The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1902-05-05
SALADS and SANDWICHES.
DAINTY CONCOCTIONS FOR
Spring APPETITES.
Excessive Meat Eating Responsible for
Ills.

There is a proper place for every kind
of salad. Lobster and chicken salads,
for example should not appear at a
dinner but should be the main dishes
of luncheon. With meats and roasts
a green salad or fruit salad is always
the most acceptable.
The essentials of a perfect salad are
the quality and flavor Of the vinegar,
the freshness and crispness OF the green
vegetable and the manner in which the
ingredients are cut--that is, whether
they are too fine or too coarse-and the
proper blending of them all. A salad
should never be stirred, but should be
tossed lightly together. For a French
dressing oil lovers prefer a proportion
of four parts of oil to one of vinegar, in
stead of the usual three parts. Failure
to make a perfect salad often arises
from not properly blending the various
ingredients. Cold potatoes covered
with French dressing will not absorb
the dressing and its flavor To make a
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 also be improved
by rubbing the bowl in which it is to
be served with garlic. The potatoes
should be thoroughly drained from the
dressing before being covered with
mayonnaise or boiled dressing.
Tarragon vinegar is better than 9TH
ers for salads. Vinegars that are too
cold should not be employed. Cider
vinegar may be softened by diluting it
with water, To make tarragon vinegar
put handful of tarragon leaves into a
fruit jar and cover with white wine
vinegar or cider vinegar. Screw the
cover on tightly, and allow it to stand
! in the sun for two weeks. AT the end
of that time strain the vinegar through
/ cloth and press the liquid from the
leaves. Then filter through filter paper
and bottle for use.
Nasturaium vinegar is also delicious
| for salads. TO make it. fill fruit jar
with nasturtium blossoms and add to 1t
a shallot, one-third of Glove of garlic
and a red pepper, all chopped very fine,
and cover with cider vinegar. AT the
end of two months strain and filter
Most people blanch almonds and Eng
the work In the most satisfactory man
ner put the meats in a dish of cold wa
ter over the fire and bring them quickly
to a boil Then drain and rinse. The
skins can be rubbed from the almonds,
but a sharp knife must be used with
the walnuts Chestnuts are one of the
hardest nuts to blanch. The best way
is to score the chestnut shells in three
or four places and then put them into
a frying pan with butter. A teaspoon
full of butter will be needed to every
pint of the nuts. Shake the pan over
the fire until the butter is melted, then
put the pan in the oven for five min
utes. After this treatment the shells
and skins will come off easily.
To make sweet dressing for a fruit
salad boil one half cupful of sugar
with one fourth cupful of cold water
until the syrup will spin delicate
thread. Add the unbeaten white of one
egg and simmer three minutes. Re-
move from the fire and add the juice of
two oranges, two tablespoonfuls of lem
on juice, one-half cupful Of pineapple
juice and strain through a cloth.
A delicious and attractive fruit salad
may be made by making a clear jelly
with orange, lemon and pineapple
juices and gelatine Turn it into
border mold or into individual molds to
harden II a border mold is used fill
the center with oranges, pineapple,
Maraschina cherries or any fruit in
season. Cover with the dressing.
Fresh bread is better than stale for
sandwiches, but sharp knife should be
kept on hand for cutting it. 1t is not
good idea to spread the slice before
cutting it from the loaf, especially of
the sandwiches are to be served to
gloved guests, Butter will invariably
be left on the edges of the bread and
the guests will have reason to wish that
sandwiches had not appeared as part
of their entertainment An entire leaf
of lettuce should not be used between
slices 1t is announcement to eat, The
lettuce should be shredded and the
hard portion of the leaf removed.
For sandwich mixtures all sorts of
things may be utilized, but the blending
of the ingredients and fiavors is impor-
tant. Meat or nuts should be chopped
fine.
For a cheese and nut sandwich, work
one tablespoonful of butter to cream
and add about three tabespoonfuls of
cream cheese. Beat the two to a cretm,
adding a little oil If necessary. If a
strong cheese flavor is wanted add Ia
blespoonful of Parmesan cheese.
Banch and chop or grind fine one
fourth pound Of English Walnuts or
slice them very thin Mix the nuts
with the cheese mixture, season with
salt and paprika and little lemon
juice and spread on bread.
AnAy mixture may be used for harle-
quin sandwiches, but a layer of white
and a layer of brown bread should con-
etitute each one. Butter may be used
on one side and cheese on the other
with very finely chopped cucumbers.
Sandwiches made OF marina lade or
juicy fruit should always be served with
a fork Candied French fruits chopped
or ground fine and covered with pine
apple or orange juice make delicious
sandwiches -New York Tribune.