Kirmess cook book

Cheese and celery salad will assume a very decorative effect if the housekeeper owns one of the little cone shaped moulds with revolving knife or cutter used for dipping ice cream from the freezer. Rub the inside lightly with olive oil; mix cream cheese to a paste with a little cream. Line the mould with this, fill the center with celery, cut fine and mixed with mayonnaise; carefully turn out on a lettuce leaf. YANKEE SALAD. Table Talk. This salad may aptly be termed Yankee, since all its ingredients are homegrown vegetables—peas, cucumbers, beans, spinach, radishes, and lettuce. The dressing is made with apple vinegar, olive oil and salt. ITALTAN SALAD. Table Talk. Mould cooked macaroni in tomato jelly; when serving, fill the center with a mixture of cooked chopped clams, macaroni and celery, moistened with mayonnaise. Garnish with sliced pimolas and lettuce. A filling is made for bell peppers with tomatoes peeled and cut fine, a Spanish onion also minced very small and an equal bulk of cracker crumbs freshly rolled. Season with salt, lemon juice and a very little oil. Cut the tops from the peppers, take out seeds and veins and lay in cold water till ready to use. Then fill with this mixture, place in a cup of lettuce leaves and pour on a French dressing. Sardine or anchovy toast makes a nice accompaniment. HOW TO PREPARE AND USE ASPIC JELLY. Janet McKenzie Hill, Boston. To make aspic for moulding or decorating a fish salad, use stock prepared from chicken or veal, or from fish. For chicken, veal, or sweetbread salad, use chicken or veal stock, or a light-colored consomme. In an emergency aspic may be made from the prepared extracts of beef, or from bouillon capsules. Aspic is often tinted delicately to harmonize with a particular color scheme. A light green aspic has been found quite efl!ective. To one quart of highly seasoned stock, freed from all fat, add the juice of a lemon, a bay leaf, half a cup of wine and one box of Cox's gelatine, soaked in a cup of cold water. Beat into the mixture the slightly beaten whites and crushed shells of two eggs. Heat to the boiling point, stirring constantly, and let boil five minutes. After standing ten minutes skim off the froth, etc., and strain through a cheesecloth folded double and held in a colander. ASPIC FOR GARNISHING. Pour the liquid jelly into a new tin to the depth of half an inch. Wring a napkin out of cold water and spread it smoothly over the meat board. Dip the pan in warm water and turn the jelly on the napkin; stamp in round, diamonds or other fanciful shapes. If blocks of greater thickness be required, fill the pan to the required depth with the liquid aspic. When turned from the mould, cut in squares or diamonds with a knife, wiped dry after having been dipped in hot water. TO CHOP JELLY. Cut the jelly slowly, first in one direction, then in the opposite direction. Each piece, whether large or small, should be clean-cut and distinct. Aspic melts or softens in a warm place, and should not be taken from the mould until the time of serving, and then it must be handled with care. A8PI0 JELLY. Mrs. Elmer 8, Forbes.