Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs

SHELL-FISH DISHES

DEVILED CRABS

Chop the whites of the hard boiled eggs very, very fine. Put the yolks through a sieve. Rub the butter and flour together, and add the milk; stir until boiling, take from the fire, and add the bread crumbs and the eggs. Add all the seasoning to the crab flake, mix the two together, and fill at once into the shells. The shells must be quite full, so that there will be no danger of the fat being held in the shell. Dip the shells in egg, then cover them thickly with bread crumbs. It is well to egg and bread crumb the upper side again; in fact both dippings may be on the upper sides, leaving the shells red underneath. Put these in a frying basket and fry for a minute in hot, deep fat. Serve one to each person.

This quantity should fill eight shells.

CRAB BACKS à la CARACAS

Add the seasoning to the crab flakes, and mix without breaking the flakes. Fill the mixture into the backs, put a teaspoonful of butter on the top of each, sprinkle lightly with crumbs, and bake in a quick oven twenty minutes,

CRAB MEAT à la DEWEY

Drop the peppers into hot fat just a moment and rub off the skin, remove the seeds and chop the flesh fine. Put this, with the butter, in a saucepan, and shake over the fire until the peppers are soft. Add the flour, mix, and add the stock or milk; stir until boiling, add the salt and pepper and the crab flakes. Do not stir, but heat slowly over hot water. When hot, add the yolks of the eggs, beaten with two tablespoonfuls of cream. Heat again, just a moment, being careful not to curdle the eggs, and serve on toast.

This dish is very nice when made in a chafing dish, and will serve six people.

LOBSTER CUTLETS

Chop the boiled lobster rather fine with a silver knife, and add to it all the seasoning. Rub the butter and flour together in a saucepan, add the milk, stir until you have a smooth, thick paste, add the yolk of the egg, cook a moment longer, add the lobster, and turn out to cool. When cold, form into cutlet shaped croquettes, dip in egg, roll in bread crumbs, and fry in deep hot fat. Put a small claw in the end of each cutlet to represent the bone. Serve with these either cream sauce or sauce tartar.

This quantity should make eight cutlets.

LOBSTER NEWBURG

Make this precisely the same as crabs Newburg, using one pint of boiled lobster meat. Cut the lobster in cubes of about one inch. Purchase one large or two small lobsters.

OYSTER CROQUETTES

Drain and wash the oysters, throw them into a hot kettle, shake until the gills curl and the liquid boils. Boil five minutes and drain, saving the liquor. There should be a half cupful of liquor. Chop the oysters and add them to the liquor. Rub the butter and flour together, add the oysters and liquor, stir until the mixture reaches boiling point, and push to the back of the stove where it will cook for ten minutes. Add all the seasoning and the yolks of the eggs, cook just a minute, and turn out to cool. This must stand either over night, or must be placed directly on the ice for at least four hours. When cold, form into small cylinder shaped croquettes, dip in egg and bread crumbs, and fry in deep hot fat.

This quantity will make one dozen good sized cylinders.

POULTRY AND GAME DISHES

CHICKEN CROQUETTES

Draw, truss the chicken, put it into boiling water, boil it rapidly for ten minutes, and let it simmer until tender. When cold, remove the meat, rejecting the bones and skin. Chop the meat with a chopping knife; do not put it through the meat grinder. When fine, add all the seasoning and mix thoroughly. Put the milk in a saucepan over the fire, and add the butter and flour, rubbed together. Stir and cook until you have a smooth paste, add the chicken, mix thoroughly, and turn out to cool. When cold, form into croquettes, dip in an egg, beaten with a tablespoonful of water, roll in dry bread crumbs, and fry in deep hot fat. Serve plain, or with French peas.

This will make thirteen large croquettes.

One pair of thoroughly cooked sweetbreads may be chopped with the chicken, or you may add a pair of parboiled calf's brains; this increases quantity, and makes the croquettes more creamy.

This should make sixteen large cylinders or pyramids, serving sixteen persons.

The meat from the chicken after it is chopped should measure one quart. Any other meat may be substituted for chicken, but could not be used, of course, for an elegant affair.

