, 1881-11-22
SALADS.
Recipes for This 1loat Variable DtnIl
i.ostnn Herald.

oALAJSs
Rgc7pes for This aEosl Variable D{AIl
i'ostnn Herald,
Now, there Is nothing III tho world which
lonks cooler un table than fresh dish Ut
green salal, and tllero Is nothing tnorewllule-
sOnp or cheap, yet in how few houses Is It
ever thought of rs NIL article Of duly diet;
and In how few whore 1t Is met with Is It
nicely dressed: Sala,l materials conle iirst
Into consideration: there Us the ordinary let
lice, bcet-rout. eliuive, celery, ton,atot ratl-
istl, Onion, ttandeifo.,, md utlcrs ,n0re or
less rare. From these various combinations
may be tnAttc they ilay be yarinnsly
dressed, md lobster, crab, salmon, or oll,er
cold tis1, md meats niiltcd. This chO[ce Of
materials mil the combination, however, dr.
ps'I!l necessarily very much upon tho seasol,
OF tlle ycAf.
,rhern nre many people who niuy thIah II
lobster snlnl 50 well known that i descrIl.-
tio Of the way TO nuke ts is utls8 sstperiiti.
GUS; but let tt0sc Wlto know 81 well li0w u
lx. ,s y en!ssG rr y r Sw airy y sa ,a1sss tISy y,
first ps,!t Is 10 Eet q good fresh lobster, aud
IN ret tue cn0!; tfnr this Il rather dirty wnrk)
to cut II !lIwI, lhe centre Of the baek. taku
gut tle fish, divide eacl! liaif In two. three Or
STIR: get te isl. mt pf the claws, a1nl l'l,t IT
,lll tt stullt uh n clean pntU IN n RlExi.lsu Ut
OIL vinegar, pepper, md salt whilst tile other
preparations nre being lllAtlc; ;rle secotnl
mustard nnd cress, sl,latl piece Ut cleu,n,
dressing Thls Is done BY cutting o'f
the sErcetl or , oi,ter leaves of tlle
t1,os"ashiy > iii cold wa:sr, '''f With 'ds tlie
mustard ai,1 crcss, aid then drying tleM by
putting tlieln lily II clrall cloth or swing them
II d snail ncI; II tlle salad Is very WI II
rsni to 'sissss an, MY ,ns y
next cut !ntn tl!n-silet4l rounds Or small
dice, ur Into my sl.alN the fancy ili1y stE-
Etst. whllu tln. cucl1.ioer is iurnweh round
i! aild 0llt nl!tl stood IN u little water. 'rhe
mil lnDk pretty. Tile ueel Is best lefs OH, for,
III 1t lMs RECENTLY been .ascertniileA, it rem
ders tie e,,cnlnbcr more htgesiiblc. Thuilext
step Is IL holl Two pr tlrc, eEgs until har,l.
aml tho next to tnle II eoot-ske.l bnsln, suy
ot,e that will hold twn or three quarts, and,
with thu NECESSARY ingredients within rencI
Ur ttle hand. To bek!n the dressing Or lltayUi1
iIatss., x teAspa0llfil Ut suit MiKl hnlt 4 ten
spu!nful Of pepper nrc p4t IN tirst, fol, II they
dressing lHnlpy; the wiltes III two es,gs are
then drained oil Into q Wire glass mid their
yntks put into the 6.s!t,. They nro then we'll
S'x TOR Two or sq ,nrs9 ~, ,ss ,aEn MIt
stirring. when uttce beEnn,, slunld bu COLI
tll!tlGA III tho sums tllrecfIttll, nr another
cMNSe Of enrtlltlE Will bH produced. the best
plan Is always III silt. With the bowl of tho
After tho yolks ars we'll stirred glllof saIull
oil Mnst bu ausled; drop by drop, the stirring
continuing evenly aud hrfsfily. It is must
impursaul that thls aloul,l ba pullred llI drop
fires, Or guod drpp il pa,lred IN nj once, the
tlress.l!E bGetlIes fAnpy; wltrt.ns. II the oil
Is cnrefully poured Atit tlle tntxlnr properly
done, ,tilo mlxlnre thiclells With but little
i0wuvnr, It Is tlIlenlt, eysn with lie uti,I1st
care, to ret 1t Ia t'iftken we'll the heat Keep
Ing 1t liquid; w,eru this Is the casr. the bnsin
should Du st0ttl IN enid water Yiifie the stir
ring j. going ~; Mnd care Should be take,!
