The Houston daily post. [volume] (Houston, Tex.) 1886-1903, 1894-01-14


chervil chlres. capers. mushroom catsup
and Worcesterrhlrc sauce, three fsbless
spoonfuls q olive oll. two Of vinegar, two
Or tce water, z tablespoonful OF salt and
thoroughly ana se Oh re fc n, TVS s b snese
SALAD MocEpofNB.
When YOU have variety OF vegetables
canned or fresh, take a little OF each.
paragus tips, boiled caTrat S ara scrn ne,, a.
OF boiled potatoes: II 70 this Won add Ell
cry root, boiled in salted water and cut
salad, which YOU arrange, dress and piace
on ice dwo hours before serving.
CABBAGE SALAD,
white cabbage makes cheap and GOOD
ealad use the flrm. white heads only; n
shred very fine. mix with il some i mneeyi
boiled potatoes and cover with the French
dressing two hours before serving. ii the
cabbage IL not tender, shred and cover
With boiling water about fifteen ndnutes.
sARDINE SALAD.
A real sardine salad ls not made OF
those little fish THAI come in Oh and arc SO
which you buy by weight. $3.50
Take n half pound OF these. soak an
hour. changing the water at least ak
times. Pull them apart. taking out tho
spine. and cut one OF the halves into
strips an inch long, and coiilnE the other
gstrnishlng. Use some ghcrlSins, some mix
cd pickles, a little smoked snimon r5,d n
teaSsp99ntul OF cspers; mix all together
with three parts of oil to one OF Vinegar.
pile the heap In your salad bowl and gar
nlsh prcttlly with lemon slices and quar-
terS coid boiled tongue, stoned olives, a
few picked oysters and the little rolls OF
saIdncs
CAPER AND MUSTARD DRESSING.
A variation on the mayonnaise that
sauce which many attempt but few nc
complish, may be rclished Sometimes.
Mash the Nulkg
TO a paste. add gradually i've tablespoons
fuls Of oil, teaspoonful each OF capcrs
OF vinegar on lemon juice 10 the reauired
acldlty, dash OF white pepper. and salt
DRESSING QUICK AND EASY.
a method OF making mnyonnnise snuce
that saves one the trouble and caution OF
carefully dropping the oil. IA 10 stir the
juice OF halt lemon into the yollis OF two
eggs until the mixture thickefis; then ndd
a gill OF olive oil. teaspoonful al time.
adding salt TO taste and n little tarragon
HOMEMADE TARRAGoN VINEGAR.
Tarrngon leaves can usually be ohtain-
ed IN market, put half n pint into quart
bottle, IN with best white wine or elder
vinegar let It steep two or three weeks.
and seal tightly.
BEEF SALAD.
In the long list OF winter salads we may
well reckon bonill, boiled beef, which YOU
can make out OF your soup meat IL IL
docs not boil too long,
Cut the meat into dice leaving out nil
rat and muscle; add some chopped hard
boiled eggs, u tablespoonful OF minced
parsley. salt and pepper TO taste, and
teaspoonful OF grated onion for each pint
of meat Pour over this a nauce made by
nashing perfectly smooth the yoiks OF
three haN-bolled eggs and adding 10 thsm
hall "A teAapoouful of mule mustard three
tnhlespoonfuls of olive oil. salt and pepper
ana tablespoonful of vinegar; work this
all together with the yollt Of raw egg.
lhls same sauce rs very delicate for
cold tish and is also the sauce for n sulad
OF hnrd-bolled eggs, for which you simply
sllce mar dozen eggs that have been
boiled twenty-five minutes
TURKEY SALAD.
For a delicious turkey salad use a pint
of turkey meat chopped fine and minus all
akin, slnews etc the same OF cut up cel-
cry. Pour over French dressing A pinch
OF cayenne improves this and n little lem
on juice, II should be mixed an hour be-
fore needed and put In the ice box
j say nothing OF the salads Of canned
salmon and lobster: the serving OF dainty
faxed FISH In lettuce leaves with sauce
poured over, but there IL plenty of choice,
so that q salad can be served every dny
Dotwi outstanding the north winds do
blow and we shall have snow"
Emma /, McLagan.
-
When In want OF n good ilniment, buy
Salvation OIL, which coats only - cents.