CHICKEN à la CREME

Cut the chicken into cubes of a half inch. Boil the sweetbreads and pick them apart, rejecting the membrane. Drain and wash the mushrooms, cut them into halves and mix them with the sweetbread and chicken. Rub the butter and flour together, and add the milk; when boiling, add salt, pepper, onion juice and meat. Stand this over hot water in a covered saucepan for twenty minutes, add the yolks of the eggs, slightly beaten, and bring just to boiling point.

Served in ramekins or paper cases this is sufficient for fifteen persons. Served as a supper or luncheon dish alone, twelve persons.

CHICKEN à la KING

Drop the pepper into hot fat for a moment to remove the skin, then chop it very fine. Put the butter in a saucepan or chafing dish, add the pepper, stir until the pepper is soft, add the flour, mix and add the milk, stir until boiling, and add the salt. Cut the meat into pieces an inch square, add them to the hot sauce, add the mushrooms, sliced, and, when hot, add the wine and serve.

This will serve four or five persons.

BOUDINS à la REINE

Brush ordinary timbale cups lightly with butter, put a mushroom in the centre of the bottom, and around the edge a ring of peas. Put the stock and bread over the fire, and, when boiling, add the chicken and seasonings, stir until it reaches the boiling point, take from the fire, and add the eggs, well beaten. Put this carefully in the cups, cover the top with oiled paper, stand the cups in a shallow pan partly filled with hot water, and cook in the oven about twenty minutes, until the contents are "set" in the centre. Heat the remaining quantity of peas, and season them with salt and pepper. Turn the boudins on a platter, surround them with the hot peas, and send them at once to the table.

This will serve eight persons.

These may also be served with plain sauce, or with Sauce Bechamel.

SAUCE BECHAMEL

Rub the butter and flour together, add the liquids, stir until boiling, add the salt and pepper, stir, add the yolk of an egg, well beaten, pass through a fine sieve, and use at once.

CHICKEN TIMBALE

Put the raw meat of the chicken twice through the meat chopper, then put it in a mortar and pound it to a paste, or work it in a bowl with a wooden spoon. Boil the bread and milk, stirring constantly; when this is cold, add the salt, pepper and four tablespoonfuls of cream; work it gradually into the chicken meat. This must be a perfectly smooth paste. Add the unbeaten whites of two eggs; when they are thoroughly incorporated, fold in the well beaten whites of the three eggs. Put at once into an oiled Charlotte mold or into small timbale molds.

The molds may be garnished with mushrooms, or chopped truffles, or peas. Stand them in a pan of hot water, cover with oiled paper and cook in the oven, small molds twenty-five minutes, a large mold thirty-five. Serve hot, with cream mushroom sauce.

This quantity in small molds should serve twelve people; in a large mold, ten.

CREAM MUSHROOM SAUCE

Rub the butter and flour together, and add the milk, stir until boiling, add the seasoning, and the mushrooms, cut into halves. When hot it is ready to use.

COLD DISHES

POULET EN BELLEVUE

Remove the white meat carefully from two boiled chickens; split the breasts into halves, long ways. Cover the gelatin with a half cupful of cold water to soak for a half hour. Add the seasonings to the stock or bouillon, bring to a boil, add the gelatin, and if not clear, clarify with the white of an egg. Add the juice of a lemon and strain. Take small oblong china or tin molds, garnish the bottoms with fancy bits of good red pepper and chopped truffles, baste over a little of the hot aspic, and let them stand until very cold. Cool the remaining aspic, but do not allow it to become solid. Put on top of each mold a half breast of chicken, dust with salt and pepper, pour over the cold aspic and stand them aside over night. At serving time dip the molds quickly into hot water, turn out the cutlets, dish them on luncheon plates, and garnish with hearts of lettuce. Pass mayonnaise dressing.

This will make eight molds and serve eight persons. Use the dark meat for fricassee or stew of chicken.

TOMATOES à l'ALGERIENNE

Peel the tomatoes, cut off the stem end and scoop out the hard portion and the seeds; put the tomatoes on the ice. Put the meat of the chicken through the meat grinder, season it with the anchovy paste, if you have it, and salt and pepper. Soak the gelatin in a half cupful of cold water, add the chicken stock, bring to a boil, add a half teaspoonful of salt, a dash of pepper, and the juice of half a lemon. Mix a part of this with the chicken. Whip the cream, stir it into the chicken mixture, and fill it into the tomatoes, making them smooth on top. When the tomatoes are very cold and the aspic is cool, but not thick, baste just a little over the top, dust thickly with chopped parsley and finely chopped almonds, and stand them in a cold place for several hours. Arrange each tomato in a little nest of lettuce leaves, and pass with them mayonnaise dressing. If these are made well, they are the most sightly of the small cold dishes, and cost almost nothing.