thu sp0UM nrt lis e1la As cntl be. Aftnr the
gill III OIL Is I'LL IT., vinegar Or lenluh Juice to
lnstt should be Autletl niil stlrrul IN. Lemon
juice wilt tighten tEle colnr0f tho llnyOnnntsr,
urllnary vinegar vii! make It dnrEsr. wh!!t,
tnrragon yiI!eEar, which In.tny, prefer, Will
not tiu lnach IN tho WY Vi, changing tie
coor, but It will very much LlIlprove the
tlar0f uf thy now completed !uaYuti,asde.
prorer hcgllls. .rlie t!s. t;A WHICH tlle suA,i
IL Il, be suryetl. eltlur Eluss ur silver Is Lirat
gnrnt5tlAl rDullu With sllces OF li!nl.bniletl
cgg anu cucGntbar,, tlio, = Eu1.l THICK layer
ct Ss sas Il 1 xs xs S Hs es tEt aEs ptsta ts So Il E "y
Htur t0lluw on the top, lnuru sulul IL ngutn
tllppsd III ind !alt! on sts lg!ttly rs pussldie,
| Mlla tho whole Is finished by throwing ~ tho
calor with dalMty touches Vi bust r0nt here
anu theru; ur lubsttr c1rAl lnAy e>o ni,Wdtretl
| oyur thu Top, but this IL an expensive addl-
tl0n. fur eYui. II aus tl0es hnppeIl 10 get Il
hen lobster, lie !ls!,Alo,lser las KeNnraly tlg-
priscd It ut It's coral to sull sepnrAtely.
Salmon u,uyannaisu,is IL ln,ltN III Uxnctly tho
sR.Ra Way as ,l,a to!,stas, eSceut That tho
salula,, Ii cUokeAt, allowed To get culu, a,ul
than cut H. Htrips n0ONt twD Inches wIlo
| fruln each sltlu OF rho bAckbOhe, h!ll inny b,
I th1ntt t,x r.
~ ureferred. Uyor n salAd itl!,ng MI nr,ltn'
| ary-slxe4 bowl, W. slinu Il sprinkle u salt
spoonfal az saltt ,hIx q slesserssinontul af
vlneenr. With three times " l'l.ny ot ntl;
wooden spoon or fork. ft!is il i quick a!,ij
Easy way ut dressing sllad, but Tor tilnsu wllu
like hot t!as0rtng. either pepper Or inllstar.l
may bH addict, lfpBpper, sbnkSS u oyer tae
viii lie vIl!eSar beforu asiti his Tic oil
| AlDtticr slshpl0 way 10 dress Slul IL tn 1eni
Il fresh raw 1RK, nAl II teuspauMtu ut mixed
mustard, ssIree tnbltslNMlitulS 0f "tl. .A1ul Wllet
quite smooth a4d vinegar f. taslu ~ ssllat<
li,irtl, put Its y0lk Into q bnsil, hrtak II III
finely with n wooden sis'ol,. add II LITTLE
Frel'cll mustard or ,pel'ptt and salt al.t
willis stirring evenly u'Mt continuously
paar IL drop hy dup three 9r four tstsssr,
sp0onfuls Ut a!l, tlia ct the ehd dilute
lN Sw!tzorla.Ml fnv0rIt dressing cUlisists u
tw!' utliiets Ut CHEESE lolllslltA, Il tens!suull
ful ut vinegar, Il tttn suit ailll lotlnr. At.t
!hreo tap!espnnutuls ot olive ,nr sa!aH oil!
Il need lsart,ly b. said l!nIt dressing Is VI
4 putatn salasi. ~ IL IL ~ seAson a!l tht
yenr round. u very good dish t'nr summer
with enl.l !ls', Or l,Icat, instead Of hot potN
toes. :lhe p,t4tt'as ure first put ln,o cutt
Watnr IN !ielr skins, with gnta! tenslnmnfu
then allowed 70 boil Nl, mud aftprwuri lpl
to SIn,,lur gently until quite tender. Wtiel
cold they ara puzzled allti cut ~ l,ito rountl
Us thln II poss!blc, which are latL lntn IL dish
Weli 6t,isoneH with suit and pupper, spvl1l
klul with plenty OF tsnely.chnp,ietl l,aysluy
ula4 tlel, saturated With olI aIll Vinegar. I,
OTHER salads vinegar IL used IL, about tie pro
Qnrs Kreat deal niors-la fact, Ill alt,i,s
elnnt qlantity nj A4c'-aot less tn any cas-
thal three sp10ntuls OF vinegar lo fur o
oil. 'rloss who !Ike Tue tIayor viii tnl thin
ly-s!lced olll1ils either ,sprinx or Spanlsil, o
u very small pleeg 0f garlic, tittdiy YItetI
Il great Improvement tV tho tasliness of til
! salad