text:
Boston Cooking-School Cook Book/Chapter 21
Chapter XXI. SALADS AND SALAD DRESSINGS.
SALADS, which constitute a course in almost every dinner, but a few years since seldom appeared on the table. They are now made in an endless variety of ways, and are composed of meat, fish, vegetables (alone or in combination) or fruits, with the addition of a dressing. The salad plants, lettuce, watercress, chiccory, cucumbers, etc., contain but little nutriment, but are cooling, refreshing, and assist in stimulating the appetite. They are valuable for the water and potash salts they contain. The olive oil, which usually forms the largest part of the dressing, furnishes nutriment, and is of much value to the system.
Salads made of greens should always be served crisp and cold. The vegetables should be thoroughly washed, allowed to stand in cold or ice-water until crisp, then drained and spread on a towel and set aside in a cold place until serving time. See Lettuce, page 294. Dressing may be added at table or just before sending to table. If greens are allowed to stand in dressing they will soon wilt. It should be remembered that winter greens are raised under glass and should be treated as any other hothouse plant. Lettuce will be affected by a change of temperature and wilt just as quickly as delicate flowers.
Canned or cold cooked left-over vegetables are well utilized in salads, but are best mixed with French Dressing and allowed to stand in a cold place one hour before serving. Where several vegetables are used in the same salad they should be marinated separately, and arranged for serving just before sending to table.
Meat for salads should be freed from skin and gristle, cut in small cubes, and allowed to stand mixed with French Dressing before combining with vegetables. Fish should be flaked or cut in cubes.
Where salads are dressed at table, first sprinkle with salt and pepper, add oil, and lastly vinegar. If vinegar is added before oil, the greens will become wet, and oil will not cling, but settle to bottom of bowl.
A Chapon. Remove a small piece from end of French loaf and rub over with a clove of garlic, first dipped in salt. Place in bottom of salad bowl before arranging salad. A chapon is often used in vegetable salads, and gives an agreeable additional flavor.
To Marinate. The word marinate, as used in cookery, means to add salt, pepper, oil, and vinegar to a salad ingredient or mixture, then allow to let stand until well seasoned.
- 2 French Dressing
- 3 Parisian French Dressing
- 4 Club French Dressing
- 5 Curry Dressing
- 6 Cream Dressing I
- 7 Cream Dressing II
- 8 Boiled Dressing I
- 9 Boiled Dressing II
- 10 German Dressing
- 11 Chicken Salad Dressing
- 12 Oil Dressing I
- 13 Oil Dressing II
- 14 Mayonnaise Dressing I
- 15 Mayonnaise Dressing II
- 16 Cream Mayonnaise Dressing
- 17 Green Mayonnaise
- 18 Potato Mayonnaise
- 20 Dressed Lettuce
- 21 Lettuce and Cucumber Salad
- 22 Lettuce and Radish Salad
- 23 Lettuce and Tomato Salad
- 24 Dressed Watercress
- 25 Cucumber Salad
- 26 Watercress and Cucumber Salad
- 27 Cucumber and Tomato Salad
- 28 Cucumber Cups with Lettuce
- 29 Cucumber Baskets
- 30 Dressed Celery
- 31 Celery and Cabbage Salad
- 32 Asparagus Salad
- 33 Corn Salad
- 34 String Bean Salad
- 35 Potato Salad I
- 36 Potato Salad II
- 37 Hot Potato Salad
- 38 Potato and Celery Salad
- 39 Bolivia Salad
- 40 Lettuce Salad
- 41 Macédoine Salad
- 42 Russian Salad
- 43 Tomatoes Stuffed with Pineapple
- 44 Stuffed Tomato Salad I
- 45 Stuffed Tomato Salad II
- 46 Stuffed Tomato Salad (German Style)
- 47 Tomato and Horseradish Salad
- 48 Hindoo Salad
- 49 Tomato Ciboulettes
- 50 Tomato and Watercress Salad
- 51 Tomato and Cucumber Salad
- 52 Salad Chiffonade
- 53 Wiersbick's Salad
- 54 Tomato and Cheese Salad
- 55 Tomato Jelly Salad
- 56 Frozen Tomato Salad
- 57 Salad à la Russe
- 58 Spinach Salad
- 59 Moulded Russian Salad
- 60 Mexican Jelly
- 61 Egg Salad I
- 62 Egg Salad II
- 63 Lenten Salad
- 64 Crackers and Cheese
- 65 Cottage Cheese I
- 66 Cottage Cheese II
- 67 Cheese Salad
- 68 Neufchâtel Salad I
- 69 Neufchâtel Salad II
- 70 Cheese and Olive Salad
- 71 Cheese and Currant Salad
- 72 East India Salad
- 73 Nut Salad
- 74 Nut and Celery Salad I
- 75 Nut and Celery Salad II
- 76 Banana Salad
- 77 Orange Salad
- 78 Orange Mint Salad
- 79 French Fruit Salad
- 80 Hungarian Salad
- 81 Waldorf Salad
- 82 Malaga Salad
- 83 Brazilian Salad
- 84 De John's Salad
- 85 Pear Salad
- 86 Game Salad
- 87 Pepper and Grape Fruit Salad
- 88 Grape Fruit and Celery Salad
- 89 Monte Carlo Salad
- 90 Salmon Salad
- 91 Shrimp Salad
- 92 Sardine Salad
- 93 Lobster Salad I
- 94 Lobster Salad II
- 95 Lobster Salad III
- 96 Fish Salad with Cucumbers
- 97 Crab and Tomato Salad
- 98 Scallop and Tomato Salad
- 99 Salmon à la Martin, Ravigôte Mayonnaise
- 100 Oyster and Grape Fruit Salad
- 101 Chicken Salad I
- 102 Chicken Salad II
- 103 Individual Chicken Salads in Aspic
- 104 Swiss Salad
- 105 Nile Salad
- 106 Berkshire Salad in Boxes
- 107 Chicken and Oyster Salad
- 108 Sweetbread and Cucumber Salad I
- 109 Sweetbread and Cucumber Salad II
- 110 Sweetbread and Celery Salad
- 111 Harvard Salad
SALAD DRESSINGS[edit]
French Dressing[edit]
|1/2 teaspoon salt
|2 tablespoons vinegar
|1/4 teaspoon pepper
|4 tablespoons olive oil
Put ingredients in small cream jar and shake. Some prefer the addition of a few drops onion juice. French dressing is more easily prepared and largely used than any other dressing. One tablespoon, each, lemon juice and vinegar may be used.
Parisian French Dressing[edit]
|1/2 cup olive oil
|2 tablespoons finely chopped parsley
|5 tablespoons vinegar
|1/2 teaspoon powdered sugar
|4 red peppers
|1 tablespoon finely chopped Bermuda onion
|8 green peppers
|1 teaspoon salt
Mix ingredients in the order given. Let stand one hour, then stir vigorously for five minutes. This is especially fine with lettuce, romaine, chiccory, or endive. The red and green peppers are the small ones found in pepper sauce.
Club French Dressing[edit]
|1/2 teaspoon salt
|2 tablespoons Tarragon vinegar
|1/4 teaspoon pepper
|2 tablespoons brandy
|2 tablespoons olive oil
Mix ingredients and stir until well blended.
Curry Dressing[edit]
|3/4 teaspoon salt
|1/4 teaspoon pepper
|1/4 teaspoon curry powder
|5 tablespoons olive oil
|3 tablespoons vinegar
Mix ingredients in order given and stir until well blended.
Cream Dressing I[edit]
|1/4 tablespoon salt
|1 egg slightly beaten
|1/2 tablespoon mustard
|21/2 tablespoons melted butter
|3/4 tablespoon sugar
|3/4 cup cream
|1/4 cup vinegar
Mix ingredients in order given, adding vinegar very slowly. Cook over boiling water, stirring constantly until mixture thickens, strain and cool.
Cream Dressing II[edit]
|1 teaspoon mustard
|Few grains cayenne
|1 teaspoon salt
|1 teaspoon butter
|2 teaspoons flour
|Yolk 1 egg
|11/2 teaspoons powdered sugar
|1/3 cup vinegar
|1/2 cup thick cream, sweet or sour
Mix dry ingredients, add butter, egg, and vinegar slowly. Cook over boiling water, stirring constantly, until mixture thickens; cool, and add to heavy cream, beaten until stiff.
Boiled Dressing I[edit]
|1/4 tablespoon salt
|11/2 tablespoon flour
|1 teaspoon mustard
|Yolks 2 eggs
|11/2 tablespoons sugar
|11/2 tablespoons melted butter
|Few grains cayenne
|3/4 cup milk
|1/4 cup vinegar
Mix dry ingredients, add yolks of eggs slightly beaten, butter, milk, and vinegar very slowly. Cook over boiling water until mixture thickens; strain and cool.
Boiled Dressing II[edit]
|Yolks 4 eggs
|1 tablespoon lemon juice
|1/2 cup olive oil
|11/2 teaspoons salt
|4 tablespoons vinegar
|3 teaspoons powdered sugar
|1 pint whipped cream
Beat yolks of eggs slightly, add gradually one-half of the oil and lemon juice. Cook in double boiler until mixture thickens; chill, and add gradually remaining oil, salt, and sugar. Just before serving add cream.
German Dressing[edit]
|1/2 cup thick cream
|1/4 teaspoon salt
|3 tablespoons vinegar
|Few grains pepper
Beat cream until stiff, using Dover Egg-beater. Add salt, pepper, and vinegar very slowly, continuing the beating.
Chicken Salad Dressing[edit]
|1/2 cup rich chicken stock
|1 teaspoon salt
|1/2 cup vinegar
|1/4 teaspoon pepper
|Yolks 5 eggs
|Few grains cayenne
|2 tablespoons mixed mustard
|1/2 cup thick cream
|1/3 cup melted butter
Reduce stock in which a fowl has been cooked to one-half cupful. Add vinegar, yolks of eggs slightly beaten, mustard, salt, pepper, and cayenne. Cook over boiling water, stirring constantly until mixture thickens. Strain, add cream and melted butter, then cool.
