OCR Text |
Show LEAVES FROM OSCAR'S NOTEBOOK (Theee recipes are different from thoee given lu the usual "oook's column" of the general public. In that they have the speTal aenctlon of one who la recognised s the leading r.hof of the country. Oeoar -farhlrky waa for yea re impresario of the culinary department of the Hotel Waldorf Wal-dorf (now the Waldorf-Aetotia). and he la at present manager of the celebrated Fifth avenue hostelry It la certain that one cannot go aatray In following the lead of the Inspired edvloe of him who to known eo far sad so wldslv as "Oetar "I SALADS alad I'm, louse Pill the bottom of the salad dish with aspic jelly and eat on ice until t ia vary hard. Then io the salad dish place a smaller bowl, but large enough to hold the desired amount of salad. PUl thie bowl with ice sod pour melted jelly aronnd it between the two dishes. When the jelly ie hard remove the ire from the Inner howl, fill it with hot water for an instant, and lift it out. being careful not to break the jellv. Now make any of tha ordinary alad, or slice firm red tomatoes, to-matoes, with a little green, such as lettuce let-tuce or celery, mixed among thorn. Place the salad la the apaeo left in tha jelh . cover with more jellr and place in the refrigerator. When wanted place the salad dish in hot water for a no mem reverse quick iv ana turn out on a cooled platter !nrv aith me von nalse dressing? N'orinandv naiad P1a e two breakfast break-fast cnpfols of green neas in a saucepan sauce-pan with a large tablesnooaful of but ter and a very little water, and hotl until the pens arc teader. stirring constantly. con-stantly. When don sot aside to cool. Place leave of firm lettuce in a salad bowl, and fi'l with chopped cold meat, snch as rntiHt lamb, chfckn or veal Pour the peas over thi and prepare a dressing of oil. vinegar, choppod tarragon, tar-ragon, and mint leave, reasoned with salt and i i" Mix this Itghtlv with the talod and serve. Manhattan Naiad--Carefully wash and boil Urussels sprouts, taking them from the flrr while they still retain their firmnes and shape, drain them, set aside to cool, and finally plaea ia the ice box that thev miv become thoroughly thor-oughly chilled, on individual aalad platea place two ta1ks nf endive with a row of the Rrnsaels sprouts between them. In each sprout Insert a clove. Pour over all a dressing of nil and vinegar, vine-gar, eensoned ,wc!t with salt. |