This, of course, will be served to twenty-four persons.

Tongue, sardines, lobster, crab meat or cold left-over meat may be substituted for chicken.

GALANTINE OF CHICKEN

Singe the chickens, and remove the head and feet; place the chicken on the table with the breast down. Take a small, sharp-pointed sabatier knife and cut the skin from neck to rump right down the back bone. Carefully and slowly run the knife between the bones and the flesh, keeping it always close to the bone. Take out first the wings, then loosen the carcass, and then take out the legs. Unjoint and separate each bone, and take it out as you come to it. Do not take the small bones from the wings; they may be cut off. When you have removed all the flesh from the bones, keeping it perfectly whole, and without breaking the skin, wipe the skin and put it on the table; draw the legs and the wings inside. Take all the raw meat from the other chicken, rejecting the skin and bones, but you do not have to bone this one carefully. Put it in the meat grinder, with half the ham, all the veal and half the bacon. When chopped, season it with two teaspoonfuls of salt, and two saltspoonfuls of white pepper; add the egg and mix thoroughly. Put a thin layer of this into the boned chicken, put in here and there long pieces of the remaining ham and bacon, a layer of mushrooms, blocks of truffles, then another layer of the forcemeat, and so continue until you have used all the ingredients. Pull up the skin and sew it down the back, making a perfect roll. Tie the neck and rump. Roll this in cheese cloth, fasten it securely, and sew the cheese cloth so that the roll will be perfect when done.

Put all the bones in the soup kettle, add a sliced onion, a bay leaf, and sufficient cold water to come just to the top of the bones. Bring to boiling point, and put in the "galantine," as the chicken roll is called. Cover the kettle, and boil continuously for four hours. When done, slightly cool, remove the cloth, and stand it away until perfectly cold. Strain the water, which should measure two quarts; add to it a box of gelatin that has been soaked in a cupful of water for an hour. Bring this to boiling point, season it with salt and pepper, add the juice of a lemon and the whites of two eggs, slightly beaten. Boil five minutes, and strain through two thicknesses of cheese cloth. Select a long round pudding mold, or a regular boned chicken mold, something like a large melon mold; baste the mold inside with this liquid jelly, decorate it in patterns or unconventional designs, using green and red pepper, the hard boiled white of egg and peas. Allow the remaining jelly to cool, but not stiffen. After you finish the decorations, baste them carefully with, cold gelatin and stand the mold on ice. Then put in a little more cold jelly, until you have a good base upon which to rest the "galantine." Put it in, breast side down, and pour over the remaining gelatin. Stand in a cold place for twenty-four hours. When ready to serve, wipe the mold with a warm cloth, and turn the "galantine" on to a long platter. Garnish the platter with hearts of lettuce. To serve, cut the "galantine" in the thinnest possible slices, and serve it with a salad, either celery, or mixed vegetables, or plain lettuce; or it may be served with a sauce tartar or plain mayonnaise dressing. This is one of the most elegant of cold dishes, and will serve twenty-five persons.

CHICKEN MOUSSE

Rub the butter and the flour together over the fire, add the milk, stir until boiling, and add the gelatin that has been soaked in a couple of tablespoonfuls of cold water for fifteen minutes. Add the salt, pepper and chicken, mix thoroughly and stand it aside to cool. Beat the cream to a stiff froth. Make a half cupful of mayonnaise from the yolk of one egg and eight tablespoonfuls of olive oil; stir the cream gradually into the mayonnaise and then add it carefully to the cold chicken mixture. Turn it into an ordinary melon pudding mold, cover closely and stand it in a bucket of cracked ice and salt. It is wise to bind the cover seam to keep out the salt water. When slightly frozen, which will take about two hours, remove the lid, turn out the mousse, cover the top with first a ring of hard boiled whites, chopped fine, then a ring of finely chopped parsley, inside this a ring of the yolks of the eggs pressed through a sieve, and right in the centre a sprig of curly parsley. Send at once to the table. Lobster, crab flakes and cold roasted game may be used according to this recipe.

