The Sunday morning news. [volume] (Jersey City [N.J.]) 1886-1891, 1890-07-13
SALAD MAKING.
Recipes for Preparing a Number
Of Dainty Summer Dishes.

Salad making is gift; to succeed pre-
eminently in the art is granted to few;
but most people, with study and care,
may achieve modest success. 1t is curious
that, though different salad makers may
follow the same formula as regards IN
gradients, the results will bequite dlffe
ent, and often equally admirable; each
person varies the quantities and methods
they employ. and so,rises the personal fn-
dividuality of the salad.
To begin with the simple French salad,
dressed with vinaigrettc and FURNITURE
OF herbs, a hundred people will mix it in
hundred different days. One rule, often
disregarded by second-rate salad-makers,
is that plain French salad should con-
sist of one kind of vegetable only-let-
tuce, endiye, or Batavian, as you will, but
never two of these mixed together, else
their delicate and subble Havors are I'M
paired, if not destroyed. The English
ola podria of lettuce, watercress, mus
tard and cress, beetroot, and radishes Is
a different thing altogether, although
when craftily compounded, very appe-
tizing.
A debatable point is whether the salad
should be washed and dried or each leaf
simply carefully wiped. The adherents
of the latter method declare that wash
ing rnins the flavor OF lettuce, and there
may be some truth in this. Ii you can
gather a lettuce fresh from the garden,
its heart untainted by worm slug
or mould. by all means simply
wipe the crisp leaves with clean
cloth before using them. but Lon
don lettuces often need refreshment.
aud in this case il is good thing to stick
them up with their stalks in water for an
hour or so, and then rinse them lightly
but thoroughly with running water.
Never let salad lie soaking in pan of
tUh
the lettuce to shake out the wet,
break the leaves lightly apart with the
fingers-neyer let a stee4 knife touch
the vegetable if you value your reputa-
tion as a salad understanding each leaf
IN two, so thaOvsAe pieces Shall not be I'M
comfortably long, but not any smaller
Shred and minced lettuce salad is one of
the reproaches of the British housewife),
shaking them lightly in clean cloth till
they are freed from any remaining mois-
ture.
Some people dress their salads by plac-
ing the lettuce, etc., when washed and
dried, in O bowl, aud porting over it in
order the components of the dressing or
yinaigrette, then sprinkling the fourni-
ture, or seasoning, over it, and finally
mixing | prefer the more methodieal,
and. / believe, the more artistic method
of first rubbing the bowl well with gar
lie, then placing therein the chopped
u6tDSf duu lt(tutuR 10 iIiCn1 bue OIL VINE
gar, ETC., mixing we'll, and leaving the
sauce fer while, SO that it
may be well impregnated with the flavor
and perfume of the herbs before the salad
is mixed therein. II half the lettuce be
then placed in the bowl and well tossed
up. and the second half then added, the
whole salad will be quickly and thor
oughly mixed, every leaf enjoying its
right inodicum of sauce and seasoning,
which is not always the case when the
rougher method is employed.
Good dressing for this kind of salad "a
little more elaborate than the ordinary
French vinaigrette) consists of two table
spoonfuls of salad oil, one dessertspoon-
full Of tarragon vinegar, one teaspoonful
of anchovy essence; halt small teaspoon
full of raw mustard and a pinch of
powdered sugar, salt and white pepper
being added with discretion. The four
niture to be added to this mixture CON
sists of teaspoonful apiece Of chives
tarragon, chervil. burnet or pimpernel
and parsley. all chopped as fine as dust
(by the way, when will some benevolent
manufacturer introduce an herb chopper
ON an improved principle for our benefitl
and thoroughly mingled in with the
salad. If chives be impossible to pro-
cure, shalot or spring onions will
serve: but l often wonder, con-
sidering the price charged for
salad herbs, that economical housekeep-
ers who have no garden do notify the ex-
pertinent of growing herbs for salads and
omelettes in window box or conservatory.
Chiyes are really very pretty with their
purple pink blossoms, and tarragon, cher
vii and burnet are all sufficiently valua-
BILE in the Kitchen to repay a little care in
their cultivation.