Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-06-15

of nature which is best satisfied by timely
and seasonable food after natures own
liking.
1t is needless to say that for salads none
but the freshest material must be used, and
in handling the touch must be very light, as
the least bruise ON these tender leaves will
destroy their beauty. For this reason 1T IS
said some of the noted French cooks never
wash the lettuce, but
MERELY SPONGE IT,
each leaf separately, in the most careful
manner The leaves must not be cut, but
torn in pieces, not too small. Avoid the use
of too much vinegar, a common FAULT. a safe
rule to observe is FIVE taolespoonfuls OF oil
to one of vinegar. Lemon and sour orange
juice are used by many cooks with or with
out vinegar. Use a wooden spoon to STIR
and wooden fork to toss.
The garnishment of the salad is very
important feature, and requires taste, skill,
an eve to color, and considerable ingenuity
when green things are scarce. Nasturtlum
blossoms dotted over the bright green let
tuce form a striking contrast. Cold boiled
beets make pretty border for potato salad;
celery tops, parsley, cress and lettuce hearts
are in high favor for chicken, veal and to-
mato salads. Use thinly-sliced lemon for
lobster, sardine, salmon and fish salads gen.
ally. Smilax, geranium and nasturtium
leaves are also used with very fine effect.
Ice balls for salads are made by crushing
ice very fine in clean, coarse towel
and pressing into shape with the hands.
The dainty work of salad-making, SO hon
ored in the ,olden time, is no mean accom-
plishment, and should be carefully culti-
vated by all the fair ladies in the land.
FRENCH DRESSING.
One tablespoonful of vinegar. five table
spoonfuls of best olive oil, one-half teaspoon
full of salt, one-fourth teaspoonful OF placA
pepper.
then add vinegar
Stir through this lump of ice.
Epicures use the French dressing exclusively
for such salads as lettuce. asparagus, peas,
beans. cress, dandelions, etc. They condemn
severely the use of butter, sugar. mustard anu
milk for such salads.
MAYoNNAIsE DRESSING.
One tablespoonful of mustard, one teacupful
of sugar. one-tenth teaspoonful of cayenne. one
teaspoonful of salt, the yolks of three raw eggs,
the Juice of one-half lemon, one-fourth cupful
of vinegar, one pint pure olive oil and one cup
full of whipped cream.
Beat the yolks and dry ingredients until light
place the bowl in which the dressing is made
in pan of ice water during the beating.
Add the oil gradually, just drop or two at
When the dressing becomes so thick that il is
hard to turn add little of the vinegar.
When the last of the oil and vinegar are
added the dressing should be very thick; now
add the lemon juice and whipped cream.
SALAD DRESSING WITHOUT OIL
The yolks of two hard-boiled eggs rubbed
smooth; one teaspoonful of mustard dash OF
cayenne, with salt and pepper to taste; hve tea
spoonfuls of cream; one teaspoonful OF vinegar.
Mix well.
SALAD CREAM.
One-fourth cupful of butter, one-fourth cup
full of sugar, one teaspoonful OF salt, one tea
spoonful of mustard, a dash of cayenne pepper,
one-half cupful of cream, three-fourths OF a
cupful of vinegar (boiling), four eggs.
Cream together the butter, sugar and condi-
ments, add the eggs one at time, beating well.
Now add the cream, and then the vinegar.
Put the saucepan, with the dressing, in pot
of boiling water, and stir until almost boiling.
This is excellent for cabbage. veal, potato and
chicken salads
CHICKEN SALAD.
Boil one chicken until very tender. adding a
little salt when it is about half done.
Set away to cool in the broth.
When quite cold remove the skin and the fat,
cut into small pieces-do not mince it-and add
about twice the quantity of chopped celery.
Cover with salad dressing and toss with a
fork.
Cod-boiled veal is an excellent substitute. If
chickens are scarce.
ASPARAGUS SALAD.
Boil the asparagus not too tenderly.
Set away to cool, and then serve with French
dressing.
CABBAGE SALAD.
One head of solid. sweet cabbage.
Cut very fine with slaw-cutter or very sharp
knife.
Pound thoroughly to extract the juice.
For dressing take the yolks OF three hard
boiled eggs rubbed smooth, a teaspoonful each
of salt. pepper, mustard, and sugar. one tea
cupful of vinegar, one teacupful of milk or
cream, or two tabiespoonfuls Of olive oil, a
dash of cayenne.
Mix together and pour over the cabbage.
The addition of two or three punches OF
chopped celery, or q little. celery seed Is quite
an Improvement to this salad
POTATO SALAD.
One quart of hot. boiled potatoes cut into
small cubes or pieces, two medlum-slzed onions
minced fine, two or three punches OF chopped
celery. one tablespoonful OF minced parsley.
Toss together with a fork, lightly, being care
full not to break the potatoes.
Cover with salad dressing and again mix
gently.
Do not serve until quite cold.
If cpoked dressing is used, let 1t get cold be-
fore pouring over the ingredients.
The potatoes for salad should not be boiled
until mealy. Twenty-Five minutes will be long
enough.
SALAD FOR SMALL GAME.
Select sweet, crisp celery, cut in small pieces
and serve with French dressing.
WATER cREss SALAD.
Wash the cress carefully; shake until dry.
Place the choicest sprigs in a salad bowl and
garnish with small lettuce leaves.
Make a dressing Of three parts olive oil and
two parts tarragon vinegar, a sprinkle Of salt
and pepper. ELLICE SERENA.