Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1886-08-16
gadies' Column.
SALAD MAKING.

To the inexperienced the very name
''salad'' has a mysterious sound and
suggests difficult branch of cookery
when in reality it only requires the
same amount of skill and care in
making which. any toothsome dish
calls into requisition.
Whatever is put into salad should
be of the best quality; the vegetables
should be crisp and the dressing care
fully compounded. Although olive
oil forms the basis of nearly every
salad dressing, it is very difficult to
find the best quality, if the house
keeper purchases her supplies at
country store, but on the other hand
she has the best of substitutes in
cream and fresh butter. A dressing
made from the latter is more likely to
suit the general taste than salad oil,
especially where the use of oil at ia
BILE is not customary.
Salads may be made from great
variety of ingredients including let
tuce, celery, radishes, cold boiled po-
tatoes or beets, cabbage, tomatoes,
caulifiower and cucumbers for vegeta-
bles, and chicken, lobster, salmon,
sardines, or cold boiled ham.
Without attempting complete direc-
tions for salad making, which would
easily fill a fair sized volume if writ
ten by an expert, few directions for
simple salads may be of value.
The best and most convenient dress
ing we have used was originally taken
from Miss Parloa's writings. The
recipe calls for four tablespoonful of
butter, one tablespoonful each of flour,
salt and sugar, one heaping teaspoon
full cayenne, one cup of sweet milk, one
half cup of vinegar, three eggs. Heat
the butter in bright tin until it is
smooth, but do not let it burn; add
the milk and let it boil up; set the
tin into another of hot water. Beat
the eggs, salt, pepper, sugar and mus
tard togther, then add the vinegar
and stir the whole into the boiling
mixture. Stir constantly until it
thickens like custard. When cool
put it in wide-mouthed bottle or
glass jar and set in the refrigerator.
1t will keep at least ten days.
Lettuce should be crisp, and the
variety called Romano, having close
compact leads which break apart in
little cups or shells, is the best for
this use. Wash it we'll and lay in ice
water or in the refrigerator until want
ed. One way to make a lobster sal
ad is to arrange leaves of lettuce like
cups on flat dish, Mix with the lob
ster which has been cut in small pieces
sufficient OF the dressing to season it.
Place spoonful of the lobster in each
leaf and add teaspoonful of the
dressing on the top of each. This is
an ornamental as we'll as an appetiz-
ing dish.
A more general way is to cut the
lettuce coarsely and mix with two
thirds the quantity of lobster. Mix
the dressing with the whole and place
on dish which has been garnished
with small lettuce leaves as a border.
Bits of the red coral may be placed
over the top.
A wooden spoon or salad fork is
best to use in mixing salad in an
earthen bowl.
Do not put salad together until
just before it is to be served; use a
light hand, not crushing the ingredi-
ents together; display little taste in
the matter of galnishing.
Canned salmon makes rich salad
prepared the same as lobster.
A tomato salad is made by pairing
ripe tomatoes and slicing them about
: one-half inch thick. Never pou
boiling water on tomatoes to remove
the skin when they are to be eaten raw
Set them on the ice, and when read'
to serve put a teaspoonful of the dress
ing on each slice. A French dress
ing may be used if liked for tomatoe
e poured over slices after they are ar
= ranged in the salad dish.
q Pour three tablespoonfuls of div
is oil over one teaspoonful of vinegar
st mix and turn over the tomatoes.
Is A cream dressing is good for boil
=. ed cabbage, caulltlower or asparagus
er 1t is made by beating thoroughly tw
- eggs, then add one teaspoonful of ST
gar, one quarter teaspoonful of sa
and the same of mustard after mix
ing these ingredients we'll, add thre
tablespoonfuls of vinegar and one {
: cream. Set the bowl containing tt
or mixture in a pan of boiling water an
his stir until it has the consistency {
X. thick cream. Cool before using.
,on Many woman and child has bee
sacrificed to save the carpet and kee
YER out flies. Many fit of sickness h.
resulted from the same. Many di
I'VE appointed, cherries life can be trace
the
back to sunless rooms as a beginnin
rial Multitudes of women and Children a
li of only half living to-day because on
pom half-fed Sunshine and light and 6
:, are as much for the body and soul
and the fruits and grains and vegetabl