Evening bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1895-1912, 1902-07-02
SOME SALAD TIPS

re sponstble in part for the prevalence
CT Bright's disease. Meat is a highly |
concentrated food, and leaves the eat
er without feeling of discomfort, al
though he may have eaten far more
than his system requires. When this
10 done II entails extra work on vari.
Gus organs and results in numerous
ills. The use of more salads and less
meat the year round. and at this sea.
son especially. would be benefit to
the majority OF people.
So Ii we cant pay the present tax
on meat, we can console ourselves
with the thought that anyhow we are
hot laying fne foundation for an attack
OF Brights disease. There Is comfort
in All things ii We only hunt for 1t.
But, seriously. salads are a nygienic
reCe ssity on the menu. and especially
at this season of the year, when the
Hood needs 10 be cooled and its impu
rites Garfield -.
The essentials TO a perfect salad
orc the quality and flavor of the vine.
Iar, tina. 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 blShGlrg OF them all.
| 4 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
pit ri OF vinegar, instead of he usual
three parts.
To Make Tarragon Vinegar.
| 1arrnvDu NstraUnr IL haitian Than 9th
'ers Tor salads. Vinegars that are too
acid should not be employed. Cider
vinegar may be softened by diiuting IL
with water. To make tarragon vine.
gar put handful of tarragon leaves
into fruit jar and cover with white
vinegar or cider vinegar. Screw the
cover on tightly and allow 1t to stand
III the sun Tor two weeks. At the end
Of that time strain the vinegar through
a cloth and press the liquid from the
leaves. Then filter through filter pa.
per and bottle for use.
To Make Nasturtium Vinegar
Nasturttum vinegar Is also delicious
Tor salads. To make It. fill fruit lar
with nastUrtium blossoms and add to
II & shallOt, one.third of a Glove of gar.
lie anu q red pepper, all chopped very
fire, and cover with cider vinegar. At
the end of two months strain and
filter
row to 5laneh Nuts Easily.
Most people blanch almonds and
English walnuts in the hardest way.
To do the work in the most satisfac.
tory manner put the meats in dish of
cold water over the fire and bring
them quickly TO boil. Then drain
and rinse. The skins can be rubbed
IRON the almonds, but a sharp knife
must be used with the walnuts. Chest.
Iuts are one OF the hardest nuts to
t!anch. The best way Is to score the
lcaestnut shells In three or four places
and then put them into a frying pan
with butter. A teaspoonful Of butter
VIII be needed to every pint of nuts.
snake the pan over the fire until the
butter IS melted, then put the pan IN
the oven for FIVE minutes. After this
treatment the shells and skins will
come OF easily.
Tomato Jelly Border.
FOR salad OF tomato jelly, nuts and
celery, the following ingredients are
required: CEe.halt box of gelatine,
cne'halr cuptul Of cold water, one can
OF tomatoes, thick slice of onion, a
stalk OF celery, one bay leaf, two
cloves, one teaspOonful OF salt, a dash
Of paprika, and one tablespoonful OF
tarragOn vinegar.
Cover the ge!atine with cold water
'fnd let 1t soak a halt hour. Cook TO.
tether the tomatoes, onion. celery, bay
iCai, salt and paprika for ten minutes.
Add the soaked gelatine and two Ia,
Clespoortuls OF tarragon vinegar, and
sur until the gelatine Is dissolved,
strain the mixture and turn into a
mould. II border or ring mould is
used, when the Jelly is formed turn IL
tout and I'LL the hollow center with a
mixture OF celery and walnuts which
| Us been mixed with French dress.
ing, GaTnish the center of the salad
and the jelly border with tips OF celery
or curly lettuce leaves. II French
dressing Is not liked with celery, o
mayonnatse may be used, but the may.
Cnnaise Is likely to overbalance the
nut flavor.
The tomato jelly ring may be filed
with any meat or other salad mixture
; and so furnish an excellent use for
lleft.overs.
A. Salad Of Shsd Roe and cucumbe rs.
40 make a salad OF shad roes and
cumubers cover pair of shad roes. a
sliced onion and bay leaf with boil.
Ing water, to which has been aided
lemon juice or vinegar, and cook Tor
twenty minutes. Drain and dry the
,T0es, cover them with Tablespoonful
Of lemon juice, two tablespoonfuls OF
oil and dash of pepper and salt.
When they are cold cut them into
small cubes iii they are not too ten,
d"r). Rub a salad howl with two
halves of Glove of garlic. Cut thor.
onghly chimed cucumber in dice. Put
a bed OF lettuce into the bowl that has
been rubbed with garlic. Arrange the
cucumber or the lettuce and over that
the roe, we'll drained from the mari.
made. Garnish with a few de.icate lit.
lie tips Of lettuce, and with some whole
cucumber slices, and serve very cold,
President Roosevelt does not believe
In interfering with the pleasures OF
his children, but at a recent cabinet
meeting the youth Kermit stalked