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Show Attractive Salads and ijjf ill Knfree For February jj if WHESE arc the days which try ! M the soul, patience and pocket- V IB book of the conscientious H housewife. The winter vege- Hj tables have become monoto- ' aous, and the early spring varieties are Hk prohibitive except to a favored few , who are able to command the markets of the world. If one will take the trou- Hj i-. ble to look Into the matter there are ways and means of changing the taste H and appearance of even a long served 1 1 dish into an attractive dainty fit to set j before an American king, "'l Perhaps In no direction Is the dlffer- if. ence between the skilled and careful J cook and the one who haa neither of 1 t these qualities more clearly shown than V ); In the ability to produce tho best re- i ' suits with the materials at hand. Noth- ' I ins reduces the weekly bills more com- HP , ( , fortablr and without the effort becom- ' lng patent to the rest of the household Hl than the faculty for making every llt- tic t This lo a branch of the culinary art In s which the educated woman who makes I ( domestic science a study and not a task h excels her less cultivated sister. She H I r brings a wider learning to the service I I and therefore Is capable of attaining Hj ! far better results, Hi I Ab a matter of fact, the . average HL housekeeper often begins her planning Hl of the dally menu in the wrong place. P Instead of making her starting point ' from the materials on hand and those ; most easily procurable she draws up the list without consideration for these important factors and purchases , fresh supplies which produce no better HV results than If she had used the little HE ,' odds and ends available. It is the cus- i torn to serve vegetables, as a rule, bo simply that tho possibilities of making i a diHh by combining them with other H- J things Is not always thought of. Hl It Is right here that the salad comes H Into prominence as an economical and delightful feature of the daily bill of k fare. A cupful of peas, a few French K' I beans, some heads of canned aspara- HL gu3, not to mention scraps of fish, flesh 1 li and fowl, which are constantly left over B f all these offer themselves as a basis Hl j, for the appetizing salad. It seems to V 'i mo that the salad meets the culinary H midseason's needs more successfully H 7 ir.at anything else, and yet how sel- i dom on American tables has It the x.' Plae f honor it so richly deserves! It rl m,Knt wel1 Dc called the wit of the gas-fc gas-fc trnomlc world, as it lends a piquancy and zest to the most jaded palate and a dignity to the simplest meal. If the resources at hand be scanty the salad is always a welcome and easily eas-ily made addition. If, on the contrary, the list of dishes Js a long one nothing CHEW! Cheese anh nmzRcnEaa r un Is more refreshing to the eye or palate than n delicate, well seasoned salad. But there must be a Judicious selection If Its success Is to be assured. For elaborate dinners the simple green salad sal-ad Is most in place, while for luncheons and suppers there are fish, poultry and fancy salads In almost endless'varlety. With dark colored game and poultry some kind of acid fruit, such as oranges or-anges or sour apples, should bo introduced intro-duced into the salad. On tho other hand, nuts and celery should be present pres-ent In a salad destined to accompany roast turkey, while lettuce leaves dressed with the best vinegar and oil may, be served with plain roasts and Joints. Salads made in the French fashion of cold vegetables, such as potatoes, po-tatoes, carrots, beans and cauliflower, are more acceptable with cold meats. The vegetables, are arranged In little separate heaps In the bowl after being ' mixed with French dressing. If a Russian Rus-sian salad Is proposed the vegetables are cut Into tiny dice or balls with a little convenience which comes especially espe-cially for this work. For variety the ordinary potato salad with mayonnaise is. given a piquancy if treated, German fashion, with cream and a little mustard marinated in vinegar, vin-egar, olj and salt. An exceedingly good salad Is made from the remains of salmon and green peas. Remove skin and bones from the these with pepper, oil, vinegar and salt, using more vinegar than for other dressing, as the fish Itself contains sc and heap on It the salmon and peas. Serve with mayonnaise. Another mode of preparing this salad Is to line little molds with cucumber jelly, decorate them with green peas and fill the center cen-ter with salmon. Place the molds on Ice. and when ready to serve turn out and put lettuce leaves around them. Pass the mayonnaise separately. To make the cucumber Jelly peel and chop two large cucumbers. Boll In salted water until tender. Pass through a sieve and season with tarragon vinegar, vine-gar, pepper and salt. To each pint of m E&TICHOKE BOTFOn, ISSSSll i Showing thechoke" (rW$S cucumber Juice add one-half ounce of gelatin. Pour In molds and set In a cold place. clous salad, which is not woll known In this country. The beans requiro soaking for six hours and then are cooked until tender In boiling salted water. Drain, and when quite cold dress with mayonnaise slightly flavored with onion juice and a sprinkling of chopped olives. Garnish with pickled red peppers and shredded lettuce leaves. 