Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-08-23

adds these: Suediosa salad, string bean
salad, Russian salad, salad Macedoine, esca-
role, doucette, dandelion la coutoise, baib
de capucine, caulifower salad and salad
l. Italian. Indeed, I advise any young
housekeeper to buy this book of his, as sug-
gestive. 1t is too elaborate and learned,
however, for practical application to any
household excepting where one keeps
French cook.
A MAYoNNAISE DRESSING.
A mayonnaise dressing is triumph of art
when well made. A tablespoonful OF
mustard, one teaspoonful of salt, the yolks
OF three uncooked eggs, the juice of half a
lemon, quarter of cupful of butter, q pint
OF oil and cupful of whipped cream. Beat
the yolks and dry ingredients until they are
very light with wooden spoon or with
wire beater. The bowl in which the dressing
is being made should be set in pan of ice
water Add a few drops of oil at time
until the dressing becomes thick and rather
hard. After it has reached this state the oil
can be added more rapidly. When it gets
so thick as to be difficult to beat add little
vinegar, then add the juice of the lemon and
the whipped cream and place on ice until
desired to be used
Another dressing can be made more
quickly. The yolk of raw egg, table
spoonful of mixed mustard, one-fourth of
teaspoonful of salt, six tablespoonful of oil.
Stir the yolk, mustard and salt together with
fork until they begin to thicken; add the
oil gradually, stirring all the time. An ex-
cellent salad dressing is also made by using
the yolk of hard-boiled eggs, some cold
mashed potatoes, well pressed together with
a fork, oil, vinegar, mustard and salt rubbed
in, in the proportions of two of oil to one of
vinegar.
CARE EXERCISED IN FRANCE.
A salad must be fresh and freshly made to
be good. The chief employment of a kitchen
maid in France, where man cook is kept,
is to wash the vegetables; and you see her
swinging the salad in wire safe after wash
ing it delicately in fresh water. The care
bestowed on these minor morals of cookery,
such as that salad, which must not be
handled roughly, adds the finishing touch
to the excellence of French dinner.
For green mayonnaise dressing so much
admired on salmon, use a little chopped
spinach and finely chopped parsley. The
juice from boiled beets can be used to make
fine red dressing. Two of these dishes
will make plain country lunch table very
nice and will have an appetizing effect on
the eaters, as has anything that betokens
care, forethought, neatness and taste. Some
people cannot eat OIL 1t is often that the
best oil cannot be bought in a retired and
rural neighborhood. But an excellent sub
stitute is fresh butter or clarified chicken
fat, very carefully prepared, and icy cold.
The yelks of four raw eggs, one tablespoon
full of salt, one of mustard, the juice of
lemon and speck of cayenne pepper should
be used. Two drops of onion juice or a bit
of onion sliced will add great piquancy to
salad dressing, if one likes onions.
ASPARAGUS AND CAULIFLowER
Asparagus is so good in itself that 1t
seems a shame to dress it as salad; yet, it
is very good eaten with oil, vinegar and
salt Caulifower, cold, is delicious as a
salad, and can be made very ornamental
with garniture of beet root, which is
good ingredient for salad of salt Goldfish
boiled Sardine salads are very appetizing
for lunch. Arrange a cold salmon or cod
fish on bed of lettuce. Slit six sardines,
remove the bones and mix them into the
dressing. Garnish the whole dish with sar-
dimes, and cover with the dressing.
A housekeeper who has conquered the
salad question is to be envied. She can al
ways add to the plainest dinner desirable
dish. She can feed the hungry, and she can
stimulate the most jaded fancy of the over
fastidious gourmet, by these delicate and
luxuries.