Evening star., 1900-07-14
HOUSEHOLD NTS

mixture OF meats and vegetables with
rich mayonnaise accompaniment, but in
stead a tender, succulent green vegeta-
BILE with French dressing. Nor need it be
difficult matter to find variety. The
markets now supplied with SO many
things of which salads are made that one
can have a different salad almost every
day of the month. There is tender let
tuce in well-rounded heads: escarole, sue
culent and toothsome; water cress, fresh
from the streams; romaine, crisp and dell
cate; chicory and tender dandelion leaves,
with their suggestion of broad green mead
ows. Lettuce is the foundation of most of
the vegetable salads, but nearly every
other vegetable can be used alone or in
combination. The favorites are aspara-
gus, artichokes, cucumbers, sweet green
peppers, which form a delightful addition
to any salad: tomatoes, onions, string
beans. baked beans, beets, spinach, cauli-
HOVER, young cabbage, carrots, turnips,
peas. radishes, boiled potatoes and an end
less variety Of other things. Sidney Smith
said that a good salad would glorify a
stately dinner and do much toward max
Ing poor one paSsable. Cold beef or even
stew will pass unchallenged If there is a
good salad to make amends.
While women are great salad consumers,
IL usually takes man to achieve the salad
par excellence Nor is this ACCOMPLISH
ment beneath the dignity of the might
lest intellect There was Richelieu, who
invented the mayonnaise; Dumas. who
brought the Spanish salad dres sing into
France and worldwide esteem and Sid
ney Smith, who invoked the move to sing
the preparation of the perfect salad. 1t is
JOY to see the artist in salad making
when performing his labor of love- The
lines OF dull care are effaced from his fr-
radiated visage. The Office and ledger are
forgotten; the surgical case is naught for
the time being, and that important brief
mas faded into nothingness, as he tosses
anu mixes ana tastes and revels In the
work work OF his hands. 1T. is impossible"
guided by any caSt-iron rule in making
salad dressing Experience alone will teach
person what is required for different
saiads One must be able to tell at a
slahce what quantities of oil, vinegar salt
and pepper are necessary. Some salads
require more salt, others more vinegar
skill In the matter of salad dressing is the
result OF intelligent labor and experience"
however, underlying the evolution of the
salad, which must be followed to insure
success. 1e
Never pour the dressing over a green
saiad, but put 1t into the bottom of the
BOWL, lay the leaves lightly on top of it and
NIX win wooden spoon-preferably box
Wood-Whose bowl has just been rubbed
with a crushed Glove of garlic. AS rule
the proportions of French salad dressing
Hre Two tablespoonfuls of oil to one of vine
gar. and salt spoon of white pepper 20 a
teaspoonful of salt. A dash of English
mustard is decided Improvement in a
dressing for tomato salad. Tomatoe. or
cucumbers require more salt than lettuce
ana other green salads except watercresses
IN winch case even much more salt is
necessary. The olive oil must be pure The
best vinegar is French wine vinegar. mixed
with tarraSon. The different parts of a
Saiad should not be mixed together nor with
the salad until serving time Do not at
tempt to make the dressing in hot kitchen,
Salads, like pastry, should be mixed In
summer In cool place. AS to the use of
sugar IN salad dressing, opinions differ
Many contend that an infinitesimal amount
OF sugar In mayonnaise is an improve
ment; to others of critical tastes 1t Is a
gastronCmic offense not to be condoned
rms, or course, when used in combination
with meats or Vegetabes-the sweet fruit
salads being an entirely different arrange
ment, more in the line of dessert or as an
accompaniment for game.
Tomato baskets for the salad course NAV
hoid one of several varieties of filling, such
as chopped celery with mayonnaise or cell
cry In nests of lettuce leaves with French
dressing. cucumbers with French or may
onnaise dressing or cucumber Jelly made in
a fiat dish with gelatine and broken into
pieces before piling in the baskets; shrimps
with olives or mayonnaise: apple with
watercress; sweetbreads with peas; salmon
and sliced cucumbers; hard-boiled eggs
chopped fine and the tomato pulp cut up
with mayonnaise dressing, cold slaw or
chopped celery, anchovies and green pep
pers with mayonnaise.
In selecting tomatoes for cups choose
medium-siZed ones, taking care that they
are firm, round and perfect Pour boiling
water over them and remove the skin Cut
off the stem, and with a spoon remove the
seeds and pulp Fill with the prepared
mixture, put spoonful of mayonnaise over
the top and serve in small plates, the to-
mato set in the middle of lettuce leaf
Serve with crusty roll.
An excellent recipe for a custard cream
dressing Is this: Put a half cupful Of cream
over the fire in a double boiler. Moisten q
level tablespoonful of cornstarch with q
little cold milk, add to the hot cream, Stir
and cook until smooth. Just before taking
from the fire stir in the beaten yolks Of two
eggs; remove at once. and when cool add
teaspoonful of tarragon vinegar, a dash of
cayenne and half teaspoonful of salt. Milk
may be used in place of cream, and scant
tablespoonful of butter, added when the
mixture is taken from the fire.
Salad dressing and fish sauces are all i'm
proved by the use of tarragon vinegar. In
the city markets freshly gathered tarragon
leaves may be purchased for a trifie, and
these added to pure cider or white wine
vinegar are all that are necessary to give
the required flavor Put cupful of leaves
and quart of vinegar in a glass or stone
jar and allow 1t to stand for two weeks,
shaking well every day or two. Squeeze
through flannel bag or fine hair sieve and
put away in corked bottles.
In arranging green salad. the leaves
should be laid as near as possible as they
grow on the plant. For example. a lettuce
salad should have the leaves laid around the
bowl. with the heart leaves in the center
just Ns a head of lettuce looks as it comes
from the garden. If tomato is used in COM
bination, peel the tomatoes with a sharp
knife, cut in quarters or eights and lay in
the middle of the salad.
An exceedingly good salad dressing may
be made by substituting two spoonfuls of
perfectly sound sweet cream for the Oil.
The cream must be of the richest quality,
known as double cream, and quite fresh.
1t should be used in the same way as Oil.
Radishes cut into tulips make a pretty
roiSh for salad