Monday, December 29, 2008
Wednesday, December 24, 2008
Tuesday, December 23, 2008
Jellied Salad
JELLIED SALMON SALAD
1 tablespoon gelatin
1/4 cup cold water
1/2 cup celery, chopped
3/4 cup boiled dressing
1 cup canned salmon, broken in small flakes
1/4 cup chopped stuffed olives
Salt and paprika to taste
Soak gelatin in the cold water; dissolve over hot water and add to the dressing. Fold in the salmon, celery and olives and add seasonings to taste. Mould as desired and chill. Unmold on shredded lettuce.
JELLIED CHICKEN SALAD
Make same as the Jellied Salmon salad, using 1 cup cubed breast of chicken instead of the salmon. Add 2 tablespoons chopped pimento. Unmould on crisp lettuce and garnish with stuffed olives or radish roses.
1 tablespoon gelatin
1/4 cup cold water
1/2 cup celery, chopped
3/4 cup boiled dressing
1 cup canned salmon, broken in small flakes
1/4 cup chopped stuffed olives
Salt and paprika to taste
Soak gelatin in the cold water; dissolve over hot water and add to the dressing. Fold in the salmon, celery and olives and add seasonings to taste. Mould as desired and chill. Unmold on shredded lettuce.
JELLIED CHICKEN SALAD
Make same as the Jellied Salmon salad, using 1 cup cubed breast of chicken instead of the salmon. Add 2 tablespoons chopped pimento. Unmould on crisp lettuce and garnish with stuffed olives or radish roses.
Dressing
STANDARD BOILED DRESSING
2 tablespoons Five Roses Flour
2 tablespoons sugar
1 1/2 teaspoons mustard
1 teaspoon salt
2 or 3 egg yolks
1/2 cup evaporated milk
1/4 cup rich milk or cream
1/2 cup mild vinegar
2 tablespoons butter
Mix together the flour, sugar, mustard, salt and egg-yolks. Add the evaporated milk; mix well and turn into a double boiler. Cook over boiling water, while stirring constantly, until mixture is heated, then add cream and vinegar alternatively, a few drops at a time. Stir and beat the mixture while it cooks, until it is thick and smooth. Remove from the fire, stir in the butter. When butter is melted, strain and store in a scalded glass jar. Dilute with cream as required.
2 tablespoons Five Roses Flour
2 tablespoons sugar
1 1/2 teaspoons mustard
1 teaspoon salt
2 or 3 egg yolks
1/2 cup evaporated milk
1/4 cup rich milk or cream
1/2 cup mild vinegar
2 tablespoons butter
Mix together the flour, sugar, mustard, salt and egg-yolks. Add the evaporated milk; mix well and turn into a double boiler. Cook over boiling water, while stirring constantly, until mixture is heated, then add cream and vinegar alternatively, a few drops at a time. Stir and beat the mixture while it cooks, until it is thick and smooth. Remove from the fire, stir in the butter. When butter is melted, strain and store in a scalded glass jar. Dilute with cream as required.
Sunday, December 21, 2008
Saturday, December 20, 2008
Saturday, December 13, 2008
Sunday, December 7, 2008
Friday, December 5, 2008
Anna_W
From my glorious spot on the sidelines of things aka blog journalist, I sometimes have illuminations as to how the world should re-order itself. Been reading about the hard times endured by Anna Wintour, editor of American Vogue, whose publication is no doubt suffering financially as much of the luxury economy seems to be. The case is poignant for me - she is my own age, 59, almost to the day - but has made very different decisions in her life: she has little formal education having dropped out of school at 16, but has attained career success and prominence in the field of fashion. No existential angst for Anna- W; she just went out and DID it.
What positive difference could more education be making to Anna's life right now, I wonder. What would an infusion from MY life experience be. For although I never knew it, Anna had quite an influence on mine. It was her idea to photograph a Vogue model in a $10,000 sweater and a pair of faded jeans. Need I say more?
Anna needs a new challenge, and I've got the perfect Creative Director job for her. At General Motors. A summer stint at the Harvard Business school to learn to talk the talk of Management by Objectives, a foulard de soie of business calculus and an intensive case-work seminar involving humiliation training - always handy in business - and she's ready to go. I'm not being facetious. The very no-nonsense personnal qualities and aesthetic flare that have made her a success in fashion are precisely those presently needed to operate a turn in the auto industry. I'm throwing in a boy-toy assistant from Greenpeace for good measure. 'r welcome!
As for the auto industry itself: my sincerest apologies. These people have been the backbone of American industry for a century and the rude circus their executives have been subjected to by the political class has no excuse. The industry has drawing rights to governmental support in difficult times. Taxes in when times are good, taxes out when they are not. That is the moral dimension of the question. America needs to get around, forget elimination by competition.
I was happy to see the German Environment Minister showcasing electrical cars in Berlin. Wrong minister but right idea: he's polite, photographs well, doesn't sweat. Why is all this so difficult? We are all faced with an enormous opportunity to be creative. Let's enjoy it!
Thursday, December 4, 2008
Wednesday, December 3, 2008
Monday, December 1, 2008
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