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A diary relates that one had lobster mayonnaise for dinner and rose the next morning with a headache, doubtless attributable to mental strain. A journal relates that Mrs. , whom one took into dinner, had brown eyes, and an agreeable trick of throwing back her head after asking a question, and gives her account of her husband's strange adventures in Colorado, etc. A diary is

Have ready peeled perfectly round smooth tomatoes, take out the core and scoop out the seeds. Fill each tomato with the cubes of tongue, sprinkle over a teaspoonful of lemon juice and a little salt and pepper. Stand these on nests of lettuce leaves, put on top of each a large tablespoonful of mayonnaise. Dust thickly with paprika and serve one to each person.

Put the yolk of another egg into a cool bowl, and begin again using the egg and oil you have already mixed, in place of fresh oil. When the mayonnaise becomes quite thick, use a few drops of vinegar to thin it; then more oil, until sufficient sauce is made. Then white pepper and salt should be added for seasoning.

Of course I looked as if I'd never set eyes on her before in all my life, though all the time she was a-pecking at the mayonnaise and a-sipping at the Giessler, I was thinking of the coffee-shop and of the ninepenny haddick and the pint of cocoa. "Go and fetch my cloak," she says to him after a while. "I am cold." And up he gets and goes out.

"You will find this mayonnaise excellent. You have had a long ride, and the drive to Staplehurst will take nearly an hour. We shall have a lovely afternoon for our expedition." Edna was chatting in her old lively fashion. She really looked exquisitely pretty this afternoon, and she seemed to take a delight in her own naughtiness.

This didn't come, however; nothing came but the renewed twiddle of thumbs over the satisfied stomach and the full flush, the comical candour, of reference to the hand employed at Fawns for mayonnaise of salmon.

This will make eight molds and serve eight persons. Use the dark meat for fricassee or stew of chicken. TOMATOES a l'ALGERIENNE The white meat of one chicken 24 perfect tomatoes 1/4 box of gelatin 1/2 pint of chicken stock 1/2 pint of cream 1 teaspoonful of anchovy paste 3 heads of fine lettuce 1/2 pint of mayonnaise

Chicken, lobster, crab, duck, tongue, and lamb salad take the place of other meats, although for a large supper there is no objection to serving a meat salad following a hot course. If one can make a good mayonnaise dressing, salads are the easiest of all refreshments, and are most acceptable to the guests.

Equal parts of boiled chestnuts and shredded celery are combined. Bananas, apples, celery and chestnuts. Dress with mayonnaise and serve on lettuce leaves. Select a small, compact cabbage; strip off the outside leaves and cut the head in quarters. With a sharp knife slice very thin; soak in cold water until crisp; drain and dry between clean towels. Mix with hot dressing and serve when cold.

"It's mushrooms and white grapes with mayonnaise, I think, Miss, but " Dorothea's eyes closed tightly. "Just my luck. I've never tasted it but once, and it's perfectly grand, Uncle Winthrop. Mother had it for lunch the day that scraggy-looking woman and her daughter were here from London. Mother said she was Lady somebody, but our cook is much nicer-looking on Sundays. She didn't eat her salad."