Oil Dressing I[edit]
|4 "hard-boiled" eggs
|1/2 teaspoon mustard
|4 tablespoons oil
|1/2 teaspoon salt
|4 tablespoons vinegar
|Few grains cayenne
|1/2 tablespoon sugar
|White 1 egg
Force yolks of "hard-boiled" eggs through a strainer, then work, using a silver or wooden spoon, until smooth. Add sugar, mustard, salt, and cayenne, and when well blended add gradually oil and vinegar, stirring and beating until thoroughly mixed; then cut and fold in white of egg beaten until stiff.
Oil Dressing II[edit]
|11/2 teaspoons mustard
|2 tablespoons oil
|1 teaspoon salt
|1/3 cup vinegar diluted with cold water to make one-half cup
|2 teaspoons powdered sugar
|Few grains cayenne
|2 eggs, slightly beaten
Mix dry ingredients, add egg and oil gradually, stirring constantly until thoroughly mixed; then add diluted vinegar. Cook over boiling water until mixture thickens; strain and cool.
Mayonnaise Dressing I[edit]
|1 teaspoon mustard
|Yolks 2 eggs
|1 teaspoon salt
|2 tablespoons lemon juice
|1 teaspoon powdered sugar
|2 tablespoons vinegar
|Few grains cayenne
|11/2 cups olive oil
Mix dry ingredients, add egg yolks, and when well mixed add one-half teaspoon of vinegar. Add oil gradually, at first drop by drop, and stir constantly. As mixture thickens, thin with vinegar or lemon juice. Add oil, and vinegar or lemon juice alternately, until all is used, stirring or beating constantly. If oil is added too rapidly, dressing will have a curdled appearance. A smooth consistency may be restored by taking yolk of another egg and adding curdled mixture slowly to it. It is desirable to have bowl containing mixture placed in a larger bowl of crushed ice, to which a small quantity of water has been added. Olive oil for making Mayonnaise should always be thoroughly chilled. A silver fork, wire-whisk, small wooden spoon, or egg-beater may be used as preferred. Mayonnaise should be stiff enough to hold its shape. It soon liquefies when added to meat or vegetables; therefore it should be added just before serving time.
Mayonnaise Dressing II[edit]
Use same ingredients as for Mayonnaise Dressing I, adding mashed yolk of a "hard-boiled" egg to dry ingredients. French Chef
Cream Mayonnaise Dressing[edit]
To Mayonnaise Dressing I or II add one-third cup thick cream, beaten until stiff. This recipe should be used only when dressing is to be eaten the day it is made.
Green Mayonnaise[edit]
Color Mayonnaise Dressing I with juices expressed from parsley and watercress, using one-half as much parsley as watercress. To obtain coloring, break greens in pieces, pound in a mortar until thoroughly macerated, then squeeze through cheese-cloth. Lobster coral, rubbed through a fine sieve, added to Mayonnaise, makes Red Mayonnaise.
Potato Mayonnaise[edit]
|Very small baked potato
|1 teaspoon powdered sugar
|1 teaspoon mustard
|2 tablespoons vinegar
|1 teaspoon salt
|3/4 cup olive oil
Remove and mash the inside of potato. Add mustard, salt, and powdered sugar; add one tablespoon vinegar, and rub mixture through a fine sieve. Add slowly oil and remaining vinegar. By the taste one would hardly realize eggs were not used in the making.
Dressed Lettuce[edit]
Prepare lettuce as directed on page 294. Serve with French Dressing.
Lettuce and Cucumber Salad[edit]
Place a chapon in bottom of salad bowl. Wash, drain, and dry one head lettuce, arrange in bowl, and place between leaves one cucumber cut in thin slices. Serve with French Dressing.
Lettuce and Radish Salad[edit]
Prepare and arrange as for Dressed Lettuce. Place between leaves six radishes which have been washed, scraped, and cut in thin slices. Garnish with round radishes cut to represent tulips. See page 299. Serve with French Dressing.
Lettuce and Tomato Salad[edit]
Peel and chill three tomatoes. Cut in halves crosswise, arrange each half on a lettuce leaf. Garnish with Mayonnaise Dressing forced through a pastry bag and tube. If tomatoes are small, cut in quarters, and allow one tomato to each lettuce leaf.
Dressed Watercress[edit]
Wash, remove roots, drain, and chill watercress. Arrange in salad dish, and serve with French Dressing.
Cucumber Salad[edit]
Remove thick slices from both ends of a cucumber, cut off a thick paring, and with a sharp pointed knife cut five parallel grooves lengthwise of cucumber at equal distances; then cut in thin parallel slices crosswise, keeping cucumber in its original shape. Arrange on lettuce leaves, and pour over Parisian French Dressing. Serve with fish course.
Watercress and Cucumber Salad[edit]
Prepare watercress and add one cucumber, pared, chilled, and cut in one-half inch dice. Serve with French Dressing.
Cucumber and Tomato Salad[edit]
Arrange sliced tomatoes on a bed of lettuce leaves. Pile on each slice, cucumber cubes cut one-half inch square. Serve with French or Mayonnaise Dressing.
Cucumber Cups with Lettuce[edit]
Pare cucumbers, cut in quarters crosswise, remove centres from pieces, arrange on lettuce leaves, and fill cups with Sauce Tartare .
Cucumber Baskets[edit]
Select three long, regular-shaped cucumbers; cut a piece from both the stem and blossom end of each; then cut in halves crosswise. Cut two pieces from each section, leaving remaining piece in shape of basket with handle. Remove pulp and seeds, in sufficiently large pieces to cut in cubes for refilling one-half the baskets, the remaining half being filled with pieces of tomatoes. Arrange baskets on lettuce leaves, alternating the fillings, and pour over French Dressing.
Dressed Celery[edit]
Wash, scrape, and cut stalks of celery in thin slices. Mix with Cream Dressing I.
Celery and Cabbage Salad[edit]
Remove outside leaves from a small solid white cabbage, and cut off stalk close to leaves. Cut out centre, and with a sharp knife shred finely. Let stand one hour in cold or ice water. Drain, wring in double cheese-cloth, to make as dry as possible. Mix with equal parts celery cut in small pieces. Moisten with Cream Dressing and refill cabbage. Arrange on a folded napkin and garnish with celery tips and parsley between folds of napkin and around top of cabbage.
Asparagus Salad[edit]
Drain and rinse stalks of canned asparagus. Cut rings from a bright red pepper one-third inch wide. Place three or four stalks in each ring. Arrange on lettuce leaves and serve with French Dressing, to which has been added one-half tablespoon tomato catsup.
Corn Salad[edit]
Drain one can corn and season with mustard and onion juice. Marinate with French Dressing, let stand one hour, then drain. Arrange on a bed of lettuce or chiccory.
String Bean Salad[edit]
Marinate two cups cold string beans with French Dressing. Add one teaspoon finely cut chives. Pile in centre of salad dish and arrange around base thin slices of radishes overlapping one another. Garnish top with radish cut to represent a tulip.
Potato Salad I[edit]
Cut cold boiled potatoes in one-half inch cubes. Sprinkle four cupfuls with one-half tablespoon salt and one-fourth teaspoon pepper. Add four tablespoons oil and mix thoroughly; then add two tablespoons vinegar. A few drops of onion juice may be added, or one-half tablespoon chives finely cut. Arrange in a mound and garnish with whites and yolks of two "hard-boiled" eggs, cold boiled red beets, and parsley. Chop whites and arrange on one-fourth of the mound; chop beets finely, mix with one tablespoon vinegar, and let stand fifteen minutes; then arrange on fourths of mounds next to whites. Arrange on remaining fourth of mound yolks chopped or forced through a potato ricer. Put small sprigs of parsley in lines dividing beets from eggs; also garnish with parsley at base.
Potato Salad II[edit]
Mix two cups cold boiled riced potatoes and one cup pecan nut meats broken in pieces. Marinate with French Dressing, and arrange on a bed of watercress.
Hot Potato Salad[edit]
Wash six medium sized potatoes, and cook in boiling salted water until soft. Cool, remove skins, and cut in very thin slices. Cover bottom of baking-dish with potatoes, season with salt and pepper, sprinkle with finely chopped celery, then with finely chopped parsley. Mix two tablespoons each tarragon and cider vinegar and four tablespoons olive oil, and add one slice lemon cut one third inch thick. Bring to boiling-point, pour over potatoes, cover, and let stand in oven until thoroughly warmed.
Potato and Celery Salad[edit]
To two cups boiled potatoes cut in one-half inch cubes add one-half cup finely cut celery and a medium-sized apple, pared, cut in eighths, then eighths cut in thin slices. Marinate with French Dressing. Arrange in a mound and garnish with celery tip and sections of bright red apple.
Bolivia Salad[edit]
Cut cold boiled potatoes in one-half inch cubes; there should be one and one-half cups. Add three "hard-boiled" eggs finely chopped, one and one-half tablespoons finely chopped red peppers, and one-half tablespoon chopped chives. Pour over Cream Dressing I and serve in nests of lettuce leaves.
Lettuce Salad[edit]
Wash one head romaine and cut in pieces, using scissors. Mix two cups cold riced potatoes, one-half pound white mushroom caps peeled and cut in eighths, and one pound Brazil nut meats (from which skins have been removed) cut in pieces. Moisten with French Dressing, made by allowing one-third tarragon vinegar to two-thirds olive oil. Arrange on salad dish, surround with romaine, and garnish with three peeled mushroom caps and six Brazil nut meats.
Macédoine Salad[edit]
Marinate separately cold cooked cauliflower, peas, and carrots cut in small cubes, and outer stalks of celery finely cut. Arrange peas and carrots in alternate piles in centre of a salad dish. Pile cauliflower on top. Arrange celery in four piles at equal distances. At top of each pile place a small gherkin cut lengthwise in very thin slices, beginning at blossom end and cutting nearly to stem end. Open slices to represent a fan. Place between piles of celery a slice of tomato.
Almost any cold cooked vegetables on hand may be used for a Macédoine Salad, and if care is taken in arrangement, they make a very attractive dish.
Russian Salad[edit]
Mix one cup each cold cooked carrot cubes and potato cubes, one cup cold cooked peas, and one cup cold cooked beans, and marinate with French Dressing. Arrange on lettuce leaves in four sections, and cover each section with Mayonnaise Dressing. Garnish two sections with small pieces of smoked salmon, one section with finely chopped whites of "hard boiled" eggs, and one section with yolks of "hard-boiled" eggs forced through a strainer. Put small sprigs of parsley or shrimps in lines dividing sections.