This will serve eight persons at a reception. At a luncheon only six persons.

PATE-DE-FOIE-GRAS IN ASPIC

Cover the gelatin with a half cupful of cold water to soak for a half hour. Put all the vegetables and seasoning in one quart of cold water, bring to boiling point, simmer gently twenty minutes, add the beef extract, one teaspoonful of salt and a saltspoonful of black pepper. Add the gelatin, stir until the gelatin is dissolved, and strain. Add the juice of the lemon and the whites of two eggs, slightly beaten. Bring to boiling point, boil rapidly for five minutes, and strain through two thicknesses of cheese cloth. Cut the peppers into fancy shapes. Chop the truffle fine. Select a dozen dariole molds, moisten them in cold water, baste them with the aspic, and, when cold, garnish the bottoms handsomely with a pepper and truffle. Put in another layer of aspic, which must be cold, but not thick; on top of this place a slice of pate-de-foie-gras, cover them carefully with the aspic, filling the mold to the top. Stand these away over night. Serve on crisp lettuce leaves, and pass with them a mayonnaise. These are the handsomest of all the cold aspic dishes.

A single large mold may be used for ball suppers or large receptions. To serve, cut it into slices, and pass mayonnaise of celery.

This will serve twelve persons.

BONED TURKEY

Turkey is boned precisely the same as you bone a "galantine" of chicken. Use for the stuffing:

Take six hours to cook the turkey. When cold put it in a boned turkey mold that has been garnished, and fill with aspic.

Cut in very thin slices to serve thirty persons.

BONED QUAIL

Purchase twenty-four quails. Split them down the back and remove the bones, keeping your knife close to the bone. Do not break the skin nor tear the flesh. Spread them out, skin side down, on a board and stuff them with the seasoned sausage meat. Put them into shape, sew them down the back, cover the breast of each with a slice of bacon, put them in a baking pan, add a half pint of hot stock, and bake in a quick oven forty minutes, dusting with pepper and basting frequently. When cold, remove the string from the back.

For a dozen quails use:

Soak the gelatin in the milk a half hour. Rub the butter and flour together, then add the milk and gelatin, stir until boiling, and add all the seasoning and strain. Stand aside until cool, but not thick. Place the birds on a tin sheet or a large platter, and baste them with this cold white sauce. As soon as the first basting has hardened, baste them again. This time decorate the breasts with the truffles cut into fancy shapes. To serve, arrange them around a large mound of mayonnaise of celery. Use either a meat platter, or two round chop dishes. Have the breasts of the birds down, and the back slightly pressed into the salad. In between each bird put a pretty bunch of curly parsley, and garnish the top of the mound with Spanish peppers cut into strips. Serve one to each person.

SALADS

Salads play a most important part in all conventional suppers. Chicken, lobster, crab, duck, tongue, and lamb salad take the place of other meats, although for a large supper there is no objection to serving a meat salad following a hot course. If one can make a good mayonnaise dressing, salads are the easiest of all refreshments, and are most acceptable to the guests.

MAYONNAISE

Put the yolks of three eggs in a clean cold dish, beat slightly and add slowly, almost drop by drop, a half pint or more of salad oil. After adding the first half pint, add a half teaspoonful of vinegar now and then to prevent breaking. You may add a quart of oil, if you like; you may serve it plain, or stir in at the last moment stiffly whipped cream. One quart of mayonnaise will hold one quart of whipped cream. For light colored salads, as sweetbread and Waldorf, it is well to use the whipped cream slightly colored with a drop of vegetable green.

SAUCE TARTAR

Add to a half pint of mayonnaise dressing a tablespoonful of chopped gherkin, the same of chopped parsley, four chopped olives and a tablespoonful of capers.

SAUCE SUEDOISE

Whip the cream and drain it, then stir it carefully into the mayonnaise, and at last add the horseradish. This sauce is appropriate to serve with boned partridges or quail, and is also nice to serve with mixed cold meats.

FRENCH DRESSING

Put eight tablespoonfuls of oil in a bowl, add a half teaspoonful of salt, and a piece of ice the size of an egg. Work the ice with the oil until the salt is thoroughly dissolved, then add a tablespoonful of tarragon vinegar and a drop of Tabasco sauce. Remove the ice, beat rapidly until you have a creamy dressing, and use at once. French dressing should be used over cucumber or tomato molds, and is nice with fish or chicken mousse and East Indian Salad.

