The Houston daily post. [volume] (Houston, Tex.) 1886-1903, 1901-12-22
Something
About
Salads.

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~" nroper construction Of salad
R' ,speraIly understood is show by |
81 ,cv so many show to mash"
\ ,s,lols. This not only robs them
4 a freshness. but their appetizing |
france as well.
~ mo connolsseur affects only the
~ .sIods with the plain dressing of
,lrpgar or lemon Juice, salt and |
M ordinary salad lover seeks va.
nj. Is easily obtained with the |
nv. .sofusj0u VI salad materials at our
IA and the avoidance of too fire. !
leo OF the same kind of dressing, |
.or and seasonlugS. Even the plain |
W. saIad sill admit OK a great many
|nsIions by skillfui changes In the
~ ,he beginners who imagine they
~, Tho salads on account Of the oil,
w eonslderablc latitude and exercise
1'rscy In introducing by careful AMI
Sssrees. the Objectionable 60 oil
A prejudiced mind to accept sal
II. 4 much Ike. Mrs. Class instructions
shew Ia cook hare. You must first
Y ,Ss fancy Of the eater. In almost
el ssstanre this Is done when fruit
EN- |. offered and dressed with a boiled
ksaspe ID which oil is substituted for
ia' MINING SALADS.
!, 4 generally owing to the crudeness
Il Mck Of skill in mixing that salads
4 dIstasteful to a person who first tries
H. This fault certainly makes them
XII as Objectionable to the fastidious
VA only must salad materials be of
N freshest and best and blended so
n, tbelr variety he In full concord. but
IN must be gently handled. Not mixed
h, soon or any heavy pressure allowed.
4, nssine the materials together to mix
~ seasoning and dressing, use the com
Sor wooden fork and spoon which comes
Il, ,hls purpose. When n plain lettuce
n snr Of the salad leaves compose the
Eb5 have them thoroughly washed in
IN water. picked over and dried by
lasaIng In wire basket or colander, set
|. cid place and allowed 10 drain
tffelent length If time FOR moisture to
I,porste This will make the leaves
HI crisp and tender. while the practice
n Wiling them has the opposite effect
h. before serving put the oil ON first;
IL about gently with fork and spoon
Inn every leaf is coated with the oil:
iAsn add the salt, pepper and vinegar,
III toss lightly again. Less oil Is re-
INiel when used in this manner and the
3ndlng Is more perfect. This should
done nv the hostess Mt the table or hv
Il. serYltor inst before it Is taken to the
1.be bm must not he allowed to stand
4 leaves will wilt. and this Is unpar-
5sable in the mind of the fastidious
4 While the cultivated taste desires and
! tys sufficient quantity of oil to give
IN distinct nutty fAvur so delightful 10
BE- taste consider If there are others to
= siiake of the salad who are vet in
trlnng and use the oil. and also cayenne
4 ii onion. with Sparug hands. Those whd
ish more may resort 10 cruet and pepper
GARNISuES FOR SALADS.
| h arranging a salad. consider that It
lost be pleasing table decoration as well
i pilatable dish. An artistic and de.
hons salad like a good soup may redeem
4 otherwise hopeless dinner, as 1t pleases
The senses and leaves an impression
1it CounteractS the effect of badly cooked
1iaN and vegetables.
. u the winter the decorations for salads
I'm very limited, but not to the inventive
fiHd Flowers and fresh fruit being out
The question, the rcsourceful ones turn
snAll red radishes trimmed to represent
9Kffs, carrots fashioned into marigolds,
ees and turnips for red and white roses,
F1ted olives. little pickles or gherkins,
*iSi to represent little .fan-shaped leaf
even the larger pickles fashioned into
sges when other green decoration is
fice. All these may be used for any of
meat or fish salads The green, feath-
~ TOP OF carrots Will answer nicely when
,sley can not he obtained for decorating.
lae yolk Of egg pressed through a sieve
arranged on top of a salad to repre-
Rn HE flower Of the goldenrod and the
ZifkleV used lauf md