The morning news. [volume] (Savannah, Ga.) 1887-1900, 1898-02-27
art from the regulation mayonnaise

part from the regulation mayonnaise
favors.
Now know a good chef who carries
with him a box Of sixty favors. They
are in small bottles; labelled and pushed
under leather straps like the case of a
homeopathic physician, and these he uses
when making his supper salads He
visits houses where balls are to be given
and assists the kitchen chef with the salad
mixing The result of this variety can
easily be imagined Though you may eat
his cooking for weeks you never tire of
it, nor can you be certain that your iunch-
con to-day has been prepared by the same
chef who prepared it yesterday. There is
a tooth TO his dishes which makes them
go down. Each day there is a flavor of
unaccustomedness.
'And what does he have? Well. almonds
for one thingl You have eaten at very
elegant caterers those tiny CONNECTIONS
that are served with creams and ices.
Those soft, frosting- sweet cakes
that melt away in your mouth. On some
of them there is sprinkling of something
that looks like nutmeg. 1t is the coating
of an almond, and it is the sign mark
that a touch of almond flavor is within.
Orange, lemon, vanilla, pistachio,
strawberry, plum, peach, banana, april
cot and ounce are common favors with
the confeetioner but seldom used at home
by the home cook, who sticks to the lemon
and vanilla with Penelope fidelity. And
so, in sa.ad making, are used onion, mas
turtium, garlic, lemon, celery, cinnamon
and all the spices common to the salad
chef, but not to the home salad maker,
VINO sticks TO the compound that bites
too soon and TO mustard and oil, but
rarely salt and never pepper Yet the
frst-class salad maker wants all of these.
The most important ingredient in the
new salads is garlic This is used in pref
erence to onion, which it sometimes re-
senbles. Each year it may be stated that
salads change, and this year they have a
most decided garlic leaning. To use
garlic succ essfully in salads separate one
of the small sections from the whole gar
lie and, cutting 1t small, squeeze ii into
the bottom of the bow in which the dress
ing is to be made. 1t viii become thor
oughly mixed through by the time the
compound is completed Treat The dress
ing as though Ghe garlic were not there.
Finally, pour over the salad.
Many misguided persons mince the gar
lie and mix it through the lettuce bowl,
a horrible mouth1ul for an American pail
ate. Not more than six drops of garlic
juice should be us ed.
lone chef gels excellent salad results
by squeezing the meat of a large ripe
chestnut in his turke salad dressing He
says, If turkeys are stuffed, with chestnuts
why should not turhsy salad be served
with chestnut extract1 The result is very
good. He uses vinegar lightly and the
chestnut flavor is not Asst.
For salads that may be tasteless, such
as chicken salad, or whe The palate has
tired of chicken, l squee2 . the Juice of
SQUAD upon the meat, aher choppng it,
and stirring it in bowl. Cornelius Van
derbits chef is said to have originated
this. A squad is taken unc& 'oked and dis
jointed 1t is then put through a
small press and the juic,, extracted
This is heated and allowed TO
cool. 1t is then poured over Gle chopped
chicken and let stand two no urs. Just
before taking to table the satall dressing
is poured over the top.
Poured over the top Is an "a preston
hateful TO a French or Italian ch af. who
losses his salad together as though he
were a mailman. and who considers it half
unmade until every leaf is wet. Thu toss
ing is a graceful act. aud that is why So
ciety salads are generally good The mix
er-whether 1t be beauty or the bes St
should toss II well.
"A salad Is the most valuable dish Aane
can serve II is healthful, because, ga n
orally minced. 1t is delectable. becauS G
nicely seasoned; and It Is fashionable -