New-York tribune., 1891-03-08

~ ~ NW
gowns il such contradictory title may be allowed.
are most rcstful and at the same time are very be
coming The hair is drawn simply back from the
face and lllctcd with violet velvet ribbon.
! Low.swinglng Turkish mosque lamps af perforated
bras, In the bcllshapc with perforated recepaclcs for
light, hanging from them, are 10 be found IN some
OF the shops. In the smallest size they cost S20 which
| I, cause for genuine amazcment to traveller, who
have bought them in the East at comparatively small
| price.
The opening of spring brings a longing for green
herbs which another illustration If the fact that
a healthy taste is very best guide In deciding what
| is good for the body The popular idea that the
system needs kind Of blood purifier in the spring
is not entirely incorrect. and tho very best blood
| purifier, in the world. far better than "oldwvcs''
nau,cous doses, the green salad herbs, that appear
| in the market at this season. Watcrcp,s, is well
known purifier of the blood and should be eaten freely
served a oaad-cspccialy If the diet Of the family
| during the winter has been heavy. such to en-
gender crude humorS Of the blood. Endive. cscarole
dandcl1n. chicory barbc du Capucin all belong to
| the same family and may bc credited with more or
| les power toncs and purifiers of the blood
| The ancient Roman, and GrccauS used chicory eX-
| cu-iycly Il, a salad herb. Though lettuce makes
delicious refreshing salad 4, ha, no special medicinal
yaluc.
There are a great many salad herbs which were
formerly used that are now forgotten because Of tho
popularity Of Lettuce which Is more used than all
other salad greens together II requires genuine care
to mac salad properly and yet when the art is once
acquired nothing is simpler. success depends upon caro-
in mlnutac. Every article used must be OF the best
quality and In the best condition; the green leaves
must be cr,py cold and all the ingredients as near
perfection as they can be- II IS impossible 10 make
a good salad with inferior oil or poor vinegar. Lihc
tho salad that Milton describes Eve having dressed
for her angelic guest from each tender stalk
Whatever earth. all-bclring mother Yields
II must contain
"Ta,c after taste upheld with kndlic,t change
Watcrcrcss and peppcrgrass are the only salad
herbs which NAV not Doe dressed with oil. Two
tlIrsI oonfl, of the best vinegar and half a salt
spoonful If alt enough for tire" bunches of either
herb Tear the punches apart being sure the leaves
are all perfectly sound. Let them be- dry and ice cold
when put on the table. Dress the salad hastily with
the VINEGAR and salt and serve IL at once This IS
dclcou prcalfa> salad served with brolcd meats or
fish The best way dress lettuce. barbc du Capucln.
hclclcd daudcion leave, cndivc, eScaroe, romano
lettuce and corn salad IS with simple French
dressing OF OIL vinegar salt and pepper The ordinary
rule Of three tabcspoonin of oil to one OF vinegar
for a quart of salad leaves is not for tastes rs
good a. two salads pOOn, Of oil and one OF vinegar.
Dandclion. cndivc and corn salad. called by the
French "douccite.7 ar, apt to bc sandy and require
borough washing Pare of the roots, and remove
any withcrcd leaves any tough green leaves from
the outside of the punches. only the tender young
leave, of dandclon which are blcachcd nearly as
white a, celery are M for salad. After washing the
green leaves in two waters drain them and dry them
lightly and quickly In "A soft absorbent towel To be
sure that the salad is thoroughly chilled it in
open wire basket on the ice for about ten minutes,
after it i, washed and dried. Escaroc, lettuce,
barrie dn Capucn and romanc leaves do not ordinarily
require much washing. TO prepare market lettuce
remove the withcrcd gNcn leaves on the outside 1t
Will not do TO reject all the green leave, Of the ordinary
lettuce sold i'm our market stalls. but vcry small
proportion of the leaves are bcachcd In pre-
pairing romainc or COS lettuce only the heart
leaves which are cnvclopcd in green leaves arc
used. The green leaves Of cscarolo are also
rejected. Thcm green leaves on the outside OF
bunch of barhc du Capucn that has been properly
gown because it ha, been blcached by being raised In
cellars, not by being tied up In heads; reject only the
stale and withcrcd part Of the leaves Ordinary lettuce
after has been looked over can be washed IN VITO
basket by punging IT into icccOd water several times
This prevents the leaves om lying in the water and be-
coming >Olden and limp. salad drcsserS handle dell
cate bcached leaves very carefully therefore they
wash the leaves of escarolc and rmainc as little as
possible prcfcrring 10 wipe them of unless there is
sand earth adhcring to them. Barbe du Capuclh Is
not wa he'd unless necessary, but Is wiped on Dry
the leaves Of any salad lightly and quickly as pos
>blc with a soft Kitchen towel Leu tIr UO
icccOd and send the green leaves to the table without
their dressing a. any salad Of this kind must be eaten
the moment il f. dressed.
To prepare a quart bowl Of salad. tear the leaves
quickly and lightly apart with your fingers. lhiS
task is rclcgatcd on French tables to some one with
fair dainty fingers and the French proverb which de-
scrlbcs lady as still young and beautiful says; she
still tOsscs the salad with her fingers As soon aS the
leaves are ready pour them If you like, two @
three salads pooRluls Of oil in which saltpoonful OF
pepper has been mixed. After pouring this over the
salad toss IL quickly and thoroughly with the salad
fork then add salad po nful Of good tarraGon vine
gar: toss il amin and it is done An endivc or es'
carolc salad may be improved by adding "chapon'
This IS 4 thin crust of French bread cut about two
inches by one IN size, which j. sprinklcd with little
salt and rIlbcd with Glove of garlic. Peel the gar
lie cut H. and rub il well the crust on both sides
and sink This cu,t in the dish Of salad ii IS never
served but lie, In the salad is tossed in it, aud mparS
To II a si,pic0n OF flavor. salad OF bleached dandc-
lion leaves in which two thin slices # bacon cut In
dice and fried til crisp and yellow take the place OF
OIL i, sometimes very nice. lettuce. dandellon, or
.do,cettcn salad may be varied by aidiAe two hard
boiI,1 eggs cut In slices to the quart. Two picked
hoe,s cu i'm dice may be properly added to salad of
,.rloiiop NJ doucetter Two hesh tomatoes cut in
firm SLICES are sometimes used border To complete
lettuce salad. teaspOOnful Of minced chivcs ana
half te,pOonful each OF cherv and Of tarragon may
he properly added salad composed of two heads OF
lettuce This mncc of herbs is often used III french