Omaha daily bee., 1902-07-27
sOME SUMMER SALADS.
Lack of Americas Tables is the Bit
of Green.

Lack of Americas Tables is the Bit
of Green.
No food Is more wholesome nor more nu-
tritious than the we'll made salad. One
great fault with the average American
table is the absence of this dainty bit Of
green. For the summer season 1t is best
to eliminate the heavy meat mixtures,
which, with their huge proportion Of fat,
are better reserved for cold weather. The
two dressings which are necessary to un-
derstand are the simple French and the
mayonnalse, but for the every day dinner
the French dressing is Infinitely to be pre-
ferred. The mnyonnaise is not so easily
digested, and is better reserved for occa-
sional use, or for the supper, when the
main dishes are less likely to be heating.
The recipes given below are all available
during the warm months:
To make a thoroughly good mayonnaise
dressing allow one egg to half a pint Of oil,
half a teaspoorful of salt, a dash of
cayenne pepper and lemon Juice as required.
stand the oil and the egg in the r~efriger-
ator until thoroughly chilled, and when
about to mix the dressing, place a BOWL in
a pan of icewater. Drop the yolk Of the
egg carefully into the bowl and set the
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\ drop by drop, stirring with a silver or
wooden fork until a smooth paste is formed.
Then continue pouring the oil, but slightly
faster and alternating with a drop or two
of lemon Juice. When the entire quantity
| Of oil is exhausted, add the salt and the
pepper and lemon Juice TO suit the taste.
The dressing should be r1cn, smooth and
Of about the consistency OF thick cream.
II, as sometimes happens, 1t shows q ten
dency to curdle In the progress Of making
or becomes too thick. so it will not pour
from the spoon, add q little OF the white Of
the egg beaten stin. II, in spite Of all
these precautions, the dressing should
curdle, TAX another egg and begin again,
| dropping the curdled mayonnaise slowly
INTO 1t ard stirring vigorously all the while.
For French dressing. as for all other
salad Dressings, 1t is important to use the
best oil. The quantity given will be found
suficient for three people, and can be re-
peated as many times as necessary. Rub
| the bowl lightly with a Glove Of garlic, put
| into It a quarter of a teaspoonful OF black
| pepper, a scant half teaspoonful OF salt and
three tablespoonfuls of olive oil. Stir with
q wooden spatula until the salt is thor
| oughly dissolved; then add one tablespoon
full Of vinegar, plain OF tarragon, and stir
for one minute. Serve Immediately. II
| possible. make the dressing on the table,
as It is apt to separate II allowed to stand.
Salad a La Macedonie-Cut two young,
fresh carrots into thin slices. Prepare an
| equal proportion Of green peas, strong
beans and small bits Of caulihower. Boil
each separately in sailed water until very
| Thoroughly cooked; then drain and stand
| aside. When cold add an equal proper
| ton Of cold boiled potatoes and beets,
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| together and stand on ice until needed.
Pour French dressing over the whole and
| serve. Remnants of cold vegetables also
can be utilized If care be taken to mix
them In proper proportion. While the
combination given is a thoroughly good
one, any two or more ingredients can take
its place.
Potato salad-Familiar as this dish rs, It
seldom appears at its best. To get the
most satisfactory results allow the proper
ton given for French dressing to each
large potato and to each three potatoes
allow one good sized onion and three or
four sprigs Of parsley. Pare and boil the
potatoes. While they are in the act Of
boiling prepare the dressing. When the
| potatoes are cooked cut them carefully
into thin slices and mix with the onion,
which should be chopped very fine. Pour
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breaking and stand on ice until very cold.
At. the moment OF serving sprinkle with
chopped parsley and garnish with picked
beets or slices of hard boiled eggs.
Tuedoise ~Salad-Cook two ounces Of
beefs tongue into small pieces. add to 1t
two cold boiled potatoes, one small beet;
also cold, half OF a cooked carrot and half
an apple, peeled. all cut into dice. Place
these in a bowl and add one smoked her
ring which has been soaked in water for
twelve hours, skinned and cut into bits.
Mix with French dressing, sprinkle
chopped parsley over the top and serve.
Salad of Stuffed Cucumbers-Peel fresh,
crisp cucumbers and cut them into halves
lengthwise, With a teaspoon remove the
seeds and soft part. Then throw the shells
into ice water until they become crisp. For
each three cucumbers allow two tomatoes,
one slice Of onion and a little parsley.
Skin the tomatoes, chop the solid part fine
with the onion and parsley and season
with salt and cayenne pepper. Wipe the
cuoumbers with a soft cloth, stand them
on crisp lettuce leaves and sprinkle over
the top. with unpeeled radishes and pars-
ley chopped fine. Serve with French dress
ing.
Orange Salad-Select crisp young lettuce
leaves and arrange them in the salad bowl.
Peel and slice slightly tart oranges, cut the
slices into quarters, spread over the lettuce
bed and serve with French dressing.
Salad Of cauiihower-Boil the eaulihower