The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1891-08-23

the fine, crisp, solid
little 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 Tor before) lettuce comes the
fragrant celery. always an appetizer.
Then the tomato noble fruit as sweet
in smell as Arahy the Blest, which makes
an illustrious salad. Its medicinal virtue
is as great as its astronomical goodness.
1t is the friend of the well 10 keep them
well, and the friend of the sick 10 bring
them back to the lost sheepfolds of Hygeia.
There is watercress and dandelion, COM
mon mustard, boiled asparagus and beet
root, potato salad, beloved of the Germans,
the cucumber, most fragrant and delicate
of salads, a salad of eggs, of lobster, of
chicken, sausages, herrings and sardines.
Anything that is edible can be made into
a salad. and 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 q salad is the most i'm
portant of qualifications for one who
would master the "art of entertaining"
Here is good recipe for the dressing:
Two yolks of eggs, teaspoonful of salt
and three of mustard (be sure that this is
good and not half mastic. II should have
been mixed with hot water before using Ia
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 minute, then add two full
spoonfuls of best oil of Lucca.
"a sage for the mustard, miser for the
vinegar. spendthrift for the oil, and
mailman to stir" is the old saw.
Then add teaspoonful of brown sugar,
half 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. Some
French salad dressers say: Fdtignez la
sdidde: which means, shake il, mix it and
bruise it; but the modern arrangement is
to delicately cover the leaves with the
dressing, and not TO bruise it. This is an
old-fashioned salad from an old recipe.
An excellent salad of cold boiled potatoes
cut into slices about an inch thick may be
make with thin slices of fresh beet root,
them, with the same dressing minus the
sugar
Francatelli speaks of Russian salad
with lobster: German salad with her
rings, and an italian salad with potatoes
But these come more under the head of
the mayonnaises than of the simpler
salads.
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 ont of the window; but DR.. John
son although he could write "Rasselas" and
a dictionary, knew nothing about the art
of entertaining. He was an eater. glutton,
a 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 parsley small: put them in
bowl with two tablespoonfuls of vinegar,
one Of oil, little mustard and salt When
well mixed. add some slices Of cold roast
beef not exceeding two and three inches
long. Make three hours before eating.
Garnish with parsley"
This is by no means a bad way of serv-
ing up yesterdays roast beef.
The e;vmology of salad is said to be
sal" or something sailed" Shakes
peare mentions the salad ave or six times.
In Henry VI, " Jack Cade in his eternity
of peril. when hiding from his pursuers in
Ida's garden, saws "he has climbed over
she wall 10 see If ne could eat grass or pick
a salad" which he SAYS will not come
amiss to cool mans stomach II 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 unripe. Hamlet used the word
with the more ancient orthog-aphy Of sal
let. and says in his speech 10 the players:
II remember when there were no sallets IN
these times TO make them sayOry." By
this he meant that there was nothing pi-
quaint in them, no attic salt. One author
not so iliustrious claims that the noblest
prerogative OF man IS that he IS cooking
animal and a salad eater.
The lion is generally hero. the rat
artful as q lawyer, the dove gentle as 2
lover, the beaver Is a good engineer, the
monkey IS a clever actor, but none Of them
can make a salad. The wisest sheep never
Thought of culling and contesting his
grasses seasoning them with THYME or
Paragon, sof,ening them with oil. exas-
psra;ing them with mustard, sharpening
Them with vinegar, spiritualizing them
with a suspicion of onions. In that no
sheen has made a salad; their only sauce
is hunger.
Salads. saws this pleasant writer, were
invented BY Adam and Eve, probably
made of poInegranates as today, IN Spain.
OF all salads. lobster salad = the most
picturesQue and beautiful. LIS very scarlet
Is q trumpet tone to appetite. IL lies en-
beaded in green leaves like magnificent
t-onicaI cactus. 4 good dressing for lob
So Is essence of anchovy. mushroom
ketchup, hard boiled eggs ana attic
Mashed potatoes, rubbed down with
cream. or simply mixed with vinegar. are
no had substitute for eggs, and irnP2rt TO
the salad new and not unpleaslng flavor.
French beans. the most delicate OF yege-
tables,gives the salad eater neg sensation.
A dressing can be mixed II the follow
ing proportions r.
ssIt ladies of salt. three spoonfuls Of best
Itatian oil, twelve of vinegar, three an
hoiled eggs: carefully rub together. This
IL for those who like so1-s and not sweets.
The old French efuigre who had 70 make
his living IN England during the time OF
the regency. man OF taste snd Fethe-
ment. an epicurean marquis, carried 10
DobIenen's houses his mahogany oox iull
of essences svIces anu condiments ana
dressed ms salad this way. He chopped
M three anchovieS with little sna4ioe
- so-oa rsrsfav- these he threw into