Tomatoes Stuffed with Pineapple[edit]
Peel medium-sized tomatoes. Remove thin slice from top of each, and take out seeds and some of pulp. Sprinkle inside with salt, invert, and let stand one-half hour. Fill tomatoes with fresh pineapple cut in small cubes or shredded, and nut meats, using two-thirds pineapple and one third nut meats. Mix with Mayonnaise Dressing, garnish with Mayonnaise, halves of nut meats, and slices cut from tops cut square. Serve on a bed of lettuce leaves.
Stuffed Tomato Salad I[edit]
Peel medium-sized tomatoes. Remove thin slice from top of each and take out seeds and some of pulp. Sprinkle inside with salt, invert, and let stand one-half hour. Fill tomatoes with cucumbers cut in small cubes and mixed with Mayonnaise Dressing. Arrange on lettuce leaves, and garnish top of each with Mayonnaise Dressing forced through a pastry-bag and tube.
Stuffed Tomato Salad II[edit]
Prepare tomatoes same as for Tomatoes Stuffed with Pineapple. Refill with finely cut celery and apple, using equal parts. Serve with Mayonnaise, and garnish with shredded lettuce.
Stuffed Tomato Salad (German Style)[edit]
Prepare tomatoes same as Tomatoes Stuffed with Pineapple. Shred finely one-half a cabbage. Let stand two hours in salted water, allowing two tablespoons salt to one quart water. Cook slowly thirty minutes one-half cup each cold water and vinegar, with a bit of bay leaf, one-half teaspoon peppercorns, one-fourth teaspoon mustard seed, and six cloves. Strain, and pour over cabbage drained from salt water. Let stand two hours, again drain, and refill tomatoes.
Tomato and Horseradish Salad[edit]
Peel and chill tomatoes, cut in halves crosswise, arrange on lettuce leaves, and garnish with Horseradish Sauce I.
Hindoo Salad[edit]
Arrange four slices tomato on a bed of shredded lettuce. On two of the slices pile shaved celery, on the opposite slices, finely cut watercress. Garnish with small pieces of tomato shaped with circular cutter, and serve with French Dressing.
Tomato Ciboulettes[edit]
Remove skins from four small tomatoes, and cut in halves crosswise. Cover with Mayonnaise, and sprinkle with finely chopped chives. Serve on lettuce leaves.
Tomato and Watercress Salad[edit]
Peel and chill large tomatoes, cut in slices one-third inch thick, and slices in strips one-third inch wide. Arrange on a flat dish to represent lattice work, and fill in the spaces with watercress. Serve with French Dressing.
Tomato and Cucumber Salad[edit]
Arrange alternate slices of tomato and cucumber until six slices have been piled one on top of another. Place on lettuce leaves, garnish with strips of red and green peppers. Serve with French and Mayonnaise Dressing. Remove seeds from peppers and parboil two minutes before using.
Salad Chiffonade[edit]
Cook two green peppers in boiling water to which one-fourth teaspoon soda has been added one minute; cool, and shred. Shred one head of romaine, remove pulp from one large grape fruit, and cut three small ripe tomatoes in quarters lengthwise. Arrange in salad dish and serve with French Dressing.
Wiersbick's Salad[edit]
Peel small tomatoes of uniform size and scoop out a portion of centres. Arrange in nests of lettuce leaves and garnish top of each with a slice of cucumber, slice of truffle cut in fancy shape, and ring of green pepper. Serve with the following dressing:
Mix three tablespoons Louit Frères mustard, one-fourth teaspoon salt, one-eighth teaspoon paprika, one tablespoon vinegar, and one-half teaspoon Worcestershire Sauce; then add slowly, while stirring constantly, one-half cup olive oil.
Tomato and Cheese Salad[edit]
Peel six medium-sized tomatoes, chill, and scoop out a small quantity of pulp from the centre of each. Fill cavities, using equal parts of Roquefort and Neufchâtel cheese worked together and moistened with French Dressing. Arrange on lettuce leaves and serve with French Dressing.
Tomato Jelly Salad[edit]
To one can stewed and strained tomatoes add one teaspoon each of salt and powdered sugar, and two-thirds box gelatine which has soaked fifteen minutes in one-half cup cold water. Pour into small cups, and chill. Run a knife around inside of moulds, so that when taken out shapes may have a rough surface, suggesting a fresh tomato. Place on lettuce leaves and garnish top of each with Mayonnaise Dressing.
Frozen Tomato Salad[edit]
Open one quart can tomatoes, turn from can, and let stand one hour that they may be re-oxygenated. Add three tablespoons sugar, and season highly with salt and cayenne; then rub through a sieve. Turn into one-half pound breakfast-cocoa boxes, cover tightly, pack in salt and ice, using equal parts, and let stand three hours. Remove from mould, arrange on lettuce leaves, and serve with Mayonnaise Dressing.
Salad à la Russe[edit]
Peel six tomatoes, remove thin slices from top of each, and take out seeds and pulp. Sprinkle inside with salt, invert, and let stand one-half hour. Place seeds and pulp removed from tomatoes in a strainer to drain. Mix one-third cup cucumbers cut in dice, one-third cup cold cooked peas, one-fourth cup pickles finely chopped, one-third cup tomato pulp, and two tablespoons capers. Season with salt, pepper, and vinegar. Put in a cheese-cloth and squeeze; then add one-half cup cold cooked chicken cut in very small dice. Mix with Mayonnaise Dressing, refill tomatoes, sprinkle with finely chopped parsley, and place each on a lettuce leaf.
Spinach Salad[edit]
Pick over, wash, and cook one-half peck spinach. Drain, and chop finely. Season with salt, pepper, and lemon juice, and add one tablespoon melted butter. Butter slightly small tin moulds and pack solidly with mixture. Chill, remove from moulds, and arrange on thin slices of cold boiled tongue cut in circular pieces. Garnish base of each with a wreath of parsley, and serve on top of each Sauce Tartare.
Moulded Russian Salad[edit]
Reduce strong consommé so that when cold it will be jelly-like in consistency. Set individual moulds in pan of ice-water, pour in consommé one-fourth inch deep; when firm, decorate bottom and sides of moulds with cold cooked carrots, beets and potatoes cut in fancy shapes. Add consommé to cover vegetables, and as soon as firm fill moulds two-thirds full of any cooked vegetable that may be at hand. Add consommé by spoonfuls, allowing it to become firm between the additions, and put in enough to cover vegetables. Chill thoroughly, remove from moulds, and arrange on lettuce leaves. Serve with Mayonnaise Dressing.
Mexican Jelly[edit]
Peel four large cucumbers and cut in thin slices. Put in saucepan with one cup cold water, bring to boiling-point, and cook slowly until soft; then force through a purée strainer. Add two and one-half tablespoons granulated gelatine dissolved in three-fourths cup boiling water, few drops onion juice, one tablespoon vinegar, few grains cayenne, and salt and pepper to taste. Color with leaf green, strain through cheese-cloth, and mould same as Fruit Chartreuse . After removing small mould fill space with Tomato Mayonnaise. Garnish sides of mould with thin slices of cucumber shaped with a small round fluted cutter, and on the centre of each slice place a circular piece of truffle. Garnish around base of mould with small tomatoes peeled, chilled, and cut in halves crosswise. On each slice of tomato place a circular fluted slice of cucumber, and over all a circular piece of truffle. Serve with.
Tomato Mayonnaise. Color mayonnaise red with tomato purée.
Egg Salad I[edit]
Cut six "hard-boiled" eggs in halves crosswise, keeping whites in pairs. Remove yolks, and mash or put through a potato ricer. Add slowly enough Oil Dressing II to moisten. Make into balls the size of original yolks and refill whites. Arrange on a bed of lettuce, and pour Oil Dressing No. II around eggs.
Egg Salad II[edit]
Cut four "hard-boiled" eggs in halves crosswise in such a way that tops of halves may be cut in small points. Remove yolks, mash, and add an equal amount of finely chopped cooked chicken. Moisten with Oil Dressing I, shape in balls size of original yolks, and refill whites. Arrange on lettuce leaves, garnish with radishes cut in fancy shapes, and serve with Oil Dressing I.
Lenten Salad[edit]
Separate yolks and whites of four "hard-boiled" eggs. Chop whites finely, marinate with French Dressing, and arrange on lettuce leaves. Force yolks through a potato ricer and pile on the centre of whites. Serve with French Dressing.
Crackers and Cheese[edit]
Mash a cream cheese, season, and shape in balls, then flatten balls, and serve on butter-thin crackers.
NOTE. Cream cheese is very acceptable served with zephyrettes or butter-thins and Bar le Duc currants.
Cottage Cheese I[edit]
Heat one quart sour milk to 100° F., and turn into a strainer lined with cheese-cloth. Pour over one quart hot water, and as soon as water has drained through, pour over another quart; then repeat. Gather cheese-cloth around curd to form a bag and let hang until curd is free from whey. Moisten with melted butter and heavy cream, and add salt to taste. Shape into small balls.
Cottage Cheese II[edit]
Heat one quart sweet milk to 100° F., and add one junket tablet reduced to a powder. Let stand in warm place until set. Beat with a fork to break curd, turn into a bag made of cheese-cloth, and let hang until whey has drained from curd; then proceed as with Cottage Cheese I.
Cheese Salad[edit]
Arrange one head lettuce on salad dish, sprinkle with Edam cheese broken in small pieces, and pour over French Dressing.
Neufchâtel Salad I[edit]
Cut cheese in dice, arrange on lettuce leaves, and garnish with radishes. Serve with French Dressing.
Neufchâtel Salad II[edit]
Mash one Neufchâtel cheese and moisten with milk or cream. Shape into forms the size of robins' eggs. Sprinkle with finely chopped parsley, which has been dried. Arrange in nests of lettuce leaves, and garnish with radishes. Serve with French Dressing.
Cheese and Olive Salad[edit]
Mash a cream cheese, moisten with cream, and season with salt and cayenne. Add six olives finely chopped, lettuce finely cut, and one-half a pimento cut in strips. Press in original shape of cheese and let stand two hours. Cut in slices, separate in pieces, and serve on lettuce leaves with Mayonnaise Dressing.
Cheese and Currant Salad[edit]
Mash a cream cheese and mix with finely chopped lettuce. Shape in balls, arrange on lettuce leaves, pour over French Dressing, and over all Bar le Duc currants.
