The citizen. (Frederick City, Md.) 1895-1923, 1900-02-23
ABOUT SALADS ONLY
FOR THEY ARE FAR BETTER
THAN so MUCH PASTRY.

DOCTORS BlllS-HoW 10 Wake anu
Serve Them-Potato and Tomato
Salads Cost Little.
Why is it that in the rural localities,
where salads can be secured easily ana
at little expense, they are so seldom
used?
Danish the pastry and fried cakes
and substitute stewed fruits WIN
bread and salads, and doctors Dllls
may be cut in half or abolished and the
family be far healthier, happier and
richer. To prepare salad FOR dinner
should he quite as much q matter OF
course as to prepare the dinner ltseil,
but too often it 10 entirely left out OF
the MENU or served only on rare occa-
sions as luxury. This frequently arises
from the mistaken idea that the prepar-
alton Of this delicious dish involves q
certain amount Of trouble, and when
time IL valuable one is apt to dispense
with everything except absolute neces-
stiles. From force Of habit and ideas
.imbibed from the good old days OF our
grandmOthers, the majority Of US look
upon pastry as q necessity, though 10
Is the cause Of much of our American
dyspepsia.
The oil, sweet cream or butter used
In the salad dressing Is particularly
wholesome and nourishing. Pure olive
oil is to be preferred to either butter or
cream, but it must be Of the very best,
with a sweet, nutty taste that gives not
suspicion Of An oily favor. Peanut but
fnr n la,,Np f,ainA hn-nx-A. poPDn tho
principal components In the ideal salad
dressing, giving delicate, rich, nutty
flavor found in no other combination,
and being in dietetic sense almost II
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 he kept in
cool place. Vegetable salads should
never be 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 1t
is frequently done nowadays. BY the
way, this may be made a very charm
ing duty by graceful woman, but it
Is one the uninitiated or nervous should
shrink from performing before strang-
ers.
Fruit and vegetable salads are appe-
tiZing, nourishing, cooling to the blood,
and satisfy the craving for sub-acid
foods. The housewife who has to prac.
tice economy will find few dishes so in
expensive AID convenient, which afford
such wonderful assistance in giving a
delightful and wholesome variety.
As n rule, the salad is served as q
separate course, bat, for busy people
this 10 net always convenient. 1t is per-
fectly correct to serve it with the meat
course when preferred. 1t is we'll where
there are children to serve 1t as Q
course By Itself occasionally, that they
may become accustomed to more GER
emoRisuS form, and not feel awkward
or Ill at ease when they find themselves
at formally served table. Fish and
meat salads should never be served at
dinner Of ceremony, but for light
dinner, luncheon or supper heavy sal
ads are always suitable. These are
better II 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 foundation for
q salad, and readily Incorporates its
mild flavor with fish. fowl or vegeta-
bleS AS garnish 1t is unexcelled.
WMcr cress is superb and may be had
for the getting in many running
brooks. In cities and towns one may
have it all the year around, but where
1t Is obtalnable cabbage and celery
make very acceptable substitutes
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 gen.
tly torn apart, but this must not be
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 a small ball, SO that il
may be daintily eaten. An especially
pretty garnish for salad is the radsh.
Celery can be cut into many forms and
trimmed with its own leaves. Hard.
boiled eggs are also useful in garnish.
ing. They may be sliced rather thin,
or the whites may be chopped and the
yolks powdered. With dinner a green
salad is best, and the dressing most
suitable for this is a simple one of oil,
! vinegar and salt The following recipes
may be most conveniently prepared In
autumn and winter:
Make In the proportion of three table
spoonfuls of oil to one of vinegar, and
one tablespoonful of salt for plain dress.
ing. Add half the vinegar to the salt,
mixing it in 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
1t Is all moistened with the dressing.
Fer nut butter salad dressing, rub
two rounded tablespoonfuls of nut but
ter smooth with twe-thirds Of cold
water, add half teaspoonful of salt,
cook over the fire minute. then add
two tablsspoonfuls Of vinegar and let
get very cold before using.
For potato Salad, chop one quart Of
boiled potatoes into dice, and while
still warm pour over a dressing made
As follows One-fourth of a teaSpoonful
Of dry mustard, dash OF cayenne and
four tablespoonful of sharp vinegar,
add one-fourth teaspoonful Of salt, two
heaping teaspoonful of butter, or as
much olive oil, and one teaspoonful Of
onion juice One pint of celery cut into
one-lnch pieces, or a little chopped
parsley, may be added to the potatoes.
A tomato salad may be made by peel.
ing the tomatoes, cut into halves cross
wise and arrange each on bed crisp
lettuce leaves. Serve with a dressing
made as follows: Whip four table.
spoonfuls of sweet cream to n stiff
troth and add to it tablespoonful of