Worcester morning daily spy., 1898-02-27

she has used sufficient. With lettuce
she may use the time-hoaored tomato
and cucumber slices, the trio honored
by common consent but none too har-
monious in flavor. But if she makes a
clear lettuce salad it never occurs to
her to combine anything with it unseen,
nor does she depart from the regular
mayonnaise flavors.
Now, l know a good chef who carries
with him box of sixty fiavors They
are in small bottles, labelled and pushed
under leather straps like the case of a
homeopathic Paysfcian,.s 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 imagained. Though
you may eat his cooking for weeks you
never tire of 1T, nor can you be certain
that your luncheon today has been pre-
pared by the same chef who prepared it
yesterday. There is tooth to his
dishes which makes them go down.
Each day there is a flavor Of unaccus-
tomedness
And what does he have? Wen,
almonds for one thing. You have eaten
at very elegant caterers those tiny CON
fections that are served with creams
and Ices Those soft, frosting- -encased
mouth. On some of them there is a
sprlnkling 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 havors with
the confectioner, but seldom used at
home by the home cook, who sticks to
11.A lSrN
fidelity. And so, in salad making, are
used onion, nasturtium, garlic, lemon,
celery, cinnamon and all the spices COM
mon to the salad chef, but not to the
home salad maker, who sticks to the
compound that bites too soon and to
mustard and oil. but rarely salt and
never pepper. Yet the first-class salad
maker wants all of these.
THE most important ingredient in the
new salads is garlic, This is used in
preference to onion, which it sometimes
resembles. Each year it may be stated
that salads change, and this year they
have most decided garlic leaning. To
use a garlic successfully in salads sep
arate one of the small sections from the
whole garlic and, cutting it small,
squeeze 1t into the bottom Of the bowl
in which the dressing is to be made 1t
will become thoroughly mixed through
Dy the time the compound is completed.
Treat the dressing as though the garlic
We're not there. Finally pour over the
salad.
MANY misguided persons mince the
garlic and mix it through the lettuce
bowl, a horrible mouthful for an Ameri-
can palate. Not more than six drops of
garlic juice should be used.
zone chef gets excellent salad results
by squeezing the meat of large ripe
chestnut in his turkey salad dressing
He says, if turkeys are stuffed with
chestnuts why should not turkey salad
be served with chestnut extract? The
, esult is very good He uses vinegar
/ ightly and the chestnut flavor is not
)st,
For salads that may be tasteless,
uch as chicken salad, or when the pal
q te has tired of chicken, | squeeze the
Juice of a SQUAD upon the meat after
chopping it, and stirring it in a bowl.
Cornelius Vanderbilts chef is said to
have originated this. A squad is taken
uncooked and disjointed. 1t then put
through small press and the juice ex-
tracted This is heated and allowed to
cool. 1t then poured over the chopped
chicken and let stand two hours Just
before taking to table the salad dress
ing is poured over the top.
Poured over the top is an express
sion hateful to a French or Italian chef,
who tosses his salad together as if he