East India Salad[edit]
Work two ten cent cream cheeses until smooth. Moisten with milk and cream, using equal parts. Add one-half cup grated Young America cheese, one cup whipped cream, and three-fourths tablespoon granulated gelatine soaked in one tablespoon cold water and dissolved in one tablespoon boiling water. Season highly with salt and paprika, and turn into a border mould. Chill, remove from mould, arrange on lettuce leaves, fill centre with lettuce leaves, and serve with Curry Dressing .
Nut Salad[edit]
Mix one cup chopped English walnut meat and two cups shredded lettuce. Arrange on lettuce leaves and garnish with Mayonnaise Dressing.
Nut and Celery Salad I[edit]
Mix equal parts of English walnut or pecan nut meat cut in pieces, and celery cut in small pieces. Marinate with French Dressing. Serve with a border of shredded lettuce.
Nut and Celery Salad II[edit]
Mix one and one-half cups finely cut celery, one cup pecan nut meats broken in pieces, and one cup shredded cabbage. Moisten with Cream Dressing, and serve in a salad bowl made of a small white cabbage.
Banana Salad[edit]
Remove one section of skin from each of four bananas. Take out fruit, scrape, and cut fruit from one banana in thin slices, fruit from other three bananas in one-half inch cubes. Marinate cubes with French Dressing. Refill skins and garnish each with slices of banana. Stack around a mound of lettuce leaves.
Orange Salad[edit]
Cut five thin-skinned sour oranges in very thin slices, and slices in quarters. Marinate with a dressing made by mixing one-third cup olive oil, one and one-half tablespoons each lemon juice and vinegar, one-third teaspoon salt, one-fourth teaspoon paprika, and a few grains mustard. Serve on a bed of watercress.
Orange Mint Salad[edit]
Remove pulp from four large oranges, by cutting fruit in halves crosswise and using a spoon. Sprinkle with two tablespoons powdered sugar, and add two tablespoons finely chopped mint, and one tablespoon each lemon juice and Sherry wine. Chill thoroughly, serve in glasses, and garnish each with a sprig of mint. Should the oranges be very juicy, pour off a portion of the juice before turning the mixture into glasses.
French Fruit Salad[edit]
|2 oranges
|12 English walnut meats
|3 bananas
|1 head lettuce
|1/2 lb. Malaga grapes
|French Dressing
Peel oranges, and remove pulp separately from each section. Peel bananas, and cut in one-fourth inch slices. Remove skins and seeds from grapes. Break walnut meats in pieces. Mix prepared ingredients and arrange on lettuce leaves. Serve with French Dressing.
Hungarian Salad[edit]
Mix equal parts shredded fresh pineapple, bananas cut in pieces, and sections of tangerines, and marinate with French dressing. Fill banana skins with mixture, sprinkle generously with paprika, and arrange on lettuce leaves.
Waldorf Salad[edit]
Mix equal quantities of finely cut apple and celery, and moisten with Mayonnaise Dressing. Garnish with curled celery and canned pimentoes cut in strips or fancy shapes. An attractive way of serving this salad is to remove tops from red or green apples, scoop out inside pulp, leaving just enough adhering to skin to keep apples in shape. Refill shells thus made with the salad, replace tops, and serve on lettuce leaves.
Malaga Salad[edit]
Remove skins and seeds from white grapes; add an equal quantity of English walnut meats, blanched and broken in pieces. Marinate with French Dressing. Serve on lettuce leaves and garnish with Maraschino cherries.
Brazilian Salad[edit]
Remove skin and seeds from white grapes and cut in halves lengthwise. Add an equal quantity of shredded fresh pineapple, apples pared, cored, and cut in small pieces, and celery cut in small pieces; then add one-fourth the quantity of Brazil nuts broken in pieces. Mix thoroughly, and season with lemon juice. Moisten with Cream Mayonnaise Dressing .
De John's Salad[edit]
Pare six Bartlett pears, care being taken not to remove stems. Cut in thin slices, and serve in original shapes on lettuce leaves. Serve with French Dressing.
Pear Salad[edit]
Wipe, pare, and cut pears in eighths lengthwise; then remove seeds. Arrange on lettuce leaves, pour over French dressing, and garnish with ribbons of red pepper. See Canned Red Peppers p. 581.
Game Salad[edit]
Drain the syrup from one can peaches. Arrange halves of fruit on lettuce leaves, and pour over all a dressing made by mixing two teaspoons sugar, one teaspoon celery salt, one-fourth teaspoon salt, one eighth teaspoon pepper, a few grains cayenne, five drops Tabasco, and adding gradually four tablespoons olive oil and two tablespoons fresh lime juice. Use fresh fruit when in season.
Pepper and Grape Fruit Salad[edit]
Cut slices from stem ends of six green peppers, and remove seeds. Refill with grape fruit pulp, finely cut celery, and English walnut meats broken in pieces, allowing twice as much grape fruit as celery, and two nut meats to each pepper. Arrange on chicory or lettuce leaves, and serve with Mayonnaise Dressing.
Grape Fruit and Celery Salad[edit]
Cut medium-sized grape fruits in fourths lengthwise. Remove the pulp, and add to it an equal quantity of finely cut celery. Refill sections with mixture, mask with Mayonnaise Dressing, and garnish with celery tips or curled celery and canned pimentoes cut in strips.
Monte Carlo Salad[edit]
Remove pulp from four large grape fruits, and drain. Add an equal quantity of finely cut celery, and apple cut in small pieces. Moisten with Mayonnaise, pile on a shallow salad dish, arrange around a border of lettuce leaves, and mask with Mayonnaise. Outline, Using green Mayonnaise, four oblongs to represent playing cards, and denote spots on cards by canned pimentoes or truffles; pimentoes cut in shapes of hearts and diamonds, truffles cut in shapes of spades and clubs. Garnish with cold cooked carrot and turnip, shaped with a small round cutter to suggest gold and silver coin.
Salmon Salad[edit]
Flake remnants of cold boiled salmon. Mix with French, Mayonnaise, or Cream Dressing. Arrange on nests of lettuce leaves. Garnish with the yolk of a "hard-boiled" egg forced through a potato ricer, and white of egg cut in strips.
Shrimp Salad[edit]
Remove shrimps from can, cover with cold or ice water, and let stand twenty minutes. Drain, dry between towels, remove intestinal veins, and break in pieces, reserving six of the finest. Moisten with Cream Dressing II, and arrange on nests of lettuce leaves. Put a spoonful of dressing on each, and garnish with a whole shrimp, capers, and an olive cut in quarters.
Sardine Salad[edit]
Remove skin and bones from sardines, and mix with an equal quantity of the mashed yolks of "hard-boiled" eggs. Arrange in nests of lettuce leaves and serve with Mayonnaise Dressing.
Lobster Salad I[edit]
Remove lobster meat from shell, cut in one-half inch cubes, and marinate with a French Dressing. Mix with a small quantity of Mayonnaise Dressing and arrange in nests of lettuce leaves. Put a spoonful of Mayonnaise on each, and sprinkle with lobster coral rubbed through a fine sieve. Garnish with small lobster claws around outside of dish. Cream Dressing I or II may be used in place of Mayonnaise Dressing.
Lobster Salad II[edit]
Prepare lobster as for Lobster Salad I. Add an equal quantity of celery cut in small pieces, kept one hour in cold or ice water, then drained and dried in a towel. Moisten with any cream or oil dressing. Arrange on a salad dish, pile slightly in centre, cover with dressing, sprinkle with lobster coral forced through a fine sieve, and garnish with a border of curled celery and watercress.
To Curl Celery. Cut Thick stalks of celery in two-inch pieces. With a sharp knife, beginning at outside of stalks, make five cuts parallel with each other, extending one-third the length of pieces. Make six cuts at right-angles to cuts already made. Put pieces in cold or ice water and let stand over night or for several hours, when they will curl back and celery will be found very crisp. Both ends of celery may be curled if one cares to take the trouble.
Lobster Salad III[edit]
Remove large claws and split a lobster in two lengthwise by beginning the cut on inside of tail end and cutting through entire length of tail and body. Open lobster, remove tail meat, liver, and coral, and set aside. Discard intestinal vein, stomach, and fat, and wipe inside thoroughly with cloth wrung out of cold water. Body meat and small claws are left on shell. Remove meat from upper parts of large claws and cut off (using scissors or can opener) one-half the shell from lowers parts, taking out meat and leaving the parts in suitable condition to refill. Cut lobster meat in one-half inch cubes and mix with an equal quantity of finely cut celery. Season with salt, pepper, and vinegar, and moisten with Mayonnaise Dressing. Refill tail, body, and under half of large claw shells. Mix liver and coral, rob through a sieve, add one tablespoon Mayonnaise Dressing and a few drops anchovy sauce with enough more Mayonnaise Dressing to cover lobster already in shell. Arrange on a bed of lettuce leaves.
Fish Salad with Cucumbers[edit]
Season one and one-half cups cold cooked flaked halibut, haddock, or cod, with salt, cayenne, and lemon juice. Cover, and let stand one hour. To Cream Dressing II add one-third tablespoon granulated gelatine soaked in one and one-half tablespoons cold water. As soon as dressing begins to thicken, add one-half cup heavy cream beaten until stiff, then fold in the fish. Turn into individual moulds, chill, remove from moulds, arrange on lettuce leaves, garnish each with a thin slice of cucumber, and serve with.
Cucumber sauce. Pare two cucumbers, chop, drain off most of liquor, and season with salt, pepper, and vinegar.
Crab and Tomato Salad[edit]
Remove meat from hard-shelled crabs; there should be one cup. Add two-thirds cup celery, cut in small pieces, and six small tomatoes peeled, chilled, and cut in quarters. Moisten with Mayonnaise. Serve on lettuce leaves, and garnish with Mayonnaise, curled celery, and small pieces of tomato.
Scallop and Tomato Salad[edit]
Clean one pint scallops, parboil, and drain. Add juice of one lemon, cover, and let stand one hour. Drain, dry between towels, sprinkle with salt and pepper, dip in flour, egg, and stale bread crumbs, fry in deep fat, and drain on brown paper. Cool, cut in halves, marinate with dressing, and serve garnished with sliced tomatoes and watercress.
