. American cookery. n shelledcups or cases. Let these stand in Frenchdressing half an hour or longer. Foreight beets, chop fine from one to twocucumbers, add a scraping of onion,about four tablespoonfuls of olive oil,two of vinegar and one-fourth a tea-spoonful, each, of salt and paprika; mixthoroughly and use to fill the beets; setfigures, cut from the beet removed,above the cucumbers. Garnish with half long. As fast as these are cut pourover them a little grapefruit or lemonjuice or a little of both. Peel three ripetomatoes, cut them in slices a generoushalf inch thick, and each slice in thr
. American cookery. n shelledcups or cases. Let these stand in Frenchdressing half an hour or longer. Foreight beets, chop fine from one to twocucumbers, add a scraping of onion,about four tablespoonfuls of olive oil,two of vinegar and one-fourth a tea-spoonful, each, of salt and paprika; mixthoroughly and use to fill the beets; setfigures, cut from the beet removed,above the cucumbers. Garnish with half long. As fast as these are cut pourover them a little grapefruit or lemonjuice or a little of both. Peel three ripetomatoes, cut them in slices a generoushalf inch thick, and each slice in three orfour strips. When ready to serve, fill thebasket with mayonnaise dressing andset it in the center of a serving dish;around it dispose the prepared tomato,banana and grapefruit (at least half of asecond grapefruit will be needed). Gar-nish the edge of the dish with heart-leaves of lettuce. Fruit Puffs Beat half a cup of butter to a cream;gradually beat in three level table-spoonfuls of sugar; add two eggs beaten. A LUXCHEOX SALAD lettuce. Shredded cabbage, endive,cress or celery may be used in placeof the cucumber. A Luncheon Salad Cut two pieces from a grapefruit toleave a basket-shape with handle. Witha grapefruit knife, (these knives areparticularly good for peeHng tomatoes)remove the grapefruit-pulp in neatsections. Save all the juice with thepulp for the salad. With the knife andscissors remove all membrane from thegrapefruit-basket and set it aside tobecome chilled. Peel three choice bana-nas, scrape off all threads, then cut inshreds (not too thin) about an inch and a light, and, alternately, two cups ofsifted flour, sifted again with threelevel teaspoonfuls of baking powder,and one cup of milk; lastly, beat in onecup of fresh fruit or of currants, raisinsor of figs, cut in pieces. Pour into wellbuttered cups, and let steam half anhour. Serve hot with Cream Pudding Sauce Cream one-fourth a cup of butter andbeat in half a cup of sugar. Mix twolevel teaspoonfuls of flo
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