Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1890-05-02
THE VERMONT PHOENIX. BRATTLEBoRo FRIDAY. p 1890
THE uOI-sEuOLD.
HEALTHFrL SPRING DISHES


HEALTHFrL SPRING DISHES.
a sew saiad-.
From the first hint OF warmer DAYS all
through the heated term. the appetite
Graves light and refreshing food Nothing
more refreshing and healthful than salads
can be provided, aud they cannot appear
too often ON our tables They deserve far
more attention than they receive in the av
erage household for they can be prepared
with little trouble and a variety can easily
be made. They are extremely wholesome
and appetizing, and make a very suitable
dish for warm weather Ii our rich pas
try and over abundance of sweets were
made TO yield more frequently TO these
lighter dishes, there would bee less lack OF
OF energy and fewer attacks of illness.
Even novice IN the art of cooking may
achieve a success in making a simple salad
if she will but remember that the season
ing must be done with great care, and the
mixing with a light and dainty touch
In the very early spring time before
fresh vegetables have made their appear
ance except in favored localities where
they nave been sent up from the South it
is not always easv 90 find fresh materials
for salads but fortunately very palatabIe
ones can be made out of what seem at first
unpromising materials, and apparently iu-
congruous ingredients may toe rounded into
well -favored and appetizinV whole The
] tpIt lao. ht
early spring, and even during the winter
/ The first recipe is an old one, remodeled
some time ago to suit the then existing cir
cumstances, potatoes being the only yege-
table to be had outside of cans and bottles
and even they being so scarce as to be re-
garded as a luxury
To pint OF potatoes which have been
steamed whole and when cold cut into
small chunky bits. add the same quantity
of bottled cauhhower minced fine Mix in
an earthen cooking dish four tablespoon
fuls of vinegar one tablespoonful of celery
salt one very scant teaspooutui of mixed
mustard, and two level teaspooutuls of but
ter Heat to the boiling point pour hot
over the potatoes and cnuiAower. stir all
together lightly and serve cold Different
brands of caulitiower may vary in sourness
and the amount of seasoning used SOP it
may toe wise to taste the cauhfower. and If
very sour and spicy omit some of tine sea-
sonIng and part of tine vinegar. adding as
much water as vinegar Is omitted To
make a second potato salad. muce pint
of cold steamed or boiled potatoes take
equal quantities of cabbage cucumber
pickles, and canned salmon. sufficient 10
make. after chopping, pint IN all Chop
the cabbage and pickles together until very
fine Remove all bits of bone and skin
from the salmon and pick it into pieces
Mix together the yolk of one hard boiled
egg, one level teaspoontui Of salt one hall
of level teaspoonful OF dry mustard. two
tabespoonfuis of olive OIL and four table
spoonfuis OF vinegar; when smooth. STIR II
into the cabbage and cucumber then stir
in the potatoes and fish and turn all mt,
the salad dish Although the above are
called early spring salads. they may Doe
made at any time OF year that the ugre
dents are at hand. and viii make "a ,eI
come addition to the luncheon table
Lettuce Is the vegetable most commonly
used for salad. but very delicious com
pounds can also he made out of fresh Gu
cumDers and tomatoes Lettuce should b,
gathered early in the morning Kept an wa
ter in a cool place, and never cut mp unit.
near the time TO serve 1T After washing
and draining the leuve,. shred into ~ual
hits, pour over them either of the fulioviu,
dressings. then mix very lightly and to-
into the salad bowl For dressing uuube
one, take SIX tablespoonful of mild vine
gar, one level teaspoouful OF salt one ha.
teaspoonful of mixed mustard two tan.,
spoonfuis of tomato catsup. one ruuud.
teaspoonful OF butter. Heat lust euogc
TO melt the butter, and then beat smooth
To make dressing number two. boil thre
eggs for mali an hour Remove the volk
and crush them To a powder with hall
teaspoonfu of dry mustard. one teaspoon
full of salt. ana a scant half teaspoouiul G
white pepper: then NIX to paste with US
tablespoonful of oil or melted butter, al.
y thin with four tablespoonful of vinegar
Mince the whites OF the eggs and add las
e For dressing number three. which Is gen
orally liked very much when liked at al
, add level teaspooniul OF sugar and th
same of melted butter 10 each Tablespoon
full OF vinegar boil three minutes and pou
n into bowl 20 cool before pouring over III
p lettuce
Tender fresh cabbage makes a very an,
salad. 1t should ne cut. sailed and set
the ice box Tor some time before 10 is 90 O.
g used 1t may be dressed with salt mu
Y tard vinegar, and catsup or with the fo
e lowing which Is excellent To six tabl,
b spoonfuls OF vinegar add one teaspoonft
OF salt, onehalt teaspooniul OF mixed mu
tard two teaspoonfuls of oil or butter an
ii two raw eggs. Beat To a smooth mass. S,
a the dish in q pan OF boiling water, an
o. cook until the dressing becomes thick.
IS The above is a very good dressing an
+ can be used in making any kind OF d saIa,
1t may be made by the quantity. and
% poured while hot into bottles tight
corked and set in the ice box, 1t can /
kept several weeks even in very war
IS whole eggs, only the yolks left from II
v baking are used
9 Cucumber salad is made by chopin
finely fresh cucumbers. seasoning the
' with salt, pepper, mustard, catsup, al
vinegar Another simple salad which
always appreciated ON a warm day Is ma,
ID by mixing finely chopped lettuce, peppe
e. grass, and potatoes with vinegar salt, al
y mustard
'i Tomato salad is made thus Pee. al
d. slice fully ripe tomatoes let them star
re for five minutes to drain OF the Juice tn,
set them away on ice When served. 81
up the slices and 10 each pint Of toma
j. allow four tablespooniuls of vinegar, Il
n yolk OF one egg, and enough salt peppe
X and mustard to season highly. Stir q
n dressing lightly through the tomatoes. al
e serve very cold -Buzur.