The morning call., 1894-05-12
FOR THE TABLE.

There is nothing in the line OF edibles which
Is so ''waTious" as salad, nothing so perfectly
satisfactory and refreshing if good, nor 50
absolut ly worthless if bad; and thr range III
vegetables is so great now, everything from
head of lettuce to an alligator pear pelns
offered at the vegetable-stands, win All tne''
delightful accompaniments, whicn iius 'no
changes on lettuce salad, but oil "hich one
would tire easily If they were useo ualy-
punches OF chiV s, cherVlL peppei si"''' LISP
young onions and curly parsley
Chlves or which the long slender needles
alone are used, have distinctly the ouion
flavor Chervil and peppegrass are signify
sweet aad aromatic. They should De placed 10
water 10 freshen, thoroughly dried, then cut 10
inch lengths and mixed well with crisp leaves
of lettuce, which should be dressed at the table.
as the salt used in It's preparation has thr effect
of drawing all The moisture from the lettuce
and leaving it limp and wilted.
For this salad the French dressing is decId-
edIv lie best, but the leaves must be dry or
they Will shed the oil, and care must be taken
TO dissolve the salt, which must be used spar
ingly. If the flavor of the oil is desired, add
that first Of all, otherwise add lemon juice first
using three times as much oil as vinegar or
lime, and giving cayenne pepper the prefer.
ence over black or white pepper. Very thin
slices OF cold baked or boiled ham, rolled over
pencil or small stick, give just the right relish
TO his salad.
Then who is there who does not like potato
salad which is good and can be so easily made
at moments notice? The best salad cannot
be made from cold boiled potatoes as some
housekeeperS recommend-keep those to fry or
warm in cream sauce-Ihey will be apt TO be
dry ana viii not absorb the dressing, and for
the salad cut raw potatoes in cubes and boil
till tender in salted water, then drain, and
while hot dress. For pint of potatoes mlnee
one teaspOonful of parsley leaves and fresh
young mint very fine. so fine that the flavor oil
neither shall be diStinct; mix this with the po-
tatGes shaking well. add three tablespoonfuls
of oil, liberal sprinkle Of white pepper and
the Juice of a lime. When cold put two table
spOontus on a leaf of lettuce, with quarter OF
a hard boiled egg or a slice of picked cueum-
b T for each person.
Hard-boiled eggs are excellent also with cold
slaW. which is made by cutting firm young
head OF cabbage into shreds with bunch of
celery and dressing with a mustard sauce,
which is also good with asparagus.
This sauc. requires some care and trouble In
It's preparation. but hardly more than mayOn-
naise II is made by putting in a small sauce
pan one-thrd Of a cup OF vinegar two-Jhirds OF
j cup of water, one tablespoonful of butter,
and Bringing it 10 a boil; then, having thor
0ughly mixed two tabespOoniuls of dry mus
tard with six of good cream and three eggs
slightly beaten, pour over il slowly and care
fully The boiling vinegar, stirring all the time,
then flavor with salt and cayenne pepper, re
turn 10 the saucepan and cook in hot water,
beatipE il continuously until thick as custard.
This should be poured hot upon the cabbage.
or used cold with asparagus, and Is much liked
by those who have rooted ard deep dislike TO
OIL The advocates of the latter article would
prefer for II il asparagus dressing made by
rubbing to a powder the yOk Of a hardbOiled
egg. mixing all to a smooth paste with half a
teaspoonful of salt and the yOlk OF a raw egg
adding by drops at first. and then as the dress
ing thiekeRs more rapidly nearly eun OF sweet
oil, putting 10 from time 10 time few drops OF
lemon juice or vinegar-two lines or two table
spoons of vinegar to the above quantity Of OIL
To this may be added TWO spOOnfulS of sweet
whipped cream and a teaSpoontul of sugar.
This sauce should be very thick. and is made
most easily in a sOup-plate, rubbing all the in
gradients together with a tablespoon. This is
excellent with tomatoes, which are beginning
to come in more plentifully, ana which make a
charmlngly pretty salad Thry may be peeled
by dropping for an instant into boiling water,
then kept on ice till 1rm, he top removed and
most of the interior as well. and its place filled
with celery cut fine. cucumbers cut IN cubes
or shrimps dressed with oil and vinegar. Serve
each tomato on a leaf of lettuce with a gieat
spoonful of the dressing on each.
Family Retail Market.
Butter is lower Cheese and Eggs are unchanged.
Spring Lamb is cheaper. Fish and Poultry are
Summer Vegetables and Fruits are cheaper and
more abundant.
Following is The CALLS regular weekly retail
price list:
CoAL-PER TON