Evening star., 1902-05-31
Table and Kitchen.
Spring Salads With Their Sauces.

Spring Salads With Their Sauces.
If Plato was not a vegetarian 1t is evil
| dent that he had strong 'leanings' in that
direction for he says the very herbs OF the
field yield nourshment, and bread and
water make feast for temperate man.
The healthfulness of fresh vegetables is
well enough known, but we do not realize
all the term includes; but are too apt to
confine our list to but few of the best
known; and also the most expensive. What
we want to understand is that throughout
the warm weather, and especially at this
season, 1t is the young shoots, the succu-
lent plants with tender young leaves, all
rich in nitrates and mineral salts. in fact,
chiefly those which abandon to the
beasts of the field, which should play an
important part in our dietary. On these
early spring mornings one might learn val
ua Bile lessons in dieteticS and economy ana
hygiene as well if they would get up be-
times and accompany some of the emigrant
housewives to the outskirts of the cities
in their search for green's. Strange that
these poor and generally unlettered stran-
gers should know more of the natural vege-
table resources of our country than We
boastful natives-born. "A little learning is
a dangerous thing" and the average Amer
lean housewife has reached that point of
knowledge in household science where she
knows a little, but not enough to know how
meager that knowledge is and how super
fiuous much of it is that she has gainod.
But the typical American woman is bound
to adjust herself in time and round out to
fit her sphere which awaits her coming as
the most perfect of her kind. While we
need not, like the OK or sheep, eat grass,
Which certainly is not intended for human
food, there are many tender herbs and
shoots they consume which would be just
palatable and wholesome for us. Among
the wild growing things we find very gen.
orally distributed over the country and
which may be easily cultivated are the
dandelion dock, corn salad, chicory sorrel,
fennel marshmallows, tarragon, chves,
mint, mustard and crosses. These should
be given place our spring bills of fare,
as they promote digestion and purify the
system, while the oil and acids employed
IN dressing them as salads are of equal
value to the system.
Salad Making.
While salad making is becoming a more
general accomplishment with us it is still
true that an ideal salad maker, one who not
only appeals to the artistic but all other
senses as well, must be born and cannot be
successfully trained beyond a certain point
of understanding of the art. Yet with the
necessary rules to guide, the American
woman should readily master the work as
she IS usually a deft-handed neat minded
individual, with sufficient of the ideal in her
makeup to originate some very delightful
fancleS in the salad line; and the work GER
tainly should appeal to every woman who
takes delight in her table, from decorative
standpoint at least for did she but realize
the fact, she presents quite charming a
picture to mankind when, at the head of
Well-apponted table, she sits serving a de-
liciously suggestive combination of crisp
green leaves with bits of colOring in the
way of vegetables, as when she appears In
the most ravishing of spring bonnets, upon
which she has expended about the same
a rfi i1C md M
binationS would be required in making
the most elaborate salad. Let her devote
time and thought to her own personal
adornment, that is every woman's duty as
well as pleasure; but she will find the same
talent applied in decorative culinary effects
will help develop good taste and judgment
in other lines as well. We cannot oVertrain
any of our instincts of sense of refinement;
but by applying them in every possible d.
rection we may become more like that
evenly and well poised ideal of womanhood
many of still hold in proud recollection,
that stately but withal gentle natured home
queen, the granddame of reverent memory.
Spring Salad.
Break one cup of fresh mustard top, or
later the tender pods, one good handful
of fresh cress; tear into shreds good-sized
head of lettuce; chop fine two green onions;
place these in a dish, tossing them lightly,
and ornament with fancy slices of boiled
beets and hard-boiled egg small red
radishes cut into flowers, and pimeleas.
Cress Salad.
Put quart of tender sprigs of cress in a
bowl; moisten six eight cubes of bread
With onion juice and throw in; mix two
| tablespoonfuls of oil, of lemon juice, a
| pinch of salt and teaspOonful of finely
! grated horseradish together and sprinkle
| over the cress; then toss all together
| lightly. For decoration place few small
red-trimmed radishes here and there on top
! of the creSS and serve as soon as dressed,
| as the beauty of these salads depend on
| their crisp freshness
Mint Salad With Roast Lamb.
This is little variation from the plain
mint sauce. Take a quart of the tender
top of mint; wash and clean carefully and
drain: then place in a bowl with a table
| spoonful of chopped chives and dress with
brown sugar and vinegar or sweet sauce.
Dandelion Salad.
This salad is better known abroad than
| with us, and yet have commoner
weed growing than this "obstreperous''
| little plant.
| Only the young, tender leaves should be
used Wash pint of these carefully dram
and place in bowl with equal quantity
of cress three green onions sliced, a level
| teaspoonful of salt and well dress with Oil
| or cream dressing.
Shad Roe Salad.
Boil two large and when done and
| while still warm separate the grains by
| washing them in vinegar, then let get very
| cold Shred a head of tender lettuce; cut
a pint of tomatoes into small cubes; line a
| salad bowl with crisp lettuce leaves; put
| the shredded lettuce, shad roe and tomatoes
OUR c