New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1899-07-22
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AN ANCIENT AND HONORABLE DISH.

AN ANCIENT AND HONORABLE DISH
A salad well prepared is to many the best part Of
the dinner, especially in the summer The making
Of a salad is an art requiring judgment, expert
ence a knowledge Of the ingredients, their condi-
tions and seasonableness, and above ALL daintiness
in dressing and mixing
As ..in the making Of many books there Is no
end" so also Of salads. Chapters might be written
about the making of salads and their infinite pos
abilities in combination and then the subject
would not be exhausted. The taste for salads is
not a new one 1t is as old the creation. The
Fevptians were specially fond Of the healthful
greens A plantive wall went up from the Israel
ties when they remembered the cucumbers. and
the melons and the leeks, and the onions and the
garlic which we did eat in Egypt freely"
on the bill Of fare Of the Romans also the salad
played an important part. Eat cress and have
wit" said Pliny. All Orentals. as well as the
nations Of Southern Europe, are expert salad
makers. This may be largely attributed TO the
fact that they never too hurried TO 90 their
work properly. The salads are always carefully
looked over and cleansed, while In dressing them
they never omit the smallest detail
II is a Spanish proverb that -four persons are
necessary for the proper preparation OF salad-a
spendthrift for OIL mtser for vinegar, coun-
sellor for salt and a mailman to stir It."
The Turks are connoisseurs in salads. II they
use onion It is cut first then pressed with the
hands in clear water. in order to extract the
strong flavor leaving but delicate aroma TO
animate the whole" There is sulphur1c acid
in their vinegar 10 rend the stomach Of the con-
sumner, but the pure juice Of the white grape or
lemon Is used to give just the right amount OF
fairness.
All over France one finds salads in perfection. and
In Paris they are simply unapproachable. me
but nut in the bottom OF a bowl. Then the leaves
are laid lightly top just before serving theh
gently mixed with a lockwood fork or spoon
Lettuce Is never cut, but simply torn apart When
light dinner salads the French dressing should be
used the mayonnalse being reserved Tor the
heavier meat fish salads served at suppers or
lunchcons. - = ..a a.
The same rule cannot always be observed II
making a dressing for different salads, as, for e1-
amDle tomatoes, cucumbers and crosses require
more salt than lettuce romaine. cmcory or escarole
A tomato salad is improved by the ADDITION OF
lust dash OF dry mustard. ~ ,r
In making a French dressing little PARAGON
with the white wine or cider vinegar good pro
portion TO observe In making french dressing Is
three tablespoonfuls Of the best olive on 70 one
Tablespoonful OF vinegar, saltspoon or salt ana
OF pepper. ,.,. 4. -,ado hv ,,,,,,o
together in a shallow bowl one tablespoonful or
mustard a teaspoOnful Of powdered sugar uasn
~ CAYENNE pepper and teaspoonIui OF saII. Ao1
tbe voiks Of two eggs. and beat with a tork untlI
thick Measure out pint or OIL aho Desl
begins 10 thicken. Then add Few drops OF VIM
egar from the quarter cup when mas Deeh PreEI-
o1siv measured This will thin the mixture Then
begin again with the oil, and so on slterhauhg
and beating until the oil ana vinegar arc Ill useu
And az The last the tuice OF a half lemon .
~ N is desired have the dressing esl'ecIiaIIy
nice half cupful OF whipped cream may DE aooeo
tust before serving.