Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1897-06-29
sALAps AND SALAD Maxine.

CoLUnx. oxford Democrat. PaEis. Maine.
SALADS AND SALAD MAKING.
Springtime Il emphatically the season
Of salads, and the fresh vegetables which
gradually appear may oil Be worked into
the delightful compounds. The result
Is good, bad or mysterious, according to
the skill and Judgment OF the person who
presides over the compromising.
"Knack" IL everything; but knack sim
ply means the care and study which one
gives TO chosen matter, sparinG no
pains and never dropping into the realm
Of chance.
There are many essentials, In the COM
mon acceptance Of ideas regarding salad
making success: A silver knife, silver
spoon, Ice water, the best butter or oil,
sweet milk III cream cannot be had),
strong mustard, pure vinegar, and II po-
tatoes are used, those cooked to just the
right point and properly dried. As to
ingredients, almost anything and every
thing may be used: Tomatoes, cabbage,
potatoes, beets, caulifowers, carrots, ar
tichokes, and mushrooms-but not all ut
once. Oh, NO! the tendency Is decided
ly to use TOO many ingredients, rather
than too few.
Except In the case Of the Russian or
Italian salad, the number Of vegetables
In salad should be limited. For In
stance, IL called tomato salad, let US
have the taste Of the vegetable giving
the name, and have 1t clearly and unmis-
takably. la case OF French salad,
composed Of lettuce and a small quantity
Of finely mixed herbs, good taste rebels
against having the lettuce smothered 10
a mixture Of radishes, mustard, cress,
and other strong components.
Salad dressings may be made with or
without oil. In the former case, proceed
about as follows: For two heads OF let
tuce, mix In cupa salad spoonful Of
the best vinegar, an even Tablespoon
full of salt, and scant half-saltsp00nful
of white pepper. This combination
should be made before the oil Is added,
rs the salt does not dissolve In the oil,
and gives the salad gritty taste and 4
graduated appearance. When the salad
Is ready to serve, the leaves are coated
with the oil-in place OF which sweet
cream or melted butter may be used
after which the seasoned vinegar may be
added. Other methods OF procedure
may be found In the following collection
OF recipes, taken from almost as many
different sources, and given as showing
In measure the exhaustless resources
at command OF the studious salsd-maker.
ORANGE SALAp.-Peel the oranges,
prick them with fork In several places
and soak In cold water; put them In a
preserving pan with boiling water and
some shavings Of the orange peel; boil
for ten minutes; plunge them into cold
water, put sufficient refined strip into
the preserving pan TO cover the oranges.
which, drain well, and boil 10 the strip
till quite thick. Take from the fire, pour
the strip and oranges into deep dish,
cut the fruit into quarters when cold,
place In dish with the shsvings In the
centre, and pour the strip over.
TOMATO SALAD.-Scsld and peel two
or three ripe tomatoes, lay them in Ice
water until very cold, and then slice
them. Peel and slice very thin one or
two small cucumbers. Put some fresh
lettuce leaves In the salad bowl with one
small, finely sliced spring onion: add
the tomatoes and cucumbers, and serve
with plain dressing.
CAULIrLowER SALAp.-Boil cauli-
flower till about two-thirds done; let IL
get cold, then break II In branches, and
lay them neatly In a dish. Ii Is then
ready for the dressing.
LETTUCE SALAD.-Freshen head Of
lettuce, tear the leaves apart with the
fingers. but do not cut them, as that i'm
pairs their crispness and flavor. Ar
range the salad In dish and pour over IL
dressing made by grating half an
onion, mixing II with teaspoonful OF
lemon juice, a salispoonful each OF white
pepper and mustard, dry; then gradual
~ stir into these ingredients two table
spoonfuls of olive oil and two OF vinegar.
RASPBERRY SALAD.-For quart OF
ripe raspberries, take half pint OF red
currant Jelly aud gill OF clear strip,
made by dissolvlng gill OF sugar In a
tablespoonful Of hot water; when melt
ed, add the currsnt jelly, and when cold
pour all over the raspberries and set
them on ice until the next morning.
Nut SALAp.-Pecans, walnuts or but
ternuts make delicious salad. Have
the nu, meats broken into pieces and
mingle with twice the quantity OF crisp
cut celery. Add q mayonnaise dressing
and serve on lettuce leaves.
SIMPLE SALAD.-Smsll potatoes, not
suitable TO cook for ordinary use, should
be laid aside and used for salads. Boil
them, and while warm peel and slice
thin; chop some parsley and an onion
and add to the sliced potatoes; sprinkle
with salt and pepper and pour over two
or three dessertspoOnfuls OF oil or melted
butter, and moisten the whole with vine
gar. Sliced beet and cucumber can be
added to the salad, before the oil and
vinegar are mixed with the potatoes.
DuTCHEp LETIuCE.-Wash carefully
two wellgrown heads Of lettuce, sepa-
| rate the leaves, and tear them in pieces.
Cut large slice OF ham In small squares
and fry till brown, adding two table
spoonfuls Of vinegar. Beat an egg until
light, add two tablespoonfuls OF sour
cream, then add this to the ham, stir II
over the fire for minute till 1t thickens,
and pour 1t boiling hot over the lettuce ;
mix carefully and thoroughly with a
fork, and serve at once.
CONVENT SALAD.-Slice boiled pota-
toes while yet warm, mix with them a
sliced cucumber, some minced onions,
with a small sprig Of tarragon. Add
salt, pepper, oil, vinegar and sour cream,
mixed with n well-beaten egg. Serve
direct from the ice chest.
DUTCH POTATO SALAD.-where they
can be had, use the small Dutch pota.
toes, which may be purchased from
German shops. Wash them In plenty OF
cold water, boil them until tender with
out cutting the skins, and peel and slice
them while they are still warm. For q
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