Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1894-01-14
SALADS FOR WINTER.
THEY CAN BE SERVED DAILY AT
QUITE A THRILLING COST.
Castronomers Aver They Promote Good
Nature and Youtbfuiness, and Also
Improve Digestion.
CCorrespondence Of the plsnatchl

Correspondence OF the Dspatch)
WASHINGTON. u. C.. January i2-ln
winter, when green salads are scarce. the
wise woman still serves salads; she knows
they are important when fatty foods are
TO be the fare; that they improve the
digestion. and. therefore. the tempers Of
those TO whom she caters.
The noted gastronomer. Brllat Savarin.
says salad is "rejuvenating Therefore it
must be Identifying"
However that may be. Jet us inquire
what can be done for the family table
when winter sets his icy seal upon the
green things growing"
Lettuce is nearly always with us, and
that housewife forestalls the doctor who
on two days OF the week, omits the pastry
course and serves instead beautiful
salad of fresh. tender lettuce leaves. with
thin-sliced boiled ham. crisp crusted
bread, and the best butter in the market.
But she must bear in mind that pouring
over the leaves a quantity Of vinegar ana
oil. and the sprinkling with salt and pep
per ANY time" before serving, does not
constitute the dressing" a wholesome
and appctizing salad. The very best
lettuce is spoiled IN this way; salt wits
the leaves. vinegar reduces them 10
pulp. ana oil Will not adhere II the leaves
are wet. Dress at the moment OF serving.
1t Is all the more dainty II prepared at
table.
Pat saltspoon Of salt In large spoon,
and half that quantity OF pepper, fill the
spoon with vinegar, ard mix well; pour
over your lettuce-leaves, which presuma-
bly,, have been well washed, drained, and
crisped in a cold place, and toss th"ri
lightly: then add three tablespoonsfuls Of
olive oil, and toss again. II not ACID
enough. supply the need with squeeze
Of a lemon. The dressing Of green salad
is an artistic ceremony, and belongs TO
the mistress of'thc family.
BEST AND SIMPLEST POTATO SALAD
Potato-salad as usually served is not
thing Of beauty. nor IS 1t exactly Joy
10 every digestion. The secret oa the per
feet one lies in using freshly-bONed poIa-
toes. This seems hcrcsy, for why o0ts
pOtatO-salad exist. save to use leftover
potatoes? Nevertheless. boil your potatoes
I'm their jackets. and let them partly cool
before pecling II you want your saldd 10
be eaten with keen enjoyment and no AZ
termath Of Indigestion.
Use lemOn-Julce with this salad; ana
potatoes being foury and therefore alb
sorbent, use three times the quantity OF
white wine as Of lemon-juice. II con-
venient. use d scatter Of cheryil, chares,
etc. chopped fine II not soup con OF
onion mince 10 mere juice: or use simply
the dressing as advised for lettuce, pour
ing it over the sliced potatoes while they
are warm, and serve at once.
COLD POTATO SALAD.
But. II you have some cold boiled pota-
toes and will use them for "A salad. you
can slice them into a bowl, put on the
plain dressings as described, add dice OF
cold boiled beets, shredS OF celery,
sprinkle Of minced parsley, and bits or
salt herring. boned and minced. This Is
a very substantial salad, and relished by
hungry" folk.
4 PORTUGUESE AND 4 DEMIDOFF.
Boiled potatoes stewed mushrooms, and
sliced raw tomatoes. dressed with oil.
salt, and pepper, and a dash Of sherry,
but no vinegar, make you Portuguese
salad.
For a salad a la Demldoft. put into your
salad bowl, first rubbing it all over inside
with olive oil, alternate layers OF cold
boiled potatoes and truiiies. finishing with
the latter. Put a row OF tiny white but
ton" onions and stoned olives around the
outer edge; pour over the French dressing
as above substituting white wine for
vinegar. This salad should be prepared
couple Of hours before needed, and set
in the ice-bOX.
POTATO SALAD OF SIXTEEN SA-
VORS.
The orthodox potato salad is said to
contain thirty-two ingredients, but you
can make IA simple" potato salad with
half the number, as follows:
Slice enough cold boiled potatoes to
make pint; cut up picked beets, two
tablespoonfuls after mincing; add table
spoonful each of shredded anchovies.
smoked herring, and tomato catsup,
teaspoonful each OF finely-minced parsley,
chcrvn. chires, mushroom catsup, ana
Worcestershire sauce; three tablespoon
fuls Of olive oil, two Of vinegar, two or
ice-water a tablespoonful Of salt, and halt
that quantity OF pepper; mix all these
thoroughly and set on ice for two hours.
SALAD MACEDOINE.
When you have a variety Of vegetables,
canned or fresh, take a little Of each,
some string beans. some peas, some as
paragus tins, boiled carrot and a cJu-
Die of boiled potatoes; II 10 this you add
celery root. boiled in salted water and
cut into wheels. you have "A pretty mace
dome salad, which you arrange, dress.
and place on ice two hours before sery-
ing.
CABBAGE SALAD.
White cabbage makes cheap and
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