Evening Republican, Volume 17, Number 33, Rensselaer, Jasper County, 7 February 1913 — THE KITCHEN CUPBOARD [ARTICLE+ILLUSTRATION]

THE KITCHEN CUPBOARD

ORANGE SALADS. rthe blood is sluggish oranges are an excellent tonic. The fruit is ' also helpful for those who are troubled with headaches, biliousness or other disorders of the liver. Orange salads or salads in which oranges are constituents should be served frequently. * A simple fruit salad consists of sliees of oranges combined with nut meats. Oranges With Herbs. Orange and Watercress Salad.—Take five tart oranges and cut in thin slices and then quarter the slices. Mix onethird of a cupful of olive oil, one and one-half tablespoonfuls each of lemon Spoonful of salt, a few grains of mustard and a dash of paprika. Marinate the fruit with this mixture and serve on a bed of watercress. Mint and Orange Salad.—Remove rind and white skin from the oranges. Break each in two and separate the sections of each half until they are but slightly connected and look fan shaped. Place each on a lettuce leaf, strew nut kernels over the orange, pour a spoonful of mayonnaise dressing on the fruit and flavor with mint Mint leaves chopped fine may be strewn over it Refreshing Salads. Orange and Lettuce Salad.—Take -a* small head of white lettuce, two large oranges and one small pineapple. Crisp the lettuce and arrange on individual salad plates. Peel the oranges and cut in half inch slices crosswise. Cut four half-inch slices of pineapple crosswise. Arrange one slice of pineapple between two of orange, place on the lettuce and pour French'dressing over all. Orange and Celery Salad.—Take the peel and white skin from some ripe oranges, cut them into rather thick slices and divide these into two or four portions according to the size of the fruit. Put the pieces of orange into a salad bowl with some crisp celery which has been cut Into small pieces and masked with some sauce made according to the directions given below. Qarnlsh the salad cress and, if practicable, place it on ice for a short time before it Is served. For the sauce, put the yolks of two raw eggs into a basin, add a little salt, white pepper and half a teaspoonful of powdered sugar and work them with a wooden spoon for five minutes. Then stir In, drop by drop, a teaspoonful of tarragon vinegar, a teaspoonful of horseradish vinegar and half a pint of Whipped cream.