New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1894-03-04
THE coon md NECESSARY SiLID
CHOOSE SOME or THE FIFTY E1Xrs

CHOOSE SOME or THE flFIh hlNi'N
7, e q matter Of regret that. in spit" Of all that
has been written upon the subject th' S"''' - "
,o,or ,h, oxcoption than the rule on IN" av'ra@"
,,n,,or ,oble If ie known TO be one OF the most
,.olcsome NJ dishes and there arc very few l'op''
to-day who have not skill enough 20 compounH i
plain French dressing or IN" more 'o7yN ''''
noise Even where salad IS often served III ''.'
cases out OF ton Il means merely lettuce N"''' ''
,rc, &c n most delicious salad herb. there are a
dozen other herbs equally good wAich aye '"'P''"-
,i,ei, rcrIoc..l With thee gs t'lnIA'''h'
adding fish and meat for variety. as many rs my
salads may be easily named. which are "''''S'''
IA any American housewife WI" mas '"''''"'''
oc CITY markets. who takes the U'""' 3" '
q small boil Of herbs in her garden Almost any
cold vegetable Will make a salad. d"''''" 10
string beans. asparagus even Gre'n PEGS al, ".''
cool salads and a mixture OF these N'E'tAh'' J."
maccIonc form is especially nice. rms h'i''''"' -
nroporly made I'm the spring tim" IKE " "'''"'
SOM when the vegetables are young ana n'|' "'
,c,,,iro1 the rank favor that comes with Nin'.
To make n rnacodoinc salad wash two or 'hf ''
e,,ou French carrots and young turnip scrap"
the carrots peel the turnip and COOK tn'n W "'-
fcront dishes. Let the carrots COOK Tor "u'"'
minutes nj tho turnip the sam" l"il%th 90 nm
When both are done cut them In sinah DIS WIZ" -
vegetable cutter. II you wish, though the carrot j.
,,s, az ornamental when sliced In circles. lh'9'
should be about three tablespooniulS of ea'h W NV
SLICED vegetables Add three ;ablospooniuIS q" F'''''
Mons cooked and the same amount Of f'Tinf b'''.'
also cooked anI cut In little diamonds season u'
vegetables with sal; and pepper. Pour Two '""'
snoonfuls Of sweet OF over them ana u'S '"'''
Then adj three tablespoonfuls OF good WINE N'''
Gar ard toss agaln. \ little cooked asparagus ""i
c,ulnower is a pleasant addition 20 TINS S''''
Arrange the salad on bel OF bl'ach'i F''"''
leaves and sprinkle n hail tenspoonfm % ch''''
minced fine as possible over H.
4 most delicious mixed salad ~ frcsh N'He'Ap'''
Is made Of equal quantities. ~ sliced cucunhe'S'
sliced tomatoes and bieach@d lettuce leaves or IS
coroie These are tossed IT, Fr"nch hrf@NlHE '"il-
nosed OF tablespoonful Of vine Saf aiI 'h' ""' =
half OF oil with d seasoning Of salt ana p'li' "
a variety One-fOurth quantity or ne" I'''It ' !,
81 mo waxy nrm Kind used hy Germans ~ lh'Ll
famous salad may be- added - this nNtut' 81 ",
VEGETABLES We do not make enough u-" IN .'ii'
country of tho bitter salad herbs some "i "n,''
sro - delicious tonic tn pp"'li" u '"ir"''' ii'
'ri,d which H. nai~ ~ m id"1ch"I loves 'i '.
d,ndrliou II ,Nc"llcnt Wn"n served 10y IT. =,
I'm French dressing. with fniNiuf'- or 'i' III. .'
nioochoI lettuce lcAN or with a inlNtHl" co. ON
hair hcet root. Chlcprv. when appear" Jul ".'l
! markets. IN IN. winter months. makes very i't
| salad though Il IL not 80 delicate ana 'l7V ,'
L.r nc liz moe aristoCrtic cousir. mo '-''i'
! Tho barb, u. capucinr. which IL simply me WIZ
| c'i,rv hl.achs1 ia crllnrs. also Appears lh "If
| markets. ONLY during the wnier months " 10
| .osqrs the tonic bitter flavor N IN" 'hi'"if. WIKI
| The delicate crispuess and tenderness oi thr es'a-
|