The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1891-08-23

ster is essence of anchovy, mushroom
ketchup, hard boiled ggs and a little
cream.
Mashed potatoes rubbed down with cream,
or simply mixed with vinegar, are no bad
substitute for eggs, and impart to the salad
a new and not unpleasant flavor. French
beans, the most delicate of vegetables, give
the salad eater a new sensation.
A dressing can be mixed in the following
proportions:
Four mustard ladies of mustard, four
salt ladies' of salt.
Three spoonfuls Of best Italian oil.
Twelve of vinegar.
Three unboiled eggs.
Carefully rubbed together, this is for
those who like sours and not sweets.
The old French emigre who had to make
his living in England during the time of the
regency, u man of taste and refinement, an
epicurean marquis, carried to noblemen's
houses his mahogany box full of essences,
spices and condiments and dressed his salad
this way: He chopped up three anchovies
with a little shalloe and some parsley; these
he threw into a bowl with n little mustard
and salt, two tablespoonful of salt and one
trimming over with vinegar.
When thoroughly merged he added his
lettuce, or celery, or potato, extremely
thin, short slices of best Wcstphalia ham,
stepped in the vinegar. He garnished with
parsley and a few layers of bacon.
This man was called lie Roi de la sal
ade."
A cod mayonnaise is a good dish.
Boil a large cod in the morning. Let 1t
cool; then remove the skin and bones.
For sauce put some thick cream in a por-
celnin saucepan and thicken it with corn
flour which has been mixed with cold wa
ter. When it begins to boil stir III The
beaten yolks of two eggs. AS it cools beat
it we'll to prevent it being lumpy, and when
nearly cold, stir in the juice OF two lemons,
a little TarraRon vinegar, n pinch of salt
and n soup-con OF cayenne pepper.
Peel and slice some very ripe tomatoes or
cold potatoes, steep them in vinegar with
cayenne, pounded ginger, and plenty of
salt. Lay these around the fish and cover
with cream sauce. The tomatoes and po-
tatoes should be carefully drained before
they are placed around the fish.
A salmon covered with Il green sauce is a
famous dish for a ball supper; and. indeed,
there are thirty or forty salads with a cold
fish foundation.
The large family of salads help to make
the country dinner delightful.
Given n clear beef soup, Il slice of fresh
broiled salmon, with Il cucumber, Il bit Of
spring lamb and mint sauce. some green
peas and fresh potatoes with " bit of onion.
and you have a dinner for Brillat Savarin;
or vary 1t with n boiled chicken with egg
sauce and II 'Jnrdiniere'' or vegetable salad.
made OF peas, beans, cold potatoes, cauli-
flower, fresh beets and green peppers sim
ply treated to Il bath of vinegar, fresh oil
and pepper and salt. These vegetables
saved from the Inner of the day before
and put away cold make n delightful
salad.
This art of dressing cold vegetables with
pepper, salt. oil and vinegar should be
studied.
In France shey give us these salads to per
fsotion, at tho deieuner a la fourchette.
In fact Fillippini of Delmonico's, in his
admirable work 'Tho Table, adds these:
Suediosa salad, string bean salad, Rus-
sian salad. salad M%acNdoine, esca-
role doucctte. dandelion u la coutoise,
baib de capuoine, c%aulifower salad
and salad u fltalian. Indeed /
advise any young housekeeper to buy this
book Of his. AZ suggestive. 1t IL too olabo-