Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1871-06-07
AGRICULTURAL.
Salads.

In early spring the heart of man by natu-
raj instinct. . lightly turns to thoughts Of
salad. Before she days of fOrcing-frames
and canned tomatoes this instinct became
passion; people aspired after green food
with a sort of thirst, watched for the first
leaf eagerly as Noah; and when it came like
the little Bride Of the Holly Tree Inn, ..a5an-
bonded themselves ID it with perfect loose
ness Even now, despite modern improve
ments which give us green peas (s.ightly
favored with TIM in January, ami hot
housed strawberries at Christmas, the irst
crisp bOquct of real garden lettuce is an
event-significant as a violet-fOrerunner If a
long, delightful vegetable train.
There is poetry in salad. 1t has its lIrcra-
ture-its history. The sage Evelyn did not
disdain to = discourse of Sal cts nor sgd
ney Smith to sing its praise in rhyme.
Reputation has been won by a Mayonnaise,
and place and ribbon not thought too good
for the lucky Inventor. The variety is inf
mite. From simple venegar and sugar 10
Vivian Grey 5 cucumber. which, when com
plete, was thrown out of the window, every
note Ofthe gamut Of taste is sounded. . In
the compOsure of salad, every plant should
come to bear its part like notes in music,
says Master Evelyn There Is a kind and
degree to suit each various fancy, and a
bard for every sauce.
First and beet, because simplest, stands
French salad, made Of vinegar and oil, three
parts of the latter to one of the former, salt,
and pepper. For the proper composition OF
this, an old proverb asserts there are four
persons required miser TO measure the
vinegar, a spendthrilt the oil, sage TO
nudge OF the salt, and a mamie to stir all to-
gether The oil should be pure, the salad
bowl heaped with freshest cross and lettuce
duly mixed, and if the manipulation is skill
full, the result cannot but be delightful
For people who dislike oil there is cream
dressing. made in this WISE: The yoks Of
two hard-bOiled eggs are rubbed very fine
with a silver spoon to these add dessert
sp ,onful Of mixed mustard blend the two
thoroughly. then stir in a tablespoonful OF
of melted butter and a tea-cupiul of thick
cream, little salt and cayenne, and if de-
sired, dash of anchovY or Worcestershire
sauce. Last Of all, add little by little, vine
gar enough to make the whole a smooth
creamy mass and pour on the lettuce just
before serving.
Salad MayOnnaise requires experience and
a certain knack, which French cooks say is q
gift of Nature, and not to be acquired Like
the poet, a true salad maker is set apart
from his brethren by a mystical chrism all
his own. = The essential Of the MayOnna Use
is oil-eggs boiled or raw, form the basis Of
the mixture the oil added drop by drOp
till the paste is thick a. custard aod smooth
velvet few drops of vinegar or lemon
jnice complete it. Serve in a small silver
dish by itself, or pour over the lettuce, or
in a wine-glaSs set IN the midst of the let
tn ,e-bowl.''
In the hands of practiced housewife sal
ad becomes one of the economies of the table
working up all manner Of residuary ser ps,
which without it would be east aside and
wasted. String beans, button onions, a
str unuZbrfnFu. "a cold bppt5 nicely
sliced and seasoned, boiled chicken or meat
all find place in the salad and lend ii
variety and flavor
pretty ornament for the middle Of the
dinner table is made by browning bowl full
of green lettuce with blossoms of scarlet
nasturtium The flowers are submitted 20
the dressing as well as the leaves, and add a
certain piquant Pungency to the dish, which
must be tried before it can be appreciated.