Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1882-07-07
HOME TOPICS.

"A IOIC uSt vi RICtl lOptt WOultt
add greatly to the health of the farming
community, and also to the aelicacies Of
their tables. Watercresse eaten with
only little salt, are very beneficial to
the physical system, aud they should be
more generally cultivated. But at pres
ent they are rarely met with, excepting
in city markets, and then they are be-
yond the purses OF the poor. In Eng
lnnd they are grown wherever a little
brook runs, and are sold ut penny n
quart. There is always tendency to
fever i'll the summer season, and whatever
will cool and cleanse the blood is desira-
BILE of diet. Water crosses abound in
these properties. They can be KEEP. fresh
in ocId water, and should be eaten witl.-a
little salt like radish. For a garnish to
dishes of meat they are also very pleas
ing. Water crosses will grow readily
from seeds, and they can be sown on the
edges of Il fountain, a brook, or IL pond,
and will grow Mt any season when the
water is not frozen. Lettuce is also of
great value as n cooler 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 sustain the system in
q proper condition. Give a Frenchman,
or II German, IA head of lettuce, n couple
Of hard boiled eggs, with oil, vinegar,
salt and pepper, and a loaf of bread,
with Il cup Of coffee, and he will fare
more sumptuously than M American upon
roast meat of any kind 1t is, moreover,
far more wholesome meal for hot day
than pork and beans, or boiled pork and
greens, while the housewife can prepare
it with much less discomfort to herself
OF course, one can not expect that all far
mers will take kindly to sweet OIL but
sweet cream is much better in the prepa-
ration of salads, and it can be mixed with
the yolks OF raw eggs, little salt, pep
per and vinegar, and sprinkling OF mus
tard if relishcd, in such proportions as to
form delicious dressing and be dainty
dish. A Spanish proverb says it takes
four persons to make nice salad-"a
spendthrift for oil, n counselor for salt, q
miser for vinegar, and II mailman to mix
them"
1t is n 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 fin
gers more easily. For the dressing, take
the hard boiled yolks of two eggs for II
large head of lettuce, and mash them
finely with knife add to them two ia
blespoonfuls OF thick sour cream, Just
turned, not bitter, half teaspoonful Of
salt, sprinkling OF pepper and small
pinch of ground mustard, if one likes it
i'll Inr rI,nn ~ 10
smooth, add two more spoonfuls of cream,
or one of melted butter, and two or three
tablespoonfuls of vinegar. Beat it in q
very finely, and mix with the dressing,
to serve, or serve it separately in sauce
ster salad with lettuce, or for salmon sal
ad, can be made with raw eggs. Take
the yolks of two eggs and beat up lightly,
and season them highly with salt, pep
per, sprnkling of mustard, three table
spoonfuls OF thick sweet or sour cream,
and little vinegar Whip the whites to
II very stiff froth, and beat them into the
mixture until it is as thick rs icing. Set
it on ice for an hour or two, and spread i,
over the lobster and lettuce, or flakes OF
| SululOH, Or DOlleu uhllDut, OF cou lulAeu
with lettuce. Canned salmon can be used
for mayonnaisc with quite as good d
relish as the fresh fish, and most tooth
some dish can be prepared with it,
1t is quite II saving OF trouble to max,
boiled salad dressing and bottle it fol
use, as it will keep well in cool place
Take coifeecupful Of sweet cream, the
yolks of three eggs, well beaten, a pincl
of pepper and mustard, and small
spoonful of salt. Boil the cream in til
basin, add the yolks and seasoning, ant
stir briskly for five minutes, Add thres
tablespoonfuls of strong cider vinegar
and the stitiiy beaten whites of the eggs
Beat quickly for five minutes over tn,
fire, then cool in n pan of water, ant
bottle in wlde-mouthed bottle A tea
spoonful Of sugar is n pleasing addition
and little sugar adds flavor to all sal
addressing, in my opinion. On washing
or ironing-day, when the work presses,
dish of lettuce mixed with chopped col,
meat of any kind, and few cold potatoe
sliced thinly, will make toothsome disl
for farmers dinner Chopped col,
corned beef or ham are also more deli
cious when mixed with lettuce and sala,
, dressings than when served cold.