The news and herald. (Winnsboro, S.C.) 1877-1900, 1880-06-12
Salads.

10 many who have passed through the
Winter regimen, the coming of the salad
is the great event. Your hot-housc salad.
even your Southern salad, both quite cd..
bic, are wanting in that pleasant crispness,
that delicate savor which natural salad.
one grown in the open air, possesses 1t is
by no means necessary that in this brief
article receipts for dressing salads should
be presented. Such methods have been
given from time to time IN these columns.
All that can be done is 70 point out certain
heresles which are sometimes committed
with an early salad. There are ignorant
people, to be pitied, who, fortunate in the
possession of the first salad of the season.
absolutely destroy its tender deicacy by
putting mustard on it. a taste must be
singularly dcpraved that darcs do q thing
of this kind. 1t is an English abon,ina-
ton, and should be decricd. You will find
mustard regularly prescribed in many Eng
lish books which are III vogue. There is
no method of dressing a lettuce salad save
with oil, vinegar, salt, and pepper; even
the Spring onion, the ci6ouic, is to bc dis
carded, and not an egg, either hard-boiled
or soft, should be used. The true French
method, in It's manner of progression, s as
follows: The lettuce leaves should be dry.
You will sec at certain hours In the Paris
streets salads placed in wired baskets, to
which gentle centrifugal motion is i'm
parted by hand by some careful mCnagero.
Another way is to use a napkin, and after
shaking ont the salad carefully, to dry it
leaf by leaf. But both of these processes
require rapidity of motion, for wiIted
salad is Ii miserable thing. For dressing.
the salad should be pulled leaf by leaf
from lls central core, leaving, however, the
centre. First, in wooden spoon, mix
salt and pepper, which scatter over the
salad, and lastly cones the vinegar. There
is philosophical progression in all this.
The leaves being first imbrucd with the oil
In a measure protects the green, tender It's
sues from the corrosive effects Of the acctic
acid. A first salad should not be pcnc.
tratcd with the dressing, 1t is only the out
| side which should receive varnish of the
oil and vinegar. AS TO tho final process
what the French call to .fatigucz the salad,
the exact translation of this verb, which
means to 'tirc OUT the salad, leads TO many
sad errors. If the green leaves are tossed
about and the tender white vessels con-
tainlng the juices Of the salad are broken,
you have flat and inspid thing; you taste
the dressing and not the salad. 1t requires
q light hand with thoughtful mind to do
1t. "a lettuce, when it is 1oanachee, "
says Brillat Sayarln, ''is truly salad of
distinction. There is in lettuce salad q
subtle juice, slightly soporific, tho gcntlest
Of anodyncs, well known to chemists,
which, as leading authority says, 'brings
rep osc Of temper and philosophic thought -
There are two entirely distinct classes who
feed, the gourmand, the stuffcr or tho
dcvourer, and the gourmet, who eats
wisely and with discrimination. The first,
because he does not know how to prepare
his food, takes his nourishment like on
animal; the latter like an intelligent human
being. How many discussions have there
not arlson in regard to the cucumberl Ia
1t wholesome or unwholcsomo7 To some