Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-07-26
SALADS WELL MADE
American Tables Often Lack
a Bit of Green.
COOL AND HEALTHY
BY EATING LIGHT DISHES AND
AVOIDING HEAVY ONES.
Directions for Making Several Novel
ties That Are Easily
Concocted.

No food is more wholesome nor more nu-
tritious than the well made salad. One
great fault with the average American
table is the absence of this dainty bit of
green For the summer season it 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
mayonnaise but for the every day dinner
the French dressing is infinitely to be pre-
ferred The mayOnnaise 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.
Mayonnaise Dressing.
To make a thoroughly good mayonnaise
dressing allow one egg to half a pint of
oil. half a teaspoonful of salt, dash of
cayenne pepper and lemon juice as required
Stand the oil and the egg in the refrigera-
tor until thoroughly chilled, and when about
to mix the dressing place a bowl in a pan
of ice water. Drop the yolk of the egg
carefully into the bowl and set the white
aside. Drip the oil onto the yolk drop by
DROP stirring with silver wooden fork
until a smooth paste is formed. Then con-
tinue 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 dress
ing should be rich, smooth and of about the
consistency of thick cream. If, as some
times happens, it shows a tendency TO
curdle in the progress of making or. be-
comes too thick, so. it will not pour from
the spoon, add a little of the white of the
egg beaten stiff. If, in spite of all these
| precautions the dressing should curdle,
take another egg and begin again dropping
| the curdled mayonnaise slowly into it and
| stirring vigorously all the while.
French Dressing.
For this. as for all other salad dressings,
| it is important to use the best oil. The
| quantity given will be found sufficient for
| three people, and can be repeated as many
times as necessary. Rub the bowl lightly
with Glove Of garlic, put into it a quarter
| of a teaspoonful of black pepper, a scant
half teaSDoOnful of salt and three table
spoonfus of olive oil Stir with wooden
| spatua until the salt is thoroughly dis
| solved; then add one tablespoonful of vine
| gar, plain or tarrago1, and stir for one
| minute. Serve Immediately. If possible,
| make the dressing on the table, as it is apt
| to separate if allowed TO stand.
| Salad a La Macedonia.
Cut two young, fresh carrots into thin
| slices. Prepare an equal proportion of
| green peas, strong beans and small bits of
cauliflower. Boil each separately in sailed
| water until very thoroughly cooked; then
| drain and stand aside. When cold add an
| equal proportion of Geld boiled potatoes and
beets, also cold, boiled, into dice. Mix all
| well 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 COM
| l. rr.,-n ;1 ,,,rl,l,
| any two or more ingredients can take its
place.
Potato Salad.
Familiar as this dish is, it seldom ap-
| pears at its best To get the most satisfac-
tory results allow the proportion given for
| French dressing to each large potato, and
| to each three potatoes allow one good-szed
| 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 the dressing over the whole, mix with
| out breaking and stand ,on ice until very
| cold. At the moment of serving sprinkle
| with chopped parsley and garnsh with
picked beets or slices of hard-boiled eggs.
Tuedoise Salad.
Cook two ounces of beefs tongue into
| small pieces; add to it two cold boiled DO
tatoes. 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 herring which has been
! soaked in water for twelve hours, skinned
| and cut into bits. Mix with French dress
| ing, sprinkle chopped parsley over the top
4 and Serye.
Salad of Stuffed Cucumbers.
Peel fresh, crisp cucumbers and cut them
| into halves lengthwise. With a teaspoon re-
move the seeds and soft part. Then throw