Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-12-27
SIMPLE SALAD DISHES
TO PLEASE APPETITEs THAT ARE
JADED.
Receipts That Should Find Favor in
Catering to Palates A-weary OF
Much Sweetness.
Written for The Evening Star.

Written for The Evening Star.
To palates jaded by the great feast day,
with its rich buildings and fruit cakes, It's
sweetmeats and nuts, salad comes as
most welcome offering. While it should al
ways appear on the family table at least
once a day, just now it will be particularly
refreshing.
The first essential to a good salad is a
brand of olive oil that is above reproach.
The Italian ranks higher than the French,
and is of greenish tint. Order in gallon
quantity and keep in cool. dry place.
Oyster Salad.-This is, perhaps, the most
delicious, yet least known of all salads. Sc
lect large, plump oysters, allowing SIX to
each person. Parboil them in their own
juice and drain Cut the oysters into bits
and mix them with an equal quantity OF
fresh crisp lettuce broken into small bits.
Stir with the mixture a dressing made after
the following receipt, which is admira Die
for all meat salads:
One egg for every two persons; boil TWEEN
ty minutes and then plunge into cold water.
the whites in bits and add to the cut-up
oysters. To the boiled yolks add raw ones
in the proportion of one to every six cook
ed eggs. Reserve the raw white for future
use. With a spoon mash the cooked and
raw eggs; then drop in olive oil slowly,
stirring vigorously all the while. until
sufficient quantity is obtained. Then aid
mustard. with lemon ioice and pepper to
taste. Lastly, beat half the number of
whites of the eggs stiff and stir into the
dressing.
This addition gives the creamy quality to
the dressing. Occasionally the oil and eggs
will curdle. in which case stir in little
mustard. and it will become smooth again.
Should this fail. add little beaten white.
When part of the dressing has been we'll
stirred with the oysters and broken lettuce,
mound on a platter edged with the inside
leaves of a fine head of lettuce, and over
the top spread the remainder of the dress
ing.
Mayonaise Salmon.-For this the fish must
be well cooked and thoroughly chilled. The
mayonaise dressing requires only care and
patience to insure success. Stir oil into the
yolk of one fresh egg, at first drop by drop,
and when it begins to mix well, a little
faster, until a sufficient quantity is secured.
Then season with lemon juice salt and red
pepper. The dressing should have the con-
sistency of thick cream. If the egg and oil
do not mix well, add little of the white of
egg, which will serve to blend the materials
more perfectly.
Mayonaise of Celery.-Cut into bits the
white, tender part of celery, and pour over
it the mayonaise dressing as directed for
salmon. This is particularly suitable for
teas or luncheons.
Spanish Salad.-Select ripe but not soft
bananas ana cut into thin slices with
silver knife. Shell English walnuts until
you have one-third the quantity of the
bananas. Press the nuts through a grinder
or chop fine. Mix fruit and nuts lightly
and heap them on platter covered with
crisp lettuce leaves. Pour mayonaise dress
ing over the whole, taking care that it is
seasoned quite sharply with cayenne pep
per. --,s
Salad a la Macedonia "a tasty way of
utilizing cold vegetables). - Any clever
housewife can form new combinations such
as cold potatoes and beans, potatoes and
beets, Caul1ower and celery. Both the
mayonaise and French dressings are used
for the purpose, according to individual
taste. To make genuine French mace
dome, cut two carrots and two potatoes
into thin slices, shell an equal proportion
Of green peas, string and cut an equal
quantity of string beans, cut one beet into
this and separate half dozen tiny flower
cts of caulifioWer. Boil separately in sailed
water, except the beet which should be
cooked without salt before cutting Drain
and stand on ice until perfectly cold. Add
celery hearts cut into bits. Serve with
mayonaise or French dressing
For the latter rub a bowl with Glove of
garlic, place in 1t three-quarters of a tea
spoonful Of salt half teaspoonful of black
pepper and little by little six tablespoonful
of olive Oil, stirring continuously until the
salt and pepper are dissolved. Then add
by degrees two tablespoonful of tarragon
vinegar and stir all together until an emul-
sion is formed Pour over the salad at the
moment Of serving.