CUCUMBER MOLDS

Peel and grate the cucumbers. Add the gelatin to the stock, soak for twenty minutes, bring to a boil and add the seasoning; then stir in the drained cucumber. Turn into small round timbale cups and stand aside to harden. Serve with any cold fish dish, as cold boiled slice of halibut, or fish in aspic. These are nice for Sunday night supper with broiled sardines.

TOMATO MOLDS

Cover the gelatin with a cupful of cold water to soak for fifteen minutes. Add all the seasoning to the tomatoes, bring to boiling point, add the gelatin, and strain. Turn into twelve small tomato molds and stand aside to harden. Serve with mayonnaise dressing as an accompaniment to boned chicken or turkey, or chicken paté, or alone, with mayonnaise, as a complete salad. Chopped celery, a little cold cooked meat or nuts may be added, when the molds are to be served as a salad. With this addition, one half the recipe will serve twelve persons.

CRABS RAVIGOT

Purchase as many crab shells as you have people to serve. To each six allow a pint of crab flakes. If you buy the crabs fresh, twelve crabs will serve six people. Squeeze over the flakes the juice of one lemon, add a half teaspoonful of salt and a dash of Tabasco. Fill the meat loosely into the shells, place each shell on a pretty paper doily on a plate, and spread over a thick layer of mayonnaise dressing, with which you have mixed a tablespoonful of chopped parsley, a tablespoonful of tarragon leaves, a tablespoonful of chopped onion or shallot, and a tablespoonful of green chives.

CHICKEN SALAD

Cut cold boiled chicken into dice, add an equal quantity of tender celery, season with salt, pepper and lemon juice, mix with mayonnaise dressing, and serve on lettuce leaves.

A four pound chicken, and six heads of tender celery, three heads of lettuce, a half pint of whipped cream, and one pint of mayonnaise, will serve fifteen persons.

LOBSTER SALAD

Cut cold boiled lobster into cubes of an inch, mix with mayonnaise dressing and serve on lettuce leaves.

One three-pound lobster will serve six persons.

CRAB SALAD

Season crab flakes with salt, pepper and lemon juice, mix them with mayonnaise dressing, and serve on lettuce leaves, garnished with cress.

One pint of flakes will serve six persons.

TONGUE SALAD

Cut fresh-cooked beef's tongue or calf's tongue into dice. Have ready peeled perfectly round smooth tomatoes, take out the core and scoop out the seeds. Fill each tomato with the cubes of tongue, sprinkle over a teaspoonful of lemon juice and a little salt and pepper. Stand these on nests of lettuce leaves, put on top of each a large tablespoonful of mayonnaise. Dust thickly with paprika and serve one to each person.

LAMB SALAD

Cut cold boiled lamb into dice, mix with it half the quantity of freshly cooked green peas or canned peas. Add a half can of mushrooms, chopped fine, salt, pepper and lemon juice. Mix with mayonnaise dressing and serve on lettuce leaves, garnished with large sprigs of mint. Cap the top of the dish with a good sized sprig of fresh mint, and sprinkle capers all over the salad.

A nice plain lamb salad is made by mixing left-over cold lamb with mayonnaise; serve on lettuce leaves and garnish with chopped mint.

A quart will serve ten persons.

TOMATOES EN SURPRISE

This is one of the nicest of the salads for a simple card party. It takes the place of both vegetables and meat, and with brown bread and nut sandwiches as an accompaniment, is very attractive. Peel the tomatoes, cut off the stem end and scoop out the core and seeds. Fill the tomatoes with either crab flakes, chopped lobster, canned salmon, or sardines. Squeeze over a little lemon juice, and dust with salt and pepper. Turn them upside down on a nest of lettuce leaves, and cover the tomato with creamy mayonnaise.

