The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-12-17
DAINTY SALADS FOR CHRISTMAS.
Make Me Cooling and Wholesome
Salad 10 Give Relish TO
Other Foods

the present day a dinner may be c0nsid-
cred incomplete without some kind OF a
salad. They have become the piece de
resistance OF receptions and luncheons
and take the form OF salad sandwiches
for many small anairs. They are really
quite Inexpensive, ciassed as they are
with the luxurious dishes, 70 which they
belong only because OF their artistic daint-
mess and the delicious relish which lies
HIDDEN in well made salad
Salads should vary somew hat with the
season. even in localities whore all salad
materials are obtainable throughout the
year, and there is no month in the year
during which a special salad cannot be
produced as appropriate
After the careful preparation OF the
vegetables or fruits which are TO compose
the salad, especial care must be given the
making OF the dressing, and the havoring
needs no less the skill Of the artist.
When a piquant salad is made with oil.
this should be not only plenufuIly but
very evenly distributed so that every leaf
shall be vanished with II without any
perceptible quantity running 70 the bot
tom of the salad dish. The addition of the
acid-vinegar or lemon jUice-must be
made with a sparing hand. The wine
vinegar is given the preference, next
comes the malt vinegar. Lemon juice is
the most delicate and wholesome and
should always be used in acid fruit sal
ads. Accompanying vegetable salads
with acid dressing must be the onion or
its congeners. This flavor must be inn
Parted with the finest discrimination.
The French method is 10 give you but a
suspicion that the onion turks within the
bowl. They rub a Glove Of garlic over Il
crust or crumb OF bread, lay this in the
bottom of the mixing bowl and place the
other materials on top. When all are
tossed together TO mix them we get that
elusive "soupcon the French value 50
highly, which is so pleasing TO the edu-
Gated American palate. and not az all
displeasing to those who affect a dislike
for the valuable little vegetable.
Salad dressing may he made Of oil and
acid only. as many prefer. or they may
have a more complicated sauce or dress
ing. There are some dressings which
may be made and kept for a long time
IN bottles and reserved for quick applica-
ton. These dressings an resemble the
regular mayonnaise sauce and must be
smooth and creamy and so thick as TO adj
here TO the lettuce or other vegetables or
fruit
Fruit salads were once very great
novelty, and had no distinct place on the
menu, being regarded more I'm the light
of dessert than a salad. Now. however.
they play a very conspicuous part in the
arrangement of meals They may be
served in the regular salad course. with
oil and acid dressing only; with mayou-
naise sauce or other piquant dressing or
they may take place Of a dessert. having
rather a sweet sauce and accompanied
with cheese and waters.
Boiled Celery Root Salad.
Pare and wash celery roots the size u
large potatoes. put on 10 boil in "a little
salted water and whe ntender drain off
an the water and set away until cold;
then cut into slices about an eighth Of an
inch thick; sprinkle each slice with salt
sugar and white pepper Pour enough
white wine vinegar over the slices -
cover; boil few large raisins until ten
der and add them To this salad. Serve
very cold in q salad bowl lined with
fresh crisp lettuce leaves. Instead of the
vinegar. French dressing may be used
japanese Christmas Salad.
This is a delightful salad but too heavy
to serve except with cold meats. IL VIII
be nice If you desire something new and
novel for a Christmas supper.
NInce four medium sized truhles very
fire. also two large cold boiled potatoes;
put these into a bowl and season with
quarter OF a teaspoonful Of white pepper
salt and a little grated nutmeg Pour
over this one-half Wine glass Of cham
payne and allow to stand i'm cold place
for two hours. Then add eighteen colu
cooked musscls half q teaspoouful of
grated onion and the same quantity of
chopped parsley. Mix thorouenly put
the salad into a bowl decorating it with
small white lettuce leaves and fllets of
anchovies. Serve with cheese sandwiches
and olives.
A Piquart Salad
Take half a pint of walnut meats and
three tart oranges. Peel the oranges and
remove an the white pth and divide
them into small pieces Cut each piece
into half and mix with the nuts Line
glass salad bowl with the inside leaves
of head lettuce. Mix one tablespoonful
cf lemon juice three Of salad oil. half
teaspoonfuI Of salt and a quarter OF
easpoonful Of paprica. When wen mixed
pour this dressing over the oranges and
nuts; toss it about lightly and turn
into the bowl
Winterereen Salad
Peel a nice large crisp cucumber and
cut into blocks Of two inches long. cut
these into strips about an eighth 0f ou
inch thick ard broad. drain q nd Iaois-
ten. sprinkle with salt and few drops
OF good vinegar Add q liberal a 7wance
of best salad oil, toss alI lightly f1g tler.
Heap the salad in your salad bowl and
suprinkle with q tablespoonful % verv
finely chopped tarrago1. parsley and
scrap Of shaiiot Arrange rings ~ win
tergreen berries around the mound ~
salad and place a spray N hoHv with red
berries iu the center Decorate The edge
of the BOWL with curIsd parsley anl
curied white celery
Golden Chestnut Salad
Shell boil ard hialch uatl terder one
rint of larse chesrnuts Drain ana dust
with salt ana pepper and -
cooi Har5-hoH TWO eggs ~ serving
tire arrange lettuce in tha salad dsl
rlt in The cherruuts ana rolr over
French dress1c. using leuru 5sice ir-
stead ~ vinegar. Hold smaH sieve 0rsr
Tie dish RIB The eggs through cover
inc The salad lightly
sweetbread ard Cucumber Salad.
soak g small pair ~ swfe-erea5s To-
ar bour iu cold salred water 1hrn frn
rncm into boiling salta3 water O. wr
has beer added teas1CcrtuI of vinegar
and cook twentl-4re asln.tss remove
freme The aTe and agan 1t irt1 cola
water 20 tianch and harden When ger
fecflv cold remove pipes AND ue-lhr7nrz
two cscruters yc- ihl1 and mir vish
thr sw.stbreads J-s- before serving rr
cyer --e uiTture Cuu ~ ~
dressing Decorate Rth rlarn
oranges diviaed into the.~ ratr t.o-z
ana a-rarze in RE rerfs- ~ tre salad
and ararrd tfe elge m represent - Isles
Tith TINS heart leaves ~ lettrce reeri--
cur around chem
cucurber jelly salzs.