The Canton times. (Canton, Miss.) 1893-1906, 1895-04-19
DELICIOUS SALADS.

,,,.. Art OF Making ~
uooe may combine cooked yege,
Anyone eold meats, and serve them
tsbles y dressing; but to make a truly
with sa,ad is an art, and like al
excellent sna snssa n native gift developed
arts aet and close attention TO de
BY pfa There are, however a mum mo, per o.
tall 10 TO point the way. The IN
s ssntion on the first OF these e. r Sa ~
SCRIP ss,,i. "All materials usea mus' "e -
the best a,nner az a senarate
q eco or with the game should oe o.
e eV crispest, tenderest lettuce ltne
the Oi, variety being the most palata'
k0ma .alsrv bleached until its native
ble)' ~ I turned to snow, chicory, to-
greer .aas riue and juicy as the growing
n ass cucumbers sliced SC
po Pom KAT they seem mere sillsen fla
INN sA norn salad, escarole and water
ne sas. these must be as cold as the
eres. - If .freedom's northern wind,
-. urS1 dressed with oil and vinegar.
IN msa.e salads are generally improved
l. the addition of few fine herbs
t.ssb and green, and should never De
81 n making the French dressing one
80 allow ones native preferences to
.ana into play. Do you prefer the
0Ou ao.b bland taste OF oil? Pour two
sn .,,rae snoonfuls over the leaves. If
~ n;ouant sharpness of vinegar ap-
". r. 70 your uncultivated palate dress
r. leaves first in that, for wherever
ana holds first vantage ground the
other can not remain.
All the recipe books give directions
,,r French dressing, and he who runs
nav read; but the epicures insist that
rou mix the salt and pepper with vine
Z a. and not with oil, pouring the oil
an afterward in generous spoonfuls.
salads of cooked vegetables are not,
nerbans. so delicate and alluring as
those composed of the fresh and succu-
lent treasures of the kitchen garden,
which are gathered, innocent and
creen;n but they are, nevertheless,
niouant and delightful, and make a
rerv decorative addition to luncheon
Or supper. These may be served
either with French dressing or mayo
naise.
To make perfect mayonaise the
sien-post assures us that even the
dishes and utensils should be thorough
" chilled; it is safer for an amateur to
use the yolks Of two eggs than one;
these should be rapidly whisked with
a wire spoon for a moment or two, and
then the oil should be poured in steadi-
", drop by drop. When the sauce
thickens add little vinegar or lemon
juice, and then more oil, until the de.
sired quantity is secured.
The query is often heard. "Of what
shall make salad?" A French cook
can combine some bits of cold meat, a
vegetable or two, a chopped chevril,
one or two chives, dress it with may.
onaise, and. 10! the dying anchorite'
would, indeed, be tempted. Mayonaise
is, by the way, the basis for a number
Of sauces.
The juice Of boiled parsley color il
green and pounded lobster shell renders
it coral.
Tartare sauce is mayonaise made
with taragon vinegar, and with the ad.
dition of capers, a little chopped pickle
and slight flavor of chives.
Another excellent sauce is mayonaise
mixed with chopped cucumber, or
grated horseradish.
When cold fowl or meat is used in a
salad, it should always be dressed with
oil and vinegar before the mayonaise
is added. These salads may be gar
nished beautifully with hard-boiled
eggs, crimson radishes, curled parsley,
nasturtium leaves and flowers.
There is certain charming descrip-
ton ola blue violet salad, where the
stemmed violets CLEANED like sapphires
on the bosom of the snowy endive; il
was cool, fragrant, delicious.
This is the poetry Of salad making;
only those who have mastered the
prose dare attempt such Pegasus-like
lights. Detroit Free Press.