St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1892-07-05
are crisp lettuce leaves, cucumbers and


Observation-Disclosures LII the world did
people ever fancy tomatoes were not
good to eat? But no matter what you
begin your salad with. the soul of it is
its dressing. There's great deal in
the mixing of it. The old saw says:
"A sage for the mustard, miser for
the vinegar, a spendrhrift for the oil,
and madman to STIR" Still, there's a
great deal in knowing what to mix.
The GLOBE stakes its reputation Oh this
recipe: Two yoks of eggs. a teaspoon
full of salt and three of mustard (be sure
that this is good and not half mastic.
1t should have been mixed with hot
water before using. little CAYENNE
pepper. spoonful of vinegar; pound
the eggs and mix well. Common vine
gar is preferred by many, but
some like Tarragon vinegar better.
Stir this gently for a minute, then add
two full spoOnfuls of best oil of Lucca.
Next add a 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 fin
gers. Some French salad dressers say:
FatiqueZ la Salade; which means. shake
it, mix 1T and bruise it; but the modern
arrangement is to delicately cover the
leaves with the dressing, and not to
bruiSe it. This is all old-faShiOned salad
from an old recipe.
The old French emigre, who had to
make his living in England during the
time OF the regency, man of taste and
refinement. an epicurean marquis, car
ried to nOblemen'S houses his mahog-
any box full of essences, spices and
linn v1fc hi n1nI la,
way; He chopped up three ancnovies
with little shallot and some parsley;
these he threw into bowl with little
mustard and salt. two tablespoonfus of
salt and one trimming over with vine
gar.
When thoroughly merged he added
his lettuce, or celery. or potato. eX-
tremely thin, short slices of best West
phalia ham. or the finest roast beef.
which he had stepped in the vinegar.
He garnished with parsley and a few
layers of bacon.
This man was called ''Le Roi de la
salade."
A mayonnaise dressing is triumph
of art when we'll made.
A tablespoonful of mustard, one tea
spoonful of salt, the yolks of three UNI
cooked eggs, the juice of half lemon, a
quarter of a cupful OF butter, pint of
oil and cupful Of whipped cream.
Beat the yolks and dry ingredients I'M
til they are very light with wooden
spoon Or with wire beater. The bowl
in which the dressing is being made
should be set in pan of ice water.
Add few drops OF oil at time until
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 lemon and the whipped
cream and place OH ice until desired to
he used.
Another dressing can be made more
quickly. The .yolk of a raw egg, a
tablespoon of mixed mustard, one
fourth of tablespoonful of salt. six
tablespoonful of oil. Stir the yolk,
mustard and salt together 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 together with fork, Oil, vine
gar, mustard and salt rubbed in, in the
proportions Of two of oil to one of VIM
egar.
A salad E.ust be fresh and freshly
made to be good. Never serve a salad
the second day, and it is not we'll to
cover delicate salad with too much
mayonnaise. The very heart of the
celery, the delicate inner leaves of the
lettuce (the garDishing of it not too
conspicuous are the best for dinners.
The heavy chicken and LOBSTER. cab
bage and potato salads are dishes for
lunches and suppers.
And, justrto close with, here's'a rec
lpe for lobst ter salad that might be
taught. you mothers, to your little
daughters. instead of the rhymed reci-
tatiOns you let them bore your friends
with.
Take, take Holsters and lettuces,
Mind that they send you the fish that you
order;
Take. take decentsized salad bowl,
One that sufficiently deep in the border;
Cut into many a slice,
Ali of the fish that's nice;
Place in the bowl with due neatness and
order.
Then hard boiled eggs you may
Add in neat array.
All toward the bowl, just by way Of
border.
Take from the cellar of salt proportion,
Take from the casters both pepper and oil,
With vinegar, too-but a moderate portion,
Too much Of acid your salad will spoil;
Mix them together.
You need not mind whether
You blend them exactly in apple-pie order,
But when you've stirred away,
Mix up the whole you may,
All put the eggs. which are used as a