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Show tv i ! r- sAcLjv,y - 1 If- - j Children Cry iorFletchsrs ' t fry m od v is CASTORIA What substitute for a Castor' Oil, PareCastoriaTs harmless It is pleasant. It Soothing and Syrups. goric, Drops contains neither Opium, Morphine i c oilier INaroo.tio substance. Its age is.its guaiaritc.,. lrdeVravs Worms For more j: ' years it atod allays Fevcrisdine?.. : has been in constant use fer ;i.c Flatulency, M ind Co!!, nt f S t r a Diarrba. It regulates the i assimilates the Food, pivinc -- The Childrens Panaoti-- - - GENUINE , 4 CASUriA ALWAYS In Use For Over 30 Years i r The Kind You Have Always Bought umujtiu i SAVE 10c A POUND MARCH 6 to 11 FOLGERS easr COFFEE the Domestic Ow'ng lo a sudden change of program at the Roundup given at t'.io B Y. U. last week many women Science I 1 :. ' them Into tiny bal s. Pa:e and put a cheese ball In the center. Serve with a French drest ing made with lemon Juice instead o. bet-enc- department of Br gcod tart rpples refnove the cores and slice ,nto rings f&bout half an inch thick. Arrange the slices on lettuce missed the lecture given by Mrs. Mare garet Eastmond of the Domestic leatefe theunlversitjr Jn of Department Margaret Eastmond this City fcr' L 1 which she gave a number of valuable recipes on salad making. For the benefit of the houswives who read the Post we are publishing a partial list of the recipes given and would suggest that they be clipped and pasted in the family cook book. Tomato Jelly Salad: One can of tomatoes, three stalks of celery, a smal cup of cold water, small onion, a small bay leaf, three cloves, salt and paprika to taste, and three quarters of a box of gelatine. Soften the gelatine in the cold water. (T' vinegar. Glden Asparagus: Asparagus stalks are laid in the center of a border ,of golden aspic Jelly and served with dressing. . Rose Sjlad: 4 A srtid tomato is cut to make five rounded inner and outer petal3. To-- : ato is filled with mixture and gar--.hed with egg yolks. Watercress and Radishes: On a bed of watercress place nicely cleaned radishes. Serve whsalf Cork tve n t1"- ''sredi'v.t: together dressing. for three, quartern of an hour and Haricot Salad: Take medium sized red beets clean pass through a sieve to take out the seeds. Add the gelatine and stir un- boil tender and skin and cool. Press til dissolved. Pour Into Individual through a fine sieve and add 2 tb molds. Put in a cool place to form. vinegar and 6 tb olive oil. Add a Serve with crisp lettuce leaves and pince of salt, paprika, a little nutpour mayonnaise over, the whole. The meg, clove, celery, cinnamon and onJelly may be cut and used as a gar- ion extract. Beat a smooth cream nish for salads and cold meats. Add and toss over 1 qt steamed green a quarter of a teaspoonful of baking beans. Heap in pyramid on salad soda while the Ingredients are boil- plate and garnish with crisp greenery, Cheese' and Tomato Salad ing. Jellied Salmon Salad, Arrange alternate layers of sliced Take a pint of canned salmon, drain tomatoes, lettuce and hard cooked and remove the skin and bones. egg; spread over air about one half Mince fine, add a tablespoonful of Inch of grated chee3e. Chill and lemon Juice, a dash of red pepper, & serve with salad dressing. teaspoonful of minced parsley, and Celery and Tomato Salad: Peel tomatoes and Temove centers salt tq taste. Mix together and bind with any prepared salad dressing and chop celery: into small pieces.