The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1900-05-30
ABOUT SALADS.
By Louis Role.

VI spring ana summer QlSneS TnuCn
has been written. and particularly
about salads, but the subject Is not yet
exhausted because there are relishes
and salads not yet discussed In this de-
partment. We are too prone to think
that nothing but u combination of let
tuce, lobster, chicken or salmon makes
q salad, when. as a matter of fact. SAL
ads that are desirable and tasty are
made from almost anything that goes
onto our tables
We would not recommend a salad
made OF cold baked beans yet one can
be made and Is often served under some
foreign name. or course, there Is added
to the beans something green to help
carry the d1sh, but the basis has the
true Boston flavor. There are, however,
some salads that appear equally ride
ulous at first that will be appreciated
when tried. We will take, for instance,
the various cheese salads. There are
several Of these, and everyone of them
will please the person who loves cheese
and will give pleasing variety to that
staple dessert.
AMERICAN CHEESE SALAD.
Take one-quarter of a pound Of good
rich cheese, not too strong, and CRATE 1t;
If not fine enough run througfsa sieve
and then mix with 1t enough mayon-
naise dressing to make the result smooth
and creamy. Shred the crisp leaves of
head Of lettuce, arrange on the bot
tom of a salad dish and spread over the
cheese. This, as well as other cheese
salads should be served with toasted
crackers.
NEUFCHATEL SALAD.
Divide lengthwtse the cheese into
quarters and then cut these pieces
orosswise into thin slices; cut into thin
slices an equal amount of crisp rad
ishes; arrange lettuce leaves on a plat
ter and on them place the slices of rad
ishes and cheese alternately; pour over
a mayonnaise or, better, a light French
dressing, and send at once to the table.
The small cream cheeseS In the market
may be treated In the same way as the
Neufchatel with good results.
CARDINAL SALAD.
This salad may be made Of peas, beans,
cauthower or almost any vegetable to
your liking. as It takes Its name from
the color Of the dressing and the use Of
beets as q garnish. Boil a large red
beet until tender and cut into thin slices,
which you put to soak In vinegar for
three hours. You will then prepare your
salad. using the vinegar In which the
beet has soaked to make the Mayor
naise, and cutting the beets into dice
for a garnish. The effect of the red
dressing is striking.
GREEN PEA SALAD.
Arrange a salad bowl with lettuce
leaves to cover the bottom and sides
chop sufficient cold lamb or chicken tc
make a cupful and spread 1t over the
lettuce; add in the center of the dish
| two cupfuls Of cold cooked green peas
and over all pour rich French dress
| ing In which has been mixed a half tea
spoonful of dry English mustard. II
| lamb Is the meat used add also to tht
| dressing three or four sprigs Of mini
that you have previously chopped very
| fine.
CRESS SALAD IN TOMATOES.
A handsome salad is made by cutting
off the tops of round ripe tomatoes anC
carefully removing the seeds and sof-
pulp; shred very fine some fresh crisI
watercress, and mix it with mayor
naise dressing enough to make a thicl
paste; fill the tomatoes with the mix
ture, putting a little dressing on top o.
each and serve on lettuce leaves In in.
dividual dishes. Remember to always
| have your vegetables fresh and crispeC
by cold water, and do not be afraid b
garnish so as to give a good appearance
A salad is one thing that cannot we'll b'
overresSed, .