October, 1911 AMERICAN HOMES AND GARDENS ix 
Then chop together one hard-boiled egg 
with the tomato removed from the cups. 
Place in each tomato cup a layer of the 
pineapple, then a layer of the tomato and 
egg, and continue until the cups are nearly 
full, finishing with mayonnaise dressing. 
Garnish with parsley. 
AtrracTIvE Beet SaALaps: Boiled red 
beets can be formed into many delicious 
salads and attractive garnishes. Cold boiled 
beets sliced and piled on the salad dish, with 
tings of hard-boiled eggs piled on lettuce 
leaves, and dressed with mayonnaise, form 
a tasty salad without extra garnish. 
Large beets cut in sticks and latticed to 
form baskets or nests make a salad novelty ; 
especially when the contents of nests or 
baskets are of novel combination. Olives 
cut in quarters and mixed with finely 
chopped celery and French dressing may 
fill some of the nests. Beets and hard-boiled 
eggs chopped and heaped together may be 
surrounded with beet sticks arranged in log- 
cabin form. After filling the top with may- 
onnaise dressing, dot it with quartered or 
sliced olives. 
THe Favorite SAaLtap Dressinc: The 
housewife and hostess who understands the 
quick preparation of a variety of salad 
dressings possesses an invaluable aid to sum- 
mer catering. There are a variety of egg 
dressings, and also of cream dressings, all 
easily prepared and indispensable for va- 
riety in salads. Then the reliable French 
dressing used for binding together and flav- 
oring various salad materials, and the al- 
ways-necessary mayonnaise, may be made 
in quantity, and will keep for several days. 
Cream Dressincs: For a_ delicious 
cooked cream dressing, beat two eggs thor- 
oughly, add to them one gill of cream and 
a gill of vinegar, heat gradually in a double 
boiler, and when hot and ready to blend 
and cook, add a teaspoonful each of pre- 
pared mustard and salt and a pinch of cay- 
enne pepper. Cook all together for about 
five minutes, until thoroughly blended and 
creamy. The dressing should be of the con- 
sistency of soft custard. If it fails to 
thicken sufficiently, add a teaspoonful of 
flour mixed smooth with a very little milk. 
Cold cream dressing, to be served imme- 
diately, may be made with either sweet or 
sour cream. Whip the cream with a little 
lemon juice or vinegar, and season with ———— 
pepper and salt. When light and foamy, 
pour over the salad just before serving. is ott SU 
FRENCH SALAD DressinG: Vinegar and 
Olive oil, with a little pepper and salt and 
prepared mustard, form the favorite French 5 
dressing for binding salad ingredients to- B 
gether. Two tablespoonfuls of vinegar, earings 
with five of olive oil, half a teaspoonful of TT 
salt and a generous pinch of cayenne pep- Sil 
per, should be thoroughly beaten together, Votes Avil 
Ti, 
and it is ready for use. It may be made in SM TTT ' 1 dn we TH E BEST HOUS E 
Artistic 
Lighting 
Effects 
There is a distinctiveness 
about Handel Lamps and Light- 
ing Fixtures—a striking beauty 
and individuality of design that 
adds the final touch to the well- 
furnished rcom. 
The shades are gems of ex- 
quisite design and superb color- 
ing. The standards are grace- 
ful in form and thorough in 
workmanship. 
The Handel productions 
comprise many styles’ of lamps 
and lighting ' fixtures for elec- 
tricity, gas or oil. They furnish a 
clear, mellow light which does 
not tire the eyes. 
You may purchase Handel 
Lamps at leading jewelers and 
lighting fixture dealers. We 
will gladly refer you to the 
dealer nearest you. 
If you are planning the light- 
ing of anew home or wish to 
improve your present lighting, 
our booklet, “Suggestions for 
Good Lighting,” will give you 
many helpful ideas. : 
We will be pleased to send 
You a copy on request. 
The illustration herewith shows 
electric dome No. 5381, for library, 
dining-room or hall. 
The Handel Co. 
393 East Main Street 
MERIDEN, CONN. 
New York Showrooms, 64 Murray St. 
: © ll 
quantity and kept for use, being beaten am | 
fresh when poured over the salads. DOOR HANGER 
MAYONNAISE DreEsstnc: This has long ara , 
pe te Pai ame peas ae ie | | Frame ALL STEEL. 
orm of salad, and it is frequently used in Sea ws. : 
connection with other dressings. It may I »\ | } Bearing made and hardened 
es [Le in quantity, using pint or quart bot- ; i | | il just the same as similar bicycle 
tles of olive oil, and the other ingredients in i mM ‘ 
proportion, when there are numerous guests Te 7 parts. Hanger guaranteed In 
to be served, or when it is desirable to Ask 
keep the dressing for several days for use - | every respect. sk any 
on a variety of salads. For the pint of olive 
oil use the yolks of two raw eggs. One tea- G& | ‘ 
spoonful of prepared mustard, one-half tea- ml I 
spoonful of salt, one-fourth teaspoonful of ll}: ™ a Get our Catalogue. 
cayenne pepper, half a cup of vinegar, and ———— — 
pe ieee oe one ee Have the mixing 
s0wl ice cold, or, better still, set it on a little 
chopped ice. Mix the mustard, pepper and LANE BROTHERS COMPANY, Manufacturers 
salt together, add the yolks of eggs, and 434-466 Prospect Street, Poughkeepsie, N. Y. 
beat until thick and creamy ; then add, drop 
dealer or write us. 
a un A 
| ! ] 
