Evening journal., 1897-06-09
SOME SALADS.
directions for Making a Few Which
Are Good.


widest field for his fancy.
In large establishments the making Of
salads does not devolve upon the cook,
but il should form part Of the roper
toire of every good one, and is a neces-
sary part Of the culinary education OF
every housekeeper.
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
dinner, so is a salad intended TO spur it
on while the dinner is in progress and
the appetite tagging after fhe 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
salad filters. The most popular and sci
entlfc is the mayonnaise, but it resem-
bles the olive, in that one has to acquire
taste for it, If properly made; but once
acquired, one will eat no other.
1t takes two persons to make good
mayonnaise, ard the one who is TO do
the stirring should have a strong arm.
Put the yolk Of two large eggs in a
bowl, put three half-pints of best Span
ish olive oil in a filtering hopper, with
the tube corked TO let the oil escape
drop by drop into the dish. Begin to
stir with hard wooden spoon as soon
as the oil begins to drop into the dish,
and never stop until the oil is all incor-
porated with the egg. The second per-
son should put in at intervals, drop by
drop, tarragon vinegar to taste, but use
the vinegar sparingly; also little salt,
pepper and mustard but these latter
must be used in the proper quantities
to suit the taste of the party you are TO
serve.
If the-above operation has been care
fully done you will have a good salad
dressing. 1t can be used as it 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 a good one, and
easily made, being made as used. Sim
ply combine salad oil. vinegar, mustard
pepper, salt and little celery powder
to suit your taste, or that OF the party
served
For spring and summer the green anC
vegetable salads should be used. !
good. well blanched lettuce makes th'
most relishable of all for a warm day
: When the lettuce comes, pick apart, say
ing the green leaves. Throw all in ic
water until brittle Take out, drain ant
, wipe perfectly dry on soft towels. Pu
on ice until wanted
When ready to serve, line the sala'
dish with the incest of the green leaves
, The mayonnaise being ice cold shOul
! be poured in a shallow dish. Dip eac
4 blanched leaf in the dressing, and hea
in the center of the dish, pouring owe
J. all what dressing remains. Cut thinly
sliced red beets into inch size stars, an
lay a row around on top, one inch fror
/ edge. In the center put finely chopPe
hard boiled eggs, and serve.
The most dainty salad for ladie
luncheon, or a tea, is made from aspar;
gus tips. Either fresh or canned aspai
agus can be used Cook until tende
but do not let it get mushy. Drain, an
when cold put on the ice to get har,
Melt one tablespoonful of butter to OF
put in the same quantity of tamago
e and cider vinegar, half a teaspoonful ,
It salt, a dash of white pepper, and a tabl
h spoonful of French made mustar
Heat until quite thin.
The asparagus tips from the !,
. should be dipped into this, and a
4 lowed to drain Let an inch at the bu
.e end of each tip remain free from dres
If ing. When the dressing hardens on Il
y. tips, put again on the ice until wante
l. When ready to serve, cut inch strips
ID white paper, and with flour paste GOV
: the butt-ends with them. so they can
handled without soiling glove.
Serve the tips criss-cross fashio
piled on a square plate. Should t
a dressing not harden properly on a tri
s. tip, increase the quantity of butter.
C. Washington Home Magazine.