Evening journal., 1897-07-03
SOME SALADS.
Directions for Making n Few which
Are Good.

The making of salads is n fine art,
and one in which the artist can fiud the
widest field for his fancy.
In large establishments the making of
salads does not devolve upon the cook,
but it should form a 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 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
salad filters. The most popular and sci
entiflc is the mayonnaise, but II resem-
hles the olive, in that one has to acquire
taste for it, if properly made; but once
acquired, one will eat no other.
II takes two persons to make good
mayonnaise, and the one who is to do
the stirring should have 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 n 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 IL 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 and
vegetable salads should be used. A
/ good, well blanched lettuce makes the
most relishable of all for a warm day.
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 n shallow dish. Dip each
blanched leaf in the dressing. and heap
in the center of the dish, pouring over
all what dressing remains. Cut thinly-
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 q ladies'
luncheon, or a tea, is made from aspara-
gus tips. Either fresh or canned aspar-
agus can be used. Cook until tender,
but do not let it get mushy. Drain, and
when cold put on the ice TO get hard.
Melt one tablespoonful of butter to oil,
put In the same quantity of tamagon
and cider vinegar, half a teaspoonful of
salt, dash Of white pepper, and n table
spoonful of French made mustard.
Heat until quite thin.
The asparagus tips from the ice
should be dipped into this, and al
lowed to drain. Let an inch at the butt
end of each tip remain free from dress
ing. When the dressing hardens on the
tips, put again on the ice until wanted.
When ready TO serve, cut inch strips of
white paper, and with -four paste cover
the butt-ends with them, so they can be
handled without soiling glove.
Serve the tips criss-cross fashion,
piled on q square plate. Should the
dressing not harden properly on a trial
tip, increase the quantity of butter
Washington Home Magazine.