Evening star., 1900-06-02
THE SALAD-MAKlNG ART
RECIPES OF THE SIMPLEST TO THE
MOST INTRICATE.
Each Nation Boasts One Particularly
Dainty to Itself Dressings
and GarnfshinE.
Written for The Evening Star.

| 1t was probably shortly after the time
\ that primeval mankind learned that the
| flesh of the animals which they burned for
| food over the campfires tasted much better
| If combined with some of the vegetables
| that grew about them that salads We're in
| vented. This discovery may have been due
| to some clumsy savage dropping his chunk
| of hot meat to the ground and clutching at
| some of the loose-leafed herbs with the
| piece when he lifted it to his mouth. The
| unusual succulence of the morsel may have
| led him to investigate and probably encour-
| aged the dropping of meat to the ground
| until some one discovered that the vegeta-
| bies themselves were capable cf improve
| ment if subjected to the refinements of cut
ting and washing.
| When the of sea water impaired a
| subtle and palate-sa tisfying favor the day
| of salads had begun. When not dipped into
| the sea water it is quite likely not
| the original salads were munched with an
alternate nibble at lump of rock salt. for
in those far days there We're no culinary
eXquisites to whom the excess of gill of
tarraSon or a grain of mustard mat
| ter of vital moment.
Salads are classified as of two kinds
simple and compound. Simple salads are
vegetables with dressings while compound
salads are simE le salads made with cold
| f1sh or meat Salads are sometimes made
With fruits. but, strictly speaking. these
| Is eaten with salt.
Wholesome and Tasty.
Salads are extremely wholesome. Not
only do the vegetables have medicinal quail
| tiles peculiar to themselves. but the oil used
with them is highly nutritious. Lettuce is
| sedative and is excellent for the person
troubled with insomnia; endives are a relief
Tor the equity; beet root is a purifier and
strengthener of the blood; tomatoes and
dahdenons are good for the liver: onions
and celery sooth the nerves. and cucumbers
improve the complexion
Inc simplest salad of all is the plain let
,uce salad To make it. wash the tender
!eaNeS OF the lettuce and wipe them dry on
soft napkin. Then cut the leaves in
broad shreds and put the lettuce into a
deep bowl with the servers, one of which
| 5iiouia resemble a spoon. the other fork.
10 make the simple salad, fill the bowl two
thirds full with lettuce and pour over II
lour spoonfulS of Lucca olive Oil and miy
THIS well with the leaves. Dust on salt to
season and pour into the spoon a teasnoon
1ul OF tarrason vinegar and then fiji tba
spoon with malt vinegar. and stir this
briskiy with salad, and serve
Variety of Dressfngs.
ihere are as many different kinds of
dressing for salads as there are salads
Inc best known are the French and tho
mayonnaise dressings. The former is made
oE mixing in bowl three tablespoonfuls
Oh oilVe Oil, one tablespoonful of vinegar.
one satspoonful of salt and one-half
s"i'spoonIul or pepper. The oil should
be mixed in gradually. Some peonle nre-
Ter to add to this Il teaspoonful of onion
juice. " oiiioh
A good mayonnaise dressing is made as
% %aoiiows: MIX In a small bowl one tea
spoonful of mustard, one teaspoonfuI of
powdered sugar, one-half a teaspoonfu1 of |
salt. one-quarter of a saltspoonful of cav
enne; add the yolks of two raw eggs and |
sur wen with wooden spoon. Add about |
a pint of olive oil, stirring ii in a dron at
tune until the mixture thickens. About |
two tablespoonfuls of lemon Juice will he |
required Tor this quantity of dressing this |
10 be stirred in gradually to thin the mix
ture as it becomes too thick Then lemon
juice and oil should be dropped in alter
nately to give 1t the right consistency Add |
last two tableSpoonfulS of vinegar and mix
thoroughly with the dressing Sometimes
when the dressing is served. half cupful |
of whipped cream is added to the mixture |
Receipe for Salad Cream.
To make what is called salad cream rub
a lump of sugar over the yellow rind of a
lemon and dissolve it in a half teacupful of |
white vinegar. Mix the sugar and vinegar |
with sufficient sour cream to make the |
right quantity of salad dressing. Stir them
together and season with salt and pepper |
(either white or cayenne) to taste.
Another good salad dressing is made by |
taking the cold yolks of two hard boiled |
eggs, placing them in a basin and washing
them until smooth. Then combine them
with one teaspoonful each of salt and made ]
mustard. one saltspoonful of sugar and
half that quantity of pepper Mix well and
add gradually one tablespoonful of cream |
When mixed, add one tablespoonful of tar
ragon vinegar.
Each nation has salad peculiar to itself |
To make Russian salad cut into small
dice one ounce each of cooked roast beef,
ham, OK tongue. chicken. lean leg of NUT
ton and two truffles. Put these into a
salad bowl, separating each by six boned
anchovies. Pour tablespoonful of tartar
sauce into the center, covering the sauce
serve.
The Polish Way.
Polish salad-Moisten one quart of finely
chopped cooked game or poultry flesh with
some French salad dressing and let it
place. Rub the yolks of four hard-boiled
eggs to a powder and chop the whites very
fine Wash and dry two small heads of
lettuce, cut them into shrcds and put them
on a dish. Pile the meat in the center,
sprinkle the egg all over and serve.
Dutch salad-Skin and bone a herring and
cut it into small pieces. Wash and bone
eight anchoves and divide each into four
pieces. Take some cold fowl and cut it
into small cubes. Chop in equal quantities
picked gherkinS and beet root and cut in
potatoes. Mix all ingredients but the an
chovies with one or two chopped hard
boiled eggs and about two tablespoonfulS
of chopped capers. Prepare dressing with
two parts of olive oil and part Of tar
ragon vinegar. Mix smoothly with it a
4 q q . q Q =