate.) S. Miller, 464 North Fair Oaks avenue, Pasadena, Cal. Place the fruit in the ice box until cold. Cut open with a sharp knife across the fruit division. Scrape out the red particles with a silver spoon. Place on shredded lettuce hearts and serve with the following salad dressing: Yolks of six eggs, one taspoon mustard, one teaspoon salt, six teaspoons sugar, half cup of vinegar, half cup rich milk, one tablespoon butter and dash of cayenne pepper, Beat yolks, mustard, salt and sugar together; add vinegar and milk; then remaining ingredients. Cook in double boiler until thick. A cup of whipped cream added just before serving improves this dressing.