Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1892-05-29
THE GREEN LEAF SALADS.
If Doctors Were Paid for Keeping Us in
Health They Would Prescribe Them
How to Treat Lettuce-There Are Lots of
Good Materials.

Good Materials.
WRITTEN FOR THE DIsPATcu.l
If our medicoS in America were paid, as
is the custom in some countries, for keeping
us in good health, the first thing those
learned men would prescribe in the spring
of the wear would be-green leaf salads
But at present there is nothing so palatable
(and so efficacious) in their pharmacy for
the prevention of maladies.
To those whose knowledge of salad vege-
tables is confined to the lettuce and celery,
1 would say that the range is much more
varied. There are endive, chickory, sorrel,
dandelion leaf, mustard leaf, garden and
water crosses, and there are tomatoes and
cucumbers for slicing, and flavor may be
added to any or all by the use of the small
and fine herbs that are in season, such as
chervil MINT tarragon, pimpernel, chives,
balm, etc Or all these seasoning herbs
may be combined and eaten as salad by
themselves
Two Indispensable Attentions to Lettuce.
To serve 4 fine head of lettuce with its
tender, shell-like leaves dripping with
water is a barbarsm often perpetrated. In
default of spherical basket made of wire,
in which you NAV place the leaves, and by
swinging the basket shake the water out,
put them, after a careful washing and pick
ing, into dlean, coarse towel; gather up
the ends loosely but securely and swing
gently; get them as dry as possible even il
you have to absorb the moisture OF each
separately with a soft cloth.
1t is easy to "crisp" lettuce if one but
knows how, and the difference is great in
appearance and taste. Hold the head of
l.. H. +l, -
pan nearly full of very cold water, dip sew
eral times, then shake we'll and dry as
directed; pick off the large outer leaves,
discarding all not perfect and leaving the
heart intact; fold in soft, light towel very
loosely and set in the ice box until needed
Stale and wilted lettuce should no more be
eaten than cold soup.
To dress a lettuce salad, certain ingredi-
ents and certain conditions are absolutely
essential to have it good First arrange the
leaves carelessly in salad bowl, large
enough to admit of turning them over and
about on top lay handful of seasoning
herbs.
Use Wood In Making Salads.
In purchasing salad fork and spoon, I
trust you have not permitted yourself to be
beguiled bv artistic inventions in silver.
but that you have invested in the simplest
procurable wood, without carving. For
dressing, the ordinary vinegar of commerce
cannot be depended on; it is usually too
strong. The very best acid to take its place
is the juice of lemons. White wine vine
gar comes next. But lemon Juice is the
most simple and delicate acid nature pro-
yides to dress her green Leakage in salad.
Do not purchase ready ground pepper at
the grocers'. Grind your own pepper corns
the white tellicherry is best-in a plain
little wooden mill that YOU turn by hand
and that costs a few dimes; grind only a
small quantity at the time. Troublesome,
you think? Ny friend, unless you are will
ing to take some trouble don't attempt
salad. Put in q saucer a saltspoon of salt, a
sprinkle of the fragrant white pepper and
enough lemon juice to dissolve the salt, and
mix with the pepper. Having cut the herbs
into bits and scattered them over the let
tuce, sprinkle with the mixture and toss the
salad WE'LL until the seasoned lemon and the
shredded herbs are thoroughly distributed.
Then add as much olive oil as you like and
lightly toss the leaves again until the oil is
distributed equally.
A dressing that can be prepared before
hand and poured over the lettuce imme-
diately upon serving is made as follows:
Mixed Mustard Is the Best.
When through you must taste and add
seasonings or lemon, as you think best.
Authorities who profess to know what they
are talking about differ as to the use of dry