The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1900-03-07
SALADS.


than another in the American household
it is the duty Of furnishing for each din
ner at least proper healthful and appe-
tizing salad. The French not only eat
a salad at dinner, but in most cases at
lunch and quite often at breakfast.
The coming of spring makes this sub
ject an especially seasonable one. There
is a craving for the tonic found in early
green stuffs that can be satisfied in no
other way, and when 1t is considered that
not lettuce alone, but asparagus, cab
bage, mustard, chlcory, cauliflower
(boled) celery dandelion and watercress
may also form the basis of salad,
there seems no good reason why anyone
should go without that which nature de-
mands.
In preparing of all green salads your
first care must be to freshcn the green
stuff used by placing in very cold water.
cleaning thoroughly of all foreign mat
ters drying carefully in a towel avoid
ing crushing the leaves as much as pos
sible. as a crushed leaf soon willis, and
shredding with the fingers instead of
cutting or chopping with a knife, as is
too often done. I do not mean that
shreddng is always necessary, for let
tuce is often served with the leaves en-
tire. and more desirable in that form
unless it can be eaten almost as soon as
it is shredded. All salads to be nice
should be freshly made and should be
stirred as little as possible.
Although there are many prepared
salad dressings, I believe also that the
dressing should be freshly made to be at
nd oil N al
that the simpler the dressing the better.
For nine salads out of ten the simple
French dressing of oil, vinegar, salt.
pepper and mustard is the best, although
the yolks of hard boiled eggs rubbed
fine and smooth may be added to give
color without any bad effect. Melted
fresh butter may be used in place of OIL
but in all cases only the best ingredi.
ents should be used. A simple formula
for a salad dressing with eggs is as fol-
lows: Rub the yolks of two boiled eggs
very fine and smooth, combine with one
teaspoonful of dry English mustard, one
of salt, one dessertspoonful Of sugar and
the yolks of two raw eggs well beaten
into the other ingredients. Add drop by
drop the best olive oil, beating as long
as the mixture continues to thicken;
then add vinegar, stirring until as thin
as desired.
Another dressing (cooked) that I have
found excellent for cabbage and vege-
table salads is made in this way: The
yolks of two eggs beaten thoroughly
one teaspoonful Of salt, one of pepper,
two of sugar, two of any English must
ard. two tabespoonfuls of butter fresh
l. ha+ CT in in mix
tablespoonfuls of sharp vinegar, set in
kettle of hot water and stir constantly
until it thickens set away and when
cool it is ready for use. The above will
make a dressing sufficient for quart
of chopped cabbage or vegetables, and if
used with cabbage should be poured on
when hot and thoroughly mixed
A cream dressing for cabbage may be
made by taking two parts Of whipped
cream, one of sugar and four of vinegar,
mixing thoroughly and pouring over the
cabbage that has previously been cut
| fine and well seasoned with salt.
A salad not often served bur very
| tasty is made as follows: String young
! beans, break into half-inch pieces and
| cook soft in sailed water; drain well,
! add finely chopped onions, pepper, salt
and vinegar, and set away to cool. Just
before serving add olive oil or melted
| fresh butter. The onions may be omitted
! if desired.
The above recipes for cabbage salad
and bean salad l have given as eXcep-
tons to the general rule that salad
should be freshly made, and they are
believe the notable exceptions. Fresh
ness, GOODNESS mot frapped), and deli
cate handling of the tender green stalks
used combined with a good dressing,
are the essentials, and no special recipes
for the many salads made are necessary,
Eat more salads is the advice of Louis
Role.