Evening Republican, Volume 16, Number 12, Rensselaer, Jasper County, 13 January 1912 — CATER IN THE HOME [ARTICLE]

CATER IN THE HOME

GREAT TIME-SAVER WHEN COMPANY 18 - '•"■■■■,/ * Culinary Establishment That Is Ordinarily Efficient Can Get AwayX From the Hackneyed Viands of Professional Caterer. In households where hospitality is frequently extended, it is an excellent idea, if the culinary department is ordinarily efficient to undertake some of the catering at home from time to time. A considerable saving is one result obtained by the undertaking, but another and sometimes more important one is the getting away from the somewhat hackneyed viands which professional establishments supply. For instance, instead _of the familiar standby of chickbn salad a. variation very delicious and much less generally served can be substituted. This is the rule for it: Cut the cold boiled or steamed chicken In cubes and for every three cupfuls thereof have one Cupful of English walnut meats. Put the nuts in a pan, sprinkle but lightly with salt and add butter in the proportion of one and a half tablespoonfuls to each cup of nuts. Cook in a slow oven I until they have browned delicately and are heated throughout, stirring when necessary. Take them from the oven, allowing them to cool before breaking them in bits and mixing with French dressing in which • they must soak awhile. Add the cubes of chicken and later just before the dish is wanted, celery prepared and crisped as usual, cut in small "'pieces. To each three cubes of chicken add one and a half cups of celery. The sauce is made in this way: Having prepared an ordinary mayonnaise dressing by the.usual recipe, (one having raw and hard boiled yolks in the same proportion, is quickest) add the follQwing mixture: Four ounces of cooked spinach, two tablespoonfuls of capers, a shallot chopped fine, two-thirds of a cup of parsley and one cupful of 'cress. These are pounded together In a mortar until fine enough to press through a very fine strainer.