The citizen. (Frederick City, Md.) 1895-1923, 1900-01-12
ABOUT 81 Salads tzATD ONLY
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They Age Shears ppstilEFIHg aHs Save
Doctors BiIIs-How to Make and
Serve Them-Potato and Tomato
Salads Cost Little.
'h WHY'S it that in TIE the rRGEfaif localities,
1where sslaas1canfBe SECURED easilyi bhd
Pt little, expense. GthegI aGeo Fon seldom
III s99iIannug 600 900. 00Ia shiaj2
Danish the, pastry and fried cakes
and Substitute Il stewetl fruits With
lRad / ana Isalads, d and (sdectors' bills
may be cut in half or abolished, and the
family be far healthier, happier. and
rioheitk Tt aprebhreta Salad f5fS dinner
Isfepld bel quitei as IIi1uell ID ma ttRruof
eapFse fas to ynrspaFe the dinner Itself.
MG 'fhehdd1f 8r aefysd ofti} Sh' Fare otGa-
siohs al lAkAifyniPiAs fFeduentIy draees
from the mi Observation-Disclosures anrepar-
at68p lof, this delicious 4is4 involves IA
fG me is T SDaBt Ct o69 na t TAde
with every thing except abs0ltteiheces-
isities;l Frpmaforceaof habit and ideas
imbihed from the good old days of our
gtandmOthers, the majority of us look
upon pastry as q Necessity, though it
isitiie cause 7offmuch of our American
dyspepsia! IS I9tfG ,99ttimmoD
10 ElId lOibl sMeetne1eaanIor butterfWsed
In the salad, dTessingI fs9 particularly
wholesome and nourishipg. Pure olive
oil is to be prefeifed I'd either butter or
lcrehin,i but 1T iifustibe of the iiefysi best,
witlla sweetEnuttyitaste that gives not
suspicion of an oily, flavor Peanut, but
ter and lemon juice however, form the
principal ton1pbnehts IN the IDEAL saiad
dressing, giving a delicate, fluh,i Hhtitty
.hayol found in pbJOtheri combination,
and being In a dietetic sense almost, if
not quite, perfection. Lemon Juice
may. be substituted 'fof vinegar. 7i''oa
~ All ingredients and utensils Used in
making Salads must be very cold and
when made the salad must he kept in
q cool place. Vegetable salads should
never be prepared long before serving
but the dressing is better to be made
Il Sonic hours before 1t is to. be used, Eek
cept when prepared at the tableg asit
is frequently dong, ,nowada2s,n By the
way, this. may be made a very charm
ing duty 'by a graceful Woman, but it
us one the hhiniti;tteti or nervous shotlld
SHRINK from performing before straHg-
ers. .9mu9ni S'3u9maTSTo4 Oil
o Eruit and vegetable, salads are appe-
tizing, nourishing, cooling to the blood,
and satisfy the craving for, fsub-acfd
foods. The housewife WHO Has to prac-
tticei ecbhomy will find few dishes sol in.
expensive and ie0nvepient, which afford
such Wonderful assistance in giving. a
delightful and Wholesome variety. ~
10 AS a fdle,i the Salad IS Served as a
} separate course; but, fofE busy people
this lis not always. conN Itiis,per
fectly correct to serve it with the meat
course when preferred. It is we'll where
there are citfldreti Ito Serve It as a
course by itself occasionally; that they
may become accustomed to d. MORE icer-
emOnious form, and not feel awkward
or i'll at ease when they find themselves
)ata rfoGlnalIy sef1ed table. Fish and
meat salads should never be served at
a dinner of ceremony, but for a light
dinner, luncheon-er supper heavy sal
ads, are. always suitable, These are
better If made With the dressing and
made cold for haIf AN hour befofe sery-
ingIG All the Ingredients will then be
ltdelicatelyITblenaeds 4JBfl ~ tdnub
b Lettuce is an e&cellent foundation for
+ 9 salad, oand, readily Incorporates its
mild flavor with fish, fowl or Kegeta-
bles. AS a garniSh it is unexcelled.
iNNaterl eress isl shipeib and MAY be had
for ntheu getting 9in 2mRny running
{ breoks., In cities and towns one may
:, have it all the year around, but where
it ] fsi 0btainable cabbage, and celery
+ fnake3d very acceptable substitutes
, Nethibgfshould betlsedbto garnish sal
ads which cannot be eaten with them.
, Lettuce should never be cut; when the
leaves are too ldtge they should be gen
ftIy torn apart, lbtt This must not he
done at the jtableu With thel assistance
of piece of bread the leaf may skill
fully be wrapped around the end of
your fork into a siiialr ball, so that it
may be daintily leaten. ] An especially
pretty gaEniigsh fora salad is the radish.
Celery, can be cpt into many forms and
trimmed with its own leaves. Hard
boiled eggs are also useful in garnish-
dngAln They may be Sliced fI'athef; thin,
pr the whites may be chopped and the
saiad Il Il best,. did ths dress ing most
Suitable for this is a Simple one Of oil,
vinegar and Isalti The following recipes
may 9be most Gonyeniently prepared jim
j afqfHtqHFinl 1920 a1pG9q Z e9risw on $50 no
II Make inl the, prpppgtion Of three table
,SpoonflAs, of oil to one of vinegar, and
one s4ltspopnful Of salt for plain dress
inggs.l add ibllf the vinegar to the salt,
mixing it in a large spoon, thenDfitlI the
.sp0pp9 with thenoiiJ stirring cons tantly
and allowing, the oil to overflow the
spoon and fail upon the salad; add a.
ternately the remaining oil ana vine
9ar,s beating thoroughly all the time.
Turn the salad jlightlytw with "a fork until
It is allo moistened with the dressing.
u Tor nut butter salad dressing, rib
>tW6 Itodifled Itablesp 0bnfuls Of iitit but
tier smooth with gbGd-thirds d off Icdld
water, add q hale teasp0onful) Of salt,
cook rover the fire a minute, then add
Two tab1espoohfuis Of vineg gar and let
get{vefF cold 9befose usihg. non I'm
noFdf botdt6' salad9, chop one dddbiadrt Gbf
IooiIed Potat6es into ldiceI aatid9 while
still ewarm peurl oyer aidTessing made
as folloYYys ii pta-fqnrth of IA 5easR9onful
of dry mustard, dash of cayenne and
four tabhsboSonfufsl OF SHARP Vinbgar.
add acknowledgements RfI k&lE9 Two
heapjRgl dasspeGnfpI dofn butter, bai vas
66iSR i&ss One Ba{ II ceIsSs sat Ro 20
one-inch pieces, or a little 'ehdpp6d
parsley, may be. added to the potatoes.
.qA tomato, salad may be, made. by peel.
ing the tomatoes, cut into halves cross r
wise and arrange each on a bed cris
tettuc6 leav fISerteI with b. blessing
made ASS feBaws:a ,WhiBnfeurC table
spoOnfuls of. sweet cream to a stiff