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Newspaper Page Text
SOME BIG SASSIETY WOMENARE GOOD COOKS Maybe you think that the average sassiety -woman would shrink from putting her fingers in the dough bowl or standing over a hot stove in the kitchen. Well, guess again. There aje a lot of good recipes that have been worked out by a rich man's wife. And we're going to prove it. For a starter well give you three recipes by Mrs. George. Gould. Watch for other recipes tmit have been, sent us by Mrs. Philip Lydig, Mrs. Chauncey Depew, Mrs. William K. Vanderbilt, Mrs. George Law and Mrs. Cornelius Vanderbilt. Mrs.' Gould's Fruit Salad. One of her favorite salads is made of kumquots or oranges x;ut in thin slices. One pound of malaga grapes seeded, two apples cut in small strips and tip ends of celery of the tenderest sort Over this she pours a dressing of six tablespoons of oil and one tablespoon of lemon juice, a half tea spoon each of salt and paprica and a dash of nutmeg. The dressing is beaten almost to a froth. Mrs. Gould's Salty Salad. Another original salad with her, which she calls her "salty salad," is made'of one cup of chopped olives, one cup of chopped roquefort cheese and one-half cup of Spanish peppers cut fine For the dressing use three tablespoons of oil, one tablespoon of lemon juice, one-half teaspoon of mustard and one-half teaspoon of black pepper. When served it is arranged in in dividual portions on large crisp let tuce leaves, and on top of each sprin kle pulverized boiled egg ;the white first and then the yellow on top, a spoonful of caviar. Truly this salad is worthy of the art of a chef. Mrs. Gould's Peanut Candy. Cook together in the shallow pan of the chafing dish two "cups of mo lasses, one of brown sugar, orie cup of butter." One tablespoon df lemon juice and one-half teaspoon of salt. While this is simmering in an in teresting fashion, the iair cook helps the children to open the peanuts, of which there is a pint when shelled. These nuts, divested of their skins, are laid thickly over Tmttered pans. Mrs. George Gould. The boiling candy is tested in watei every Few seconds by the eager chil dren, and when it cools and grows hard and crisp it is removed from the lamp instantly and poured over the nuts. Just before it becomes perfectly, hardened, so that it breaks crisply and evenly when quite cool it is cut into small blo.cks or sticks. "What's ypur age, my lad?" "I'm ten next birthday, mum." "Ten! Oh, what a Utile chap for your age! Why, your younger brother's bigger!" "Yes, mum. Well, yer see, I'm only a half-brother!" S&f&ffr&j- al! -- i.!