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

tard together, and add the vinegar. Stir
this into the boiling mixture and stir until
1t thlckens like soft custafd, which will be
ABOUT hye minutes. Set away to cool, and
when cold bottle and place in the ice chest.
This will keep two weeks.
But If one wishes to use prepared mavon-
nalse 1t is better to buy that which is sold
at the grocer's. 1t has not the charm of a
fresh dressing. 1t is rather like those elab-
GRATED ~impromptus which some stunted
takers get off.
A very pretty salad can be made of mas
turtlum blossoms, buttercups, a head of let
tuce and a pint of watercresses. 1t ia to be
covered with the French dressing and eaten
immediately.
Asparagus is % good in itself that it seems
a shame to dress it as a salad; yet it 10 very
good eaten with oil, vinegar and salt.
Caullflower, cold, is delicious as a salad
and can be made very ornamental with a
garnlture of beet root, which is a good in
gredlent for a salad of salt Goldfish boiled.
sardlne salads are very appetizing for
lunch. Arrange a cold salmon or Goldfish
on a bed of lettuce. Slit six sardines, re-.
move the bones and mix them into the
dressing. Garnish the whole dish with sar-
dimes, and cover with the dressing.
All kinds of cooked fish can be served
with salads. Lettuce is the best green
salad to serve with them; but cooked n
cold vegetables go we'll with fish. Add
capers to the m~ayonnaise.
A houskeeper who has conquered the
salad question is to be envied. She can al
ways add to the plainest dinner Il desirable
dish. She can feed the hungry, and she
can stimulate the most iaded fancy of the
over-fastidious gourmet, by these delicate
and consummate luxuries.
SYDNEY SMITHS RECIPE FOR A SALAD.
TO mako this condiment your poet hegs
The pounded yellow of two hard-boilod eggs.
Two boiled potatoes, passed through kitchen sieve,
Smoothness aud sottness to the salad gave.
Let onion atoms wink within the bowl
And halt suspected, animate the whole;
Or mordant mustard, add a single spoon,
tDistiust the cond mont that bites too soon).
But deem 1t not, thou man of herbs. 4 fault,
10 add II double quantity OF salt.
-Four timcs the spoon with Of oil of Lucca crown,
And twice with vinegar, procured from town.
And lastly, Ger tho favored compound toss
A magic soupsoon of anchoyy sause,
.! green and glorious! q! herbaceous treat
'Twould tempt the dying anctorite to eat!
Back I" the worli would turn his tleetins soul,
To plunge, his fingers in II salad bowl!
Sercnely tull. tho opiGure would say.
rate cannot harm mo, | have dined to-day"
LOBSTER SALAD.
Take, take Holsters and %lettuces.
Mind tina, they send you tho fish that you
order:
Take. take IL decent-sised salad bowl,
One that's suiiiciantIy deep in tho border:
Cut into many n slice,
All of tho fish that's nice;
Place in tho bowl with due neatness and order,
Ihen hard boiled eggs you may
Aou IN Il neat array
All toward the bowl, just by way of a border.
Take from tho cellar of salt q proportion.
Take from the casters both pepper and oil
With vinegar, too but n moderate portion,
Too much of acid your salad will spoil;
Mix thom together.
You need not mind whether
You blend them III apple pie order.
but when you Va stirred away.
Mix up the whole you may,
All but the esss which are used as = border.
Take. take plenty OF seasoning;
A teaspoontul OF parsley that's chopped in
small pieces
Though Though the points will bear reasoning,
small taste of onion tho flavor increases,
As the sauce curdle may,
SHOULD IL, the process stay.
Patiently do It again in good order.
tor II you chancoto spoil
Vinegar, eggs and oil,
sun " proceed would on lunacy border"