SALADS

Always remember the great rule in cookery, and that
is that appearances are nine-tenths of any Sis h. Garnish
your salad with pieces of lemon, hard-boiled eggs, olives,
capers, pirsley, slices of pickle, and for your fruit and
nut salads use slices of banana and pieces of whole shelled
walnuts. The greatest thing for a salad-maker to remem-
ber is that never under any consideration should they
add the dressing to the salad until just before serving;
if they do, they will find that it has a tendency to wilt
the vegetables, making the salad a soft and insipid mass.

FRUIT AND NUT SALAD.
Peel and cut the fruit into small
slices, add nuts (chopped’) and mix
with cream dressing. Serve on lettuce,
and dust over a little cayenne. Gar-
nish with slices of lemon and whole
nuts.

j navel oranges,
5 bananas,
i c. Rng. walnuts,
i c. crea-m salad
dressing.

2 eggs,

y 2 c. sugar,

2 tsp. dry mustard^

i tsp. salt,

% c. lemon juice,

i c. whipped cream.

6 eggs,

2 heads lettuce.

NUT AND TOMATO BISQUE.

Rub the nut butter smooth with the
tomato. Add the water Heat to boil-
ing, and add salt enough to destroy the
acid taste of the tomato about four
teaspoonfuls.

/ c. bran,
3 pts. ivater.

BRAN SOUP STOCK.
For every quart of stock desired boil
a cup of wheat bran in three pints of
water for two or three hours, or until
reduced one-third. This stock may be
made the base of a variety of palatable
and nutritious soups by flavoring with
different vegetables, nut cream, and
seasoning with salt. It is also valu-
able in giving consistency to any soup,
in the preparation of some of which it
may be advantageously used in place
of other liquid.

“The chief pleasure (in eating] does not consist in
costly seasoning or exquisite flavor, but in yourself . Do
not seek for sauce by sweating” HORACE.

NUT AND RIPE OLIVE SOUP.

Slice the “San Juan” ripe pickled
olives and cook fifteen minutes in three-
fourths of a cup of water. Combine the
blended stock and cooked olives, heat
to boiling, stir in the arrowroot, let all
boil up well, and salt and serve. The
nut soup stock may be had at your
grocer’s, or you can make it, using
one-half cup of nut butter, rubbing it
smooth, adding water slowly.

Yz c. nut butter,
2 c. tomato,
5 c. water,
salt to taste.

TURKEY SOUP.
Take the turkey bones, cook for one
hour in water enough to cover, strain
and stir in a little of the dressing, a
beaten egg and a little chopped celery.
Take from the fire and add butter, salt
and pepper.

SOUTHERN GUMBO SOUP.

(As made by our old Auntie Mary.)

Prepare your chicken, crabs, etc., as
for soup or stew. Cut a slice of ham
into small pieces. Put tablespoonful of
lard into an iron pot ; add one onion,
red pepper and salt to taste. Sprinkle
the fowl, etc., with flour, and let it
remain until nicely browned, after
which put in water as for soup. Let it
boil for three or four hours. Just
before serving add your filet (dried sas-
safras) or okra ; thicken with this to
your taste ; serve with rice.

% Ib. can nut soup

stock,

6% c. water,
21/2 doz. ripe olives ;
4 tsp. arrowroot,
2 tsp. salt.

BEAN SOUP.

Put beans (dark red Mexican with
white eye) to soak over night, and in
the morning boil till tender. Have a
stock made by simmering beef bone,
bacon, celery and onions for three
hours. Mash beans through a colan-
der and add to stock; season to taste
wjth salt and pepper. Place croutons in
a soup-tureen and pour in the soup.
Dried Lima beans used in the same way
make a very nourishing and savory
soup.

CREAM OF RICE SOUP.

Wash the rice carefully; add it to the
cold stock with bay leaf, onion and
celery. Simmer slowly two hours and
press through sieve. Return to soup
kettle, and add cream, butter, salt and
pepper. When it comes to the boil, it
is ready to serve

1 c. beans,

1 shin bone of beef,
]1 Ib. bacon,

2 sticks celery,
2 large onions,

CREAM OF CORN SOUP.

Heat milk in double boiler; add grated
corn and cook twenty minutes; press
through a sieve and return to boiler.
Rub butter and flour together and
gradually add the soup, stirring con-
stantly until it thickens. Then add
cream, salt and pepper. Last add well
beaten yolk of egg and serve imme-
diately.

POTATO SOUP.

Boil potato, onion, clove and parsley
together in enough water to cover.
When well cooked, put through a
potato press and add to milk and cream
(heated in a double boiler); add butter,
salt, celery salt and pepper to taste.
Mrs. F. A. E .

PUREE OF RICE.

Boil rice in milk till done; season
with salt, pepper, mace and butter.
Beat egg light, and slowly pour in the
hot milk. Place on fire again till thor-
oughly hot. Mrs. E. S .

The first and most important point in making good
soup is to have the best of materials. Soft cold water is
necessary r , and it should not boil but simmer, and should
always be made in a porcelain-lined or granite soup-
kettle.

SOUP STOCK.

Cut the meat from the bones, and
place the bones in the bottom of the
kettle, lay the meat on top of them, add
water and stand on the back part of the
range for one hour. Then place over a
good fire. Soon the scum will form on
top. Skim, cover kettle closely and let
it simmer (not boil) four hours. Then
add vegetables and simmer one hour
longer. Strain, add salt and put at
once in a cool place. When cold take
all the grease from the surface and it is
ready for use.

1 shin of beef,
5 qts. cold water,
1 onion,
1 carrot,

1 turnip,

2 bay leaves,

1 sprig parsley,
1-2 cloves,
1 stock celery,
1 tablespoon salt.

soup bone,
bunch of soup
vegetables,

2 green peppers,

3 eggs,

salt and pepper,
l doz. cloves

CAROLINA BROWN BREAD
(Baked)

1 cupful of Indian Meal,

1 cupful of Rye meal,
1 cupful of flour,

1 cupful of molasses (scant),

1 cupful of milk or water,

1 teaspoonsful of soda.

Put the meals and flour together. Stir soda into mo-
lasses until it foams. Add salt and milk or water. Mix all
together. Bake in a tin pail with cover on for two and a
half hours.

SALT RISING BREAD

Pour one pint of boiling sweet milk over three heaping
tablcspoonsful of corn meal. Beat well and set in a warm
place all night. On the morning add to the mixture a pint
of warm milk or water, a teaspoonful of sugar, a pint of flour.
Beat well and set in a warm place for aobut two hours or
until it looks spongy. Then add one teaspoonful of salt, one
tablespoonful of lard and enough flour to make a soft dough.
Work fifteen minutes, knead into loaves, let them rise one or
two hours, and then bake an hour or longer.