The daily dispatch. [volume] (Richmond [Va.]) 1850-1884, 1880-06-21

up r.noucnrRE AND HIS ExPBRTa DECIDE
- IRON THE pEsr AMONG MANY RECIPES.
fFrom Tmth.1
At length, then, the great salad question
has 10 be settled, and think may larry
saw that no previous competition mas gwen
The iudgcs more trouble. The initial DIM
cultv has naturally been found IN the fact
that in salads, as In many other sucn Things,
individual tastes differ with great intensity.
One man. for instance. viii declare that no
saIad mixture IL complete without sauce,
wi ile 10 another the very mention OF sucn
an addition Is az abomination. But we
think Il may be safely asserted tnat
In sajad.making, IS other gasronomic
mysteries. there are certain broad pr'n..
cjnles which may be laid down ana
which should never be departed from. Vn
numerous details individual tastes may cii-
fer. but there are certain points about wnicn
there can be no option, Just as In dress certain
csnons constituting good as broadly oist'n'
ouished from bad taste may be insisted on.
II WAS on this assumption the present adlu.
d,cation wa made. / have already stated
that I invoked the aid OF experts, bnd
among the committee OF taste thus formed
there was at first, admit, considerable d.
veroence of opinion. One showed predf-
lection for this, another for that recipe
mainly ON the gouud Of It's containing some
unusual item according with his own per-
sonal taste, which item, IL was sd
mItted. however, would probably be dis
liked by the majority OF salad-eaters.
Thus by degrees all recipes containing
/" fads,o so 10 speak, were eliminated
and only those as TO the general principles
Of the construction Of which we could ell
agree kept In. Now, my spsce Is TOO sma,l
10 give in detail the various reasons when
led MS TO throw out one after another OF the
given recipes. A very common one was
the presence Of too much vinegar. This is
a usual but an undoubted fault In Engisn
salad-makng. Vinegar should be uoied
out with misery caution, while the OH as
some one has SAID, should s'uiceo on
with sp.ndthrift hand. The proportion
of oil to vinegar, 1t may be iaid down Is
canon of salad-mixing, should never be less
than as 5to1. With very fine oil it will
soon be found that the may be changed
into still higher figure without offending
any trained palate. Sugar, radishes,
onions, sauces, cucumbers, milk, cream,
beet-root, butter, water-cress-all these
things may be appreciated by peculiar
individual tastes, but are certainly
ont of place in "salad" mired for gen.
eral company. Thus, by degrees, sinking
personal fads, as l have said, and being
guided by what may call the broad priDci-
ples of salad.making. we reduced the num-
her of recipes to some half dozen or so.
or these the two preferred were included in
the published Specimens" being those OF
- Inorganic" and "John Boldin." The
former, however. on reconsideration and
tasting, was adiudged little too sour, and
the final decision OF the jury OF judges en-
paneIled awarded the prize unanimously to
John Boldin, there being rider TO the judg-
ment to the effect that to the ordinary Eng
lish taste the oil used might seem somewhat
excessive.
PRIZE RECIPE FOR SALAD.-FrOm 6 or 3
coss Tor cabbage) lettuces remove outer and
coarse leaves, and strip from remaining
ones the good part. The pieces should be
"a to 3 inches long. and may be broken up,
but not cut then wash them and let them
remain about half an hour in water. Rinse
in second water, place in napkin and swing
| till dry. For dressing, take The yolks
OF hard-boiled eggs, crush them
to paste in a bowl, adding 1 table
spoonful French vinegar, 3 mustard.
spoons mustard, salt-spoon, salt and
beat up well together; then add, by de.
grees, 6 to 5 tablespoons OF Lucca or Pro-
vence oil, and OF vinegar, and. when
thoroughly mixed, little tarragon finely
chopped, a dessert-spoon coarse white
pepper, as pepper in powder irritates the
palate. When all is well mixed place the
salad in it and turn over and over, thorough
~ and patiently, till there remains not one
drop of liquid at the bottom OF bowl. Put
the white OF the eggs in slices on the top,
and serve shortly after it is mixed.