New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-06-21
n the mixture has not enough

heaped tablespoonful Of minced parsley ehervn, pm
pinelle (gardcnburnet and taragon mixed Dur "'i'N
perfectly smooth.
give you these recipes merely as FIRST gu'ae
By-andby you will vary them at your neeos' vi a.
your inspiration leads you.
A slight addition Of wine is often great improve
ment Some experts also will put a srnaIi piece :"
brown or rye bread in the bottom OF the disn 10 sv.
an indescrbabe flavor TO the salad and Tor those WIG
like a taste Of onion, or garlic, you may etner ruo
the bread or the sides OF the saladdish Win shoe
Of onion or bit Of garlic These little fine touches
and how and when to apply, you have to learn oy
yourself This is the case also In regard 10 mAes
salads for which will give You few recipes merely
az suggestions upon which 10 produce your own warm
TONS and compositions"
begin with a plain one and finish With the more
elaborate recipes Take some endives' Wen oiancneu,
separate the branchs from the stem' Cleanse anu
rinse WELL then put in mot hot water for shos
time which will extract some Of It's bitter taste Drain
we'll and arrange in the centre OF a saad-bowi' IheD
surround 1t with waercress in the shape OF "rcSuI
To prepare the watercress, wash ana PICK III oo"pe
of hours beforehand, and after draining wei spris
with The Juice of lemon. and set IL IN the eiris
ator until needed. Finish the dish win an "uosue ~
Of beef salad.
Another good recipe is this: Take cucumbers STRING
beans and lettuce Of equal proportions. Peel the hrs'
from the stem downward, and slice them as uhh 10
possible beginning likewise at the STEM Wheh you
get near the end taste u that II Is not bitter
is generally the end only which is apt to be So while
the rest is perfectly good Do not follow tho OdIash-
toned way Of sailing the slices and extracting the JUICE
The latter is the only really useful and dgestbe part
OF the cucumber and the very substance OF H. which
so refreshing and cooling when eaten. me resi- IL
merely ibrous matter. on account OF its highly cool
ing quality, the cucumber sometimes causes catafrn
Of the stomach therefore do not increase TINS danger
BY chilling through contact with ice. but rather ale
viate il BY a free Of pepper. Use cucumbers only
which You know fresh not STALE and prepare them
lust before dinner. The string beans must be fresn
also and very young. String them we'll on both sldes
and, after washing them, throw them into boiling
water slightly sailed, and boil until Just tender Then
drap and cut into lozengeshaped pieces one or two
inches long Dress them while warm with oil, salt
and vinegar. Do II a couple OF hours before meal tme
and when arranging your salad for the table remove
the beans TO the salad bowl without their dressing
stir into the latter two grated potatoes boiled
the day before and II with some additional OIL salt
and vinegar for the dressing of your wearranged dish
full Of the above ingredients.
The following Is of a number OF recipes for
italian salad" Take boiled potatoes, sour apples.
picked cucumbers and cooked veal (one cup Of each)
cut into small dice. Add half cupful Of beets three
hard boiled eggs and ten anchovies also cut into Dice
Mix all this with one and half cupfuls Of oil. ono
small glass Of sherry, TO two tablespoonful Of
taragon vinegar salt and pepper Cover up the whole
and allow 1t to stand in cool place for about three
hours then mix it thoroughly, put it In
your salad dish and garnish with anchovies pickles,
capers and corned beef ham cut into even shreds.
To make Portuguese salad take stewed mushrooms,
potatoes and tomatoes. Cut into thin slices dress
with oil, salt and pepper and add last Of all small
gassful Of sherry, but no vinegar.
The following is an excellent appetizer: Take tho
breast Of roast chicken, salt herring anchovy,
some boiled ham or tongue and two hard boiled eggs
chop fine and dress with oil and vinegar. Or take two
sardnes tablespoonful Of caviar slice Of boiled
tongue ham. six capers, three olives chop fine mix
with oil from the sarne box and spread on little
squares Of thin toast.
I must not fail to give you the receipt for veal
sarine salad The sardines needed for It the Sltd
ones which in little kegs and sold by weight.
For a large dishful Of salad take hah pound
Of them. Soak them in water for about an
hour, changing the water several times. Then
divide them into halves by pulling them apart from
head downward removing the spine Take about half
Of the flets thus obtained, and cut them into narrow
strips inch and half long. The rest you roll mp
turbsn shaped and set aside for garnshng Take also
small gherkins, picked mushrooms, crayfsh- tails
(which come in little glass 1ars smoked salmon, some
mixed pickles. and cut them likewise into strips. Add
capers and mix the whole with oil and vinegar. Heap
it up on salad dish, and gsnsh with small triangles
of smoked salmon, the sardines rolled up, capers,
picked cherries stoned olives and picked oysters,
finishing at the base with Am of boiled tongue cut
slices Of lemon similarly frayed.
AS a sample fish salad can give you no better
than Venetian one: Take two herings ont of brine,
and after they have been well soaked, skin and bone
them take also pound Of picked eel, half pound
of sailed sardnes, which soak and then halve, and
cut all this into small dice Mix with part OF may
onnase sauce Now take the middle piece OF
caunower a handful of tiny green peas, about as
much of small string beans, and boil in salted water
until done. Take half carrot, and a small celery
root slice Them and with tube cut them into cylin-
drcal pieces as large your peas. Boil tLen also
until tender Then drain, and cool them of In cold
water drain again, and dress all these vegetables
with OIL salt and vinegar. Now heap mp your may
onnase salad In the centre OF DISH cover it up with
more mayonnaise sauce and trim it all with your
vegetables arranging them symmetrically and we'll
assorted to color Place the caullfiower on the
very top and garnish the edge Of the salad with
quarters Of harlboied eggs, allowing their whites
only TO show.
As last sample I select a salad named after
German nobleman, "a Ia Nostiz' Take equal quaint
ties OF asparagus tops of cauliower about
half the quantity of young stngbeans cut into lozenge-
shaped pieces and much Of carrots and celery roo
cut into small dice. Boil all these In salted water
until tender drain and cover them with vinegar ana
oil dressing, then set them aside for an hour Take
meanwhile about half dozen heads OF lettuce ana re-
move all the leaves, making only OF their firm ana
white hearts. Dress them separately with plain
French dressing. Put them In the centre OF a SALAD
dish and arrange around them the cooked vegetables
Gansh the whole with hard-boiled eggs cut into
quarters and with claws Of lobster, and cover with
mayOnnalse sauce.
Salads of the latter kind yOu will use OF course but
ON extra occasions For palmer salad you can take
any of the cooked vegetables separately and dress
them as you choose. BE Sure TO have these salads
neither cold nor warm middle temperature Is neces-
sary TO preserve the peculiar flavor Of each vegetable
To bring contact with ice IS equal to deprving it
of all flavor which ia true also to potato salad, OF
which to speak have space left for the present.
You are equipped now believe for some time to come
with material To furnish your table so as to
please a capricious we'll as rational stomach and
at the same time provide what IS needed TO keep the
physical and spiritual man alive and In good con-
dition / have mentioned, 10 be sure, no deserts at
~. no Cor that