Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1899-10-12
VEGETABLE SALADS.

The very name Of salad seems to con-
yey to some people the idea Of dish
difficult to prepare. With this, there
comes 10 them. also. a suggestion Of ex-
pense.
These opinions concerning salads may
doubtless be traced back 10 the days
when chicken, lobster or salmon salad
were considered the only dishes worthy
Of the serious attention OF the house
Keeper who wished 10 set before her
family or friends a salad course. Those
compounds were both troublesome and
costly 10 make, and the only other salad
with which the majority Of persons were
familiar was one OF lettuce, that had
not only been bruised. in the first place,
by being shredded with a knife, instead
Of broken with the fingers but had also
been drenched with an unwholesome
and indeseribable dressing
Nowadays. an that is changed. During
the past ten or fifteen years. Americans
have learned more about salads than
they ever knew before. New varieties
81 green salads have been put on the
market and nearly every on knows. by
sight at least. Chicory Escarole Ro-
maine and Endive as well az the ordi-
nary lettuce. But In addition 10 these.
( the vegetable salad has come into pop
uiarity HOusekeepers have learned
that there is a better use 10 be made
I OF leftover vegetables than 20 turn
I them into the stock-pot or. worse still,
I into the swill-pail They have even found
/ that II is often well worth while to cook
certain vegetables for the special pur-
pose Of converting them into salads.
With ali vegetable salads. a French
/ dressing Is probably the best About
I the only exception to this rule is found in
I the case of salad Of raw tomatoea
With this some people prefer a mayon-
naise, but there can be no doubt as TO
which Is the most wholesome. The
7 emulsion Of egg and oil makes far more
Of a demand upon the digestive pow
ers than the simple mixture Of oil and
vinegar. salt and pepper. Since the
secret Of the salad lies In the dressing"
il may not be amiss 10 repeat here the
proportions OF a French dressing, that
is so simple to mix. and like many
other simple things. is so rarely well
done.
FRENCH DRESSING
Put into a small bowl saltspoonful
OF salt. half as much white pepper. three
tablespoonful OF oil and one Of cider
vinegar. The oil must be Of the best.
Nothing less can be trusted 10 produce a
satisfactory result. stir an thoroughly
until they are perfectly blended. To
many people the flavor Of the dressing
is improved II the bowl in which Il Is
mixed Is first rubbed with an onion or
a Glove Of garlic. When ready. Il can
either be poured over the salad in the
dish, or passed 10 the guests The for
mer is the better plan with most cooked
salads.
Foremost among vegetable salads.
both for simplicity and for taste. comes !
perhaps asparagus. In its season ii is
a delight, and yet IL is OF less value than /
other salads because Of the brevity OF /
It's stay. Not Tar behind IL in merit is |
the caulihower. Both are prepared I'm |
the same fashion.-boiled drained. |
chilled and served with a French dress
ing.
POTATO SALAD.
Boil and peel potatoes and slice thin.
Put into a bowl with a small onion.
which has been chopped fine. II the taste
u raw NAAAAA - AtgA ANAANAAt0H TINS may \
have boiling water poured over il and be
left standing FOR FIVE minutes before
mixing with the potato. You may also
add a couple Of cold beets sliced thin.
over all, pour the French dressing. taxi
ing care that this Is well blended with
the salad
Potato salad lends itself TO many va
riations. II is good when celery is
mixed with IL in equal parts with
the potato and small anchoSies.
shredded fine. are valuable
addition. Tomatoes. carrots. radishes
and even cucumbers may be combined
with IT,
STRING BEAN SALAD.
Cut boiled string beans into inch
lengths. arrange on lettuce leaves In a
salad bowl and pour over them
French dressing. An added zest viii be
given to the dish by mixing a teaspoon
ful Of minced parsley and one OF olives,
stoned and cut IN small pieces. with the
dressing before IL Is poured on the
beans With the beans. may also be
mingled green peas. in sQual proper
tons.
STUFFED BEET SALAD.
Boil good sized red beets. and scrape
on the skins while they are suI warm.
Cut cap on the top and hollow out the
inside When they are perfectly cold.
min them with minced celery. mixing a
French dressing with Il FIRST. Place the
beets on lettuce leaves In a salad bowl |
and pour more dressing over them be
fore sending them 10 table.
Chopped cucumber, and the beet that
has been taken from the Inside. may b.