The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1900-09-07
SALAD SUGGESTIONS.
BY Louis Role.


The request of a correspondent for al
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 a po-
tato salad without the use Of onions in
its preparation, but such a salad is,
generally speaking, insipid. The flavor
Of the onion can be supplied by a 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. I
Boil four good sized potatoes and
while still 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-
cato 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 a tablespoonful of mushroom
catsup and serve without delay.
While on the subject of oddly con-
structed salads + 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 a saucepan one-half
d can of tomatoes, one bay leaf, three or
four cloves, a little mace, salt and pepper
to season and a few drops Of onion juice.
Simmer for fifteen minutes, pass through
a sieve and add third of box of
gelatine which has been soaked in one
third Of a cupful Of cold water: stir until
dissolved, add two tablespoonfuls of
tarragon vinegar and pour into
wetted 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 yollx of a raw egg with
little salt and 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 to
it 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 smaller
dish filled with ice water, and fill the
space between the moulds with more of
the tomato jelly. Then set aside until
this too has become firm. When firm
dip out the ice water and fill with hot
water q moment so the smaller mold will
come out easily and fill the centre with
the prepared chicken. Press down
smoothly and cover with a layer of the
jelly and place on the ice until needed.
When you serve turn out of the mold
on to a platter and garnish with celery
tips. Don't be discouraged at the
space devoted to the above, but try the
mixture once and you will vote it deserv-
ing Of the highest praise. You may use
plain mayonnaise dressing for the chick
en- if you prefer it,