Dressing. Mix one teaspoon finely chopped shallot, three-fourths teaspoon salt, one-eighth teaspoon paprika, two tablespoons lemon juice, and four tablespoons olive oil.
Salmon à la Martin, Ravigôte Mayonnaise[edit]
Drain one can salmon, rinse, dry, and separate in flakes. Moisten with Ravigôte Mayonnaise, arrange on a bed of lettuce, mask with mayonnaise, and garnish with canned pimentoes cut in triangles, and truffles cut in fancy shapes.
Ravigôte Mayonnaise. Mix two tablespoons cooked spinach, one tablespoon capers, one-half shallot finely chopped, three anchovies, one-third cup parsley, and one-half cup watercress. Pound in mortar until thoroughly macerated, then force through a very fine strainer. Add to one-half the recipe for Mayonnaise Dressing I .
Oyster and Grape Fruit Salad[edit]
Parboil one and one-half pints oysters, drain, cool, and remove tough muscles. Cut three grape fruits in halves crosswise, remove pulp, and drain. Mix oysters with pulp, and season with six tablespoons tomato catsup, four tablespoons grape fruit juice, one tablespoon Worcestershire Sauce, eight drops Tabasco sauce, and one-half teaspoon salt. Refill grape fruit skins with mixture, and garnish with curled celery.
Chicken Salad I[edit]
Cut cold boiled fowl or remnants of roast chicken in one-half inch cubes, and marinate with French Dressing. Add an equal quantity of celery, washed, scraped, cut in small pieces, chilled in cold or ice-water, drained, and dried in a towel. Just before serving moisten with Cream, Oil, or Mayonnaise Dressing. Mound on a salad dish, and garnish with yolks of "hard-boiled" eggs forced through a potato ricer, capers, and celery tips.
Chicken Salad II[edit]
Cut cold boiled fowl or remnants of roast chicken in one-half inch dice. To two cups add one and one-half cups celery cut in small pieces, and moisten with Cream Dressing II. Mound on a salad dish, cover with dressing, and garnish with capers, thin slices cut from small pickles, and curled celery.
Individual Chicken Salads in Aspic[edit]
Cover bottom of individual moulds set in ice-water with aspic jelly mixture. When jelly is firm decorate with yolks and whites of "hard-boiled" eggs cooked as for Harlequin Slices and truffles cut in fancy shapes, or pistachio nuts blanched and cut in halves. Cover decorations with aspic mixture, being careful not to disarrange the designs. Finely chop cold cooked fowl (Preferably breastmeat), moisten with Mayonnaise to which is added a small quantity of dissolved granulated gelatine, shape in balls, put a ball in each mould, and add gradually aspic mixture to fill moulds. Chill thoroughly, remove to lettuce leaves, and arrange around a dish of Mayonnaise Dressing.
Swiss Salad[edit]
Mix one cup cold cooked chicken cut in cubes, one cucumber pared and cut in cubes, one cup chopped English walnut meats, and one cup French Peas. Marinate with French Dressing, arrange on serving dish, and garnish with Mayonnaise Dressing.
Nile Salad[edit]
Cut cold boiled or roasted chicken in cubes (there should be one and one-half cups). Put one-half cup English walnut meats in pan, sprinkle sparingly with salt, and add three-fourths tablespoon butter. Cook in a slow oven until thoroughly heated, stirring occasionally; remove from oven and break in pieces.
Mix chicken and nuts and marinate with French Dressing. Add three-fourths cup celery cut in small pieces. Arrange on a bed of lettuce, and mask with Ravigôte Mayonnaise .
Berkshire Salad in Boxes[edit]
Marinate one cup cold boiled fowl cut into dice and one cup cooked French chestnuts broken in pieces with French Dressing. Add one finely chopped red pepper from which seeds have been removed, one cup celery cut into small pieces, and Mayonnaise to moisten. Trim crackers (four inches long by one inch wide, slightly salted) at ends, using a sharp knife; arrange on plate in form of box, keep in place with red ribbon one-half inch wide, and fasten at one corner by tying ribbon in a bow. Garnish opposite corner with a sprig of holly berries. Line box with lettuce leaves, put in a spoonful of salad, and mask with Mayonnaise. Any colored ribbon may be used, and flowers substituted for berries.
Chicken and Oyster Salad[edit]
Clean, parboil, and drain one pint oysters. Remove tough muscles, and mix soft parts with an equal quantity of cold boiled fowl cut in one-half inch dice. Moisten with any salad dressing, and serve on a bed of lettuce leaves.
Sweetbread and Cucumber Salad I[edit]
Parboil a pair of sweetbreads twenty minutes; drain, cool, and cut in one-half inch cubes. Mix with an equal quantity of cucumber cut in one-half inch dice. Season with salt and pepper, and moisten with German Dressing. Arrange in nests of lettuce leaves or in cucumber cups, and garnish with watercress. To prepare cucumber cups, pare cucumbers, remove thick slices from each end, and cut in halves crosswise. Take out centres, put cups in cold water, and let stand until crisp; drain, and dry for refilling. Small cucumbers may be pared, cut in halves lengthwise, centres removed, and cut pointed at ends to represent a boat.
Sweetbread and Cucumber Salad II[edit]
Parboil a sweetbread, adding to water a bit of bay leaf, a slice of onion, and a blade of mace. Cool, and cut in small cubes; there should be three-fourths cup. Add an equal quantity of cucumber cubes. Beat one-half cup thick cream until stiff; add one-fourth tablespoon granulated gelatine soaked in one-half tablespoon cold water and dissolved in one and one-half tablespoons boiling water, then add one and one-half tablespoons vinegar. Add sweetbread and cucumber season highly with salt and paprika, mould, and chill. Arrange on lettuce leaves, and serve with French Dressing.
Sweetbread and Celery Salad[edit]
Mix equal parts of parboiled sweetbreads cut in one-half inch cubes and celery finely cut. Moisten with Cream Dressing, and arrange on lettuce leaves.
Harvard Salad[edit]
Make lemon baskets, following directions for Orange Baskets . With a small wooden skewer make an incision in centre of each handle and insert a small sprig of parsley. Fil baskets with equal parts of cold cooked sweetbread and cucumber cut in small cubes, and one-fourth the quantity of finely cut celery, moistened with Cream Dressing II . Pare round red radishes as thinly as possible and finely chop parings. Smooth top of baskets and cover with dressing. Sprinkle top of one-half the baskets with chopped parings, the remaining half with finely chopped parsley. Arrange red and green baskets alternately on serving dish, and garnish with watercress.


text:
The Highs and Lows of the Global ICT Landscape
For the last twelve years, the World Economic Forum and INSEAD have been publishing The Global Information Technology Report (GITR), which features a Network Readiness Index (NRI) that measures the ability of countries to leverage information communication technologies (ICTs) for growth and well-being. This year's GITR, which focuses on jobs and growth, covers 144 countries. The assessments are based on a broad range of indicators that include Internet access, adult literacy, and mobile phone subscriptions. As noted in the report, the growing availability of technology has empowered citizens of both developed and developing countries with good access to the digital world. However, this year's GITR has some sobering news about the state of ICTs in many parts of the developing world. Despite some positive trends, the report shows a sharp digital divide between impoverished nations and richer economies.
- Tags:
- ICTs
- leapfrog technologies
- Network Readiness Index
- Rwanda Metamorphosis to a Knowledge-Based Society
- The Global Information Technology Report
- World Economic Forum
- Information and Communication Technologies
- The World Region
- Denmark
- Sweden
- Norway
- Finland
- Uruguay
- Rwanda
- Panama
- Colombia
- Digital Divide
- Colombia's Digital Agenda
- and E-Government in Latin America

subset: commoncrawl


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- 1 cup low-sodium chicken broth
- 2 teaspoons ground cumin
- 3/4 cup couscous
- 1 cup canned garbanzo beans , rinsed and drained
- 1/4 cup dried currants
- 1 packed cup chopped baby spinach leaves
- 1/2 cup (4 ounces) crumbled feta cheese
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 2 medium red bell peppers
- 1 medium yellow bell pepper
- 1 medium orange bell pepper
- Hot water , as needed
Sauce: (optional)
- 1 packed cup fresh basil leaves
- 1/2 cup (about 4 ounces) creme fraiche
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon water
- 1 garlic clove, coarsely chopped
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon sugar
- 1/4 teaspoon salt, plus extra, as needed
- 1/4 teaspoon freshly ground black pepper, plus extra, as needed
Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
Filling: In a medium saucepan, bring the chicken broth and cumin to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes. Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.
Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Cooks Note: If the filling begins to brown too quickly, cover the pan with foil.)
Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.
Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.
recipe courtesy of Giada de Laurentis


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We Begin Modifying Our '09 Challenger R/T
No matter what you think about the economy, the proposed Fiat merger, or the recent Chapter eleven filing by the Chrysler Corporation, one thing is certain: The new Dodge Challenger is a cool car. Unlike the newest rendition of the Dodge Charger, which received mixed reviews upon its debut, the Challenger's retro good looks, exceptional handling, and available 5.7 or 6.1 liter Hemi engine, all add up to a well-rounded, and well-received, performance vehicle. We've put about 5,000 miles on our R/T model since we purchased it, and regularly get thumbs up while on the road, and approving inquiries while we're at the gas station. Several non-enthusiasts have actually even asked if it's a new car or an old car that we've restored, a testament to Chrysler's tough achievement of making an LX platform vehicle look like a Challenger muscle car from the early '70s.
We must admit that this car is a blast to drive, likely more fun and certainly more accommodating than Challengers of old. With satellite radio, a well-designed cabin, an extremely smooth and quiet ride, responsive suspension, great brakes, and power to spare, the Challenger mixes the best of modern convenience and pure muscle, so it's no wonder the Challenger is selling well despite the adversarial economy and marginal performance of the company as a whole. Aside from the above mentioned accolades, another reason the Challenger is likely selling well is because it inspires thoughts of cruising the strip, drive-in movies, and restaurants, racing at the local drag strip, and wanting to have the coolest car around, just like the '60s and '70s when Mopars first ruled the streets.
