The Portland daily press., 1882-07-17

The Art of Salad MAX ing


A more liberal use of green food would add
greatly to the health of the farming commune
ty, aad also to the delicacies of their tables.
Water-crssses, eaten with only a little salt are
very beneficial TO the physical system, and
they should be more ge lerally cultivated. But
| at present they are rarely met with, excepting
| in city m arkeis and than thau ara harnnd the
| wherever little brook runs, and are sold at 8
| penny quart. There is always tendency to
| fever in the summer season, and whatever will
cool and cleanse the blood is desirable of diet
| Water-cresses abound in these properties
| They can be kept fresh in cold water, and
| should be eaten with little salt like radsh.
! For garnish to dishes of meat they are also
| very pleasing. Water-cresses will grow readi-
| ly from seeds. and they can be sown on the
| edges of fountain, brook, or pond, and
| will grow at any season when the water is not
frozen. Lettuce is also of great valae as cool
| er to the blood in the spring and summer, and
| it should always be served at the dinner-table,
| If not at breakfast also.
Farmers eat too much fat meat and too little
green food, to sustein the system in proper
condition. Give a Frenchman or German g
head of lettuce, couple of hard boiled eggs,
with oil, vinegar, salt and pepper, and loaf Of
bread with q cup of coffee, and he will fare
more sumptuously than an American upon
roast meat OF any kind. 1t is, moreover, a far
more wholesome meal for hot day than pork
and beans, or boiled pork and green's, while
the housewife can prepare it with much less
discomfort to herself. OF course ono cannot
expect that all farmers will take kindly to
sweet oil, but sweet cream is much better in
the preparation of salads, and it can be mixed
with the yok of raw eggs, a little salt, pepper
and vinegar. and sprinkling of mustard, if
relished, in such proportions as to form a deli
cious dressing and be dainty dish. A Spanish
proverb says it takes four persons to make a
nice salad-"a spendthrift for oil, counselor
for salt. miser for vinegar, and mailman to
mix them"
1t is mistake to wash lettuce, as it will lose
its crispness, Cut the heads freshly from the
garden, break off their outside leaves, and cut,
or rather break, the leaves. A knife Injuries
the crispness, and they can be torn apart with
the fingers more easily. For the dressing, take
the hard boiled yolks of two eggs for large
head of lettuce, and mash them finely with
knife; add to them two tablespoonfuls of thick
sour cream, just turned, not bitter, half tea
spoonful of salt, sprinkling of pepper, land
small pinch of ground mustard, if one likes it.
Stir rapidly together, and when it is smooth
add two more spoonfuls of cream, or ore of
melted butter, and two or three tablespoonfus
of vinegar. Beat it in a small bowl, chop the
whites of the eggs very finely and mix with the
dressing, and turn it over the lettuce when
ready to serve, or serve it separately in sauce
boat. A msyonnaise dressing for lobster salad
with lettuce, or for salmon salad can be made
with raw eggs Take the yolks of two eggs and
beat up lightly, and season them highly with
SALT pepper, sprinkling OF mustard three Ia
bespooDfuls of thick sweet or sour cream, and
a little vinegar. Whip the whites to a very
stiff froth, aud beat them into the mixture I'M
til ii is as thick as icing. Set it on ice for an
hour CT two, and spread it over the lobster and
lettuce, or fakes of salmon or boiled halibut,
OR cod mixed with lettuce. Canned salmon
can be used for nagonaise with quite as good
a relish as the fresh fish, and most tooths ONE
dish can be prepared with it.
1t is quite a saving OF trouble to make
boiled salad dressing and bottle it for use, as it
will keep well in a cool place. Take a coffee
cupiul of sweet cream, the yolks Of three eggs,
well beaten, q pinch of pepper and mustard,
and a small spoonful of salt Boil the cream
in tin basin, add the yolks and seasoning, and
stir brskly for five minutes Add three table,
sDoonfuls of strong cider vinegar, and the stiff
ly beaten whites OF the eggs. Beat quickly
for five minutes over the fire, then cool in a pan
of water, and bottle in a wide mouth bottle. A
teaspoonful of sugar is pleasing addition, and
little sugar ADDS flavor to all salad-dressing,
in my opirion. On washing or ironing day,
when the work presses, a dish of lettuce mixed
with chopped cold meat of any kind, and few
cold potatoes sliced thinly, will make tooth
some dish for farmers dinner. Chopped cold
corn beef or ham is also mere delicious when
mixed with lettuce and ssalad dressings than
when served cold. II onions are not banished
from the table on account of their odor, few
slices chopped thinly will add relish to the
dish beyond belief
Lettuce and onions mixed together, with only
salt, vinegar and pepper, and little sugar. can
served at any time, with good effect upon the
health of the family. Lettuce can be served in
perfection from May to October upon every
farmers table. 1t only needs little care to
secure good heads every week in the summer.
Sow the seeds every two or three weeks, and
thus keep fresh plants. Make the bed very
rich with manure, and select shady location.
Thin out the plants to six inches apart. The
Black Seeded Simpson is a good variety for
summer, as it does OF head too quickly. Keep
the plants well watered in dry weather, and to
prevent them from heading, lay shingles or
strips of laths over them.