SWEETBREAD SALAD

This is the most elaborate of all salads, is palatable and comparatively wholesome. Put the sweetbreads into boiling water, add a tablespoonful of vinegar, and simmer gently for one hour. When cold, remove the membrane and pick the sweetbreads apart. Put them in a bowl, cover them with an onion, sliced, and squeeze over the juice of a lemon; cover the bowl and stand it aside over night. Blanch and chop the almonds, and chop the pecans. Remove the onion from the sweetbreads, mix in the nuts, add the white portions of the celery, cut the size of the sweetbreads. Add the mushrooms, sliced, two teaspoonfuls of salt, a saltspoonful of white pepper and a saltspoonful of paprika. Add the cream, whipped, to the mayonnaise, and mix a portion of it with the sweetbreads and celery. Have a round shallow salad bowl lined with the lettuce leaves, turn in the centre the sweetbread salad and cover it over with the remaining quantity of mayonnaise. Put the peas in a ring around the base of the salad, and cap the top with the yolk of a hard-boiled egg. Cut the white of the egg into eighths and press them upside down around the yolk, forming a sort of a daisy. Cut the Spanish peppers into rings and arrange them just above the peas. Put here and there around the base, above the peas, ripe or green olives, and send to the table.

This will serve at supper or luncheon ten persons.

ROAST BEEF SALAD

For impromptu evening affairs any cold left-over meat may be utilized in a salad. Beef, mutton and tongue are usually served with French dressing, seasoned with tomato catsup. Cut the meat into dice, season with salt and pepper, dish them on lettuce, or they may be mixed in the winter with chopped celery or chopped crisp cabbage, and basted with French dressing, seasoned with two or three tablespoonfuls of tomato catsup for beef, mint sauce, or a drop of Tabasco Sauce for mutton, a little Worcestershire Sauce for tongue.

A quart will serve ten persons.

EAST INDIAN SALAD

This is purely a vegetable salad; it is exceedingly nice for a simple evening affair. Shave sufficient cabbage to make a pint, soak it in cold water for one hour, changing the water once or twice. Cover a half box of gelatin with a half cupful of cold water to soak for a half hour. Put a half can of tomatoes in a saucepan, add one onion, chopped, a teaspoonful of salt, a saltspoonful of pepper and the juice of a lemon, or two tablespoonfuls of vinegar. Bring to boiling point, and add the gelatin. Cover the bottom of a large melon mold with finely chopped celery or cooked carrots, put on top of this a few drops of onion juice, then a thin layer of cabbage, a dusting of salt and pepper, then a goodly quantity of India relish; cover this over with chopped nuts, pecans, hickory or peanuts, then another layer of celery, and so continue until the mold is full, seasoning the layers with salt and pepper. Have the last layer chopped celery. Strain over this the tomato aspic, which should be cold, but not thick, and stand aside for four or five hours. Serve plain, or garnished with lettuce leaves or cress.

This will serve twelve persons.

POTATO SALAD

Fancy potato salad may be served for an evening affair with an accompaniment of cold tongue, or it may be garnished with hard-boiled eggs and form the entire course. Serve with it brown bread and butter and coffee.

Wash the potatoes and boil them with skins on. The moment they are done, drain the water, dry and peel. Put the oil, salt, pepper and vinegar in a bowl, beat rapidly until thoroughly mixed, and then add one good sized onion, sliced very thin, or use two tablespoonfuls of grated onion. Put in the hot potatoes, sliced, toss them a moment, and if you have it, sprinkle over two tablespoonfuls of vinegar from pickled walnuts, or a tablespoonful of mushroom catsup. Stand aside to cool. When ready to serve, turn on to a cold platter, garnish with chopped parsley, and, if you have them, chopped pickled beets.

This is sufficient for six persons.

FRENCH POTATO SALAD

Moisten a teaspoonful of cornstarch in four tablespoonfuls of milk, add two tablespoonfuls of cream and stir over hot water until thick; then add gradually six tablespoonfuls of olive oil, a teaspoonful of French made mustard, a level teaspoonful of salt and a saltspoonful of pepper. Boil four potatoes, cut them into blocks, and, when nearly cold, mix them with this dressing, and stand aside until very cold. Serve with a garnish of chopped celery or lettuce leaves.

This will serve six persons.

MACEDOINE SALAD

A mixture of vegetables, peas, beans, carrots, turnips, can be purchased, canned, at any grocery store. Drain, wash them in cold water, dish them on a bed of shaved cabbage or lettuce leaves, and cover them with French dressing. All these vegetables may be cooked at home and used cold. String beans garnished with carrots make an excellent salad.

