File:American homes and gardens (1911) (17969554119).jpg

Title: American homes and gardens
Identifier: americanhomesgar81911newy (find matches)
Year: 1905 (1900s)
Authors:
Subjects: Architecture, Domestic; Landscape gardening
Publisher: New York : Munn and Co
Contributing Library: Smithsonian Libraries
Digitizing Sponsor: Biodiversity Heritage Library

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June, 1911 AMERICAN HOMES AND GARDENS 235 selecting those of a size and wetting them with cold water be- fore putting in the jelly. This helps to bring the jelly whole from the mold. In two hours you have fine, tender, firm jelly. Serve individually or on a large dish, placing each form of jelly on a lettuce leaf. A teaspoonful of mayon- naise dressing on each form of jelly not only gives a pretty color, but is necessary as well. Garnish with watercress be- side the lettuce, as the two greens make a very pretty com- bination of color. This salad makes a nice refreshment for dressing or have the dressing passed in a bowl or pitcher, for each person to use or not as desired. Although simple, this is an exceedingly nice salad. Cucumber jelly is delicious to serve as a salad with lettuce and mayonnaise. The cucumber should be pared and scraped very fine on a perfectly clean grater. Grate suf- ficient pulp to fill two teacups. You will probably need four medium sized cucumbers to accomplish this. Season the pulp with salt and pepper to taste; add also the juice of one
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Tomato salad arranged in a large dish an informal evening after playing cards. With crackers, cheese balls, and a glass of ale, it is quite a tempting little viand. A good thing to have on hand in your refrigerator is a head of lettuce. When an unexpected guest arrives there is no end of changes that can be wrung on that same head of lettuce, if one has a little ingenuity, and in so doing you can save the reputation of the meal, even if somewhat unpre- possessing at first, by serving an appetizing salad, the ex- pense of which is almost nothing. Select the tender leaves, wash and drain them and then lay on the ice in a dampened napkin, so that they may become fresh and crisp. Cut bacon into thin strips across each of its slices and put into a frying pan and fry until brittle and brown, but not burned. Stir the bacon constantly with a fork while frying, and when done drain off all the grease and set the bacon away to cool. When preparing the salad sprinkle the scraps of bacon over the lettuce. Cut up olives stuffed with pimentoes and put these also on the lettuce. Pour over it all a rich French Individual tomato salad lemon. To three-quarters of an ounce of gelatine add a half cup of boiling water, and when this is thoroughly dissolved stir it into the cucumber pulp, being sure that it is well mixed together. The jelly should be served very cold. It is nice, if convenient, to make the jelly in individual forms. Use jelly glasses. Rinse them out with cold water before using them; it will help to make the forms come out more easily. Make each glass about two-thirds full. The latest salad is grape fruit and tomato. The latter must be thoroughly ripe, but very firm. Cut both tomatoes and grape fruit in very small pieces. Put each in a separate bowl and place on the ice until they are thoroughly chilled. Just before serving the grape fruit and the tomatoes they should be tossed lightly together. Then put into the salad bowl, which has been lined previously with fresh lettuce leaves. When the fruit and the tomatoes have been placed on the lettuce leaves pour over them either French dressing or mayonnaise. The latter will probably be preferred on a test of their merits. rozen Fruit ;HE chemical changes produced in fruit by freezing and thawing have been investi- gated by Otto and Kooper. For example, analyses were made of ripe sloes and of the same fruit which had been kept 4 days after 5 hours exposure to a temperature of 23 to 25 deg. F. The loss of weight, chiefly water, was found to be 13.6 per cent. The pro- portion of acids decreased from 9.18 to 6.57 per cent., and the tannin from 9.45 to 6.82 per cent., while the propor- tion of sugar increased from 30.48 to 31.75 per cent., and part of the glucose was converted into the sweeter

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