The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1898-03-20
The Inside of "a salad.

Philadelphia Inquirer
The reason why an American salad is
not as good as a French salad" said an
American cook (who, by the way, declines
10 be called a chef, lis because you Ameri-
cans look too much at the outside of a salad
and too little at the inside Now | could
make a salad out of grass, if it were edible
grass, and you would smack your lips over
it, though the grass might be perfectly
tasteless. 1 have frequently made or
dressed a salad with hay and had it pro-
nounced excellent, and l see no reason why
/ could not make thistle salad 1 may ex-
plain that the hay was boiled and used only
as a joke, on a wager.
There is no light grassy material that
cannot be made into salad If you under
stand the dressing. That is everything.
After a certain amount of dressing the first
taste of the vegetable disappears and it
becomes salad: in some cases, as in very
nice celery salads, a CONNECTION.
"A parsley salad, that cheapest of all
salads in the winter season, is not a bad
thing at all if the parsley is made crisp. 1t
must be cooled on ice until 1t almost snaps.
Then it must be broken in the tinieSt pieces
and mixed with chopped celery. This, with
a very rich mayOnnaise, is more than ac-
ceptabe for a relish. In certain European
countries they serve IL in egg shape. Eggs
are boiled nard and the yelk Scooped out at
the end. The salad substance is then stuff
fed inside and the egg made to stand erect
bv cutting off the end "a la Columbus This
Is served upon the plate and is eaten with
the fork, usually with the course in which
potatoes are served, as fried chlcken,
creamed potatoes and parsley salad II you
are serving q Southern luncheon.
The trouble also with an American salad
is the fear that Americans nave OF mixing
things up. If an American cook uses one
vegetable in salad she thinks she has USED
sufficient With lettuce she may use the
time-hOnored tomato and cucumber snCes,
the trio hOnored by common consent, Dut
none too harmonious in flavor. But q she
makes a clear lettuce salad IL never oceu. ?
To her to combine anything with IL UNSEEN,
nor does she depart from the regulation
mayOTfQaise ffaVorS. ,
"NowN | know n good chef who carries
with him q box of sixty flaYors. They are
in small bottles, labeled and pushed under
leather straps, like the case OF honioe-
pathic physician, and these ne uses o,ira -
making his supper salads. he VISITS HOUSES NJ ~,
where balls are to be given and ASSISTS tie
kitchen chef with the salad mixing. ;, ne
result of this variety can easily De ilis'e
81 ed In salad making are USED onion mas
turtium and all the spices common 70 i iaS
sa'ad chef. but not TO the NOME sstaV t
maker. vino sticks to the compound that
bites too soon and to mustard and OIL put
rarely salt and never pepper st tne htS'-
class salad maker wants all OF these =,
The most important ingredient IN tle
now salads is garlic. This is used IN pref
erence to onion which 1t somewh8t re-
sembles Each year 4 may DC StdlSu $50
salads change, and this year they nave a
most decided garlic leaning. TO use q gar
lie successfully in salads sepaINte one r,; %
and. cutting it small, squeeze it into the
bottom of the bowl in which the Crossing is
10 he made 1t will become thoroughly
mixed through by the time the compound
IS completed. Treat the dressing az thougn
the garlic were not there. flhdliy poul
over the salad.
Many misguided persons mince the gar
Tic and mix it through the lettuce poWI a
horrible mouthful for an American paILd.t 70,
Not more than six drops of garlic juice
should be used.
. Poured over the top is an expression
batefuI To a French or Italian chef, who
losses his salad together as though he We're
a mailman and who considers II halI ui-
made until every leaf is wet. The tossing IS
q graceful act. and that is why society sal
ads are generally good. The miXer-wnetn I.
er it be beauty or the beast--shonld NIX Il
we'll
"A salad is the most valuable dlsn one
can serve 1t is healthful. because, general
~ minced, II is delectable, because nicely
seasOned and il is fashIonable.