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

parsley and few layers Of bacon.
This man was called "Le Roi de la
salade."
A cod mayonnaise is good dish.
Boil large cod IN tae morning. Let il
COO: then remove the SKIN and tones.
For sauce put some thick cream in
porcelain saucepan and taickeu /. with
corn -four which has been mixed with cold
water When il begins 20 boil, stir in the
beaten yolks Of two eggs. AZ i cools beat
il vel! TO prevent Is being iCmpy, and
when nearly cold stir in the juice of two
lemons, little Tarragon vinegar, q pinch
o. salt and soapcon 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 Law these around the fish and
cover with cream sauce. The tomatoes
and potatoes should De carefully drained
before they are placed around the fish.
A salmon covered with green sauce IS
famous dish for ball supper: and, in
deed. there are thirty or forty saiads with
cold fish foundation
The large family Of salads help TO make
the country dinner delightful
Given a clear beef soup. slice OF fresh
broiled salmon, with cucumber bit Of
spring lamb and mint sauce, some green
peas and fresh potatoes with DIT Oh onion,
and you have dinner for Briliat Savarln;
or vary it with boiled chicken WIN egg
sauce and "Jardiniere or vegetable
salad. made Of peas. beans, cold potatoes.
caulifIower. fresh beets and green peppers
simply treated to bath Of vinegar. iresh
oil and pepper and salt. These vegetables
saved from the dinner of the day before
and put away cold make deHghtiui
salad.
This art of dressing cold vegetables with
pepper, salt, oil and vinegar snould De
studied
In France they give you these salads 10
perfection, at the dsjeatneT Ia fouTehets.
In fact FiIlippini, of Delmonico's, IN bis
admirable work, The Table" adds these:
Suediosa salad, string bean salad, RUSSIAN
salad, salad Macedonia, escarolie, doucette,
dandelion la coutoise, baIo de capuclne,
canliaower salad and salad L'Itaiian. In
deed. advise any young housekeeper 70
buy this book of his, as suggestive IL -
too elaborate and learned, however, TOR
practical application 70 any household e1-
cepting where one keeps French COOK. i.
A mayonnaise dressing is triumph OF
art when well made.
A tablespoonful Of mustard, one tea
spoonful of salt, the yolks Of three I'M
cooked eggs, the Juice of half lemon. a
quarter OF cupful Of butter, pint OF
oil and a capful of whipped cream
Beat the yolks and dry ingredients
until they are very light with wooden
spoon or with a wire beater. The bowl IN
which the dressing is being made should
be set IN pan OF ice water Add ie"
drops of oil at time until the dressing De-
comes 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 a little vinegar,
then add the Juice of the lemon and the
whipped cream and place on ice until de-
sired TO be used.
Another dressing can be made more
quickly. The yolk of raw egg. table
spoonful of mixed mustard, one-fourth OF
a teaspoonful of salt. six tablespoonfnls OF
oil. Stir the yolk, mustard and salt to-
gether with fork until they begin to
thicken; add the oil gradually, stirring all
the time.
An excellent salad dressing is also made
by using the yolk of hard-boiled eggs, some
cold mashed potatoes, well pressed to-
gether with fork, oil, vinegar, mustard
and salt rubbed in, in the proportions OF
two of oil to one of vinegar.
A salad must be fresh and freshly made
to be good. Never serve salad the sec
ond day, and it is not well TO cover deli
cate salad with too much mayonnaise.
The very heart of the celery. the delicate
inner leaves ofthe lettuce tthe garnishing
of it, not too conspicuousD are the best for
dinners. The heavy chicken and lobster,
cabbage and potato salads are dishes for
lunches and suppers.
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 washing il 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 I'm
ishing touch to the excellence Of French
dinner.
For a green mayonnalse dressing so
much admired on salmon, use little
chopped spinach and finely chopped pars-
ley.
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. fore
thought, neatness and taste.
Some people cannot eat oil. II is often
that the best oil cannot be bought in re-
tired and rural neighborhood. But an ex-
cellent substitute is fresh butter or clari-
fed chicken fat, very carefully prepared,
and lev cold. The yolks of four raw eggs,
one tablespoonful Of salt. one Of mustard,
the Juice OF lemon and a speck OF cay
enne pepper should De used.
Two drops of onion Juice. or bit OF
onion sliced will add great piquancy to
salad dressing. if one likes onion.
| have never tried the following receipe
q have tried all the others), but have
heard that il was very good.
Four tahlespoonfUls OF butter. one of
-four. one tablespoonful OF salt. one OF
sugar, one heaping teaspoonful Of mus
taTd. a speck of cayenne. one cupfjlI Of
milk. half q cupful Of vinegar. three eggs
Let the butter get hot in a saucepan. add
the iour and stir until smooth. being care
full not 10 brown Add the milk and boil
up, Place the saucepan in another of hot
water. Beat the eggs, salt. pepper, sugar
and mustard together, and add the vine
gar. Stir this into the boiling mixture and
stir until it thickens Ike soft custard,
which will be about i've minutes Set
away 10 cool. and when cold bottle and
place in the ice chest.
This VIII keep two weeks.
But If one wishes 10 use prepared
mayonnaise. ii is better 70 buy that which
is sold at the grocer's- II has not the
charm OF a fresh dressing. II is rather
like those elaborated impromptues watch
some studied takers get OF.
A yery pretty salad can be made of
nasturriTnl blossoms, buttercups. a head
OF lettuce and pint OF gatercresses. Il is
20 be covered with the French dressing
and eaten Immediately,
Asparagus is so good in itself that il
seems a shame 20 dress il As a salad: vet il
is very good eaten With OF. vinegar and
salt. CaQUaower. cold, IS delicious as =
salad and can be made very ornamental
with a garniture of beet root, which Is a
good ingredient for salad OF salt goldfish
boiled.
Sardine salads are very appetizing for
lunch. Arrange a cold salmon or goldfish
on bed Of lettuce Silt six saTdines. re-
move the bones and mix them into the
dressing. Garpish the whole dish with
sardines. and cover with the dressing.