Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1900-03-08
Go'SS@sexs.2
SALADS
By Louis Role


III there is one thing more nAp- acta8
IMAM another in the American household
II is the duty of furnishing for each din
ner at least proper, healthful and appe-
uzing salad. The French rot only eat
a salad at dinner, but in most cases at
lunch, and quite often at breakfast.
The coming Of spring makes this sub
tect an especially seasOnable one. There
Is a craving for the tonic found in early
green stutts that can be satisfied in no
other way, and when it is considered that
not lettuce alone, but asparagus, cab
hage, mustard chicory, caulifiower
tboiled) celery dandelion and watercress
may also form the basis Of salad
there seems no good reason why anyone
should 60 without that which nature de.
mands
In preparing Of all green salads your
first care must be TO freshen the green
stuff used by placing In very cold water,
cleaning thoroughly Of an foreign mat
tiers. drying carefully In a towel avoid
ing crushing the leaves as much as pos
slble as a crushed leaf soon Wits. and
shredding with the fingers instead OF
cutting or chopping with a knife as is
too often done. ! do not mean that
shredding is always necessary. for let
tuce is often served with the leaves en-
tire. and more desirable I'm that form
unless Il can b. eaten almost as soon as
II is shredded. All salads to be nice
should be freshly made and should b.
stirred as little as possible.
Although there are many prepared
4 salad dressings, ! believe also that the
! dressing should be freshly made to be at
its best. and other things being equal
| that the simpler the dressing the better.
| For nine salads out Of ten the simple
French dressing Of oil, vinegar, salt.
pepper and mustard is the best. although
the yolks Of hard boiled eggs rubbed
! fine and smooth may be added TO give
| color without any bad effect Melted
| fresh butter may be used In place Of oil.
but IN all cases only the best ingredi-
ents should be used A simple formula
for a salad dressing with eggs is as fol-
lows: Rub the yolks Of two boiled eggs
very fine and smooth. combine with one
teaspoonful OF dry English mustard. one
OF salt. one dessertspoonful Of sugar and
the yolks OF two raw eggs well beaten
into the other ingredients. Add drop by
drop the best olive oil. beating as long
As the mixture continues 70 thieken.
then add vinegar, stirring until as thin
as desired.
Another dressing tcookcdl that have
found excellent for cabbage and yege-
table salads is made IN this way The |
yalks OF two eggs beaten thoroughly |
ON. teaspoonful Of salt one of pepper |
two OF sugar. two Of any English must I
ard two tahlssp1onfuls ~ butter fresh |
Is better. stir Into this mixture -four /
tablespooufurs Of sharp vinegar, set in |
a kettle OF nor water and stir constantly |
until b. thIckens. set away and when /
cool 1t is ready for use. The above viii /
make dressing sufficient for quart |
Of chopped cabbage or vegetables. and IL
used with cabbage should be- poured on
when hot and thoroughly mixed.
A cream dressing for cabbage may be
made by taking two parts OF whipped
cream. one OF sugar and four Of vinegar.
mixing thoroughly and pouring over the
cabbage that has previously been cut
fine and wen seasoned with salt
4 salad not often served but very |
tasty is made as follows: String Young
beans. break into half-inch pieces and
cook soft In salted water; drain well,
add 6uely chopped onions, pepper, salt !
and vinegar. and set away 10 cool. Just
before serving add olive ola or melted
fresh butter. The onions may be omitted
II desired.
The above recipes for cabbage salad
and bean salad ! have given as excep-
tons to the general rule that a salad |
should be- freshly made, and they are J 1
believe the notable exceptions. Fresh
ness. GOODNESS mot trapped. and deli
cate handling Of the tender green stalks
used. combined with a good dressing, |
are the essentials and no special recipes |
'or the many salads made unnecessary.
Fat more salads is the advice Of Louis
lBir