The citizen. (Frederick City, Md.) 1895-1923, 1899-11-10
ABOUT SALADS ONLY
FOR THEY ARE FAR RErrEs
THAN so MUCH PASTRY.

They Are Cheap, Appetizinu and Save
Doctors RiIIs-How to Make and
serve Them-Potato and Tomato
Salads Cost Little.
why is it that in the rural localities
where salads can be secured easily and
at llttle expense, they are so seldom
used?
bahish the pastry and fried cakes
ana substitute Stewed fruits with
ofead and salads, and doctors bills
may be cut in half or abolished and the
Lamlly be far healthier, happier and
ricIet; 10 prepare Il salad for dinner
sho'lld ne quite rs much a matter Of
course as to prepare the dinner it elf,
out 100 often it is entirely left OFT Of
tne menu, or served only on rare occa-
Slons as luxury. This frequently arises
from the mi taken idea that the prepar-
atlon OF this delicious dish involves n
certain amount of trouble, and when
tlme Is valuable one is apt to dispense
with everything except absolute neces-
sites. From force of habit and ideas
lhiplned from the good old days of our
/ SfahdmotherS, the majority of us look
upon pastry as a necessity, though it
IS the cause of much of our American
dyspepsia.
The oil, sweet cream or butter used
IN the salad dressing is particularly
wholesome and n0uriShing. Pure olive
OH IS to be preferred to either butter or
cream, but it must he of the very best.
With sweet, nutty taste that gives not
| suspicion of an oily flavor Peanut but
ter and lemon juice, however. form the
| principal compliments in the ideal salad
pressing, giving delicate. rich. nutty
mayor found in no other combination.
ana being i'll dietetic sense almost. if
not quite, perfection. Lemon Juice
may be substituted for vinegar
All ingredients and utensils used in
making salads must be very cold and
when made the salad must be kept in
a cool place. Vegetable salads should
never he prepared long before serving,
but the dressing is better to be made
some hours before it is to be used, ex-
cept when prepared at the table. as it
is frequently done nowadays. BY the
/ way, this may be made a very charm
!
Is ono the uninitiatcd or nervous should
shrink from performing before strang-
J ers.
Fruit and vegetable salads are appe-
| tiZtng, nouriShing, cooling to the blood,
| and satisfy the craving for sub-acid
/ foods. The housewife who has to plac-
! ttce economy will ind few dishes so in
expensive and convenient, which afford
| such wonderful assistance in giving a
| delightful and Wholesome variety
AS a rule, the salad is served as a
separate course. but, for busy pcnple
this is not always convenient. 1t is per
1 fectly correct to serve it with the meat
course when preferred. 1t is well where
there are children TO serve it as a
course by itself occasionally. that they
may become accustomed to more Ger
/ emoniouS form, and not feel awkward
or i'll at ease when they find themselves
at formally served table. Fish and
meat salads should never be served at
dinner of ceremony, but for a lght
! dinner, luncheon or supper hea, V sIl-
ads are always suitable. These are
/ better if made with the dressing and
/ made cold for half an hour before serv-
ING. All the ingredients will then be
delicately blended.
Lettuce is an excellent foun 'alion for
a salad. and readily Incorporates its
mild flavor with fish fowl or vegeta-
bles. AS a garniSh it is dnexcclled.
Water cress is superb and may he had
for the getting in many running
/ brooks. In cities and towns one NAV
oil 1,n
it is obtainable cabbage and celery
make very acceptable substitutes
4 Nothing should be used to garniSh sal
ads which cannot be eaten with them.
Lettuce should never be cut; when the
leaves are too large they should be gem
tly torn apart, but this must not he
done Mt the table. With the assistance
of n piece of bread the leaf may skill
fully be wrapped around the end Of
your fork into Il small ball, so that it
may be daintily eaten. An especially
| pretty garniSh for salad is the radiSh.
! Celery can be cut into many forms and
/ trimmed with its own leaves. Hard
! boiled eggs are also useful in galniSh-
ing They may be sliced rather thin,
or the whites may be chopped and the
yolks powdered. With dinner Il green
| salad is best, and the DIRE sing most
suitable for this is simple one of oil,
vinegar ard salt. The following recipes
! may be most conveniently prepared in
| autumn and winter:
Make in the proportion of three table
! spoonfuS of oil to one of vinegar, and
one saltspoonful OF salt for plain dress
! ing. Add half the vinegar to the salt,
mixing it in a large spoon, then fill the
spoon with the oil, stirring constantly
| and allowing the oil to overflow the
! spoon and fall upon the salad; add al
| ternately the remaining oil and vine
gar, beating thoroughly all the time.
Turn the salad lightly with a fork until
| it is all mostened with the dressing.
For nut butter salad dressing, rub
two rounded tablespoonfuls of nut but
ter smooth with two-thirds of cold
water add a half teaspoGnful of salt,
cook over the fire a minute. then add
two tablespoonfuls of vinegar aud LIT
yet very cold before using.
For potato salad, chop one quart #
BOILED potatoes into dice, and while
still warm pour over Il dressing made
as follows: One-fourth of n teaSpOonful
Of dry mustard, dash of cayenne and
four tablespoonful of sharp vinegar;
add one-fourth teaepconful of salt, two
heaping teaspoonful of butter, or as
much olive oil, ana one teaspoonful Of
onion Juice One pint of celery cut into
one-inch pieces, or little chopped
narslev. NAV be added to the pOta Os.