The Republican. [volume] (Oakland, Md.) 1877-current, 1897-06-03
SOME SALADS.
Directions for Making Il Few Which
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The making of salads is fine art,
and one in which the artist can find the
widest field for his fancy.
In large establishments the making of
salads does net devolve upon the cook,
but it should form part OF the roper
toire of every good one, and is a neces-
sary part of the culinary education of
every houselleeper.
The range of materials from which
salads can be made is great. as they are
made from fruits. vegetables. meats and
fish.
As the soup is intended to stimulate
the appetite at the commencement of a
dinner, so is a salad intended to spur il
on while the dinner is in progress and
the appetite tagging after The hard at
tack which has just been made upon
the roast or other leading dish.
Salads are of TWO general kinds, the
hot and the cold. but the former have
almost gone out of vogue, as they do
not perform their intended functions as
perfectly as do cold salads.
The base of all salads is the dressing,
which can be used on any of the many
81 'ad filters. The most popular and sci
-, ,itic is the mayOnnaise. but it resem-
hles the olive, in that one has 10 acquire
taste for it, if properly made; but once
acquired, one will eat no other.
1t takes two persons to make a good
mayonnaise. and the one who is to do
the stirring should have strong arm.
Put the yolll of two large eggs in a
bowl, put three half-pints of best Span
ish olive oil in a fltering hopper, with
the tube corked to let the oil escape
drop by drop into the dish. Begin tc
stir with a hard wooden spoon as soon
as the Oil begins to drop into ne dish,
and never stop until the Oil is all incor-
porated with the egg. The second per
sen should put in at intervals, drop by
drop, tarragon vinegar to taste. but use
the vinegar suaringly: also a little salt.
pepper and mustard. but these latter
must be used in the proper quantities
to suit the taste of the party you arr to
serve.
If the above operation has been care
fully done you will have good salad
dressing. 1t can be used as ii is. or to
give flavor to any of the many home
made dressings that many people pre-
fer.
The French dressing" which is
much used in summer to dress fresh
vegetable salads, is good one. and
easily made, being made as used. SIM
4
pepper, salt and a little celery powder
to suit your taste, or that of the party
served
For spring and summer the green and
vegetable salads should be used. 4
good, well blanched lettuce makes the
most relishable of all for a warm dav.
When the lettuce comes. pick apart saw
ing the green leaves. Throw all in ice
water until brittle. Take out. drain and
wipe perfectly dry on soft towels. Put
on ice until wanted.
When ready to serve. line the salad
dish with the incest of the green leaves.
The mayonnaise being ice cold should
be poured in a shallow dish. Dip each
bianched leaf in the dressing. and heap
in the center of the dish, pouring over
all what dressing remains. Cut thiniv-
sliced red beets into inch size stars. and
lay row around on top. one inch from
edge. In the center put finely chopped
hard boiled eggs, and serve.
The most dainty salad for a ladies'
luncheon, or a tea, is made from aspara-
gus tips. Either fresh or canned aspar-