1 The globe artichoke is a vegetable which deserves to be more frequently seen oh American tables. A peculiarity of the artichoke Is that it is all the better for being kept a few days after being cut. An economical way of using us-ing really fine ones Is to serve the bottom bot-tom parts hot as an entree and the leaves with a mayonnaise as salad. To accomplish this dual feat boll the artichoke arti-choke whole until the leaves are easily detachable. Cut out tho under part without disturbing the crown of leaves. Remove the "choke." which Is the white, "thistly" section. Cut the crown into quarters and arrange In a coronet coro-net on the salad dish, serving the dressing separately. In the lighter salads grapes, oranges and lettuce make a flno combination. Skin some green grapes, cut in half and remove seeds. Peel a few oranges, slice Into thin wedges, and dress all the fruit with oil and lemon Juice. Arrange Ar-range on lettuce leaves that have been crisped In cold water and serve with wild duck. Cream cheese and water cress Is a dainty, springlike looking salad. To make this break up a small cream cheese and with the smooth side of butter pats Bhape the cheese to resemble resem-ble little eggs. Wash the water cress and dip each sprig Into a dressing composed of oil, vinegar, pepper and salt, using In this case at least four tablespoonful8 of oil to one of vinegar, apd do not dres3 until the last minute, as the cress withers quickly. In the middle of each little nest of water cross place threa or four of the cheese eggs. To be served with roast turkey is a salad of lettuce, celery and chestnuts. Pick carefully some young, tender lettuce let-tuce leaves, throw them Into cold water wa-ter for an hour, then drain. Place celery cel-ery blades in ice water till they curl, then cut into strips about c,n Inch chestnuts break them Into pieces and mix these and the celery with French dressing and serve on the lettuce. Egg and tomato salad may be made from the whole canned tomato as well as from the fresh vegetable. Chopped hard boiled egg mixed with mayon-nalso mayon-nalso Is placed In the hollowed out tomato, to-mato, and the dainty Is ready for the table. The West Indian alligator pear, sliced and dressed as a salad, forms a part of somo of the most epicurean menus this winter. When meat Is left over from dinner a Spanish luncheon patty may be evolved, which Is a tasty little dish for the midday meal. Chop together some cold meat, parsley and a few sweet herbs. Mix them, after seasoning with salt and pepper, with sufficient stock to slightly moisten the whole. Dredge with flour and add some stoned raisins and chopped olives. Have at hand two hard boiled eggs cut In email pieces and seasoned with cayenne pepper. Make a puff paste and roll out very thin lnto four Inch squares. Put a ta-blespoonful ta-blespoonful of the mixture on a square of the pastry, adding some of the egg to It; then wet the edges and cover tightly with another square of pastry. Pinch the edges and fry to a light brown in a pot of boiling fat. If a little thought Is given the subject the housewife will find that winter vegetables offer at least as much variety va-riety for the making of salads and entrees en-trees as do those of the warmer months of the year. The advent of cold weather weath-er is no reason for placing the aalad bowl on the top shelf of the china closet FLORENCE WIBERLT Medicinal Baths. Here Is a simple and available recipe a medicinal bath for the nervously worn and those who cannot sleep o nights. It was the proscription of an old physician. Recipe: Take of sea salt four ounces, spirits of ammonia two oundea. spirits of camphor two ounces, of pure alcohol eight ounces and sufficient hot water to make a full quart of the liquid. Dissolve the sea salt In the hot water and let stand until cool. Pour into the alcohol the spirits of ammonia and camphor. Add the salt water, shake well, and bottle for use. With a soft sponge dipped In this mixture wet over the surfaco of the whole body. Rub vigorously until the skin glows. When nervous 6r "blue" or wakeful do not omit this bath. The rest and refreshing that follow will amply repay the effort required re-quired to prepare it. A Device H"or Picture Hanslng. A device for hanging a group of small framed pictures consists of a small bar with brass tipped ends. This is hung from the high picture molding of the wall, and the small pictures are suspended from It. attached by brass |
