New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1895-11-10

spoonful Of OIL This is enough marinade and dress
ing for a small cauli1ower. boiled and separated
into nowerets, quart of string beans or Tor
Macedoine salad composed Of a boiled carrot and
n boiled beet cut into dice the size Of green peas;
three tablespoonfuls Of green peas. the same OF
string beans into little squares. and three or
four fowerets Of caulihower. This salad Of mixed
vegetables is very delicious. but each vegetable
must be boiled by Itself. 1t may be prepared from
remnants of cold vegetables left from or two
dinners I, is not essential that these vegetables
be marnaded, but the salad is more perfectly
favored when they If they are seasoned at
one time, the amount OF seasoning In the
marinade and dressing al once.
Boiled potatoes prepared exactly in the same
wav given for other boiled vegetables. but with
one small white onion minced fine and teaspoon
taioes Of the small size usually selected for this
purpose. Remember that for salad 1t IL not de-
mus; be Arm in texture young potato is the
only one fit for salad. tablespoonful OF minced
Sh n.1 marSH is an Excellent addition to po-
iato salad All salads of cooked vegetables, IN,
Gliding potatoes. caulih0wer and the macedolne OF
many man .,er thnV have been cooled in marnade with
stneI Of 5he q ho' may be- boie fn vii
week or even usa one Of salt ana one Of oil
Win a teaspooniul OF mustard ada three eggs
W wix saroushy and finally add cup Of milk #
mixed in this way the mix VIII hot Tut ne IN
the bowl containing the dressing IN dish OF Dor
ing water and stir IT until II thiekens TO- the con
sstency OF custard. 1t VIII take aD1ul SIX or eIc
boiler bu, il must be stirred every moment WINE
,SotSer Pressing Of sour cream is excellent Tor
b5eG vegetables Of every kind ana for un,
cooked cabbage CHOPPED hne mex AMI ita
OF sai Of Sugar %lS aTse a6lss2oonfuls
q vinegar D and Of sou2 and mix Ven
excellent cabbage salad Is mace Dy scahns ,.''%
head 0, 70 WHICH cup Of salt has been added IN
ooU. teaspoonfiil OF white pepper and mix thor-
ogghy S }s1x. beat abl t%S Of butter Put
aI1 ,,,re in a small porcelain saucepan and Sur II
until II bos and pour It oyer 'Me 'a'o"se Al
lH ms,s far we have mentioned only those light
ny - Green herbs suitable 10 serve on the dinner
salads s 81 the meat courses, and the salads OF
vegetables more S Se d lS" saa s rved With
Umavonnaise dressing that are conpsi3 .ishrs a'n
far TOO Forms as when this dressing is used
IN sliced tomatoes or on celefy ne oa
mo: oa,ound In all the recent cook books. The
strnlest mayonnase dressing is NE best s'as f,
slIiI ,oIks with a teasDOOnful OF mustard. sat-
.wonfe,l of salt OF sugar, scant nan SAT-
spoonfGi Of cayenne Beat these ngrsdehts lno
udd about two tablaspoonfuls OF very sharp ylnegaT
when the sauce Is very fdrerH to this sauce
THIS Is the correct dressing TO spread over rhlc'i
opsb /, IS desirable to dress in mayonnaise he
nmher that all of these salads should be mari
nadeo ' n"omnosed of two tablespoonfuls Of vine
ma 90 snoonful Of salt and half teaspoonfu OF
sai, n.n,er and finally OF oil This Is sum-
chI.e aantttv for the white meat OF one chicken
ccIeS ror, hone skin and cat In dice, or Tor ~
me- ~ chilled celery lettuce leaves and other IN
aAients necessary. and pile the salad in form anu
siaesL q thickIy with mayonnase ...
onh tongues picked, ana sInokeu pee tVnstt,
tan deiicious supper salads Cut hVe laihps
| nhhe info thin slices. These tongues can De
tohsT, IN market already picked at a Low price,
pous" ,,n small boiled potatoes sliced mn ha!i
siiia', n,nch OF cayenne. Mix we'll and pour Over
ana "a lespoonfuls OF vinegar ana TWO o. OIL
AZ ~@Ssin and sprinkle over all tesspoonil. O..
MN a; narsey For salad Of smoked beef tongue
mlhceu sif dozen slices OF the tongue into dice.
c1t y. NC small boiled potatoes cut thin, hall a
aoI I hee.-root cut In dice with smoked herF!ns
po.eS sk,uned and torn IN snreds Season the
salad VIZ ~, salt in the smoked meat which varies;
quah'dN nsnch OF cayenne hal! A teaspoonfu. o.,
Add a rppustard q tablespoonful OF vinegar ana
mxed ~ a half OF oil Sprinkle over all teaspoons
one anu chonped parsley and one 81 ch.ves 49,,
fui OF 81 tpporr!ng that most desp.sed OF nshes
oiIlo on excellent salad. skinned boned TORN IN
makes an rd mixed with its bulk OF cold boiled 70
shreds' am IN thin slices Make IL like a potato
sa.sa anchoyy salad Is made OF dozen ana hai, ,
An hilA hn,ses freshened By soaking them IN cold
salt en sar six hours Bone them. add six olives,
water ~, 700 hard boiled eggs. sliced root oil
soneds h."t half a tablespoonful OF pepper, but no
picker ays is enough If the anchovies Add last
SAL Tablespoonful OF vinegar TOSS inc various
| OF ell tnD Thoroughly together. and pie Shem
tngrtdlenn' a head OF bleached lettuce. dressed
| Hgnlnyy o Tin mayonnsise dressing. -
| thickIs oii ia done must add That. AFTER ali, u
| Wren saiad Is an 'insD.raton'