Jasper County Democrat, Volume 15, Number 29, Rensselaer, Jasper County, 13 July 1912 — The kITCHEN CABINET [ARTICLE+ILLUSTRATION]

The kITCHEN CABINET

'■ HERE’S never a burden BO JHR, heavy That it might not be heavier still; There Is never so btttep a sorrow That the Cup could not fuller fill. ■s;j ■ —H. H. Jaokson. I A FEW SALADS. 1 Delicious salads to serve with roast meats or at a luncheon of bread and butter: Prune and Pecan Nut Salad.—Soak a quarter of a pound of prunes over night In cold Xtater, then cook on the back part of jthe stove until tender, no longer; the water should be evaporated by that time. When cold, cut from the stones In lengthwise pieces. Cut pecan meats in slices and mix with olive oil and lemon juice, salt and red pepper. Turn over lettuce and serve. Apple and Date Salad.—Peel and core three choice apples and cut them ' in match-like pieces; there should be about a pint. Squeeze the juice of half a lemon over the apple. Pour boiling water over half a pound of dates, skim out and dry in the oven. When cold, cut each date In four pieces, rejecting the stones; sprinkle with a fourth of a teaspoonful of salt and four tablespoonfuls of olive oil. Mix the apple and date and set aside. In a cool place for an hour. When ready to serve add more oil and lemon juice if the mixture seems dry. Serve in a bowl lined with blanched heart leaves of lettuce. Pineapple Salad.—Shred one pineapple, add half the amount of white grapes skinned and seeded, an equal quantity of celery cut In small pieces and half a cup of brazil nuts peeled and sliced In small pieces. Moisten with mayonnaise and serve on lettuce leaves garnished with cherries. Oranges peeled and sliced placed on a bed of crisp watercress and served with French dressing Is a most delectable salad to serve with a duck dinner. Tomato and Nut Salad.—Scoop out the centers of a half dozen tomatoes; to the drained pulp add equal amount of chopped walnuts and a fourth of a cup of chopped green peppers. Serve with mayonnaise dressing. Fill the shells and garnish with mayonnaise.