The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1900-08-29
SALAD SUGGESTIONS.
BY Louis Role.

The request of a CORES pondent for a
recipe for potato salad without the use
of onions, in line with several other let
ters making similar requests, calls for
timely comment at this time.
OF course it Is possible to make po-
tato salad without the use of onions in
its preparation, but such a salad is,
generally speaking, insipid. The,lavor
OF the onion can be supplied by little
onion Juice, if the flesh of the vegetable
is the thing objected to, but without
flesh or flavor one Of the essentials of the
popular potato salad is lost. The only
thing to do is to find a substitute that
will as nearly as possible fill the bill. and
some suggestions along this line will be
found in the following recipes.
POTATO SALAD WITHOUT ONION.
Boil four good sized potatoes and
while stiA warm cut them into dice and
mix with them four anchovies cut into
bits or their equivalent in anchovy but
ter. Mash smooth one mealy boiled po-
tato and work into it olive oil until you
have a thick paste; then add two table
spoonfuls Of vinegar and pour the dress
ing over the prepared, diced potatoes.
Use for a garnish chopped parsley, sliced
hard boiled eggs and minced pickles.
Another way of making potato salad
without oil is to boil six potatoes in
sailed water, drain and mash them.
Chop very fine part of a small firm head
of new cabbage and four medium sized
pickles.; mix these with the potato thor
oughly and add the yolks of four hard
boiled eggs rubbed through a sieve; pour
over French dressing to which has
been added tablespoonful of mushroom
catsup and serve without delay.
While on the subject of oddly con-
structed salads l wish to recommend
chicken salad in tomato jelly. This dish
requires more time in its preparation,
but it will be found so nice that it will
repay you for all your trouble. To pre-
pare the jelly put in saucepan one-half
can of tomstoes. one bay leaf, three or
four cloves, a little mace, salt and pepper
to season and few drops of onion Juice
Simmer for fifteen minutes pass through
a sieve and add one-third of a box of
gelatine which has been soaked in one
third of cupful of cold water; stir until
dissolved, add two tablespoonfuls of
tarragon vinegar and pour into
Tetted moulds. Have ready two
oval moulds, one two sizes smaller
than the other, and chilled by
being filed with Ice water. Pour the
water from the larger one, and put in
enough of the tomato jelly to make a
/ layer half an inch thick, and set aside
until the jelly is firm. While the Jelly
is setting, make a dressing by stirring
| in a bowl the yolk of a raw egg with a
little salt and a dash of cayenne, and
adding drop by drop olive oil until the
mixture Is thick; then add little Juice
and again more oil until you have nearly
a cupful of the dressing. Cut a cup.
full of cold chicken into dice, and add t
1t about the same amount of cut celery
and mix with the prepared dressing
When the jelly in the large dish has be
come firm set in on to it the smallei
dish filled with ice water, and fll the
space between the moulds with more o
the tomato jelly. Then set aside unit
this too has become firm. When firm
dip out the ice water and fill with no
water moment 80 the smaller mold viii
come out easily and fill the centre will
the prepared chicken. Press dowl
smoothly and cover with layer of tn
Jelly and place on the ice until needed.
When you serve turn out of the molc
on to platter and garnish with celer.
tips. Don't be discouraged at tn,
space devoted to the above, but try tn
mixture once and you will vote 1t deserv
ing of the highest praise. You may use ;
plain mayonnaise dressing for the chick
en- If you prefer it.