THE GARDEN M A G A Z I N E 
M A RCH, 19 15 
122 
SUCCESTIONS FOK. 
THE HOME TABLE 
Con&uctecT < &y * 
EFFIE M . ROBINSON 
Mayonnaise and Mixers 
D ID you ever have the feeling that you have found 
something so good that you really must share 
your knowledge of it with somebody else? Well, that 
is how I feel about Wesson Snowdrift oil! At last I 
have found an oil that I can eat. This sounds absurd, 
I suppose, but some oils are so much more “oily” than 
others and so much thicker that they seem to permeate 
the mayonnaise or dressing they are in. The flavor of 
the oil predominates over all other flavors and becomes 
so insistent as to be positively nauseating to some 
people. I have always had to refuse salad dressings 
made with oil as so seemingly indigestible that I could 
not eat them. But this oil of my “discovery” is so 
delicate in flavor and so light in texture that it makes 
an extremely delicate and creamy dressing, blending 
with the other ingredients and forming a smooth, soft 
mixture that far surpasses any dressing I have ever 
made. It mixes well, also, without separating, and 
with it dressing is much more easily made. Another 
fine trait about this oil is that it is a great deal cheaper 
than olive oil and is as good or better than the highest 
grade, most expensive olive oil you can buy. I never 
use any other kind for mayonnaise now. It can be used 
for all sorts of salad — vegetable, fish, meat, and fruits, 
etc. — and in salads there is infinite variety. 
Talking about mayonnaise and salads reminds me 
of the long and weary time it used to take to make a 
good dressing. It would usually take about an hour, 
and that is a good slice out of a busy housewife’s day 
or out of the cook’s time for preparing of meals. Of 
course this does not come every day as enough for a 
week can be made at one time and kept in the ice box. 
To make a perfect mayonnaise plenty of beating is 
necessary, constant stirring and beating, with oil 
added very, very slowly. But, there are some excel- 
lent mechanical mixers on the market now. 
One obviates the necessity of scales and measures 
and so is a real economy. The glass receptacle is 
plainly marked with dry and liquid measure and cup 
measures also, and as it is glass you can see in measur- 
ing exactly what you are doing. 
More About Butter Substitutes 
More and more I am giving up the use of animal 
fats in cookery, and I now only use dripping for frying 
meat, if a little is needed, and bacon or sausage fat for 
frying potatoes for lunch or supper. I certainly think 
the flavor of the bacon improves the taste of the po- 
tatoes. 
There, you see, you have my very point; animal 
iats impart their flavor to the article which is cooked in 
them. Also they very quickly turn rancid. Now, I 
have been hunting around for a fat that really tells 
what it is made of. We all know that ’margarine is a 
substitute for butter, because the advertisements tell 
us so. Also there are two or three vegetable oils 
recommended that I have tried and found excellent 
and that do all they claim to do; but I have been trying 
to find some fat to use that actually has on its package 
what it is made of, and I have found it. It has a 
peculiar name, Sawtay, with no meaning that I can 
make out, but it is made entirely of nut oils. 
I find cake made with it is excellent, being fine in 
texture and keeping moist longer than that made with 
butter. It has absolutely no flavor of its own, so 
simply cannot impart it to anything which is cooked, 
in it or with it. It costs about twenty-four cents a 
pound but as less of it is required than if butter is used 
it is not so expensive to use. 
Is It To Be Vanilla Always? 
There are many things, however, beside the kind of 
fat you use, that tend to make a good cake, and flavor- 
ing is one of them. There are other flavorings besides 
vanilla. 
For any one who likes the flavor of maple sugar, it 
would be well to try a maple flavor that I saw adver- 
tised. (You see I hunt up all these things, try them, 
and then tell you if they are, in my opinion, worth 
buying. A sort of “Readers’ Service” in cookery and 
table suggestions!) This maple flavor is only a flavor; 
it is not pure maple, nor does it claim to be, but the 
flavor is good and it makes a change. I put it right 
into pound cake and it is most delicious. Only remem- 
ber that it makes the cake a dark color. Maple cream 
cakes have always been made, I know, but I am sug- 
gesting putting the flavor right in your loaf cake or 
small cakes. I also flavored syrup with it for pears and 
apples, and found it blended well. 
