Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-08-23
URGING THE STOMACH.
Picturesque Salads That Whet the
Appetite and Cool the Blood.
RECIPES FROM MRS. SHERWOOD.
Dishes That Are MIST Acceptable in the
Heated Part of the Year.
SKILL AND ECONOMY IN MAKING THEN
WRITTEN FOR THE pIsPArcHI

WRITTEN FOR THE pIsPArcHI
Of all the vegetables of which salad car
be made lettuce is the greatest favorite
That lettuce, which is panachee, says the
"Almanack des Gourmands" (that is when
truly "une salade de distinction" We pre-
fer in this country the fine, crisp, solid lit
tie heads, of which the leaves are bright
green. The milky juices of the lettuce are
soporifc, like opium seeds, and predispose
the "eater to sleep, or to repose OF temper,
and to philosophic thought
| After Cor before) lettuce comes the fra
grant celery, always an appetizer. Then
the tomato, noble fruit, as sweet in smell
as Araby the Blest, which makes an illus
trious salad. Its medicinal virtue is as
great as its astronomical goodness. 1t is
the friend of the well to keep them well,
and the friend of the sick to bring them
back to the 'lost sheep folds of hygeia.
There is watercress and dandelion, common
mustard, boiled asparagus and beet root,
potato salad, beloved of the Germans, the
cucumber, most fragrant and delicate OF
salads, salad of eggs, of lobster, of chicken,
sausages, herrings and sardines.
A RECIPE FOR A DhESSlct.
Anything that is edible can be made into
a salad, and a vegetable mixture OF cold
French beans, boiled peas, carrots and po-
tato, onion, green peppers and cucumber
covered with fresh mayonnaise dressing is
served ice cold in France, to admiration.
To learn to make salad is the most i'm
portant of qualifications for one who would
master the Fart of entertaining" Here is
q good recipe for the dressing:
Two yelks of eggs, teaspoonful Of salt
and three of mustard (be sure that this is
good and not half mastic; it should have
been mixed with hot water before using),
little cayenne pepper, a spoonful OF vine
gar, pound the eggs and mix well. Com
mon vinegar is preferred by many, but some
like Tarragon vinegar better. Stir this
gently for a minute, then add two full
spoonfuls of best oil of Lucca.
GA sage for the mustard, miser for the
vinegar, spendthrift for the oil, and q
madman to STIR is the old saw. Then add
q teaspoonful of brown sugar, half a dozen
little spring onions cut fine, three or four
slices of beet root, the white of the egg, not
cut too small, and then the lettuce itself,
which should be torn from the head stock
by the fingers.
HoMELY BUT PALATABLG
cut into slices about an inch thick may be
made with thin slices of fresh beet root and
onions cut very thin and very little ofthem,
with the same dressing minus the sugar.
Francateli speaks of Russian salad with
lobster, German salad with herrings, and
an italian salad with potatoes. But these
come more under the head of the mayon-
nairses than of the simplerssalads.
The cucumber comes next to lettuce as
a purely valuable Vegetable salad, and is
most desirable with fish. DR.. johnson
declared that the best thing you could do
with a cucumber, after you had prepared
it with much care and thought, was to
throw it out of the window; but DIR.
johnson, although he could write Rasselas
and a dictionary, knew nothing about the
art of entertaining. He was an eater, a
glotton, gourmand, not gourmet. How
should he dare to speak against a cucumber
salad? Endive and chicory should be added
to the list Of vegetable salads. Neither of
them is good, however. An old-fashioned
French salad is made thus: "Chop three
anchovies, an onion and some parsly small;
put them in bowl with two tabIespoonfuls
of vinegar, one of oil, little mustard and
salt. When well mixed, add some slices of
cold roast beef not exceeding two or three
inches long. Make three hours before eat
ing. Garnish with parsley"
This is by no means bad way of serving
up yesterdays roast beef.
ETYMoLoGY OF THE SALAD.
The etymology of salad is said to be "sal,"
or something salted." Shakespeare men
tions the salad five or six times. In "Henry
VI" Jack Cade in his extremity of peril,
when hiding from his pursuers in Ma's gar
den, says che has climbed over the wall to
7 ha IL L.
which he says "will'not come amiss to cool
mans stomach in the hot weather." In
Anthony and Cleopatra" the passionate
Queen speaks of her salad" days when she |
was ''green In judgment, cool in blood"
This means, however, something raw or un-
ripe. Hamlet uses the word with the more
ancient orthography of sallet, and says in
MS speech to the prayers: tI remember |
when there were no sallets in these times to |
make them savory." By this he meant |
there was nothing piquant in them, no attic |
salt. One author not so illustrious claims !!
that the noblest prerogative of man is
that he is cooking animal, and q salad |
eater.
Of all salads, lobster salad is the most
picturesque and beautiful. Its very scarlet |
is trumpet tone to appetite. 1t lies en-
bedded in green leaves like a magnificent
1iOpiShA S1Stuo. n Soou ureSSlLS IOr lOD-
ster is essence of anchovy, mushroom
ketchup, hard boiled eggs and a little
cream Mashed potatoes, rubbed down with
cream, or simply mixed with vinegar, are
40 bad substitute for eggs, and impart to
The salad new and not unpleasing flavor.
French beans, the most delicate of vegeta-
oles, give the salad eater new sensation.
DRESSING FOR THE SALAD.
A dressing can be mixed in the following
-Four mustard ladies Of
four salt ladies of salt. Three
'poonfuls of best Italian oil. Twelve of
Tinegar. Three unboiled eggs Carefully
'ubbed together, this is for those who like
ours and not sweets.
A cod mayonnaise is a good dish Boil q
arge cod in the morning. Let it cool; then
emove the skin and bones. For sauce put
ome thick cream in porcelain SAUCEPAN
md thicken it with corn -four which has
,een mixed with cold water. When it be-
;ins to boil stir in the beaten yolks of two
ggs. As it cools beat it well to prevent it
icing lumpy, and when nearly cold stir in
he juice of two lemmons, a little Tarragon
-inegar, pinch of salt and a soupcon of
ayenne pepper. Peel and slice some very
ipe tomatoes or cold potatoes, steep them
n vinegar with cayenne, pounded ginger
nd plenty of salt. Lay these around the
1