Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1899-08-22
AUGUST sALApe.

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AUGUST SALADS
0gnen vqeefshle and truit salada arA ol
.epmnaratiyel5 &clnt ia1FodQgeton. AZ
Tie country Housewife che Who Of oil
others shoald serve them n perfection
too often considers them dlnlcult . pre-
pare and ct beat oaly one % "fsshiou's
hills. when In truth very few dishes
are q oase % hsalthful, cooling andre
freshing, or % Inexpensive. Nearly al
green vegetables and fresh fruits may
30 agfeesbly served - salads; the kinda
Of dfeaaiue are somewlht limlted, and
ret this and the e6rnishllg stFod D hseE
hating opportunity for IL dlspIay Of The
makers taste and Ingenuity.
For SALADS use only W purSst oil and
strong vinegar; choose fresh, tender
vegetables, and sound, ripe fruit; break
or tear lettuce or cress, 90 cutting with
O knife deadeus u; treshen oil uncOOked
vegetables In plenty OF cold water, and
drain thoroughly on q soft cloth before
aslng. Lettuce apdaIl other green vege-
tables are better when dressed on the
table, for II left standlng With the dress-
ing On they quickly lose their csispnees
and wifhsr. Every dish and utsnsil
must not only b chilled but taken d.
rectly from the rcfriserator, or other
receptacle, to the table.
French dressing, either plain or spe-
ciAlly favored, ls usually served with
green vegetables, but II oil 10 disliked
there are several excellent substitutes.
PLAIN FsxNcH DRESSING.
To three tablespoonfuls Of oil add one
saltspoonful Of salt, bali - much white
pepper, and beat until thoroughly blend
ed; then slowly add one tablespoonful
Of sharp vinegar and beat until the dress-
Ing Il foamy and Q little thickencd.
THIS ID the genuine French dressing
many who do not relish oil use ope-third
vinegar TO two-thirds oil, or equal quan-
titles OF oil and vinegar. One table
spoonful Of tarraGon, celery or onion
vinegar may be substituted for plain
vinegar, and finely chopped parsley,
cress, chives, or olives are q pleasing
change.
SALAD DRxssIxo WITHOUT OIL.
Rub the yolks Of three hard-boiled
eggs until smooth, add half teaspoon
full each OF salt and sugar, and salt
spoonful sach Of white pepper and mus
tard, rub well, add three tAblespoonfuls
Of rich cream, mix thoroughly, then
slowly add vinegar until the dressing 10
the consistency OF cream.
WHIPPED CREAM DRESSING.
Beat the yolks Of two eggs light, add
one teaspoonful Of salt, one tablespoonful
Of pepper and two 'tablespoonfuls Of
vinegar; Get the bowl on q teakettle OF
boiling water, stir constantly until IL
thickens, and Get aside TO cool. whip
one-half q cop Of cream to stiff froth
and gradually add the dressing, beating
until smooth.
LETTUCE SALAD.
Use only the inner leaves OF crisp let
tuce broken apart, freshened, shaken,
aud drained. Arrange neatly In SHAH
low serving dish; pour over French
dressing with chopped olives, garnlsh
With nasturtlum blossoms and carry 70
table ut once.
CUCUMBER SALAD.
Put heaping teaspoonful OF chopped
spring onion and level tablespoonful
OF salt into three pints of cold water and
set In q cold place; after half AZ hour
strain and pour the liquid over neatly
pared, even-sized cucumbers and stand
in q cold place until nearly ready q
serve. Make bed Of nasturtipm leaves
In q salad bowl; wipe the cIcumbera,
alice very thin on soft cloth 70 drain,
then lay 10 the bowl and pour over q
French dressing TO which Z very little
cayenne has been added.
SALAD or STRING BEASs.
Select small pods Of the wax variety,
string and parboil In salted water until
tender, then pour cold water over them
through q colsnder to prevent their be
Ing soft and fisbby; drain and place on
Ice. Serve on q bed OF lettuce leaves
with whipped cream dressing to which
one tablespoonful Of finely chopped
green pepper has been added.
BEET SALAD.
Bake medium-sized blood beets until
tender, plunge into cold water, rub OF
the skins, wipe and put on Ice. Shred
finely nearly ~ much young white cab
bage ~ you have beets, aprinkle with
salt and Get aside for twenty minutes
Slice layer Of beets on bed Of nastur'
tium leaves, spread the drained cabbage
over, cut . few pieces Of the heets II
quarters and garnlsh the top Of the cab
bage with the points. Serve ct oncs
with the dressing having boiled yolks Of
eggs.
MAcEDoNE SALAD.
This Ia . mixed sAlsd, and fine II the
proportions given are used. One part
each Of the green tips Of mustard, young
tender rpcarmlnt, and the green top oil
small onions two parts cross, lettuct
and nAs,urtlnm leaves. Break or teal
the greens mix lightly, serve In indt
yidual dishes on leaf Of curled lettuce
pour French dressing over and trim with
two or three nasturtium blossoms.
TOMATO SALAD.
Choose uniform sized hpe tomatoes
pour boiling water over, drain at once,
cover with cold water, remove the skins
and set on Ice. Make q hlling OF tlnely
chopped cucumbers and one-third ~
much chopped green peppers; when Il
Is nearly time to serve cut alice from
the stem end, carefully take oct the
seeds, drain out the juice, all half full OF
the prepared cucumber, place on Q let.
tuce leaf and al with the whipped cream
dressing Good Housekeeping.
EROQTtNCS