- - Fill a tablespoonful of powdered gelatine tomatoes and chill. Arrange on letAdi salad dressin dissolved in a quarter of a cupful of tuce leaves. water. Fill small molds and set them just before 3erving cream, French Turn or Mayonnaise dressing may be use! the Ice to chill quickly. out on crisp lettuce leaves. Garnish Normandy Salad: Stew gently in their own liquor with olives and serve with cucumsmall cab of French, peas. Season ber sauce or mayonnaise. Salad of Asparagus Mousse or Cream: with a little salt and pepper and add Cut cold cooked asparagus stalks a pinch cf sugar. When the peas abof a length to stand upright In in- sorb all the liquor, allow to cool dividual timbale molds; 3et these Chop half a pound of English w nuts and mix with the peas. Pour head downwards a little distance or close together to line eight over it half a cupful of mayonnaise. small molds. Put the rest of a bun h Serve with lettuce. of asparagus In a cup of chicken Tulip Salad. Cut cucumbers or peas in the for.n broth or water over the fire; add two slices of onion, a clove pushed Into of tullp3. Arrange an iiidlvidual serveach, three slices of carrot, two ing of three on a plate and fill each sprigs of parsley and a half a tea- one with a different salad, mixing spoonful of sweet herb 3 and whole each with a different dressing. spices tied In a cloth, cover and let Pineapple and Cherry: TO one can of pineapple, cut ;n simmer until the asparagus Is tender and' the liquid Is somewhat evaporat- pieces, add one - fourth as much ed, Remove the onion, carrot and finely cut lettuce and 1 Cupful stoned herbs and press the asparagus cheniiesPecorate with nuts and through a sieve. There should he cherries. Serve'with fruit or white one cup of asparagus pulp and liquid. mayonnaise dressing. Add a half a teaspoon of salt, a dath Sheldon Salad: One can of pineapple, four oranges, of paprika and one tablespoonful of two in softened bananas, half a pound of Malaga granulated gelatine, grapes, and half a pound of candled of a cup of cold water and Cut the pineapple into by setting the cup in a dish cherries. of boiling water. Stir occasionally small squares. Seed the oranges and while cooling. When the mixture be- rut them fine. Seed the grapes and gins to thicken, fold into it one cup cut them and the cherries into halves, of cream, beaten firm and turn into s ice the bananas .very fine. Serve the lined molds. The recipe will be on lettuce leaves and pour over the f llowing sauce; the juice of the pineenough for eight molds. Serve un' and apple, one cup of sugar, one hearts molded with lettuce ot corn starch, one cupful French dressing or boiled of walnuts cut fine, and a cupful and Egg Lily Salad: a half cf water. Mix the cornstarch boiled into coll Drop hard eggs water after taking them out of the with a little of the water and add shells. Cut narrow strips from the the pineapple juiterTmgar and the resmall end very nearly to the large mainder of the water. Boil until Rub each yolk thick and after , it fs cold, add' the end of the whites. with one teaspoonful of butter, one huts. This salad may be put together of vinegar, one of mustard and salt and and peppery Form into balls and Fruit Salad Served in Apple Shells: Take a good locking arple, red, put back the whites. Serve on melds ,r green, of medium size, cut off of spinach- - leaves or on lettuce a good p ece frem the top of each'and leaves with mayonnaise. remove the hearts. Chop together Egg Salad: A platter 'is lined with shredded jlpple fleets, pineapple, grapefruit lettuce. Hard cooked egg yolks are and a few cherries, add a little lemrn j placed in the center, garnished with Juice, afsoji little ofrttmigrajie juice, parsley. Rings cf egg w hites are fill-- , sweeten wtgvowdered sugarr-Tl.ed with cocked or Mavonnnise dress-- same salad may deserved in orange she ls Other fruit in season jPK. and.ji litte grated cocoanut mayyibe used. Epg Salad Aurore: Two and one half inch thick slices Apple Peanut Salad: Fine, core an chop