Evening Republican, Volume 14, Number 178, Rensselaer, Jasper County, 28 July 1910 — OF INTEREST TO THE COOK [ARTICLE]

OF INTEREST TO THE COOK

Some Culinary Hints of Excellent Method of Serving Toothsome Cucumber. French dressing served wjth plain! lettuce Is most attractive looking if seasoned with aprioa, which gives it a rich coral color. An egg that has not been boiled Jong enough can be quickly hardened by putting the egg cup cqptaining it in boiling water. That improves th» flavor. A pleasant change from cream cheese is cheese flavored with pimolas. It can readily be molded into balls. Cottage cheese must be eaten the day it is mixed in hot weather, as it quickly sours. Double or whipping cream improves it. Cut cucumbers in half lengthwise, peel and put in ice water unsalted for 20 minutes. Place flat side down on platter on which they are to be served, slice, keeping shape. Garnish with button radishes or larger ones cut into sections or thin, round slices* Cover with thick French dressing. Cucumbers are better to eat and look at if the rinds are cut in two lengthwise, hollowed, and filled with the mixture, finely shredded and mixed with French dressing. Have you ever tried making French dressing over a big lump of ice? The ingredients are put in a bowl around the ice and thoroughly mixed by lifting it up over the lump until is becomes a thick, chilled emulsion.