Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1900-03-15
Good Cookery.
Copyrighted
SALADS.

Copyrighted.

M mere Is one thing more neglected
m another in the American household
Is the duty OF, furnishing for each din
at least q proper, healthful ard appe-
ing salad. The French not only eat
salad at dinner, but in. most cases at
rch and quite often at breakfast.
|rhe coming of spring makes this sub
ct an especially seasonable one. There
a craving Cor the tonic found In early
teon stuffs that can be satisfied in no
her way, and when 1t Is considered that
BIT lettuce alone, but asparagus, cab
age, mustard, chicory. cau!lfiower
boiled) celery, dandelion and watercress
nv also form the basis of a. salad,
bere seems no good reason why anyone
bould 20 without that which nature de-
bands.
In preparing of all green salads your
rst care must be to freshen the green
huff used by placing in very cold water.
Leaning thoroughly of all foreign mat
RS drying carefully in a towel (avoid-
e crushing the leaves as much as pos
HE as a crushed leaf soon Willis, and
threading with the fingers instead, of
hitting or chopping with a knife, as is
no often done. I do not mean that
Ihrcdding is always necessary, for let
blce is often served with the leaves en-
Ire. and more desirable in that form
Mess it can be, eaten almost as soon as
Is shredded. All salads to be nice
|hould be freshly made and should be
hired as little MS possible.
Although there are many prepared
a1ad dressings, I believe also that the
ressing should be freshly made to be at
is best. and, other things being equal,
hat the simpler the dressing the better.
For nine salads out OF ten the simple
French dressing of oil, vinegar. salt.
bepper and mustard is the best, although
[he yolks of hard boiled eggs rubbed
|fne and smooth may be added to give
kolor without any bad effect. Melted
fresh butter may be used in place of oil.
at in all cases only the best ingredf-
4nts should be used. A simple formula
ior salad dressing with eggs is as fol-
|uws: Rub the yolks Of two boiled eggs
Gery fine and smooth, combine with one
easpoonful of dry English mustard, one
BIZ salt, one dessertspoonfulo of sugar and
The yolks of two raw eggs well beaten
INTO The other ingredients. Add drop, by
Iron the best olive oil. beating as long
IS the mixture continues to thicken;
then add vinegar. stirring until as thin
lis desired.
Another dressing (cooked) that have
found excellent for cabbage and veBe-
Table salads is made in this way: The
yolks of two eggs beaten thoroughly
(bne teaspoonful of salt, one Of pepper
two Of sugar, two Of any English must
BIRD, two tablespoonful of butter (fresf
is better): stir into this mixture foui
tablespoonfuls Of sharp vinegar, set il
h kettle of hot water and stir constantly
until 1t thickens; set away and wher
cool 1t is ready for use. The above will
make dressing sufficient for quar-
Of chopped cabbage or vegetables, and |!
psed with cabbage should be poured OF
when hot and thoroughly mixed.
A cream dressing for cabbage may b
made by taking two parts of whipped
cream, one of sugar and four of vinegar
mixing thoroughly and pouring over tn
cabbage that has previously been Gu
fine and well seasoned with salt.
A salad not often served but veH.
TASTY is made as follows: String youn;
beans, break into half-inch pieces ant
cook soft in sailed water; drain well
add finely chopped onions, pepper, sal
and vinegar, and set away to cool. Jus
before serving add olive oil or melte
fresh butter. The onions may be omitte
II desired.
The above recipes for cabbage sala
and bean salad have given as excep
tons to the general rule that sala
should be freshly made, and they are
believe the notable exceptions. Fresh
ness, GOODNESS mot frapped). and dell
cate handling of the tender green stalk
used, combined with good dressing
are the essentials, and no special recipe
for the many salads made are necessary
Fat more salads is the advice of Lou
Role.