Back then, you could purchase a hot Mopar new from the dealership, modify it with a few performance and appearance items, and have a respectable and unique car. Today, for the first time in many years, the same is possible thanks to the new Dodge Challenger and a supportive aftermarket. With much credit going to modern engineering and materials, the new Challenger is already quite a good performer right from the factory. Like most gearheads, however, we can't leave any vehicle we drive, new or old, stock for very long. Wanting to set our car apart from others on the road, and wanting to gain a performance advantage as well, we're ready to start modifying our car with a few minor items that will make a major difference.
Although we've affectionately named this car "Project Voided Warranty" around the office, the truth is there are many ways you can modify your new car without affecting the warranty at all. The first and most logical modification for the engine, and the one we'll perform this month, is installing a cold air induction kit. This is an easy job and provides the Hemi engine with a shot of cool air that you can hear through the induction system at wide open throttle, feel in the seat of your pants, and see on the dyno or at the drag strip. Despite what you may have heard, or what a dealer service adviser may tell you, installing a cold air system-like the K&N we used, won't affect your warranty at all. In fact K&N has personnel on staff specially trained to deal with car manufacturers and dealerships who argue the point, and their new warranty ensures you won't be denied a manufacturer's warranty claim simply for having installed their product. Wanting to check this fact, we called our friends at Citrus Dodge in Dade City, Florida, the dealership where we purchased the car, and they quickly verified that they couldn't speak for other dealerships, but that in their experience Chrysler wouldn't deny a warranty claim based on a K&N filter, or certain other performance items, being installed on a car.
This extra assurance prompted us to install their kit on our Challenger, and we were very pleased with the results. Not only is this kit easy to install, it also makes the engine bay look cleaner as well as improving horsepower by a K&N claimed 20 or so horsepower. While this sounds like a big gain for a cold air kit, looking at the factory unit, with its multi-chambers to quiet induction roar, we can certainly deduce how it could be possible. As you'll see later in the article, we installed the kit in about an hour, and then verified K&N's claims with before-and-after testing at the drag strip.
To complement our Challenger's improved performance, we decided the car should have some kind of stripes. Since the silver color of our car lends itself well to black accents, we contacted Graphic Express to see what stripes were available for the new Challenger, but were told they were still waiting for a car on which they could design the decals. Wanting to help out, we quickly volunteered our car, giving us the chance to see multiple stripe applications before choosing the '71 R/T-style double stripe for our Challenger. Additionally, Graphic Express designed a hood blackout which is on our car, and a variety of other stripes for the Challenger that can be seen on their website or in their ads. We like the idea of vinyl decals when striping a car. Not only are the decals inexpensive and relatively easy to install, if you grow tired of a certain look the decals can be removed without damaging the paint and replaced with a different style. Since the hood and sides of our Challenger were accented in black, we felt the car would look better with a black spoiler as well. Although the extra-strong double sided tape holding the spoiler in place fought hard, the crew at JD's Paint and Body removed the spoiler without damage and prepped and painted it satin black to match the stripes.
Adding even more contrast to the car, we decided to tint the windows of our Challenger next so we called friend Scott Kowalski of Kowalski's Glass Tinting in Lakeland, Florida. There are many reasons to tint the glass of a car, and the first being somewhat obvious as we live in Florida and the hot sun really cooks the inside of cars, making them uncomfortable and damaging the interior. Since window tint can lower temperatures substantially, it makes sense given that we're located in a tropical climate. Second, we simply like the way the car looks with dark windows. The Challenger has high sides, and we think it just looks better broken up with contrasting stripes and dark glass. Third, while the new Challenger draws attention, and we do appreciate all the thumbs-up gestures, the tint will actually give us some privacy at times when we don't want to be on display. Fortunately, Scott has a computer program that quickly cut sheets of 3M tinting into individual pieces for each window. Scott recommended the darkest legal tint we could apply, then cut and installed the tint right from his truck in just a couple of hours. This is another modification that doesn't cost much, but really makes a difference in the look and comfort of the vehicle.
While we've certainly enjoyed our new Challenger R/T in stock form, we must say that we now like the way it looks, and the way it runs, even better. As we move forward with this project, we look forward to improving both the show and the go, so stay tuned to future issues. And for more photographs of this project be sure to visit moparmusclemagazine.com.


text:
If you're reading this blog, I generally assume that you're a drinker, or at least unopposed to the concept of drinking. Which means I assume that you have, from time to time, checked out other websites related to alcohol. Some of them were probably brand pages — official websites for whisk(e)y, gin, rum, and other spirits brands.
If so, you know the hoops you have to jump through, entering your date of birth to demonstrate that you're of legal age to consume spirits. Perhaps you've even wondered why anyone's so stupid as to believe that everyone who visits such pages are telling the truth. I mean, I personally have been of drinking age for well over 20 years, and even I don't always tell the truth about my age, simply because the older I get, the less patience I have for scrolling down, down, down, down, down, down to finally alight on 1968. So I hit the drop-down box, and if my cursor lands on 1985 or 1979 or whatever, who cares?
So today, word comes that some alcohol brands have signed on to a plan to allow Twitter to age-screen Twitter followers. The procedure works like this:
- You click a link to follow Miller Lite on Twitter. (Why? Presumably because you don't like actual beer.)
- You get a DM asking you to verify your age at age.twitter.com within 24 hours.
- If you pass the age muster for your country, Twitter lets you follow Miller Lite.
I can't say I understand the hoopla. Liquor companies and breweries advertise outside all the time and all over the place. I've never yet seen someone clamp a hand over the eyes of a youngster to keep the poor innocent from seeing Sean Combs' mug on a Ciroc ad.
But just in case the prospect of a Belieber visiting ciroc.com is something that gives you the night sweats, rest easy. Twitter's on it.


text:
At CREDIL we are expanding our Asterisk out to service the entire floor. We didn't do our extensions particularly efficiently (numberwise), and I was thinking about ways to do them.
A really (math) geeky way occured to me: give employee number n the n+2'th prime (1-first prime, 2-second prime, first employee gets extension 3).
Then, if you need to have a conference call with employees number 4, 6 and 9, then you need to dial their product. Primes are 1,2,3,5,7,11,13,17,19,23,29,31,.. 4+2 = 6th prime is 11, 6+2=8th prime is 17, and 9+2=11th prime is 29. So dial 111729 = 5423.
Primes are still in the 4 digits for the first 1000.
All multiples of your extension are yours to do anything you want with, and since the multiples times powers of 2 are never conference bridges, you have a lot of bits you can use to encode useful things. Want to call me and avoid ringing me? Okay, set bit number 2. Want to call me and never go to voice mail? Okay, set bit number 3… etc.


text:
Green stem syndrome (labeled as a disease by some) in soybeans occurs when stems stay green after the pods mature. Leaves and petioles may remain on the plant. Conditions associated with this syndrome can result in delayed harvest, reduced harvest speed, and contamination of harvested seed with green plant material.
Green stem syndrome has been attributed to fungal and viral diseases, insects (mainly stink bugs), and environmental (mainly drought) stresses. All of these maladies typically result in a reduced number of pods, and alter the source-sink ratio in favor of the source or vegetative tissue.
A recent article in "Crop Management", an online journal available by subscription through the American Society of Agronomy, reports on finding the cause of green stem syndrome. The article, written by Dennis Egli and William Bruening of the University of Kentucky, is a summarization of results from experiments conducted for two years at Lexington, KY.
Experimental plots were irrigated to minimize drought stress. Treatments of 25% and 50% pod removal were applied at beginning seedfill to minimize additional pod set after pods were removed.
The delay in time to brown stems was dramatic with depodding. The delay for MG III and MG IV varieties averaged greater than 2 weeks in the 25% depodded treatment and greater than 4 weeks in the 50% depodded treatment. Stem maturation was not complete in some treatments when frost occurred 30 to 50 days after the controls were mature.
Green stems resulting from depodding were associated with higher stem concentrations of sugars, starch, and nitrogen. Starch and nitrogen are normally translocated from stems to seeds during seed filling, and this movement is limited with a reduction in the number of seeds.
Their results indicate that green stem syndrome in soybeans is caused by a reduction in number of pods. This may provide an explanation for the many proposed causes of this problem. Any agent (disease, insect, environmental stress) may result in green stem syndrome indirectly by reducing the number of pods.
Considerable varietal variation in green stem syndrome occurred in their study. This may occur in a producer environment in response to the cause of pod reduction. Some varieties may be more susceptible to a particular pathogen or insect, and thus suffer more pod loss as a result of the infestation by the causal agent. This difference in susceptibly of varieties to damage from the causal agent should result in a different level of depodding, and thus a different level of green stem occurrence.
Importantly, delays in the development of mature pods or seeds drying down on depodded plants were much smaller (usually < 7 days) than the delays in stem maturity. This indicates that pod and seed maturation do not require maturation of the vegetative plant, and that green stem and green bean syndromes in soybeans may be unrelated.
Green bean syndrome is associated with the seed not drying down. It is likely that seed staying green on mature soybean plants is related to direct damage to the seed by an agent such as stink bugs. Thus, insects that infest plants can cause green stem syndrome by reducing the number of pods, and also can cause green bean syndrome by inflicting physical damage to seed in the pods.
The take-home message is this. 1) Some pests of soybeans, both disease and insect, can cause green stem syndrome by causing pod loss. 2) Some pests, mainly insects and especially stink bugs, can cause both green stem and green bean syndrome by causing both pod loss and damage to immature seed. 3) Green stem syndrome and green bean syndrome are likely two separate maladies of soybeans.
The remedy for both green stem and greed bean syndromes is to monitor disease and insect infestations of soybeans and control both to prevent pod loss and damage to seed.


text:
Warrants: California mother, boy tortured before family friend fled with 16-year-old girl
SAN DIEGO – A family friend tortured and killed a mother and 8-year old son before setting his home on fire and escaping with the mother's 16-year-old daughter, according to newly unsealed search warrants.
The warrants do not describe the torture but say firefighters found the mother's body in James Lee DiMaggio's garage near a crowbar and what appeared to be blood next to her head. DiMaggio is believed to have shot and killed their family dog, found under a sleeping bag in the garage with blood close to its head.
Investigators found the child's body as they sifted through rubble.
DiMaggio and 16-year-old Hannah Anderson exchanged about 13 calls before Hannah was picked up from cheerleading practice on Aug. 4. Both phones were turned off, and the home burned several hours later.
The warrants, unsealed Wednesday, do not specify the times, duration or nature of the calls. San Diego County Sheriff Bill Gore has been adamant that Hannah Anderson was taken against her will.
