Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1889-09-11

AND SOMETHING ABOUT SALAD DRESS
INGS-

INGs-
Americans have Yet much to learn
from the French and Italians of the
virtues of salad. 1t Is, at the same
time, the simplest of dishes, and the
one most appreciated by epicures- A
salad Is most appstizing, and often
much more tempting than richer and
more elaborate dishes IL helps out 8
scanty dinner wonderfully, and a meal
of cold meat with fresh, dainty salad
Is often more pleasing, especially IN
warm weather, than the most expensive
soup and Oast. The oil assists diges-
ton, and renders some vegetables like
cucumbers less harmful; but salads are
should be eaten in moderation by every
one
| Salad-herbs have a marked effect
upon the nerves. Lettuce has a
juice with much the effect of opium
endive or chicory, on the other hand,
Is often used for coffee. So the effect
B of salad may be quieting or stimulat-
ing The old herbalists insist much
/ upon the medical value of salad-herbs,
and the most skeptical must allow that
: they allay the excitement produced by
a constant meat diet
1 Salads may be made of uncooked or
cooked vegetables, or of fish, meat, and
game. The vegetables suitable for
salads are artichokes, asparagus, basil.
! boiled beet-rOot, cabbage, caulifiower,
celery, cucumbers, dandelion leaves,
endive, French beans, garlic, lettuce of
all kinds, lentIls, mustard, mint, onions,
parsley, potatoes, radishes, shallots,
sorrel, spinach, tarragOn, tomatoes, and
water cress. There are many other herbs
0 IsrV.
| French would throw into the salad
bowl and on the continent almost all
plaiuly-dressed vegetables are served
cold as salads But there are certain
things which must be carefully looked
after. The vegetables must be IN good
condition, fresh and young, and, If
possible, gathered late IN the evening
or early IN the morning, and kept IN Il
cool, damp place. The French do not
wash their salads, hut wipe them, leaf
by leaf, with soft, dry napkin; the
English entirely neglect this neces-
sary drying process Ii wIthered, the
salad herbs should lie IN water few
minutes. then be drained in a colander,
and shaken III napkin held by the
corners until quite dry. The salad
should be cut with IA silver knife OF torn
with silver fork, and this should be
done Just before II l. 10 be served. The
English dip their crosses IN salt, eat
them for breakfast. and think 1t good
for the blood: but the French eat no
salad without OIL. OUr rprejudIce against
this product Of the olive Is fast dying
away; We have found that fat can be IN
troduced into the system III no more
simple and digestible form, and that OIL
has the quality OF preserving the deli
cate flavor Of the herbs used Sidney
Smiths celebrated receipt for salad
dressing urges plenty of OIL Mixtures
called salad dressing may be bought of
the grocer, but an epicure de~pl~ys
them, and cream used III the place of
oil does not meet with general favor
For some salads mayonnalse dressing Is
best, but II l. expensive and trouble
some. The palmer French dressing,
with Its delightful mixture Of oil. vine
gar, salt, and pepper, Is in high favor.
Lemon juice l. now often substituted
for vinegar.
The Spanish have a proverb that it
takes four people to make a good salad.
a spendthrIft to throw IN the oil. n
nlser to drop IN the vinegar, "a lawyer
10 administer the seasoning, and a mad
man To STIR II together. \ salad bowl
IS al-Importaut. \ wooden fork and
'lNtA al ENLAtEhlAN uStur bAl sbAAt
people prefer those OF plated silver. In
former times the youngest and prettIcst
ady stirred the salad with her fingers,
md the French still Use the expression,
'AstOtDTts- la S0Ltde GUcc les dOiyts," " .
20 indicate that a woman j. vet Young
md beautiful
But. beside the salad and the dress .
ng, the Furnishing Is all-important. 1t .
nay consist of aromatic herbs, like .
parsley, or some member of the much /
iesplsed onion family. Boiled beet .
-oot cut into fancy shapes, sliced
'ucumbers, olives, mushrooms, sliced
lard-bolled eggs, uaSturtIum leaves and .
lowers, are all used. OF course. the .
'alad should not be entirely covered
Lettuce and celery, with either
or French dressing, Is the .
ordinary winter salad, and with "A
of sliced cucumbers and
or mushrooms, IL Is delicious
Tomatoes alone, or with cucumbers,
lre very popular. But for all the season .
found, there Is no better OF cheaper
'alad than that made OF cold, boiled .
Kidney potatoes, gernIshed with onions
mi parsley. OF all cooked salads. what
he French call ''Sdidds dc EeguHies'
stands first; IT is collection of cold /
Chicken, lobster, and sal ,
mon salad are all familiar. but rather .
-lch for ordinary everyday fare. If .
the dressing Is made before coming to
the table, 1t may be put in the bottom
u the dish, the leaves laid upon 1t, and
-he mixing done Just before serving.
A NJ TURNFR