New-York tribune., 1902-06-23
SALADS FOR SUMNER.
CUPS FOR THEIR SERVICE-SEVERAL
VARIETIES OF DRESSINGS.

days, when the appetite languSheS as the IneI-
mometer rises. salad should appear in one form
or another at every meal 4 salad that be
faithfully described well dressed must maze
! the ingredients and dressing tossed together so
lightly that there will be crispness and dellcacy
! with no suspicion of "saIviness." The woman who
has gained reputation for the deliciousness OF
her salads Is sure have learned by experience TO
suit dressing to the foundation materials ana
! to know TO a whether mayonnaise, french OF
| boiled dressing will best blend their havors
With all the mechanical inventions for Oil drop
ping that are to be had this period of labor saV-
! ing devices, the old, lahorious. time deVourhs
method of dropping the oil with one hand ana peat
Ing with the other has ceased to be the pele non
| of mayonnaise. which now be made almost as
| quickly French dressing. At this season 1t Is
always safe to stand the bowl in which mayonnalse
| is being made in a bed of chopped ice AT any rate
| bowl beater, eggs and oil should all De as coiu a'
| the start as ice make them
Not all housekeepers know just what 10 40 Il
the ouantv of mayonnaise required Is not sufclelt
| for the use Of two raw yolks and is 100 hiuch loi
| one BY mashing cooked. mealy Eolh WIN oie
| raw yolk the problem will be solved. Inc i"e''ou
| of making Is the same if both yolkS were raw
| aIoyl,- dropping and briskly beating the oil ln'o
| the eggs AS the yolks begin to thlche" d
few drops of sharp vinegar or of lemon 1uce shouiu
be Incorporated from time to time All autioli'ie
| agree that mustard Is enemy of the stomach
| e,d - rou,d he we'll especially during the trying
| weather of the summer to heed the warning ar"
| avoid It in the everyday salad Salt an" Peppel
should be mixed with the yolks before lhe nedOli5
he9Ins For salmon or any fish salad chopped
ST. Io1,Iso and capers one or ALL should be
added 10 the mayonnaise before it is used to dress
| the salad.
WHIPPED CREAM IN DRESSING.
Whipped cream is an improvement to either
mavonnaise or boiled dressing Tor chlcheN' P'''
celery apple and various other salads
4 can Of boiled dressing ready for emerSehcieS
.rcb as the cooks afternoon out" and unexpected
company is great convenience An Ola recipe 'ii[''
has stood the test of years IN more li'' o ,",i
!. &C follows. Put one cupful of milk into douoe
boiler and bring 1t a boil Molsteh t"o e|t
,.hesnoonfus of cornstarch with little cold milk
and stir into the hot milk. When 1t mas 'l'cAeieI
add the we'll beaten yolks OF three eggs ana cooN
,or a minute Remove from the fire and add d
,abesnoonftIl OF butter melted, two taolespooliu'
a, vinegar and salt and pepper. II this STANDS
On the Ice in a very cold place 1t VIII Keep io
Il week II whipped cream is used IL shou4u pe
added 20 the dressing just before the salad Is
@anted. ~
For people who do not like oil delicious cream
dressing may be made Of the yolks of three hard
boiled eggs tablespoonful OF melted butter the
o1L of one raw egg two tablespoonfuls OF vinegar
one cuptul OF thick cream ana sa'' anu P'FN
taste. ,, lib,
Rub the raw yolk with the three cooked SoiNS
90 smooth paste Mix In the butter. salt ana
nepper and slowly add the cream, beating All '"e
time At the last stir In the vinegar
The cream dressing is especially good with apple
and celery salad. cabbage salad and chicken saIao-
shreds of red pepper. stoned olives ana cdop"ee
are an excellent combination for this dressing
c.berlins and olives may used for the sarnlsh-
ings.
SECRET OF GOOD DRESSING
Tight salads dressed with oil and vinegar are
hest suited to hot days and everyday use because
Of its simplicity probably French dressing Is apr -
be more poorly prepared by most housewives '''''
the more elaborate dressings The secret OF success
;s er,bodied IN the old recipe that prescrioes Tor
nerfect dressing three indspensahles-a spenathrh'
for oil. a mser for vinegar and madihah 10 sur
The usual recipe calls for one-thrd as Inuch vinegar
as OIL but for many people one-forrth OF vinegar
makes q more desirable dressing. Put salt ana
black pepper or paprika into a bowl and drop iouT
tabespoonfuis OF oil them stirring cons,athtiy: N.Y.
little by little and beat vigorously into an emulsion
prettv table decorations. Tomatoes. celery knobs,
beets apples and cucumbers are all uSeiG e ,4I trs
3ves bt cas Eue ~ and few delicate tips OF celery. Mois
apple cups The apples should be "ashsu @ anu tt tb
stem end and the interior scooped out. leaving
wall OF gfne1oqs thlGkmfSs n5 vbp6e resn may or
ma not have heen used on the top OF ttch 10 ho'
Of apple and English wanuts or 3 abpe b anne %1e
chopped cress may also ,a be ufad f 5 III % ~, he'd
Of cress or Of lettuce
For tomato or cucumber shells make a mixture OF
diced tomato and cucumber Pulp NIX WIN ILL., fI ~
dressing I'll with the shells Put SPo1nsbb beis Is
mayonnaise on the top OF each. cucumber s"e''S
should be cut lengthwise in canoe shape , y,
shells made Of boiled beets boiled celery knobs
II beets are ue4 for 'hf the k1s they are
boiled If the Skins or broken the rch cq2r %
Of the will be lost in the water IN "hch 'ey
delicious mixture for vegetable salad Io5 NAY a{rb be
haans or meas or both. 1t is grievous mistake 70
beets and Tey@ns a1d from the M
pearance of salad in which both are bs, 4sed Ine oe
appear in the same salad as beets
A DELICATE SALAD.
stiff lemon Jelly cut in dice is improvement
TO both the flavor and appearance OF many salaos'
For very delicate salad dice Of lemon Jelly pine
ann1as and oranges may be mostened lightly with
French dressing and served in orange cups or
from the pineapple IS sI,t t5 " y,;tb earh nortion
served with sugar and whipped cream is made 9t .,
nsy aieyo be served from the pineapple shell
Jatigbff,lI salad. Boil new potatoes olce tilei
Sybiie Irl's they are hot and marinate them with q
Tablespoonful of vinegar three anu the
two hnIves of onion Toss al toGether es nshTSg Ky
Kissing e and remove the onion parsley and celery
Add the asparasus tips ub d the f cnt "ni"n
Mix With the potato ana asparagus boiled dress.
ing with which has he'd been @ e1c With arn
ms Of sliced or diced beets. celery tips and
stoned ned 6drf oTs DH sffs hev OF shdd not be
gether because OF their ihaTmon@uS Gus, Soiors ao
the asparagus tips. If the asparagus is not used,
chopped aspaTagnS should m 0y If it is lkcd
For garnishing a salad nothing Is more AT
tractive lettuce and red peppers cut into dice
IL is much easier to serve salad that is placed
In such a way that thev form cups. The stem
ends of several leaves should GyeTaP each pther
NAV be arranged in the howl. and each may be
hIed fity with an Individual portion of the mixture.
Instructed to its arrangement
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TIM LrEDEP1TTDN ErSTTTtF