Daily Kennebec journal., 1897-07-02
Salads as a Daily Diet.

oThe beauty and wholesomeness of the
salad should commend it to every Ameri-
Ssn housekeeper," writes Mrs. $. Il. Ror-
er in The July Ladies' Home Journal. Il
a. nnt refer TO those highly sea soned
Combinations OF hard-boiled eggs and
mustard but to dainty dinner or lunch
con salads, made with a dressing OF olive
iii n few drops of lemon juice. and a
light seasoning of salt. garlic and pepper.
'.The salts necessary for the well-being
of our blood are bountifully given in these
sreen vegetables; then, too, it is a pleas
ant way of taking fatty food. All ma
chinerv must be well oiled to prevent
friction. and the wonderful human en-
gine Is not an exception to the rule. Look
carefully to ii that you take sufficient
fatty food.
.grhe Americans do not use enough oil
10 keep them in perfect health. While
butter is served in some families three
times day and is better than no fat. its
composition is rather against II as com
pared to a sweet vegetable oil. Fats well
agested are the salvation of consump-
tiyes or those suffering from any form of
tuberculosis. For these reasons "a simple
salad composed of any green vegetable
and French dressing, should be seen on
every well-regulated table three hundred
and sixty-hve times a year. Those who
live out of town can obtain from the
fields sorrel, long docks. dandelions, and
lambs quarters for the cost of picking.
Where desserts are not used. and | wish,
for healths sake. they might be abolished.
a salad with bit of cheese and bread. or
wafer, or cracker with a small cup OF
coffee may close the meal. Where 4
dessert is used the salad. cheese and
wafer are served just before it. to prick
up the appetite that it may ENJOY more
fully the sweet. All a large dinner the
salad is usually served With the game
course.
TO make French dressing, put Il half
teaspoonfu of salt and a quarter of a
teaspoonful of white pepper into bowl;
add gradually six tablespoonfuls OF olive
oil Rub until the salt is dissolved and
then add one tablespoonful Of vinegar or
lemon juice Beat Well for moment
and il is ready to use. II Is much better
II used at once. Cream dressing is made
BY heating 4 gill of good cream. Moisten
a tablespoonful of cornstarch with little
cold milk add it to the hot cream. cook
moment. then stir in the wellbeaten
yolks of two eggs. Take from the fire:
add a half teaspoonful of salt, dash OF
pepper and a tablespoonful of vinegar or
lemon juice.
Put the uncooked yolks of two eggs into
clean, cold soup-dish. then add a quar-
ter OF a teaspoonful of salt ard dash
Of cayenne pepper: work these well to-
gether, and then add. drop by drop, half
pint or more of olive Oil You must stir
rapidly and steadily while adding the
oil After adding one gill OF oil, alter
nate occasionally with a few drops of
lemon juice or vinegar. The more oil
you use the thicker the dressing. II too
thick add half teaspoonful or more of
vinegar until the proper consistency,
More or less oil may be added according
10 the quantity of dressing desired
Potato and tomato s2lad-Boil in their
jackets four mcdium-size potatoes.
While they are boiling make a French
dressing and slice into it one good-siZed
onion; as soon as the potatoes are done,
drain salt and dry them. Remove the
skins and cut the potatoes while hot into
the dressing, toss them carefully until
every piece is well covered PUT the mix
ture on a cold dish and stand aside until
serving hour. Then garnish the dish
fhickly with parsley; sprinkle over the
dish a tablespoonful of finely-chopped
parsley or celery tops; a small picked
beet may be chopped fine and placed
diagonally across the dish. Sardines or
picked herring may also be used as a
garnish and to give variety. and one may
also stir into the dressing a teaspoonful
Of AnehOvy paste. Scald, peel and cool
small sound. well shaped tomatoes. Dish
them neatly on lettuce leaves. and put
over each a teaspoonful of mayonnaise
dressing. Keep in a cold place until 1t is
Time to serve