The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1889-07-31
How to Make Salads.

Caulihower Salad-One medium-sized head
of cauiihower, half pint of mayonnaise. Boil
the caulifiOwer as directed; throw into cold
water until wanted; then pick it apart care
fully dry with a soft napkin. put in the salad
dish, pour over the mayonnaise, let it stand fif-
teen minutes and serve.
Cucumber Salad-Two young cucumbers, half
teaspoonful of salt, quarter teaspoonful of black
pepper four tablespoonfuls of vinegar. Pare
and slice the curumbers very thin, soak them
in cold water one hoqr then drain and dry.
Put them in the salad bowl, sprinkle them with
the salt and pepper, and pour overthe vinegar
Serve Immediately.
Salad of String Beans-Trim one pint of very
young beans put them in a saucepan, cover
with boiling water, add a teaspoonful Of salt
and boil thirty minutes. When done drain and
throw them into cold water until very cold I;
then dry them with a soft towel. cut each bean
in four pieces lengthwise, arrange them neatly
on a salad dish, cover them with French dress
ing, let stand one hour and serve.
Egg Salad-Boil six eggs fifteen minutes;
while they are boiling make French dressing
and add to it one tablespoonful of tarragon
vinegar, one tablespoonful of onion juice and
one tablespoonful of finely chopped parsley.
When the eggs are done remove the shells, cut
into slices, and arrange them on a salad dish so
that one Overiaps the other; pour the dressing
over while the eggs are still hot, stand away in
a cold place for one or two hours, garnish with
parsley and serve.
Tomato Salad.-Six tomatoes, the crisp part
of one head of lettuce, half cup of mayonnaise
dressing Peel the tomatoes without scalding
and put them on ice until they are very Geld.
Make the mayonnaise, and stand ii on the ice
until wanted. The lettuce may also be washed
and dried. When ready to serve cut the
tomatoes in halves. Make twelve little
nests with two or three salad leaves each ar
range uniformly on the dish place half to-
mato in each nest, put a tablespoonful of may
onnaise on each tomato, and serve Immediately.
fable TAX.
Lettuce Salad-Choose the crisp center leaves
of the head lettuce. Wash them, if necessary
and dry thoroughly and carefully with a soft
towel. Break or tear the leaves into convent
ent pieces with a silver fork. Cover with a
French dressing, turn the whole upside down
to mix it well, and serve Immediately. 1t is
customary in this country TO serve mayonDaise
with lettuce salad, but after one has had a
heavy dinner the simple French dressing is
more refreshing. The following may be made
and served the same as lettuce salad: Water
cress, sorrel, dandelions, nasturtium blossoms
peppergrass and corn salad.
Potato Salad-Three good-sized potatoes, one
teaspoonful of salt, one saltspoonful of black
pepper, nine tablespoonfuls of olive oil, three
tablespoonfuls Of vinegar, one good-sized onion.
three or four sprigs of parsley. Pare and boil
the potatoes. While they are boiling prepare
the dressing. Put the salt and pepper into
bowl, and add gradually the OIL stir until the
salt is thoroughly dissolved add gradually the
vinegar, stirring all the while. Chop the onion
very, very fine. When the potatoes are done,
cut them into thin slices, mix them carefully
with the onion, then add the dressing, and turn
them upside down without breaking the pota-
toes. Dish and stand away in a cold place for
one or two hours. Sprinkle with the parsley,
chopped very fine. The dish may be garnished
with parsley and picked beets, cut in fancy
shapes.
Mayonnaise Dressing-Put the uncooked
yelks of two eggs into a clean, cold soup DISH
stand on the ice for fifteen minutes. Place the
oil also on the ice. When both are perfectly
cold add to the yelks half teaspoonful of SALT
a dash of cayenne, and, If you like, half tea
spoonful of mustard. Work these well to-
gether and then add, drop by drop, half pint
or more of good olive oil. You must stir rap
idly and steadily while adding the oil. Do not
reverse the motion or it may curdle. After
adding one gill of oil, alternate occasionally
with a few drops of lemon juice or vinegar
The more oil you use the thicker the dressing
If it becomes too thick add about a half tea
spoonful of vinegar. More or less oil may be
added, according to the quantity OF dressing
wanted. With care a quart bottle of oil may
be stirred into the yelks of two eggs, alternat-
ing with few drops of lemon juice or vinegar
after adding the first gill of oil. In case the
dressing should curdle j. e., the oil and egg
separate, which makes the dressing oily and
liquid, begin anew at once with the yelks of
two eggs on another plate, and after stirring
them well, add by teaspoonfuls the curded
mayonnaise, stirring rapidly and steadily as be-
fore, and then finish by adding more oil as d.
rected. This dressing, if covered tightly in a
jar or tumbler, will keep in cold place three
or four days. 1t may be varied and improved
by adding plain or tarragon vinegar. whipped
cream, half teaspoonful of powdered corian-
der seed, cerYil onion juice.