Evening star., 1902-03-15
APPETIZING DISHES
Drowned CAULIFLoWER AND AN
EMERALD SALAD.
A Delicious Salad Dressing Made
Without Oil and Easily
Prepared.
Written for The Evening Star.

Written for The Evening Star.
Cut one or more cold boiled cauliowers
into convenient slices Make a roux by
stirring two tablespoonfuls Of sifted -four
Into two scant ones Of boiling butter, add
ing enough milk about a cupfuD to make a
very thick mixture. Dip each piece OF cauli-
Hover into this and when cool saturate each
piece In batter made by mixing a cup OF
hour with one OF milk and adding two we'll
beaten eggs the whites separately and half
a teaspoonful OF sauce Dipping In the
sauce and then in the batter is not as intri-
cate as 1t seems. and when this Is accom-
plished and the pieces cooked 10 a golden
brown in deep boiling fat the result will be
SO delicious and delicate that II will well
repay the extra trouble
A Delicious Sauce.
Mayonnaise dressing Is out of favor in
many households because, unless one has a
very strong digestion, II Is too rich and vet
1t gives color and finish that French dress
ing lacks. The following will delight both
the taste and the eye, and the slight cook
ing given the ingredients renders them
more digestible than when raw. Break two
eggs into a bowl, beat WELL then first blend
thoroughly through them a teaspoonfuf OF
sugar, then half teaspoonful each of mus
tard and salt. next stir in gradually three
taolespoonfuls OF vinegar and lastly a table
spoonful or cream. \ small lined
double boiler Is excellent for this when the
mixing can all be done in the inside kettle
If this Is not at hand, place the bowl inside
a saucepan OF boiling water. with muffin
ring or the like between TO prevent stick
Ing. Keep the water absolutely boiling. stir
constantly and in less than five minutes
the contents of the bowl will be thick AMI
smooth Put aside to cool after which IL IL
ready to use
A Lenten Salad.
Discard the head, and after splitting down
the back remove carefully the bones from
four salt herrings. Cut about six cold
potatoes into dice and the fish into bits.
add bits of raw apple Qf liked), a few
capers and chopped pickle of any sort at
hand-beets are particularly good. Season
to taste with pepper. salt and dry mus
tard, then blend with enough oil and wire.
gar to moisten. Make into mound shane
and just before serving cover with mayon-
naise or the cream sauce given above The
dish may be decorated with gherkins. cher
rles In vinegar, capers and the like with
lettuce heart in the center. If preferred
the cream sauce may be mixed through tie
salad as well as on top and other cold fish
may be added.
Emerald Salad
Another pretty salad and OF dainty
enough flavor to tempt an epicure Is made
as follows: Open can of peas OF any good
brand. except the small French" variety,
empty them an hour or two before using
to obviate any close or canned flavor MaAr
sure the peas are tender by tasting 1t no..
boil them until they are. Wash and dry +
rice head of lettuce, separate and arrange
In the salad bowl. Chop any cold white
meat at hand-if prepared on purpose.
sweetbreads are delicious-and spread over
the lettuce and the peas over this. Just be-
fore serving pour over the whole a plain
dressing OF two parts olive oil and one
part tarragon vinegar. pepper and salt to
taste. Use cream dressing IL preferred