Evening Republican, Volume 17, Number 171, Rensselaer, Jasper County, 19 July 1913 — The KITCHEN GUPBOARD [ARTICLE+ILLUSTRATION]

The KITCHEN GUPBOARD

NICE POTATO SALADB. POTATOES make one of the most useful salads on the winter bill of fare. Should it have to appear often on the table it may be varied from time to time, now being served, with mayonnaise, now with a boiled and again with a French dressing. The ingredients of the salad should always be thoroughly mixed. It may be garnished with radishes, sliced or cut in roses, or with sprigs of parsley or watercress. Two Novel Salads. Hot Potato Salad.—Take small potatoes, Wash and peei these and take off the skins' a%d slice. Pour over them a hot dressing made of one-half cupful of bacon grease, one-quarter cupful of vinegar, one teaspoonful of salt, pepper or paprika to taste, onion juice or chives, if desired. Savory Potato Salad.—Boil small firm potatoes and when they are cold cut them into dice. Put a layer of them into a salad bo'wl, sprinkle with g small quantity of blended oil and vinegar and a little finely chopped onion; add a thin- layer of sliced radishes and pickled gherkin, then more potatoes, and so on until the bowl contains the required quantity, finishing with potatoes. Around the edge put a border of cress, from which the stalks have been removed. Scatter some finely chopped parsley and the sieved yolk of a hard boiled egg over the potatoes, and the salad will be ready to serv^ Tempting Combinations. Plain Potato Salad.—Take four cold boiled potatoes which have been sliced thin, one teaspoonful of finely chopped onion, one teaspoonful chopped parsley, one tablespoonful diced bacon, one fourth teaspoonful of salt, sj dash o| pepper and one-half cupful vinegar. Put bacon into a frying pan, add the onion and fry until light brown, then add the vinegar, salt and pepper. Mix the potato, chopped parsley and the hot vinegar dressing together and serve. Rich Potato Salad.—The yolks of four eggs are used lu this. The other ingredients are one teaspoonful salt, one teaspoonful sugar, one teaspoonful mustard, one of flour. Mix well together and add one-half cupful vinegar. Cook slowly until thick. Slice six good sized boiled potatoes tbin and mix two onions, chopped fine with them. Thin the dressing with sweet cream and one tablespoonful melted butter. Pour over potatoes and onions, stir well and let stand fifteen minutes before serving.

How to Mako the Fashionable Pillow. The cushioo of the moment Is undoubtedly the new round shape, which Is made of ruffled silk or satin and is big, soft and light as a feather. There are fine muslin covers designed for these as well as for the ordinary square shaped cushion, which is in France also recognized as the most comfortable form of night pillow. How to Remove drtaso. When grease is spilled on a wooden table pour cold water over it Immediately. This will harden the grease and prevent it from sinking into the wood. It cai then be easily removed with s knife