BANANA SALAD

For this use the red bananas. Roll them out of the skin rather than strip the skin from them, and cut them into slices a half inch thick. Cover the bottom of your salad bowl with crisp lettuce leaves, then put over the bananas, allowing one banana to each two persons. Squeeze over the juice of a lemon, and, when ready to serve, baste with French dressing.

APPLE AND NUT SALAD

Peel the apples, cut them into dice, squeeze over the juice of one or two lemons, and stand them aside until wanted. The lemon juice will prevent discoloration. Chop the nuts. At serving time line the salad bowl with a layer of chopped celery or cabbage or lettuce leaves, then a layer of apples, nuts, celery, apples and nuts. Baste with the French dressing, and, if you have them, garnish with the sweet peppers cut into strips, and use at once.

This, using a pint of chopped cabbage or celery, will serve six persons.

CANTALOUPE SALAD

This is the newest and most sightly of salads. Arrange crisp lettuce or Romaine leaves on individual plates. Cut a cold ripe cantaloupe into halves, take out the seeds, and with a large vegetable scoop or teaspoon scoop out balls or egg-shaped pieces. Heap a half dozen of these on the lettuce leaves, and, at serving time, baste them well with French dressing, and serve. Watermelon may be substituted for cantaloupe.

SANDWICHES

Sandwiches may be made from thin white bread, or whole wheat bread, or Boston brown bread, or nut bread. A nut loaf is easily made at short notice, and needs only butter to make an excellent sandwich. An endless variety of sandwiches may be made from materials always at hand.

For CHEESE SANDWICHES: Grind or mash common American cheese, add a palatable seasoning of tomato catsup, Worcestershire sauce, and a little melted butter. A teaspoonful of these will be sufficient for a quarter of a pound of cheese. Put this between thin slices of unbuttered bread. If a large quantity of sandwiches is to be made, beat the butter to a cream before using it.

MEATS: All sorts of meats, just a little left over, may be chopped, seasoned and utilized for sandwiches. If the meat is slightly moistened with a little olive oil, cream or melted butter, and the sandwiches are wrapped in a damp cloth, as soon as made, and closed in a tin bread box, they will keep nicely for several hours.

On a warm day put a few moist lettuce leaves on top of the sandwiches, under the cloth, and put the box in a cold place.

CANNED SALMON, SARDINES, or BOILED SALT COD, pounded and nicely seasoned with oil and lemon juice, or mayonnaise, make nice sandwiches to serve with molded tomato jelly, and coffee, for a "winter evening." They are quite enough with coffee alone in an emergency.

NUT SANDWICHES are made by putting chopped nuts or nut butter between thin slices of buttered bread, or crackers.

SWEET SANDWICHES are made by putting a mixture of chopped fruits between thin slices of buttered bread. The fruits best suited for sandwiches are dates, raisins, candied ginger and cherries, and washed figs. These may be used separately or blended, using less ginger than other fruits. A nice filling may be made from a half pound of dates, an ounce of ginger, and ten cents' worth of roasted peanuts, or a quarter of a pound of pecans. Put these through a meat chopper, add the juice of an orange, and pack the mixture in jelly tumblers. Keep in a cold place. This will keep a month in winter, and equally long in a refrigerator in summer.

Sweet sandwiches are usually cut into "fingers," or into rounds with an ordinary biscuit cutter.

HONOLULU SANDWICHES are made by rubbing one roll of Neufchatel cheese with a half cupful of grated apple, two sweet Spanish peppers, and twenty-four blanched and chopped almonds. Add salt and a drop of Tabasco sauce. Spread between thin slices of unbuttered bread.

JELLY OR CANNED FRUIT SANDWICHES are made by spreading jelly or mashed fruit, drained, on a very thin slice of buttered bread. Trim off the crusts and roll quickly. Tie with baby ribbon, or press it firmly together. These are usually served with chocolate or tea.

CHICKEN SALAD OR CELERY MAYONNAISE SANDWICHES are usually served with coffee, and can be made quickly by mixing any left-over chicken, or tender white celery, with mayonnaise, and putting the mixture between thin slices of buttered bread. A lettuce leaf on the bread first holds the salad nicely. One may use two lettuce leaves if necessary.

NUT BREAD