Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1892-09-13
SALADS

sAiApE III lIARiCor. BLA>Cs (wnirE
B,ANs. Cook white beans, aud when
they are done, strain; season with oil,
vinegar, salt, white pepper, and add a
tablespoonful 81 cream Ito q quart Of
bcsns) aud tablespoonful OF French
mustard. Return to tie lire apd heat
before serving. This salad may also be
eaten cold. Potato salad IL served hot
here, also.
sALApE Ia Nom A>pL.--Normand
u famous for its apples and pears, aud
some varieties Of the former blended
~i'h the latter make an agreeable fruit
sslad, which can be- a. pretty AZ the cook
chooses. One variety Of pear, very Ike
"a. bartlett" only not quite so sofi, IL
peeled and cut Into thin slices, slices Of
apples are added, and peeled and .tone,l
plums cut In halves. Add powdered
| sugar, about three table-poontuls of
orange water, q dash of vanilla. two or
three drops of almond essence, and the
Juice Of q lemon. let 10 stand for half
an hour, occasionally tipping the dlsh,
aud With q spoon pouring over the fruit
the syrup formed. Then serve In q glass
dish. and decorate with any Of the fol-
lowing; lemon or orange leaves aud
crystallised cherries, ar = few fresh
plum. and some leaves, white oleander
flowers, rose-gennium leaves, sprays Of
.yringa, or rose-buds ar yiolets. All 90
these are delightful In scent, aud sug-
ge-tions To one who enjoys the fruit
/ .alad.
sAIApE III sAuMoN (SALNo>. Take
some remains of cold salmon (or any
firm cold fish,, cut II In small squares,
and season with salt, white pepper, oil,
and vinegar. Dress II In dome In the
Center offs plate, powder II with whole
cipers, and encircle the base with
crescents cut out of hari-boiled eggs,
aud around thi. wreathe little curling
l,ttuce-leaves.
slLApI ~ CHrssoN (wArEg-CRI.s.)
Take the iirmer Parts Of can of to-
matoes, II you have not fresh ones, aud
of q bright red; cut them with silver
knife into uniform pieces, removing the
seeds by passing through coarse sieve.
llleud with this liquor, the yelks OF two
bolled-eggs, pounded and mixed with a
raw yelk, and add salt, white pepper,
aud mustard. Then take double this
quantity Of water-cress, carefully clean
81. and picked aud broken Into little
bouquets, or leaf by leaf. Dress aud
season each separately, then blend the
two well. DO not mix the two until
Just before serving. The tomatoes and
cre.s, when blended, should be sur
rounded by border Of little lettuce
leaves, curling over, With Mayonnaise
dressing poured In the centre.
SALAD MELEE.-1his IL q simpllhca-
iion of the famous elaborate salad, q u
Rnss,. One takes cupful each of cold,
cooked neutrality-suspicious., turnips,
string beans, beets, celery, 0f you have
| I'D and any scraps Of artichoke or to-
m.to may lie added. These are seasoned
~i,h salt, white pepper, oil and vinegar,
aud then allowed 10 stand an hour.
After this put In bowl and add some
chopped pickle, hard-bolled eggs, olives,
cipers, and shred lettuce, pour over all
MayonnAise dressing, and surround
With small, curling lettuce-leaves.
LENTiL SALAD.-liave the lentils
cooked In buttered. sailed water, and
drain; rub q bowl with onion, put In
the lentils, add one chopped onion, and
stir In also q tablespoonful OF chopped
parsley TO quart OF lentils; add some
chopped egg and finely shred lettuce
head; season With salt, white pepper,
oil. and vinegar, and decorate with lit
/ tie iettuce-leAves or parsley.
SALADE ANDALOUsE.-this spanish
.alsd IL an Importation, aud q favorlte.
Chop fine an onion (Spanish) and a
fresh large cucumber. Feel three fresh
tomatoes, cut In small pIeccs, rejecting
the seeds and straining the Juice. Dress
In q salad-bowl with salt, white pepper,
oil aud vinegar, and let Il staad one
hour. Make on . dish mound OF
grated breAd-crumbs, al white, and ar
range the salad above Il, following the
shape. Decorate with little laurel
leaves and olives.