apple3, mix of good sizes tomato, one tender hard with half as tnhch - chopped celery. c oked egg. f(uirlettuoe leaves, and a dressing of peanut butter Make totwo tablespoons of dressing; Set lit lemonjuice to It peanut butter. matoes over a little dressing on the lettuce. .Cut egg in quarters, remove Mix dressing, then ajples and celery And seas-with salt and cayenne yolk. Cut the piece of white in halves Chill. Serve on lettuce; crosswise and place oh .tomato the pepper. pointed ends to center. Put rest cf Garnish vjth peanuts. dressing at the points where pieces Fruit Salad Dressing: of white meet. Sift yelk over dressi- (One half c sugar, 2t cornstarch, lc lemon juice, 5 ng. Serve at once. Mayonnaise of fruit Juice, one half , yolks or, three egg3-- one half c vinecooked dressing may be used. gar, hot, 2t butter, lc cream. Cheese Salad: Roll balls of cre&m cheese in rolled Salad Dressing: or chopped serve on lettuce -- It - mustardc tne half t" Bait,,", one leaves with French dressing. Cream sixteenth t cayenne, two fourth t sumay be softened with a little gar. Mix dry ingredients, add beaten egg, add vinegar, slowly. ' Cook cream. over water, stirring constantly until Apple and Cheese Salad: Add Gutter, cook thick. ' When Mix , chopped pecan meats with to ; serve, add ready cold cream bulk of cream And cheese. twice their t a little thick cream to blend the mix-- wiPPeI. For vegetables add It tait eugar. ture. Season with pepper and ealt.an PROVO STERN LAUNDRY ALWAYS J. VF MIKE A - RELIABLE 375; IV. Center Phone 164 N. GULICIV Proprietor SPECIALTY OF FEATHER PILLOWS AD BEDS Glean Hot Coal j Is the kind we sell. Our patrons are well pleased with it Try a ton of our Castle Gate. Lump-i- ts the best Coal in Provo a Provo Ice & EFFICIENT . J Cold Storage Co. PHONE 508 one-fourt- h FARMERS AND MER CH ANTS BANK ' Surplus $12,500.00. Capital $50,000.00. Thomas V. T&ylor, President. J. D. Dixon, Cashier. Arnold Dixon. Asst. Cashier.John F. Bermett Vioe Pre DIRECTORS: Andrew Knudaeu A. Loveless T. N. Taylor , Ja. " J. J, Craner 'vj . Robert Bee lehn F. Bennett J. D. Dixon .8. P. Ergertsen . '.Joe. 8. Berry All business given us. receives prompt sad careful attention. Your' account will be appreciate d. ' I PHone ye'-1j- v 166-R- -3 Cherry Hill Dairy COALS, AS FOLLOWS FIRST, That Good Coal. CASTLE GATE, CLEAR CREEK, KING, SPRING CANYON, CAMERON, STANDARD. ANTHRACITE, SMITHING, COKE AND KINDLING WOOD. SMOOT & SP AFFORD "ST Utah Timber & Coal Co. CASTLE GATE CLEAR CREEK KINO BLACK HAWK CAMERON SPRING CAYOJ ABERDEEN LUMBER' AND' BUILDING MATERIAL A Square Deal to Every table-'Poonf- 160 W. J. PHONE FIFTH NORTH. M. HARMON, Pres. - Patron J. W. DUNN, Sec'y and 232. M-nag- er. f WASH DAY Is the worry of many a' woman. This drudgery is eliminated by sending ns your soiled clothes. The heaviest pieces come back ready for use. DOMESTIC STEAM LAUNDRY Just phone 503 for our wagon- ,- e 1 j -- us-i- n n Established 1907, Provo, Utah. SERVICE rt d - For .i an-a- - 1, - fBedrs the Signature of' ? by Mrs. Y. University, Subject of Peper by in Held at the Recent Roundup. years, and has been made under his personal supervision since its infancy. -- Allow no one to deceive you in this. are but All Counterfeits, Imitations and f Just-hs-goExperiments that trifle with and endanger the health of lhlants , and Children Experience against Experiment. 410 4-- -- i DOMESTIC SCIENCE TEACtfER LECTURES ON' SALAD MAKING Valuable Recipes Collected Kind You Have Always Bought, and which has been 'he has borne the signature of lor over 30 iU j. - p THE PROVO POST PAGE SIX' t I L j Into-an- d - 1 -- 1 - . --- L , ' Typewriters & & & Come in and & let V the CO-v- KONA- - to you. , - J It .weighs 6L4 pounds "b- Taylor Paper Co. v |