The Portland daily press., 1892-07-30
THE HOME.
CONCERNING SALADS.


preparing of salad seems a laborious
task. 1t is not as much work as it
appears to be, as many of the dressings,
which are the chief part, can be prepared
beforehand. The dressing should not
be added to salad till just before serv-
ing, as it becomes baterery if mixed long
before being used. This is an excellent
way to dispose of remains, OF fish, Vege-
tables, poultry and meats OF various
kinds.
Summer Salad-One-half small head
of cabbage, two heads of lettuce, one
onion and one cucumber. Chop all TO-
gether. salt and pepper to taste, using
both black and cayenne pepper, ana
cover with the following mayonnaise.
Mayonnaise Dressing-Mix one even
teaspoonful each of mustard and salt,
with one and half tea poonfuls of vine
gar. To this add the yolk of one egg.
Beat well together and add nearly hall
pint of salad oil.
Egg Salad-Cut two boiled potatoes
fine. Slice six hard-boiled eggs and shred
one bunch of lettuce. Arrange IN
salad bowl and pour over mayonnalse
dressing, highly seasoned with onion
and cayenne.
Potato Salad-Small potatoes not suit,
able to cook with larger ones can be lalo
aside for salads. Boil them and while
warm slice thin and serve with a cream
dressing, made as follows: One teaspoon
full each of sugar and salt, one-1oufth
each of dry mustard and BLACK pepper
Mix and add gradually -one-half cup OF
sweet cream and two-thirds of a cup of
vinegar.
Turkey Salad-Mince the remains OF
cold turkey. mash the yolks of eight
hard boiled eggs, add salt, pepper and
mustard to taste, and two tablespoons
of sugar, Chop three heads of celery
with the whites of the eggs, add tea
cup of vinegar, and pour over the meat.
Cabbage Salad-Cut the cabbage very
fine and season with salt and pepper.
Serve with the following dressing: Take
| two teaspoons each of butter, sugar,
| flour and mustard, one egg and one cup
of vinegar. Stir all together, and let 1t
come to boil, pour over the cabbage
| while hot.
Chicken Salad-Cnt the meat of one
boiled chicken in dice, and mix with the
same quantity of chopped celery, just
before serving pour over 1t the following
dressing: Rub the yolks of two harp
boiled eggs through a, sieve and mix with
tablespoon of cream and two table
spoons of salad oil. Add teaspoon each
of salt and dry mustard and three TABLE
| spoons of vinegar.
Salmon Salad-Take one can of salmon
| pour off the liquor and pick the fish into
| flakes with fork and lay it on a HAT
| dish: cut some lettuce leaves and mix
| with the fish. Rub together the yolk OF
| raw egg, a teaspoon Of sugar, half
| teaspoon of salt and one-fourth of tea
spoon of cayenne pepper. Thin with
| tablespoon of vinegar and add the pow
| dered yolks of four hard-boiled eggs.
| Lastly. add the beaten white OF an egg
and pour over the fish.
Apple Salad-One quart of steamed
apples rubbed through sieve, SIX table,
spoons of salad oil Or melted butter, salt
and pepper to taste, one teaspoon maze
| mustard and one teaspoon OF sugar.
Serve cold,
Lettuce and Ham Salad-Chop fine one
slice cold boiled ham and cut up one
head of lettuce. Serve with the follow
dressing: Mix together thoroughly one
fourth cupful of salad oil or melted but
ter. one-fourth teaspoonful of pepper,
one TEASPOON of made mustard, One-half
cupful of vinegar and salt to season.
Celery Salad-Separate the stalks OF
four heads of celery, cut IN pieces an
inch long and pour over it half pint OF
| mayonnaise dressing.
| Watercress Salad-Wash and break
apart fresh, crisp leaves of cress, cover
with mayonnaise dressing and serve
acknowledgements Palmer IN
| American Cultivator.
| ,.osoIrTToEs
There are very few people who attempt
to deal with mosquitoes as they do with
other insects. Sufferance seems to be
the general rule. In many places in the
mountains this insect disappears early
in July. but in the lowlands near the
seashore he takes up his quarters for the
season. There appears to be no remedy
| quite so effectual for this pest as the odo1
of pennyroyal. The essential oil sold in
the drug stores is hardly SO effectual as
the fresh herb itself. A bouquet of these
fragrant herbs will usually drive away
this troublesome pest. When mosqui-
toes attack a community in force, they
| are best exercised by smudge, OF
SmOulQerlnS llT0 VI plu0 oooSAS u - ="
grant wood smothered to give forth
thick smoke. This smoke is not espec-
| ialy disagreeable to people in the open
air, but its effect in driving away mos
ouitoes is remarkable.
The best antidote for the bite OF a
mosquito is undoubtedly ammonia,
weakened with little water or salt and
water. Some people go so far as to press
the poison out of the bite with some
small metal instrument like the point OF
a watch-key, before applying the anti
dote. This prevents the painful swell
ing that sometimes OCCURS. AS IN
other cases, zone mans meat is another
mans poison" and the same remedy
will not apply to all individuals. Some
find camphor most efficacious, and salt
| and water will not avail. Ammonia.
however, seems to be generally success
full as a neutralizer of the mosquito pois.
on. Where there are large quantities Of
| mosquitoes and no reason for their ap-
pearance is apparent, it is well to look
about the premises for something
which attracts them. An uncovered bar
rel of rain water will bring them IL
hords, and damp places and stagnant
pools are spots where they delight tt
congregate.
THE CARE of CUT FLOWERS.