DiMaggio, 40, was like an uncle to the children and a constant presence in their lives. The warrants describe how DiMaggio took Hannah on multi-day trips, most recently to Malibu and Hollywood.
Hannah Anderson was rescued when FBI agents killed DiMaggio in the Idaho wilderness on Saturday, ending a six-day search that spanned much of the Western United States and parts of Canada and Mexico. Hannah Anderson described on a social media site how she survived captivity and how she is coping with the deaths of her mother and brother.
"I wish I could go back in time and risk my life to try and save theirs. I will never forgive myself for not trying harder to save them," she wrote in an account that was disabled Wednesday.
DiMaggio was shot at least five times in the head and chest, according to the Valley County, Idaho, coroner, who was unable to determine a precise number of gunshot wounds. His body was cremated Tuesday near Los Angeles, family spokesman Andrew Spanswick said.
DiMaggio had invited the children and their mother, Christina Anderson, 44, to his house in Boulevard, a rural town 65 miles east of San Diego.
"He told us he was losing his house because of money issues so we went up there one last time to support him, and to have fun riding go karts up there but he tricked us," Hannah wrote on her ask.fm social media account.
Hannah said she "basically" stayed awake for six straight days and repeatedly told her captor she was hungry. She couldn't escape because DiMaggio had a gun and "threatened to kill me and anyone who tried to help."
Asked if she would have preferred DiMaggio got a lifetime prison sentence instead of being killed, she said, "He deserved what he got."


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BAYOU CORNE — Louisiana Commissioner of Insurance Jim Donelon said Tuesday his office is making a general inquiry into allegations that insurers are not renewing homeowner's policies of residents evacuated due to the large sinkhole in Assumption Parish.
Donelon cautioned that his office has not received a formal complaint but has been asked by the parish Police Jury to look into the matter and more recently was informed by the Independent Insurance Agents of Louisiana about alleged non-renewal of policies.
"We are looking into the subject generally because we're getting reports of non-renewal here and there," he said.
He said his office would look at the "totality of the situation," including the rights of residents to be covered by Louisiana Citizens Property Insurance Corp., the state's insurer of last resort.
In interviews with two evacuated residents and parish officials in the past two weeks, some said insurers were not renewing or had threatened not to renew their policies because their homes had been left vacant for more than 30 days.
In another case, a non-renewal letter cited "increased hazard" and a "substantial change in risk" after a resident filed a claim due to tremor-induced damage. The claim was also denied. The resident and company agreed to part ways.
Residents also reported agents asked them to consider policies designed to cover vacant dwellings.
Parish President Martin "Marty" Triche, who has spoken with a few of the same affected residents, said the non-renewals on the basis of vacancy are "totally inappropriate because there is a mandatory evacuation."
Neither Donelon nor Triche had a firm fix on how many people have been affected.
"It sounds like now it's more than one and two," Triche said. "It sounds like there's several running into the same" situation, he said.
Sonny Cranch, a spokesman for Texas Brine Co. LLC, said the company asked residents about insurance concerns during the company's weekly assistance check distribution on Thursday.
He said the company found two instances where policies were not renewed and two more where residents had questions.
"It's not widespread as far as we can see," Cranch said.
Triche ordered the evacuation Aug. 3, the same day the sinkhole was found on property leased and managed by Texas Brine. Scientists think a Texas Brine salt cavern in the Napoleonville Dome failed deep underground, setting loose crude oil and gas from natural formations and causing the sinkhole.
Both issues — uncertainty about underground instability that spawned the sinkhole and freed the trapped oil and gas — factor into the evacuation sustained for more than six months.
Under a 1992 state law, insurers cannot "non-renew" homeowner's polices or change coverage or deductibles if the insurer and consumer have been together for three years or more, Donelon said.
The law, which is unique in the United States, allows insurers to make such changes only if they do it to their entire statewide book of business, he said.
"That statute protected hundreds of thousands of consumers after (hurricanes) Katrina and Rita in 2005," Donelon said.
But he also cautioned that state law does not prevent insurers from non-renewing or otherwise changing policies within the three-year period.
He said companies have different vacancy provisions in their policies.
Bayou Corne residents Dollie and Haywood Cavalier received notification last month from their insurance agent that their homeowner's policy would not be renewed because their home was vacant.
The Cavaliers have been living in a camper in a trailer park in Pierre Part since the sinkhole formed, but Dollie Cavalier said she and her husband continue to pay the bills at their house.
She said her husband had just filed a claim with their insurer, Occidental Fire and Casualty Co. of North Carolina, which is based in Bradenton, Fla.
The non-renewal took effect Feb. 1, according to a Jan. 14 letter from the Cavalier's agent, Arthur J. Gallagher Risk Management Services Inc.
The letter notes the insurer had requested an inspection and found the home vacant.
"Homeowner's policies are intended to cover owner-occupied dwellings. Insurance is available for vacant dwellings," wrote Julie Boudreaux, account manager with Arthur Gallagher. "Please call for a quote."
An underwriter for Occidental did not return a message asking for comment Tuesday. An official with the Arthur Gallagher office in Plattenville did not return messages for comment Monday and Tuesday.
Dollie said she and her husband have had their policy since 2009 but she was uncertain of the month. She said she does not know what she is going to do.
"I have no idea," she said.
Pat Parks, 68, a Baton Rouge resident who retired to a mobile home in Bayou Corne with her husband, Jim, said she was informed Friday by an agent for her insurer, Foremost Insurance Group, that she would not be renewed for not occupying her residence.
In a follow-up call with the company Monday, she said a different agent told her that she would have to have a policy for a vacant dwelling.
But during that lengthy call, she was sent to another agent who eventually told Parks she would be able to renew her same homeowners' policy.
"They said they were sympathetic to my needs, (that) it was an evacuation, and I could continue on my same policy," Parks said.
"Go figure. They just put me through the mill, it seems like for nothing. I went ahead, and I paid my premium for three months. I hope they don't ring me back and cancel ."
Mark Toohey, spokesman for Farmers Insurance Group, parent of Foremost, said that he could not speak in regard to the communications among the Foremost agents and Parks.
But he said the company did not "non-renew" Parks' policy, adding she paid her premium and will be given the same opportunity to renew when the current policy comes up. When asked, Toohey said other non-renewals are not occurring in the Bayou Corne area.
"There are not any non-renewals going on anywhere in the state, let alone where the sinkhole problem is," he said.
Foremost insures 28,000 mobile homes in Louisiana, Toohey said.


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Hall of Pain 2012 Edition
Posted on June 18th, by demonic in Hall of Pain, Sponsors, Unsung Heroes, Volunteers. Comments Off
Hurry! Someone call the WHAMbulance!
It has been a while since we posted pics of our battle wounds. Here are some of our favorites in case there was any doubt in your mind that roller derby was a full-contact sport. WARNING: Don't scroll down if you're squeamish!
Thanks to our medics for volunteering their time and expertise at our bouts and scrimmage practices:
Andrew Aragon
Karen Carlsen
Brandon Christensen
Jeff Chung
Katie Hensel
Isaak Huerta
Michelle Park
We also appreciate the generous services of our sponsor, Dr. Mike Rogerson. Rogerson Chiropractic is a family and sports chiropractic clinic in Santa Clara.


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I have just come out of a talk on presenting science to the public via mainstream media. I became jealous of what other sciences, such as astrophysics, have achieved in these media.
This is tremendously borderline for MO, so feel free to close. But I'd like to solicit ideas for 2-3 minute TV clips about mathematics which could successfully compete with "private lives of celebrities" for the public's attention. Maybe TV producers could then glance through someday, and turn one or more of our fantasy TV clips into real TV clips.
Criteria are:
- I'd like us to focus on 2-3 minute pieces.
- No "talking heads". People will change channel rather than watch two people talking. Everything has to be visual.
- The mathematical idea has to play lead role in some sense ("oh the thinks you can think!"), and has to be communicated to some degree. It shouldn't be precise, but it shouldn't be wrong either.
- The scene has to be set, and the viewer's interest must be grabbed- not just some sitting at a desk.
- No "green peas"- nobody "should know". It should be popularization as opposed to education.
- The target audience has to be the general public, as opposed to people predisposed to watching Discover Channel and to reading scientific magazines.
Here's my concept as I was listening to the talk, to start things off:
[A 2-minute presentation on basic knot theory. No words needed- it can (and maybe should) be a music video.]
A poor boy in India sees a street conjurer making various knots by a wrist movement on a rope with a weight at the end [there's an old Indian gentleman in Oakland who can do this]. It fills him with wonder, and he resolves to upgrade the trick by knotting a knot no knotter has knotted- a bodacious knot trick to shock the world.
Sinking into his imagination [effect], you see him throw the rope, which wraps itself in an amazing Bollywood way into something which looks like really complicated (from this MO question). He shows it to the conjurer, who untangles it in a second without touching the ends [maybe cut to a computer animation of this, which would be cleaner]. He tries again and fails again, maybe a few times. Eventually he brings one of Haken's gordian unknots, which is also untangled.
He returns dejected, and then suddenly "inspiration strikes". He throws a superhuman Bollywood knot confidently in front of the conjurer, who, try as he may, cannot untie it (without touching the ends). Overlaying animation, a tricolouring flashes over the knot like a dragon, which moves and changes with the knot as the conjurer struggles with it, never changing. Maybe "Can't get rid of the colours!" flashes on-screen, to complement the visual cue of what is going on. The boy wins.
However, the conjurer unknots it to a trefoil, which is an insufficiently bodacious knot, and the boy tries a final time and produces a better knot, which isn't a trefoil either because it's 5-colorable. Again, this is shown with visual effects, blending animation with live action. With more time one might try more colourings.
The boy laughs, and the conjurer stares at him in wonderment- the finest knotter who ever has knotted! Maybe then it returns to the real world, and the boy walks away.


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Sparkle, leggy looks, Bavarian dresses, low-cuts and picture-perfect make-ups – these are our celebrities from last night's 2013 People's choice Awards!
Take a look at all the stars and their chosen looks and pick your favorites!
Getty Images
taylor looks really good!!
Wedding dress?
have u seen such a wedding dress with a low-cut on it? i don't think so
Instructions on how to see a wedding dress with a low cut at the front:
Step 1: Purchase a wedding magazine
Step 2: look through wedding magazine.
