Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-12-20
Table and Kitchen.
Cooling and Wholesome Salads Give
Relish to Other Foods,

! Relish to Other Foods.
Salads have become popular that at
the present day dinner may be consider
ed incomplete without some kind Of a
salad. They have become the piece de re-
sistance of receptions and luncheons and
| take the form of salad sandwiches for
many small affairs. They are really quite
! inexpensive, classed as they are with the
| luxurious dishes. to which they belong only
| because of their artistic daintiness and the
| delicious relish which lies hidden in a we'll
! made salad.
Salads should vary somewhat with the
| season, even in localities where all salad
materials are obtainable throughout the
year, and there is no month in the year
during which a special salad cannot be pro-
duced as appropriate.
After the careful preparation of the
vegetables or fruits which are to compose
the salad, especial care must be given the
making of the dressing. and the fiavoring
needs no less the skill of the artist. When
a piquant salad is made with oil, this
should be not only plentifully but very
evenly distributed. so that every leaf shall
be vanished" with it without any per-
ceptible quantity running to the bottom of
the salad dish. The addition of the acid
a sparing hand. The wine vinegar is given
the preference. next comes the malt vine
gar. Lemon juice is the most delicate and
wholesome and should always be used in
acid fruit salads. Accompanying vegetable
salads with acid dressing must be the
onion or its congeners. This flavor must
be impaired with the finest discrimination
The French method Is to give You but
suspicion that the onion turks within the
bowl They rub a Glove of garlic over a
crust or crumb of bread, lay this in the
bottom of the mixing bowl and place the
other materials on top. When all are toss
ed together to mix them we get that elu-
sive "soupcon" the French value so highly,
and which IS so pleasing to the educated
American palate, and not at all displeasing
to those who affect a dislike for the Valu-
able little vegetable.
Salad dressings may be made of oil and
acid only, as many prefer, or they may
have more complicated sauce or dressing.
There are some dressings which may be
made and kept for a long time in bottles
and reserved for quick application. These
dressings all resemble the regular mayon-
naise sauce, and must be smooth and
creamy and so thick as to adhere to the
lettuce or other vegetables or fruit.
Fruit salads were once very great nov
city. and had no distinct place on the menu,
being regarded more in the light Of a des-
sert than a salad. Now, however they
play a very conspicuous part in the ar
rangement of meals They may be served
in the regular salad course, with oil and
acid dressing only; with a mayonnoise
sauce or other piquant dressing, or they
may take the place of a dessert, having
rather sweet sauce and accompanied with
cheese and waters
Boiled Celery Root Salad.
Pare and wash celery roots the size of
large potatoes, put on to boil in a little
sailed water and when tender drain off
all the water and set away until cold; then
cut into slices about an eighth of an inch
thick; sprinkle each slice with salt, sugar
and white pepper. Pour enough white wine
vinegar over the slices to cover; boil few
large raisins until tender and add them to
this salad. Serve very cold in salad bowl
lined with fresh, crisp lettuce leaves. In
stead of the vinegar, French dressing may
be used.
Japanese Christmas Salad.
This is delightful salad, but too heavy
to serve except with cold meats. 1t will
be nice If you desire something new and
novel for a Christmas supper.
Mince four medium-sized truffles very
fine; also two large, cold boiled potatoes;
put these into a bowl and season with a
quarter of a teaspoonful of white pepper,
salt and a little grated nutmeg. Pour over
this one-half wine glass of champagne
and allow to stand in a cold place for two
hours Then add eighteen whole cooked
mussels. half a teaspoonful of grated onion
and the same quantity of chopped parsley.
Mix thoroughly, put the salad into a bowl
decorating it with small white lettuce
leaves and fillets of anchovies. Serve with
cheese sandwiches and olives
A Piquant Salad.
Take half a pint of walnut meats and
three tart oranges. Peel the oranges and
remove all the white pith and divide them
into small pieces. Cut each piece into half
and mix with the nuts. Line a glass salad
bowl with the inside leaves of head lettuce
Mix one tablespoonful of lemon juice three
of salad oil, half teaspoonful of salt and
a quarter of a teaspoonful of paprca
When we'll mixed pour this dressing over
the oranges and nuts; toss 1t about lightly
and turn ii into the bowl.
Wintergreen Salad.
Peel nice. large, crisp cucumber and cut
into blocks two inches long; cut these into
strips about eighth OF an inch thick
and broad; drain off any moisture, sprinkle
with salt and few drops of good vinegar
Add a liberal allowance of best salad oil.
toss all lightly together. Heap the salad
in your salad bowl and sprinkle with a
tablespoonful of very finely chopped tara
gOn, parsley and a scrap of shallot Ar
range rings of wintergreen berries around
the mound of salad and place a SPRAY of
holly with red berries in the center Dec