The weekly democratic statesman. [volume] (Austin, Tex.) 1871-1883, 1882-03-02

must, at all hazards, be avoided
Those mistresses who succeed in
achieving real dominion over the
culinary department are few. A
great many imagine that they are
the rulers, when, in fact, the portly
dame in apron and cap governs them
with an iron rod She is mistress
of her domain, and permits of no
interference when once the orders
of the day are given. And these
orders, how difficult there!"
The thrifty Scotch have a dish OF
their own hich is rarely found in
purely English houses, yet which
certainly cOnffAres favorably with
the Irish stew, which every ordinary
household tolerates. Cock-a-leekie
is, however, not exactly within
reach of every economical house
keeper by reason of the fowl that is
in it, but still, on a cold, bleak win
ter's day there are charms in cock-a-
leekie which repay the expenditure.
A large capon and couple of
punches of leeks are the essentials,
to which good, strong stock, well
seasoned, is the accompaniment.
Long stewing will reduce the capon
to a state of tenderness; then it
should be taken out of the pot, cut
up into small pieces, placed ON a
deep dish, and the soup, first thick
ened with a little flour, be poured
over it.
Salads are not only appetizing
dishes, but in midwinter often have
medical properties as well. A good
housekeeper, ater thorough study of
the salad question, has come to the
conclusion that the success of salads
comes not so much from the virtue
OF the receipt, as rom the inspira-
tion of the moment OF, i'll her own
language, that "a salad, to be
credit to it's maker, has to be in
vented each time Here, however,
is a receipt which comes from a
good authority in such matters, and
which we give for what it is worth:
"After the light green and whit
ish inside leaves of head of lettuce
(Which are alone fit for use) have
been washed with the most careful
touch, put in colander and kept OH
ice for couple of hours
(Which gives them a desirable
crispDess) they should be ar
ranged in a large salad bowl just
before dinner and put in a cool
place until wanted. The dressing,
TO render the salad perfect, should
not come in contact with the lettuce,
or any other kind of greens which
may be used either in combination
with it or by themselves, until the
time for serving arrives, when the
host or hostess may show how, with
few touches, most refreshing and
delicious salad is prepared. To say
just how to proportion the dressing
is difficult matter. The qantities
ofsalt, pepper, vinegar and oil to a
head of lettuce depend entirely upon
the size of the latter, which is
never the same. For a medium
sized one there should be a half
teaspoonful of salt, half that
amount of pepper, half salad
spoonful of vinegar, and two salad
spoonfulls of the best olive oil.
But what has been said before must
be repeated, that success depends
more upon a certain feeling for the
right proportion than on any rules.
Another dressing approved by
some persons consists ofpart lemon
JUICE instead of all vinegar, to which
add a saltspoonful of mushroom
catsup. These three ingredients
mix before hand and put into a
cruet, to be used when dressing the
salad at the dinner table,"