Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1900-09-01

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SOMETHING ABOUT SALADS.
I'm the composure of a salad every plant
should come 10 bear its part like notes IN
music"
Salads are of very ancient origin and orig
inally meant raw. salted herbs served WITH
roasted meats. Many materials USED Dy
the ancients are no longer in vogue; al a..
leeks, lettuce. parsley. chervil ana nlnt
that were popular then, with OIL vinegar
and salt for dressing.
The Modern Salad.
At the present time a salad may consist
of almost anything; although the three
notable American salads are chicken. let
generally regarded as salads, they bear the
name only Tor want Of better re a aha more are
properly classed as food of raw herbs: or
as one young housewife defines them,
dressing" The nature of the salad must
vary according to the meal at WHICH 1t is
to be served and the class of dishes that &C
company it.
Materials for Vegetable Salads.
The important point to observe in buying
any kind of vegetables for salad Is that
the leaf shall be fresh and tender. Better
not purchase at all If You cannot get them
in best condition; as salad made of wtlted,
lost their crispness are most Objectionable
TO people with nice tastes and are indi-
IL i
it loses its value entirely as it is served
more for the purpose of stimulating the APP
ordinary lettuce is the most steadily popu-
lar green for salad. But as IT can be OBJ
tanned all the year round. While there are,
many others that have but a short season,
it is better for sake of variety and change
to use these while they last. The lettuce
Will be enjoyed much more when II Is the
only salad in the market, If not partaken
with too constant regularity. While lettuce
is considered at its best in the summer
months, that grown in winter is very dain-
~ and crisp although it may not compare
favora bly, in flavor to that grown in the open
air and sunshine The inside leaves of the
head lettuce are by most people considered
the best They are more tender and crisp
than the leaves of the common lettuce; but
have less flavor. They are to be preferred to
the latter they are more digestible and
contain more moisture, unless the common
lettuce is very young and tender.
Other Leaves Used.
The Roman is very choice variety of
lettuce that grows in long marrow leaves.
This is best during the summer and early
fall Escarolle is similar in appearance to
curly lettuce; but is tougher and thicker
well sweeter. This is good until quite
late in the winter. The tender young leaves
salad and the several varieties of cress.
Vegetables for Salads.
:. All the young, tender vegetables make de
binations of vegetables served in salads and
accompanying the hot meats at dinner
would be far less trouble and more inviting
same vegetables served separately and
while hot. In fact there are many who
would rather eat a salad without meat than
a meat without salad.
Mixing a Salad.
While great care may be observed in Sc
lecting the vegetables tor salads. unless the
proper care of putting together is un-
derstood, the success is married. 1t should
be part of every woman's education to
know how to make salads. to know how to
add the different ingredients used in exact
proportion. 1t is a delicate matter and
less they have had careful training. While
the requirements for a plain French dress
Pile These must be of the best and fresh
est and mixed just right. Then the dress
combination. And last but not least in i'm
portance is the taste displayed in garnish-
not dream of mixing the various ingredi-
ents together before going to the table.
half an hour before serving, the lettuce or
fresh greens will lose their crispness and
the dressing become watery.
The Plain French Dressing.
This is a skillful blending of just the right
proportion of olive oil; vinegar or lemon
Juice. salt and pepper. There are two ways.
the materials must be perfectly dry, crisp
and thoroughly chilled. The salad bowl
rubbed with garlic or onion before the
salad is put into it. The true connoisseur
will wipe each separate leaf with care and
gentleness, then break or tear, not cut, the
green leaves into the bowl, heaping them
lightly. Then the dressing is made in a
separate bowl, using half as much acid
lemon juice preferred. as oil. and half as
much pepper salt; first putting in salt,
pepper and oil and stirring until the salt is
dissolved; then adding the acid beating
rapidly all the time until the dressing is
thick and light colored. Sprinkle this over
the salad and toss 1t lightly with the salad
fork and spoon. The other mode is to put
salt, pepper and oil in large spoon, using
same proportions as in preceding recipe;
then sprinkle this over the greens: toss
lightly but well until every part of it glis-
tens with the oil. Then sprinkle the lemon
iuice vinegar in