File:American homes and gardens (1911) (18157437445).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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KNOW a model hostess who never makes "trouble" of company, but who delights in giving novel little unexpected entertain- ments. Her porch teas and lawn lunch- eons of the past summer were the delight and wonder of the neighborhood. And yet her impromptu little affairs never ap- pear to require the least exertion or expense. She seldom gives a "big" affair; there is never any attempt at display. But husbands are frequently phoned for to "run right up from business without going home," and meet their wives for a porch tea. Or a little informal luncheon forms a mid- day entertainment for a few congenial housewives. And there is never a gathering in which that ingenious hostess does not have at least one novel dish, in the appetizing bill of fare, that is new and quaint as well as delicious. Strange desserts of fascinating flavors; manipulations of meat, fowl, and fish to delight the most fastidious epicure; vegetables most temptingly Frenchified, and novel forms of brown breads and hot biscuit; all have their share of well-deserved praise. But in all her original and novel recipes, this hostess particularly excels in her salads. Variety Salad: It is not an original idea, of course, to utilize all sorts of vegetable left-overs from yesterday's din- ner for to-day's salad. All practical housewives who delight in French methods of table economy know how to take a few well-cooked string beans, bits of boiled cauliflower and aspar- agus tips, with probably a few green peas and a little sweet corn shaved from the cob, and make a delicious salad by mixing all together, piling on lettuce leaves, and covering with mayonnaise dressing. But few have ever thought of serving this same sort of variety salad in individual flavors, as this hostess did at a recent luncheon. It took but a few extra minutes to arrange the salad on individual dishes. In this instance there were only five guests to serve, making six with herself. Each green lettuce leaf in the individual dishes was dotted with four tiny white leaves of curled lettuce; on one was piled a teaspoonful of string beans chopped fine, on another bits of thinly sliced cauliflower, on another a teaspoonful of peas, and on the fourth was a pile of tender asparagus tips. Each separate vegetable was covered with mayonnaise dressing to hide its identity, and the distinctive flavors was a surprise; being much more pleasing than the usual mixture. A thick slice of hard- boiled egg surrounded by a ring of finely chopped onion in the center of the dish, separated the vegetables and dec- orated the festive salad. Fruit Salads daintily arranged on curly lettuce leaves, and coated with the particular dressing suited to their flavors, frequently excite wonderment as to the ingredients used. A novel combination is formed of thin slices of tart raw apples and equally thin slices of mild Bermuda onions, covered with egg dressing. Sour canned cherries chopped fine, and mixed with bananas cut in tiny cubes, form a rich salad with mayonnaise dressing. Sliced bananas serve in another combination. The rind of a lemon is grated over the bananas, and after removing
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Simple salad garnished with parsley Green pepper filled with peanut salad

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