The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1900-06-08
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y ABOUT SALADS.
BY Louis Role.


or spring and summer dishes. much
mas 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 n combination OF let
tuoe. lobster. chicken or salmon makes
a salad, whcn. 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. OF course, there Is added
to the beans something green to help
carry the dish. 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
snd will give a pleasing variety to that
staple dessert
AMERICAN CHEESE SALAD.
Take one-quarter Of pound of good
rich cheese, not too strong, and crate IL;
81 not fine enough run through sieve
and then mix with 1t enough mayon-
naise dressing TO make the result smooth
and creamy. Shred the crisp leaves of
a 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 lengthwise the cheese into
quarters and then cut these pieces
crosswise into thin slices; cut into thin
slices an equal amount of crisp rad
ishcs; arrange lettuce leaves on plat
ter and on them place the slices of rad
ishes and cheese alternately; pour over
a mayonnaise or, better, 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
Neufckatel with good results.
CARDINAL SALAD.
This salad may be made Of peas, beans.
caunhower or almost any vegetable to
your liking, as it takes its name from
the color of the dressing and the use Of
beets as a 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 mayon-
naise, and cutting the beets into dice
for a garnish. rhe effect Of the red
dressing is striking.
GREEN PEA SALAD.
Arrange salad bowl with lettuce
leaves to cover the bottom and sides;
chop sufficient cold lamb or chicken to
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 a rich French dress
ing in which has been mixed half tea
spoonful Of dry English mustard. If
lamb is the meat used add also to the
dressing three or four sprigs of mint
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 and
carefully removing the seeds and soft
pulp; shred very fine some fresh crisp
watercress, and mix it with mayon-
naise dressing enough to make a thick
paste; fill the tomatoes with the mix
ture. putting a little dressing on top of
each and serve on lettuce leaves in in
dividual dishes. Remember to always
have your vegetables fresh and crisped
by cold water, and do not be afraid to
garnish so Is to give a good appearance.
A salad is one thing that cannot well be
overdressed.