The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1878-04-20
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FAaMi &ND HOUSEHOLD.
Domestic Recipes.

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the cupboard which will do for
salad, if it is only dish of cold
potatoes. If there is slice or
two of cold meat, or bit of cold
fish, or a plate of cold string
beans, cold beets, few leaves of
lettuce, a dish of cold greens, in
short, the list is so long of things
which will make good salad, it is
difficult to go amiss among the
usual household supplies.
We will suppose that you have
only cold potatoes. It that case
chop them finely and heap them in
the center of a platter. Take an
even teaspoonful of ground mus
tard and salt spoon of salt and
mix them to a paste with vinegar.
1t is best to use fork for this and
to mix it in soup plate. Now
add the yolk of Que egg, being
careful not to let the white follow;
the white you can save for your
COTE. Stir the yolk thoroughly in
the mustard, and begin to add
sweet oil in small portions, not
more than teaspoonful at once,
but add constantly as you mix. If
the dressing becomes too hard or
looks stringy, add a spoonful of
vinegar from time to time, but not
often, It. should become a light,
creamy mass, and will if it liz prop
erly stirred; when you have the
necessary quantity taste it to see
if it is sufficiently salt or sour, and
if not, add either salt or vinegar
as you wish. Pour this mixture
over the potatoes, smoothing it with
knife blade. So e.
Now, ifyou wish to impress the
family with the idea that this is
something very fine, you had bet
ter make border of crisp lettuce
leaves around the salad by push
ing the stems Of the leaves under
meath, and if you can fnd d stray
radish in the garden cut it in thin
slices and lay them in figures over
the surface. The half of an onion,
minced very fine and mixed with
the potatoes, is to the masculine
palate q great addition to the
above dish. A herring split into
fbres and added will also meet
with general favor; and, in short,
dear housewives, this plain potato
salad is the canvass, the ground
work for embroidery, the field upon
which you may exercise your fancy
and your genius.
If you have a slice of cold corned
beef or ham, or cold lamb or NUT
ton, chop them fine always aud
edd to the potatoes. If you have
a cucumber, slice that and put it
in the dish. If you have cold
beans, use them alone with bread
crumbs--and, in short, make your
salad of what you please, but make
it we'll.
Cream salad dressing may be
made with or without the yolks OF
eggs, as one prefers, and may be
either sweet or favored like May
onaise, with mustard. We believe
we have given the recipe for sweet
dressing for salads in a former
number, but as all of our readers
may not have followed our advice
in the creation of q reliable receipt
scrap book, ana as we have some
new subscribers who may find it
useful, We give it again:
To teacup of sweet cream add
two teaspoonfuls of powdered su-
gar, beating the two we'll together,
then add vinegar by the teaspoon
full. stirring all the time until it
thickens. The, quantity OF vinegar
must be regulated by the thickness
and taste, as some prefer it more
acid than others; but if too much
is added the cream will break and
the dressing be spoiled.
Mustard dressing with cream is
made by making paste of tea
spoonful of mustard, one of vine
gar and salt spoon Of salt. Stir
in cream until you have the de-
sired quantity. and vinegar as for
sweet dressing.
CauliAower Salad.-Boil cauli-
flower in sailed water till tender
but not overdone; when cool cut
it up neatly in small sprigs; beat
up together three tablespoonfuls
OF vinegar, with pepper and salt to
taste, rub the dish very slightly
with garlic, arrange the pieces of
caufaower in it, strew over them
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