The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-09-08

conducted Dy Ida AxneS Willis. 1Ie
Chamber of Commerce Building Chicago,
to whom all inquiries should be addressed.
lAa rights reserved by Banning Co. Chi
SOMETHING ABOUT SALADS
IN the composure of salad every plant
should come to bear its part like notes in
music
Salads are of very ancient origin and
originally meant raw saIted herbs served
with roasted meats Many materials used
by the ancientS longer in vogue.
although we still have in common use the
leeks. lettuce. parsley. chervil and mint
that were popular then. with oil, vinegar
and salt for dressing.
THE MODERN SALAD
At the present time salad may consist
Of almost anything: although the three
tuce and raw tomatoes While these are
generally regarded as salads. they bear
more appropriate designation True salads
are properly classed as food of raw
herbs or as one young housewife defines
them. something green served with
French dressing The nature of the salad
n " NaF ~ aecerding to the neal at which
MATERIALS FOR VEGETABLE
The important point to observe in buy
ing any kind of Vegetables for salad is
that the leaf shall be fresh and tender
Better not purchase at all if you can not
get them in best condition; as a salad
made of wilted, stringy leaves and vege-
most Questionable to people with nice
tastes and are indigestibIes as we'll If a
entirely as it is served more for the pur-
pose Of stimulating the appetite than for
IS the most steadily popular green for
salad. But as it can be obtained all the
year round, while there are many others
that have but a short season, 1t is better
for sake of variety and change TO use
enjoyed much more when it IS the only
salad in the market. If not partaken with
too constant regularity While lettuce IS
months. that grown in winter is very
dainty and crisp although it may not com
the open air and sunshine. The inside
leaves of the head lettuce are by most
people considered the best They are mora
tender and crisp than the leaves of the
common lettuce: but have less flavor.
They are to be preferred to the latter, as
they are more digestibIe and contain mGre
moisture, unless the common lettuce is
very young and tender
OTHER LEAVES USED.
The Roman IS a very choice variety OF
lettuce that grows in long narrow leaves,
der This is best during the summer and
early fall Escaro1Ie is similar in appear
thicker as well as sweeter This is good
until quite late in the winter. The tender
young leaves of the common dandellon
make a nice salad and the several varie-
- VEGETABLES FOR SALADS
All the young. tender vegetables make
delightful summer salads Different COM
binations of vegetables served N salads
would be Tar less trouble and more In
vftfng to many eaters. in warm weather.
than the same vegetables served separate
" and while hot In fact, there are may
who would rather eat a salad without
meat than a meat without salad
MIXING A SALAD.
While great care may be observed in Sc
Letting the vegetables for salads. unless
the proper care OF putting together IS IN
derstood. the success is marTed- It should
be part of every woman's education 70
know how to make Salads to know how
to add the different ingredients Used in
exact proportion It is a delicate matter
and should not be intrusted to the SER
wants unless they have had careful train
ing. While the requirements for 4 plain
French dressing or even a mayonnatse are
few and simple. these may be Of the
best and freshest and mixed Just right
Then the dressing must be suited TO ma
terfaIs used in the combination And last
but not least in Importance IS the taste
displayed in garnishing the salad true
lover of salads would not dream OF NIX