End of steps.
There are TONS of low cut dresses – have you ever gone to a wedding dress boutique with a bride to be? Or even looked through Vogue bride? There are fuchsia dresses, backless dresses, SHEER dresses, miniskirt dresses.
Wedding dresses in the couture world and even the main stream designers aren't demure as you'd imagine.
So have i seen low cut wedding dresses.
Do YOU know what you're talking about?
… don't think so 😀
I think so too!! She looks grown up and serious. Like that change.
although i think her chest looks a little bony, for the first time i really like taylor. i also thought she showed grace when that presenter was being a clown. she gets so much hate and i think half of it truly is tween insecurity and jealousy. notice how harry styles doesn't really get hate yet is a womanizer… anyway…
Lea Michelle and Katy Perry's hair??
Kelly Cuoco looks gorgeous 🙂
I love Kaley Cuoco but I think this entire look is wrong, the dress is too young for her or like it would look better on a girly-girly Taylor Swift type and her makeup makes her facial features look all squashed together into the middle of her face 🙁
I usually think that she's a beautiful girl though!
jennifer is awesome, but i really dont like her dress
i love jennifer but that dress isnt pretty at all…but she is cute 🙂
Katy Perry looks like an old ukrnaian maid. Lea" look at me" Michelle looks into herself as always. Heidi looks okay, would have been better without the slit. Taylor Swift is so white bread and plain, my least favorite out of all of them. Predictable, fake, annoying, can't stand that girl and her golly gee persona. Like all her "relationships", the girl is fake fake fake.
Lol! I agree. Taylor is fake, and (I might get flamed for this but oh well) but Katy Perry is one of the most butt ugly celebs I have ever seen. There, I said it. I'm tired of skirting around it, I think she is well, ugly. She has the face of a soccer mom wearing 6 inches of makeup. I will never, ever know why she is thought to be so "beautiful". And there is not one small, minute thing I can find attractive about Lea. She too, is just unattractive imo.
Without makeup, roof roof roof. Katy Perry is plain and once again talentless, like so many "stars" these days. It takes 3000 layers of makeup stuck on her face to make her look decent. Heidi Klum use to be okay but she's gotten more attention seeking as time goes by. She's at every awards show, she's always trying to get in the media ever since she got her divorce. Still the prettiest out the ladies here.
I don't find Katy Perry pretty either. But I think her figure is great. It's one of my favourites actually.
FLAME!!!! Haha jk. It's funny because I actually think Taylor Swift looks the best here- very elegant in my opinion. But I agree with you about Katy Perry…to me she is always tacky.
lc – i agree 100% – I've always thought Katy Perry is totally unattractive. I figured the only reason she's popular is because of her body. And I also find nothing pretty or attractive about Lea Michelle. Never did, never will.
I don't know who Kaley Cuoco is, but I thought it was Christina Applegate!
i never in a million years thought i'd be saying this, but Taylor looks the best. Kailey's make-up is atrocious…she's so much prettier than that. i don't have much to say about the rest of them though. they all look pretty evenly matched..and not in a god way.
I agree, Taylor looks gorgeous. Why are people always bashing her for looking plain, she's one of the few people on the red carpet who rarely wears something atrocious and ill-fitting. I rather see someone with a simple, classy dress than with something like Jennifer Lawrence wears..
Oh and have you seen Heidi's shoes? I would probably have broken my leg right away!
Really? I think Kristin Kreuk looked better. Might be because I generally find her extremely beautiful, but she still wins for me.
SO HAPPY Beauty and the Beast won! I voted like 200 times the night before.
Taylor looks really good, the makeup, hair, dress… everything really suits her. I actually think she's pretty well dressed always on the red carpet.
Kristin Kreuk is absolutely gorgeous, half Asians are usually always good looking in my experience haha. I hate her dress though.
Best is Taylor Swift which is a surprise- usually not a fan of her style/makeup/hair but everything is working for her. Worst is everyone else lol not impressed..
I'm not very impressed by any of the dresses. Taylor Swift is clearly trying to be "sexy" after her break-up, but fails as usual.
Jennifer looks beautiful. I really like this hair color on her – don't like the cut of her dress.
Julianne's make-up is really nice and compliments her features well.
Same over here, I have never been so unimpressed with any of the dresses. They all range from wrong cut to OK. But none has me thinking that it looks gorgeous. Either the cut is wrong for the wearer or the dress is just plain ugly…
Dear god what the hell is Kate Perry wearing??? That is the ugliest dress I've ever seen
jennifer's & katty's dresses share the price 😀
I thought Taylor looked lovely She normally is pretty plain, but I just thought she looked so pretty. Her makeup, hair, dress…no one else really stood out to me. I'm obviously too into the V.S models and their sizes because all the celebrities looked really large to me. I didn't think there was that much of a difference in actresses and those models sizes…all tiny. But I was wrong…very wrong.
Taylor looks flawless! Her and Julianne look the best!! Gorgeous!
No one here looks good.
I thought Katy Perry was Tia/Tamera Mowry. Weird.
Julianne Hough's dress looked like the galaxy. So pretty
Well, imo Kristin Kreuk is absolutely incredibly stunning. I think she is one of the most beautiful celebrities I have ever seen. I would prefer her over any VS model or high fashion model. Delicate yet exotic face, nice body, amazing skin, amazing eyes, amazing hair.. I wish I was mixed myself.
I am so jealous (;
taylor's dress is awesome by the way. she looks like charlize theron's evil queen form from snow white and the huntsman 😀
I really like Taylor's look here- she has gone for something a little different and more riqsue which is a nice change from her standard A Line, ultra girlie dresses.
I like the fact that Katy is toning down her look a little bit and not always having her b❆❆bs and legs on show. She has a stunning face and even though the dress is a little matronly for an awards show, her beautiful face shines through.
I'm a huge fan of Kaley. I find her very cute and relatable. she has a lovely figure that seems achievable to me.
I don't get how some celebrities dress. You think with all the money and stylists and all that, they would dress a little better..who knows.
After looking through ALL the horrible dresses I did realise one thing, how pretty Kriten Kreuk's face is! IMO out of all the woman above I find her to be the most facially attractive. Actually now that I think about it I probably prefer her body over all the other too.
On seconds thoughs when it comes to which figure I prefer out of the woman above I would have to say Lea not Kristen. I have to agree with benjay below "swap kristen's face on lea and you have a contestant…" even though it sounds kind of picky.
Lea's body looks really good in that awful pink dress! I'm impressed. I kind of like Katy's dress but yes she's the definition of plain.
Kristin Kreuk has such a beautiful face (eyes and eyebrows!) but I don't like that dress.
Heidi and Leah: hard faces and unattractive bodies.
Jullianne looks much older than 23… it's bad. Kaley has a moon face. Don't like Jlaw's dress.
I actually thought Katy Perry looked good for once, for toned down with the hair makeup and wardrobe, but not in these pics. You should check this link.
I find the Valentino dress quite beautiful with her dark hair and the black pumps.
i love kaley cuoco!
Kristin Kreuk is STUNNING. seriously that face is breathtaking. Lea michelle tries too hard to be "sexy', Talor Swift is just scary and Kaley Cuoco looks a bit coo coo in the head.
Taylor looks great, she really has been doing a great job all around. I am not a fan, but she also is pretty good at singing. Katy Perry has always been on the weido path, dont get me wrong, she made it to the top in her career, but she is not a playboy bunny…. she is interesting, these pics should be used as a deterrent for kids using bath salts…. very weird. Heidi looks great, always has and Lea face bothers me no matter what she wears…. swap kristen's face on lea and you have a contestant…
Julianne look gorgeous! I love her hair, it's so cute! Kaley looks adorable! I may be the only one but I think that Kristen looks stunning! Prettiest out of the lot and the colours of the dress really suit her.
Lea michele looks hideous 🙁 hate katy's hair too
taylor and kayley cuoco(don't know how to spell it) look amazing
seriously what's up with white celebs having early wrinkles ?? @ juliana !!!
i dk , is it due to :weight loss / tanning / smocking / having light skin /…etc
was thinking the same, Juliana is only 24 years old, and looks a decade older…i doubt its due to weight loss, shes not thin. shes always on the beach, probably doesnt wear sunscreen, or just has bad genetics..
I don't usually like Lea Michele AT ALL but she looks pretty here. So much better without the bangs.
Taylor is the only good looking one- so slim and that dress tape (not augmentation) makes the plunge sexy.
Um Kelly whats-her-face totally looks like Christina Applegate!
Now for Betty White…I mean Jennifer Lawrence: she needs to fire and black list her stylist. That dress style is for Helen Mirren, Jane Fonda or Betty White (if length was longer). SHE LOOKS HIDEOUS. Like she bought a thrift store dress (from someone's grandma) and did her own hair and makeup.
Celebs: you have money and access to beautiful clothing Why are you all so average, ugly, or boring??????
LOL. First thing I thought when I saw Jennifer Lawrence's dress is that it looks like something Lisa Minnelli would wear. To be fair, I don't think most celebs actually dress themselves. They are either trying to promote some fashion designer (possibly even get paid to do it), or they wear things their publicists/stylists choose for them. I'm not saying they don't have freewill, but it's not like they go shopping at regular stores for this stuff.
And yes, to Kaley Cuoco! I had to do a double take because i was SURE it was Christina Applegate.
Kristin Kreuk, Julianne Hough and Kaley Cuoco all look very pretty, but I think Kaley would look better with softer makeup either on her eyes or lips… I love Taylor Swift's natural hair color and she's a cute girl, but the makeup is a little bit heavy for her eyes I think. Lea Michele looks very pretty, normally I dont like dresses like that but she is one of the few people who can pull it off. Jennifer Lawrence is one of the most beautiful women, but her dress is just ok here. Surprisingly I actually love Katy Perry's dress, she looks cute and classy here…
Taylor looks the best here. Her dress is gorgeous and the earrings look great with the white.
Kristin Kreuk..omg..most beautiful woman ever.
unfortunatly she is underrated 🙁
It can be difficult buying a plasma TV, mostly because
it has far more components than a regular TV, and often times we do not know what makes a good plasma TV.
Any working relationship you have in the media can
prove to be valuable. It is a touching series that I would definitely recommend.