The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1897-01-29
THE FOURTH LECTURE
Miss Colling Talks on Salads-How
They ara Made.

The fourth lecture of the Pure Food
cooking school was given yesterday
afternoon on the subject of salads. Miss
Colling thinks that a salad should be
served every day of the year. The va
riety and kinds are so great that no diff
ficulty should confront a hOuSekeeper
on that score. She thinks vegetable
salads preferable for dinner, as they are
cooling and tend to purify the blood
The salads containing oil are very
healthful and are really needed to keep
one in health, as oil is one of the best
of our foods.
The cooked and mayonaise dressing
may be made and bottled, when they
will keep two weeks, and she urges that
every hOusekeeper keep supply in
stock.
The first recipe was for the cooked
dressing, and as she read the direc-
tions she made the dressing, as fol-
lows:
One-third cup of butter, two level
tablespoonfuls of flour, one-half pint of
milk, three eggs, one level tablespoon
full of salt, two level tablespoOnfulS of
sugar, two level teaspoonfuIs of mus
tard, a speck of cayenne, One-half cup
of vinegar. Put the milk into a double
boiler rub the butter and flour to-
gether and stir them into the milk
when it has reached boiling point, stir
until it thickens, let it stand a moment
while you mix the other ingredients.
Beat the egss until frothy, add to them
the sugar, salt, mustard and cayenne.
stir well until mixed, then stir in the
vinegar, mix well and stir this mixture
into the cream sauce in the double
boiler. Continue stirring until smooth
and thick about two minutes) and
take at once from the fire. When cold
this may be placed in a tightly cOrked
bottle and kept in a cold place two
weeks.
Miss Colling suggested that during
the summer months a nice salad may
be made from the small amounts of
the VegSta bleS left from dinner.
The mayonaise dressing was next
made, following this recipe:
Put the yolAs of two eggs in cold
soup plate. Beat or stir moment with
a silver or wooden fork. then add half
a teaspoonful of salt. a speck of cay
enne, and, if you like it,half teaspoon
full of mustard. Work these we'll to-
gether. then add a few drops at time.
about one pint of Olive oil stirring rap
idly and steadily all the time. Stir only
one way, as reversing the motion may
cause it to curdle. While adding the
oil. add also, occasionally, a few drops
of vinegar or lemon juice until it attains
the consistency you desire The more
oil you use the thicker the dressing. If
the dressing should curdle, begin again
with one or two more yolks. in another
plate. and after stirring well add one
teaspoOnful at a time of the curdled
rnayonaise, and when all has been
stirred in continue adding oil as before
until the desired amount is obtained.
Everything used in making mayonaise
dressing. the dish included, should be
ice cold especially in warm weather.
This dressing may be used on vege-
table salads, and for potato salad it
should be thinned a little with either
cream or water put in just before using.
Not too much care can be taken in Sc
curing fresh oil, as otherwise the
dressing will be apt to curdle-
I'm preparing chicken for salad said
Miss Colling, boil it whole, and after
the first ten minutes of rapid cooking
put it on the back of the stove and al
low it to simmer until done A small
amount of celery a bay leaf, a small
onion a sprig of parsley may be put in
and boiled with it, giving a nice flavor
to the chicken. When done, put 1t
where it will cool, then remove skin
and bones and cut the meat in strips,
then in cubes, which is much nicer
than to chop; add salt, pepper and eel
cry to the dressing There are people
who do not care for oil, and in prepar-
ing for a large company it is well to
make the mayonaiSe dressing rather
stiff, then add whipped cream to thin it.
The cream covers the taste of the oil
to some extent Do not put the dress
ing on the salad until just before it is
served, as it toughens the celery
When nuts are used they should be
blanched. In making salad of sweet
breads. use peas, as they naturally be-
long to sweetbreads in serving
The question was asked if she ever
used oil in boiled dressing, and Miss Col
ling said she did not.
The salad should be served just be-
fore the dessert
The Waldorf salad, named 50 becau
it was first served at the Waldorf in