June, 1911 
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 
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 
AMERICAN HOMES AND GARDENS 
235 
dressing or have the dressing passed in a bow] 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 
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. 
Frozen 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 
fructose, or fruit sugar. [he decrease in tannin is prob- 
ably due to oxidation, by which the tannin is converted into 
red and brown substances, designated as “‘pholobaptenes.”’ 
The fruit lost much of its astringency and acquired an 
agreeable subacid flavor. In medlars which had been frozen 
and kept 8 days after thawing the sugar decreased from 
41.13 to 37.37 per cent. the acids from 4.36 to 3.50 per 
cent., and the nitrogen from 3.08 to 2.68 per cent. In 
Japanese quinces, kept 18 days after freezing and thawing, 
the sugar decreased from 16.91 to 7.60 per cent., the acids 
from 24.11 to 12.71 per cent., and the tannin from 3.82 
to 1.84 per cent. 
