The Savannah morning news., 1902-12-28

To palates. jaded by the great feast
day. with its rich buildings and fruit
cakes, its sweetmeats and nuts, salad
| comes as most welcome offering.
| While it should always appear on the
| family table at least once a day. just
now it will be particularly refresh
ing.
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. Select 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 let
tuce broken into small bits. Stir with
the mixture a dressing made after the
following receipts, which is admirable
| for all meat salads:
| One egg for every two persons; boil
twenty minutes and then plunge into
| cold water. Separate the whites from
| the yolks. cut the whites In bits and
add to the cut-up oysters. To the
boiled yolks add raw ones in the pro-
| portion of one to every six cooked
eggs Reserve the raw white for flu
ture use. With spoon mash the cook
ed and raw eggs; then drop in olive
oil slowly, stirring vigorously all the
while, until sufficient quantity Is OBJ
| tanned. Then add mustard, with lemon
juice and pepper to taste. Lastly, beat
half the number of whites Of the eggs
stiff and stir into the dressing.
This addition gives a creamy quality
TO the dressing. Occasionally the oil
ana eggs will curdle, in which case
stir in a little mustard, and 1t will be-
come smooth again. Should this fail,
| add little of the beaten white. When
part OF the dressing has been well
stirred with the oysters and broken let
tuce, mound on a platter edged with
the inside leaves Of fine head of let
tuce, and over the top spread the re-
mainder of the dressing.
Mayonaise Salmon.-For this the fish
must be wen cooked and thoroughly
chilled. The mayonaise dressing re-
quires only care and patience To in
sure success. Stir oil into the yoIk of
one fresh egg, at first drop by drop,
and when 1t begins 10 mix well, a
little faster, until sufficient quantity
Is secured. Then season with lemon
juice, salt and red pepper The dress
ing should have the consistency of
thick cream. II the egg and oil do
not mix well, add a 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. ana
pour over II the mayonaise dressing
as directed for salmon. This is par
ticularly suitable for teas or lunch
cons.
Spanish Sa.lad.-Select ripe but not
soft bananas and cut into thin slices
with silver knife. Shell English wal
nuts 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 a platter covered with crisp
lettuce leaves. Pour mayonaise dress
ing over the whole, taking care that
1t Is seasoned quite sharply with cay
enne pepper.
Salad a Ia Macedonia Ga tasty way
of utilizing cold vegetables. ANY
clever housewife can form. new com
beans, Dotatoes and beets, cau1ihower
and celery. Both the rpayonaise and
French dressings are used for the pur-
pose. according to individual taste.
To make a genuine French macedolne,
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 bits. and separate half a dozen
tiny fiowersets OF cauIlfi0wer. Boil
separately In sailed water except the
beet, which should be cooked without
salt before cutting. Drain and stand
on lee until perfectly cold. Add celery
hearts cut into bits. Serve with may
oDalse Or French dressing.
For the latter rub q bowI with a
Glove u garlic. place ~ IL fhree-quar-
tiers ~ tfsspoonfui of salt. a half
teasDoonfuI ~ black pepper and llfffe
~ little SIX fablespooBef8I n olive Oh.
stirring continuously until the SALT ana
pepper are dissolved. Then add ~ De-
gfees fwo tabie1D0oDefui ~ tarfaR0n
vinegar gnd stir "a foGefher uptn an
emulsion "A formed, Foag oRfr the
salad "a tbe moment ~ eerYin&
e+Teacber Johnny. you hsys been
very nepshiy BOY and ) shsii have -
teii ypur mother