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Show The tust of worth Is not the hold you have of earth; Lo, there be geatlest souls, sea blown. That know not any harbor known; And it may be the reason is They touch on fairer shores than this. Joaquin Miller. Salads New and Old. During the summer fruit salads of various kinds should be freely used, especially for the picnic lunch. There is such a variety of fruits that one need not repeat. Tu-tti Frutti Salad. Take one quarter of. a pound of figs, cut in small pieces, the same amount of stoned and quartered dates, one-half cupful of canned strawberries, strawber-ries, the same of canned pineapple, the juice of one-half lemon, two table-spoonfuls table-spoonfuls of sugar and one-half cupful cup-ful of orange juice. Serve as dessert. Italian Salad. Take four sardines, three large potatoes, po-tatoes, three hard-cooked eggs, half a cupful of cooked lima beans. Slice the potatoes, skin and hone the sardines sar-dines and break into bits, then mix' with the potatoes. Put the yolks of two of the egg into a bowl, add a pinch of mustard, salt and oil enough to make a smooth cream, add one-third one-third as much vinegar as oil. Tour this dressing over the salad and add fhe shredded whites. Garnish with the whole egg cut in pieces and a few Btoned olives. Serve well chilled. Royal Soup. This is another tireless cooker recipe. Put a cut-up fowl in a cooker keltle, full of cold water, boil ten minutes, then pack in a cooker for six hours ot overnight. Remove Ihe chicken and to the slock add one dozen small onions, two diced carrots, one turnip also diced, one cupful of peas, two bay leaves, salt and pepper. Iteheal the radiator, bring sonp to a boil nnc repack. Do not strain, but serve with grated cheese and buttered toast. Th chicken meat may he used for variouf dishes later. |