Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1888-09-02
FAMOUS SALADS.
Directions for Preparing some Toothsome
Repasts.
Medical Classics.

Repasts.
Medical Classics.
Nothing is more appetizing in summe'
than a freeh, crisp, salad; freshness Is 0
the utmost importance, as not particle o
stale vegetable should be taken IN no
weather. If tho outer leaves Of lettuce
look tagging and the stalk dry, as II i
had been cut several days, the greengro
GERS trimming, leaving frssher LOOKING
interior. will not make the vegetable
which has begun to decompose, whole
some. Soaking vegetables IN wafer
though improving their appearance VII
leave but flavorless, watery mass, instead
of a delicious, health-giving compound
Salads may be made from variety o.
knocked vegetables, including endi'e,
lsttuces, cucumber, watercress, mustard
and cress, radishes, tomatoes and celery
OF cold cooked vegetsbles-ssparagus,
caulifiowers, beets, French beans, cab
bage and potatoes. OF fsh-lobaters'
crabs, salmon, sardines, anchovies, craw'
fish, crayfsh and pawns. OF cold chicken
ham and tongue.
To MAKE A GOOD SALAD-Vegetables
should be, in the fret place, fresh; they
should be quickly and carefully washed IN
water with handful of salt in II in order
to remove any insects, drained In colan-
der and shaken till dry in salad basket,
or wiped lightly with clean, dry cloth'
then cut up into convenient sizes, strew
them very lightly, equally mixed, IN the
salsd-bowl, and pour the dressing over Just
as the salad comes to the table; 1T should
never, ON any account be poured over
till the last minute, or all the
agreeable crispness is sacrificed. Salads
NAV be made more or less ornamental In
their arrangement by covering the top
with sections of the green vegetables and
sections of beef or tomato. The yelk OF
eggs should be removed ana
passed through sieve, and sections OF IL
covering some portions OF the top OF the
salad, with the white rings cut In half and
arranged to show sort OF arched stripe.
To cook eggs for salad they should be put
into cold water and allowed to cook ten
minutes after they come to the boiling
point, and, as soon as cooked, should De
put into cold water until they become
cold. By this mode they do not turn black
In France it is quite usual to rub the SALAD
bowl with garlic, and also to cut squares
of new bread about a quarter-inch thick,
rubbing them also with garlic. Those who
like small spring onions in salad are also
in the minority, therefore we think 1t best
that they should be served separately
when in season. Oil, when good, though
yery wholesome, is not pleasant to some
palates; therefore we will give receipts for
salad dressing with aud without it, May.
onnaise sauce is very generally liked, and
is useful dressing, as it will keep for
some time when carefully prepared by the
receipt we give.
MAYoNNAIsE SAUCE.-Twelve yelks OF
eggs, half pint of best salad (Godillot)
oil, bali pint of milk or cream, one
tarragon vinegar, little
salt, mustard, cayenne and Worcestershire
sauce. Put the yelks of the eggs into a
stew PAN gradually add the oil first
(whisk quickly while adding all the ingre-
dents, to prevent curdling), then the
cream or milk, and then the vinegar;
place the stew-pan on small fire and con-
time whisking until the mixture becomes
thick and nearly boiling; be sure not to let
il quite boil, or it will curdle; put it into
wide mouthed bottles, we'll corked. and 1t
will keep any length OF time; the mustard,
salt, etc, should be first added to the
yelks.
CREAM DRESsING.-A cream dressing
il good for boiled cabbage, csulitlower or
asparagus. 1t is made by beating thor
oushly two eggs; then add one teaspoon
full of sugar, 0ne-quarter teaspoonful salt
and the same of mustard; after mixing
these ingredients well add three table
spoonfuls of vinegar and one of cream, Set
the bowl containing the mixture in pan
of boiling water and stir il until it is of
the consistency of thick cream. Cool be-
fore using.
QUICKLY MADE SALAD DRESSING
Beat together the juice of a lemon and the
raw yelks of two epgs; then slowly drop
in enough olive oil TO make thick cream,
stirring gently and continuously while
adding the oil. Vinegar may he used in
stead of lemon juice if preferred; little
made mustard aud salt can be added.
DRESSING WITHOUT OIL. Four table
spooufuls of butter, one tablespoonful each
Of flour, salt and sugar, one heapipg tea
spoonful of mustard, One-quarter teaspooD-
full of cayenne, one cup of milk, one.ha!f
cupful Of vinegar, three eggs. Heat the
butter in a bright tin until it is hot, add
the -four and stir until it is smooth, but
do not let it burn; add the milk and let 1t
boil up. Set the tin into another Of hot
water. Beat the eggs, salt, pepper, sugar
and mustard together, then add the vine
gar and stir the whole into the boiling
mixture. Stir constantly until it thick
ems like custard. When cool put it in a
wide-mouthed bottle or glass jar, and set
it in the refrigerator. twill keep at least
ten days.
CHICKEN SALAD Skin pair of cold
fowls, remove the fat, and carve them az
if for eating. Cut the flesh entirely from
the bones and either mince or divide ii in
small shreds; mix it with little cold ham
or tongue, chopped or grated. Have ready
one or two fresh lettuces, picked, washed
and cut small. Put the cut lettuce on a
dish, spreading it evenly, and place upon
il the minced chicken in loose heap in
the centre. To ornament the Said, cut
six hard-boiled eggs, white and yelk,
lengthwise into long pieces of squal size
and shape; lay the pieces on the salad all
rocud the chicken, and close to it, placing
them so as to follow each other round in q
slanting direction, something in the form
of a circular wreath of leaves. Have ready
also some very red, cold beet root, cut into
small points of equal size, arrange them in 9
circle outside the eggs.
LOBSTER SALAD.-Well wash and pick
the salad; let it drain in cloth for about
ten minutes, then cut it mp rather fuely
turn the meat ont of the shell Of one her
lobster, and place all the small pieces
among the salad; hard boil two eggs, pas
the yelks through sieve, then lay some
on the top of the salad; chop the whites
and arrange them around the salad in some
design, ornament with beetroot and Gu.
cumber cut in thin slices, place on the bes
pieces Of lobster; pass the coral through 6
wire sieve, and place on top of the whites
of the eggs.
N,r-y ,pt urn S.r.n Dx;l n no.l.p.,r