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
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
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
al! -- i.!
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