Pare and core the apples, keeping them whole, cut into slices crosswise, sprinkle with cinnamon, sugar and a little lemon juice. Stand aside for fifteen minutes, then dip each slice into a batter and slide quickly into the hot Ko-nut, fry on one side, turn, and fry on the other. G. R.
Pare four large juicy apples, and cut into rounds about one-fourth of an inch thick, carefully remove the core, without breaking the apples, and fry quickly in boiling half lard and half butter to a light brown. Salt them a little. Drain free from fat, and serve very hot with steak.
Mrs. S. Silloway.
Rice has come to be one of the main vegetable dishes of the present day. Wash the rice thoroughly, then put on with just enough cold water to prevent it from burning to the pot (a double boiler is best) which must have a close-fitting cover and be set on a moderate fire; add salt to taste. The rice is steamed rather than boiled, until it is nearly done, then the cover is removed and a small lump of butter added. Served plain or with cream, sugar and nutmeg. Mrs. Stanley Arnold.
Wash well and boil a pint of rice in two quarts of slightly salted water for about fifteen minutes. Drain in a colander, cover with a thick cloth for about ten minutes so that the rice may absorb the moisture. Pick up with a fork into a deep dish and serve very hot. E. J. Wallace.
AMONG the vegetables peculiarly fitted for the making of fine salads are celery, tomatoes, cucumbers, onions, lentils, cabbage, green beans, lettuce, cauliflower, water cress and radishes. To this may be added chervil, which is never absent from a French or English salad. It is much like parsley, but far more aromatic, and is used in much the same way. It can be procured at most of the vegetable markets, but in preparing a salad with it, the leaves alone are taken; the root being highly poisonous.
In preparing vegetables designed for salads it is proper to throw them into cold water for a short time, then carefully dry and lay them away until wanted. Never mix with the dressing until ready for use.
Mix together one tablespoonful of dry mustard, three-fourths of a teaspoonful of sugar, salt-spoonful of salt. Stir smooth and add one-quarter of a pint of cream. Let these come to a boil just once, stirring all the time. Take it from the stove and beat in two eggs, which have previously been whipped well. Place the sauce back on the stove, letting it stand over a dish of boiling water. Keep stirring until thick, then add one-quarter of a pint of vinegar. This is a good sauce for slaw or cold meats. Mrs. Maude Blanchard.
For Mayonnaise and French Dressings see "Salads with Meats."
Three eggs, one tablespoonful each of sugar, oil and salt, a scant tablespoonful of mustard, a cupful of milk and one cupful of vinegar; stir oil, salt, mustard and sugar in a bowl until perfectly smooth; then add eggs and beat well after, add vinegar and finally the milk; place all in a rice or custard boiler; keep constantly stirring for about twelve or fifteen minutes, until it is as thick as rich cream. This will keep in a cool place for two weeks. Mrs. W. P. Saunders.
Pare and cut into quarter-inch dice the same amount of rich, tart apples that you do of celery cut in thin slices. Add to the apples and celery a generous handful of English walnuts or hickory nut meats and over all pour a rich mayonnaise dressing; serve on lettuce leaves with Long Branch wafers and toasted cheese. Mrs. Minnie Buchanan.
Prepare apples as above and mix with hickory-nut meats. Lay on top of tossed-up water-cress and serve with French dressing.
Mrs. A. C. Northrup.
Take the crisp leaves of young lettuce, break into small pieces and put into a bowl. Now trim a dozen young onions, tops and all, and cut up with the lettuce. Pour over fresh dressing with a generous amount of oil. Let stand ten minutes and serve. Senora Carmona.
Cut off some green asparagus tips one inch in length; cook them in salted water; drain and lay in a bowl, seasoning with salt, pepper, oil and vinegar; cut some cooked truffles the same length as the asparagus, season the same and one-half hour later lay them on a sieve to drain well, then add them to the asparagus and mingle with mayonnaise.
One cupful of apples, crisp and cold Johnston, one cupful of celery, crisp and white, one cupful of Malaga grapes, one cupful of pecan meats, one-half cupful of sliced banana; cover with mayonnaise dressing; prepare the last thing before serving, as the fruit discolors by standing.
Miss R. Soper.
Arrange lettuce leaves prettily on flat dish; seed the cherries and place a hazel-nut in center to keep shape; put cherries through the leaves; pour mayonnaise dressing to which has been added a tablespoonful of cherry juice, instead of vinegar; then put a few cherries over the top. Ione Anderson.
A very choice salad for a luncheon course is the following: Select the large white or light green grapes with tender skin, remove them from the stem, wash and take out seeds, taking care to preserve the shape of the grape. Fill the vacancy with any favorite nuts - pecans, hickory or the like. Let cool, arrange on plates and spread over a generous amount of mayonnaise. Serve at once. A. C.