Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1896-08-18


soning, and maniac TO stir.
Lettuce Is an excellent foundation for
a salad; It's own mild flavor readily In
corporates itself with meats, fowl, fish
and vegetables. Besides, II Is garnish
which adds much To the attractiveness
OF the dish.
4 salad must slwavs be served dsinti-
ly. A pretty dish and some kind of
ornamental gsrnish seems essential,
besides. contrasts Of color are desirable
when IL can be accomplished without
sacrificing any other OF the qualities ot
the compound. In winter, hot salads
are often desirable, but In summer one
Of their chief attractions ia their being
much import, ! will give a few that will
serve for most salads.
COLUMBIAN SALAD CREAM.
pint III thick, sweet cream, two hard
boiled eggs, one tablespoonful Of vine
gar, one lemon, three tsblcspoohfuls OF
sslad dressing, one pinch Of sugar, dry
mustard and pepper, esch the size Of an
English pea, salt 10 taste, making the
mixture little more ssk than seems
UtNf-~alNs ~ " ~ Ii'H'HN utfink w ~
salt all the different articles dressed with
the cream. Make In soup plate with n
wooden or silver spoon. rub smooth, and
gradually moisten into paste, begin
uing with a few drops OF the cream, the
mustard, pepper and sugar; then add
he salad dressing, thoroughly mixing IL
al. To this add the yolks of the eggs
which have previously been rubbed per-
fectly smooth. Now add the rest OF the
cream, stirring as little as can be, not to
Ne lumpy. Next stir In the vinegar,
then the strained lemon juice, and lastly
the salt. Now slice the whites OF the
Eggs into rings and drop in, aud put the
mixture on Ice until wanted This
cream may be bottled for picnic din
ner, and Il invaluable 10 the housekeep-
-r because OF its varied uses. 10 may be
used for chicken salad, for sliced to-
mstoes, for sardiues, for lettuce leaves,
FOR canned turkey, for fresh or picked
shrimp, In fact for almost everything
that Il made into salad.
FRENCH MAYONNAisE.-The yolks Of
Xix raw eggs; beat very light and add
slowly, drop by drop, gobletful OF
best olive oil; beat until il thickens,
take the yolks OF six hard boiled eggs,
mash them and mix with a uacupful OF
weak vinegar, an even tablespoonful OF
mustard salt, and mix all together. Put
on the fire a skillet, melt piece OF but
ter the size of walnut, pour into the
pan all the above including both raw
aud cooked egg mixture) aud, stirring
carefully, let IL come To u brisk boil and
lhicken slightly. Remove and place In
glass jar.
DRESSING FOR MEAroR FISH SALADS.
Beat the yolks OF four eggs with three
,ablespoonfuls of olive oil thoroughly,
ihen add eight tablespoonfuls OF vinegar,
TWO Of French mustard, butter the size
Of small egg, two teaspoonfuls OF salt,
one OF ground pepper, one of sugar, aud
TWO Of celery seed. Put all OF these in
gradients into double boiler and cook
like custard. When IL begins 10 thicken,
stir In the whites Of the four eggs beaten
tOa stiff troth. When cold, aud Just be-
fore using, add one-half u teacupful o!
jhick cream.
| SUMNER SALAD.-ln a salad bowl put
drst Il layer OF fresh, crisp water cress,
then layer of thinly-sllced cucumber.
which have been soaked In cold water
for fifteen minutes, then a teaspoonful
\ II minced chiyes, then another layer OF
cucumbers, and around the edge light
| border of crosses. When ready TO serve
pour French dressing over IL and tos:
| II over until well mingled. This is d
nice salad To serve with broiled fish.
SALAD IN JELLY.-First make the
plain lemon Jelly, using little less sugar
than usual. Fill bottom OF the salad
dish with little Of the Jelly and set on
| ice. When hard, set in the salad dish
on top OF the jelly, q bowl large enough
10 fill the desired amount OF salad, and
dill the bowl with ice; pour jelly around
bowl. When the Jelly is hard remove
1 ice from the bowl and Nil with warm
water for moment only; then remove
bowl from jelly, being careful not to
break the Jelly. Make any of the ordi-
nary salads, such MS chicken, shrimp
veal, lobster. or nice red tomatoes sliced
with little green mixed in here and
there; lettuce will do nicely. Place the
salad in the space left in the jelly and
cover salad With remaining jelly. After
il has become little hard, set aside In
an ice box. When wanted, set dish in
warm water a minute and turn salad on
i platter. Have mayonaise dressing
ready TO serve with il. Remember, in
making this salad, the bottom of the
dish will be the top when turned out.
Sandwiches should be made thin,
ana can be cut in any shape desired
| (diamond-shaped ones are NICE, and
they may be cut around with biscuit
cutter after the bread is cut In slices, the
remnants being utilized for stuiflng meat,
etc. Where anything sour is used in the
filling, il should not be placed between
the slices until just before the sand
wiches are 10 be used.
FIVE O'CLOCK TEA SANDWICHES
With five O'Clock tea, one wants thin,
delicately favored sandwich. Cut your
bread thin, and shape as fancy dictates
after the crust is removed. Butter
smoothly and lay on a damp cloth until
ready TO use. For a filling, use boiled
ham. hard boiled eggs and artichokes
4 ApiShicuJ III enuai pioPoitious' SuI the
ham With pair OF sharp scissors into
long threads, and slice the pickle into
thin, round slices. Mix dressing OF
mustard, salt, pepper, vinegar, and
celery seed and add raw egg. Boil
aud when il begins to thicken remove
from the stove. Mix lightly and spread
Tie the two slices together with white
ribbon.
SWEET PICKLED BEET SANDWICHES
Boil the beets In porcelain kettle
until tender, place them in cold water
and remove the skin. Cut in thin slices
and pour over them the following
mixture: One cupful Of vinegar, and
half cupful Of sugar, one-half tea
spoonful Of cloves (ground.) Pour over
the beets, cover until used for the sand
witches. Cut the slices thin from loaf
of aerated bread, butter with good,
fresh butter, ara spread the slices OF
beet, place the slices Of bread together
and trim.
| OLIVE SANDwICHEs.-Boil four eggs
hard, and chop fine with olives. Re
move all the seeds Of the olives and add
the juice of one lemon to moisten, salt
to taste, and spread between slices OF
thin bread.
VEAL SANDwICHEs.-One pound OF
boiled veal cut fine, with three eggs,
| a nd half a cunful NJ cuaat araam "a IN