St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1871-05-12
S0i0HS.

In caIl y spring the heart Of man, by
natural instinct, lightly turns to thoughts
of salad. Before the days OF forcing
frames AMI canned tomatoes, this instinct
became Il passion: people aspired after
green food with u sort OF thirst, watched
for the first leaf eagerly rs Noah and
when it came, like the little bride OF the
lIolly-'Trec Inn, ''ahandoncd themselves
To it with perfect louscnc,S." Even
now despite modern improvements, which
give lis green peas (~lightly favored with
TIM in January, and hot house strawbcr-
rieS at Christmas, the first crisp bouqet
of real ga-dan lettuce Is an cvcnt-sig-
niticant a. aviolct-(orerunner Of a long,
delightful vegetable train. There is poe
try in salad 1t has is Iitcraturc-itS
history. The sa"c Evelyn did not dis
dain t. discourse of Sallctts, nor Sydney
SmiIh 10 Sing IT. praise III rhyme. Rep
utation has becn won hy u Mayounai$c.
ana place and ribbon not thought to good
for the lucky inventor. The variety i
infinite. From simple vinegar and Sug-
ar to Vivian Grry'S cucumber, which,
when complete, WAS thrown on: OF the
window. every note OF thc %amut Of taste
Is sounded. In the compusurc of salad,
every plant should come Ia bear lis part.
like noic- in music, says Master Evelyn
There i Il kind and dr.rcc to salt each
various llury, AMI i bard for every
sauce.
First and best, becau-r simplest, tan Is
French salad made of vinegar and oil,
three parts Of thr latter 10 on" ol the
former, -aIt ami Pepper. For lie proper
composition Of this, an old proyelh rs
>rrle there are four persons rcqulr,d--a
mi,cr Ia measure the VINEGAR, Il spend
thrift the oil, a sage tc iud"c Of ia" salt,
and Il maniac to stir all together. Thr
oil should hc pure, the >alal-buwl hcal,cd
with freshest crc-s and lettuce duly mix
cd, and il the manipulation Is >kiiilul, the
result cannot but Lr delightful. For
people who dislike oil there is u cream
dressing made in this wise: The yolkS of
two hard-boilcd rygs are rubbed very
fine with silver spoon; TO these add Il
tIS'lb SIIpOIliu III vi N''A bi'
the two thoroughly, then stir in a table
spoonful of melted butter and half a tea
cupiuI IF thick cream, Il little salt and
cayenne, and, if desired, Il dash of an
chovy or Worcestershire sauce. Last Of
all, add, little by little, vinegar enough
to make the whole Il smooth, creamy
mass, and pour it on the lettuce Just
before serving. Salad Mayunna~c re-
quircs experience and Il certain knack,
which the French cooks says is a 1iit of
nature, and not TO be acquired. Like
the poet, Il true salad maker is set apart
from his brethren by Il mystic clri-m all
his own. The one essential Of the May
onualsc is oll-cggs, boiled or raw, form
the basis OF the mixture, the oil Is added
drop by drop till the paste is thick a
custard and smooth Us vcIvc.--a few
drops of vinegar or lemon juice complete
it. Serve in Il small silver dish by itself,
or poured over the lettuce, or i'll Il
wine-g glass set in the midst of the lettuce
bowl.
In the hands oi a practical housewife
salad becomes one of the economies Of
the table, working up all manner of resi-
duary scraps, which, without it, would
be cast aside and wasted. String beans,
button onions, stray mushroom or two,
cold beets nicely sliced ana seasoned,
boiled potato, fragments of cold chicken
or meat, all find place in the salad, and
lend it variety and flavor. a pretty or
nament for the middle Of dInncr-tablc
is made by crowning a bowl full OF green
lettuce with blossoms Of scarlet nastur-
tium. The flowers are submitted TO the
dressing as well as the leaves, and add a
certain piquant pungency TO the dish