The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-12-14

and nature responds to this demand with
is bestowed upon any other nation. There
fore it is not to our credit that. so large
lew green salads.
VARIETY IN SALADS.
That the proper construction of salad
the materials. This not only robs them
appearance as we'll
While the. connoisseur affects only the
simple salads with the plain dressing of
oil, vinegar or lemon Juice, salt and
pepper, the ordinary salad lover seeks va
riety- This is easily obtained with the
great profusion of salad materials at our
command and the avoidance of too fire.
avoring e and sea e g ' Even the plain
lettuce salad will admit of a. great many
For the beginners who imagine. they
allow considerable latitude and exercise
diplomacy in introducing by careful and
slow degrees, the Objectionable ~ oil.
Teaching prejudiced mind to accept sal
ads is much like Mrs Glass Instructions
catch the fancy 9 of the he eater 1 In mai almost
every instance this is done when a fruit
dressing in which oil is substituted for
butter.
MIXING SALADS.
and lack of SKIN in mixing that salads
are d1stasteful to a person who first tries
them them This fault certainly makes them
salad lover.
Not only must salad materials be of
the freshest and best and blended SO
that their variety be in full concord but
they must be gently handled Not mixed
too soon or any heavy pressure allowed
For tossing the materials together to mix
the seasoning and dressing, use the com
for this purpose When plain lettuce
or any of the salad leaves compose the
cold water, picked over and dried by
a n a n q
sufficient length of time for moisture to
evaporate. This will make the leaves
of wiping them has the opposite effect.
Just before serving. put the oil on first:
until every leaf is coated with the oil;
then add the SALT pepper and vinegar,
CURED when used in this manner and the
blending is more perfect This should
the servitor just before it is taken to the
table. but must not be allowed to stand
donable in the mind of the fastidious
guest:
enjoys a sufficient quantity of oil, to give
that distinct nutty flavor so delightful to
partake of the salad who are yet in
training and use the oil, and also cayenne
and onion, with sparing hand. Those who
wish more may resort to cruet and pepper
box.
GARNIsHES FOR SALADS
In arranging a salad, consider that it
wei as a palatable dish An artistic and
deem an otherwise wise hopeIeas s9 dinner as It
pleases all the senses and leaves an 7. i'm
Pgedsslo no tha{ coa4teraed5s tne e nee Oh
In the winter the decorations for salads
seem very limited but IT, not to the the ing g
out of the question, the resourceful ones
turn to small red radishes trimmed ito
marigolds, beets and turnips for red and
white roses, stuffed olives. little pickles
fan-shaped leaf or even the larger pickles
fashioned into leaves when ll 2. other green en-
used for any. of the meat or fish salads;
The green. ,feathery top of carrots will
tanned for decorating.
The yolk of egg pressed through a
represent the flower of the goldenrod and
the parsley or carrot tops used for leaf
The coral of the lobster may be used in
same manner to fashion the scarlet trum-
the petals and leaves. Hard boiled eggs
make beautiful imitation water lilies for
leaves of house plants may be used if
their flavor will not be an objectionable
a. rose with tsem and perfect leaves;
placed on the dish at base of the salad
mold. is all the decorat ton needed to give
leaves can be used to decorate fruit
salads. but beware of the fish variety
as their peculiar flavor would not add to
the pala tableness of even a fish . salad a.,
daintier and lighter the decoration.
BULBOU SALAD.
Select large white, mild favored onions;
not not enough to cut the little bulb IN the
center Cover the onions with plenty of
cook ten minutes: drain off the water and
cover again with fresh boiling sailed
nough a to break Do mot let the
boil down too much while onions are
drain off the water: let the onions get
perfectly cold, then remove the heart
ana od }bge o 81 tR Ip iea Cbon
the loose onion layers quite fine and rub
with same quantity of boned sardines and
half the quantity of yolk of hard-boiled
egg. Season with minced parsley a little
tarragon or lemon juice, chevrn and
der tsr' Fill the onion cups with this mix
ture; cover with rnayonnaise and sprinkle
onion on a crisp salad leaf and arrange
on a fiat dish. have a border of crisp
whites OF. the eggs cut into rings: inside
of each ring put spoonful of stiff may
heart bulb of the onion and dust lightly
with finely minced parsley. Serve very
cold.
DEERFIELD SALAD
Take one head of blanched celery and
cut into inch strips. Drain half can Of
beans and quarter of a pound of Deer
field" sausage fried brown and cut into
neat dice fut all INTO a DOWl. InOlStNn
a few cubes of bread with onion juice;
throw into the bowl with other ingredi-
ents and toss all together. Line a salad
bowl with crisp lettuce: turn in the mix
ture and serve with mayonnaise.
AMERICAN SALAD
Take the dark meat of a good-sized
or steamed turkey: cut into half
inch cubes and dust lightly with salt
Boil two dozen large cbestnuts for 20
then remove shells; throw into
cold water and let remain until the
brown. tough skin be removed. Cut
them in quarters and sprinkle with salt.
Peel core and shred four large, tart, juicy
apples and mix with the meat of turkey
and chestnuts. Moisten we'll with French
dressing and garnish with lettuce and
cubes of very stiff cider jelly.
Triple AND OYSTER SALAD.
Either plain boiled or picked tripe may
Cut int 1a1f raia nd