New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1902-04-20

SALADS AND SANDWICHES.
DAINTY CONCOCTIONS FOR SPRING AP-
PETITES-E MEAT EAT
ING SAID TO BE RESPONSIBLE
FOR PHYSICAL ILLS.

Excessive meat eating is responsible in part for
the prevalence of Brights disease. said Miss Helen
Louise Johnson, in a lecture before the Domestic
Science Department of the Brooklyn institute last
week Meat is a highly concentrated food and
leaves tie eater without feeling of discomfort,
although he may have eaten far more than his sys-
tenn requires. When this is done it entails extra
work on various organs and results in numerous
Ills The use of more salads and less meat the year
round. and at this season especially, would be
benefit to the majority of people"
Miss Johnson's subject Salads and Sand
viches'' There is a proper place for every kind of
salad. she said. Lobster and chicken salads, for
example should not appear at dinner. hut should
be the main dishes of a luncheon With meats and
roasts green salad a fruit salad is always the
acceptable
The essentials of a perfect salad are the quality
and flavor of the vinegar. the freshness and crisp
ness of the green vegetable and the manner in
which the ingredients cut-that is, whether they
are fine too coarse-and the proper blend
ing of them all. A salad should never be stirred,
but should tossed lightly together. For French
dressing oil lovers prefer proportion of four
parts of oil of vinegar instead of the usual
three parts Failure to make perfect salad often
arises from not properly blending the various III
gradients. Cold potatoes covered with ffehch
dressing will not absorb the dressing and its flavor
To make delicious potato salad cut the potatoes
while hot cover them at once with the dressing
and let them stand until cold The hot vegetable
will absorb the dressing The potato salad Will aiso
be served with garlic. The potatoes should be THOR
ouehly drained from dressing before being COW
cred with mayonnaise or boiled dressing.
Tarragon vinegar is better than others for saiaos'
vinegars that are acid should not be employed
Cider vinegar may be softened by diluting 1t Win
water To make tarragon vinegar put handful OF
tarragon leaves into fruit jar ana cover WIN
white wine vinegar or cider vinegar ocre" TIC
cover on tightly and allow it to stand III te sun
for two weeks At the end of that time strain the
a cloth the IQuG IIOIaI
the leaves Then filter through filter paper and
bottle for
Nasturti1,m vinegar is also delicious for salads.
To make it. fill a fruit jar with nasturtum bios
SONS and add it shalot, one-third OF q Grove
of garlic and a red pepper. all chopped very hhe
and cover with cider vinegar At the end OF two
months strain and filter
TO MAKE MAYoNNAIsE DRESSING.
All the utensils and ingredients for mayonnalse
dressing should be thoroughly chilled before using
If only little mayonnaise is wanted use the yoihs
Of one and Of one cooked egg. The latter
should be rubbed a powder The cooked egg -
used because If the yolks of two raw ones are
employed with a little oil the mayonnaise Will
have an eggy taste. II a quantity Is desired use
the yolks of two raw eggs and add AIlie sdi''
one teaspoonful Of vinegar. one-quarter teaspoon
full of paprika soup plate will be found con-
venient for the process. For the beating a wooden
or silver fork should be used-never a steel FORK
Beat all together thoroughly and add slowly, beat
ing constantly. two cupfuls of oil, From time 10
time as beads of oil appear the top of the dress
Ing incorporate a few drops Of lemon juice the
eggs should begin thicken as soon as the condl-
ments and a little OF the oil added II they DO
not either they are not fresh, or they were not
cool enough. or some condition was wrong
Most people blanch ALMONDS AMI English wanuts
in the hardest way To do the work in the most
satisfactory manner put the meats In a dish of
cold water over the fire and Bring them quickly to
a boil Then drain and rinse. The skins can be
rubbed from the almonds. but sharp knife must