The manufacturers of Mapleine suggest using it in 
soups and gravies and sauces. I have not tried it so, 
but I can say that a few drops would darken and enrich 
the look of a gravy or sauce and would prove very 
useful, as it blends readily with other ingredients. I 
have used it as a flavor for milk pudding and like it 
well. Sometimes, instead, I use essence of almonds as 
a change from the eternal vanilla. Lemon flavoring 
is liked sometimes, but must be used very sparingly or 
you will be told, as was a friend of mine, that you have 
made your cake with bad eggs! An overdose of lemon 
gives a very peculiar flavor. 
Use More Dates! 
Another article of diet that I am quite sure is good 
to use, and that can often take the place of currants or 
raisins for a change, is the date. I made a most 
delicious pudding the other day which I called “glori- 
fied” bread and butter pudding. Take thin slices of 
bread and butter and, for a pint of custard, use two 
eggs to a pint of scalded milk and two tablespoonfuls 
of sugar. Take about a dozen or a dozen and a half, 
or about half a package of good, clean dates. I prefer 
the packed dates at ten cents a package to having them 
cut off with a knife from a large lump of dates that have 
been standing in a store, uncovered, for goodness knows 
how long. Cut the dates in half, remove the stones, 
and put a layer of them alternated with a layer of bread 
and butter and a layer of crumbled almond macaroons; 
over this pour the boiling custard. Now let it stand 
until the bread is a bit softened and then put it into a 
moderate oven and bake it. The crisp crusts and 
delicate custard make a most delicious dessert. Milk 
puddings contain very much nourishment, but are often 
insipid unless something highly flavored is added; or 
they can be served with stewed fruit or preserves and 
cake. 
Accuracy in Measure 
Another handy little device I picked up the other day 
was a set of spoons for measuring. I cannot be too 
emphatic in my plea for accuracy in cooking measures 
- — I think it is just as important as in medicine and it is 
certainly easier than guess work. These little spoons 
are plainly marked and measure one teaspoonful, half 
a teaspoonful and a quarter of a teaspoonful — measures 
that are very hard if you are not quite expert at dividing 
up a teaspoonful, and that are too small to weigh. 
ROYAL 
BAKING POWDER 
ABSOLUTELY PURE 
Makes the food finer in appear- 
ance, more delicious to the taste, 
more healthful. Royal is the 
aid to many a cook’s success. 
NO ALUM— NO LIME PHOSPHATES. 
The Kewpies and the 
Sensible Woman 
“Oh, Bobbie!” Nan says, happily> 
“See what the dear little Kewpies 
have brought us! Don’t they Know 
what we like?” And Bobbie says, 
“Hoo-e-e! 1 guess they do.” 
The wise Kewpies are always 
doing the right thing to make little and 
big folks comfortable, contented and 
happy, and of course they know, just 
as sensible women know, that good 
things to eat are one of the first con- 
siderations. No sensible woman will overlook the easy 
way when she wishes to serve a particularly delicious dessert, for the low cost and the 
delightful flavor as well as the ease of preparation of Jell-O, are too well known for that. 
Jell-O is put up in seven pure fruit flavors : Strawberry, Raspberry, Lemon, Orange, 
Cherry, Peach, Chocolate. Each 10 cents at grocers . 
Dozens of the most beautiful and delicious Jell-O desserts are described in the Kew- 
pie Jell-O Book for which Rose O’Neill, the famous “mother of the Kewpies,” has 
made some of her greatest Kewpie pictures. A copy of the book will be sent to you 
free if you will write and ask us for the Kewpie Jell-O Book. 
THE GENESEE PURE FOOD CO., LeRoy, N. Y., and Bridgeburg, Can. 
The Readers' Service gives information about real estate 
