Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-04-18
Table and Kitchen.
New and Dainty Dishes for the Salad
Bowl

New and Dainty Dishes for the Salad
Bowl.
In the springtime one does not hunger
so much for the flesh pots of Egypt as we
sigh for the fresh herbs and green leeks"
which spring from the quickened mold,
mellowed by the suns increasing warmth
and sweetened by the refreshing showers,
that makes them so crisp. so juicy and
palatable At this season almost every
one feels an instructive demand for a diet
regulated to suit the change of season.
Wise are they who listen and heed this
still, small voice from the inner man.
Those whose daily custom it is to visit the
markets at this time of year need no other
prompting than the hint given in the ire
sistible display of salad things" 80 tempt
ingly arrayed for their allurement.
True it is that in northern ATTITUDES it Is
yet little early for all the real outdoor
green products, and price and quantity
have not made them common commodities;
but where a few years ago even the PAM
pered rich could not always obtain the
fresh. crisp, blood-cooling vegetables and
fruits which now appear at TINS season, we
now get them from the gardens or the
southland before our northern SHOWS have
disappeared. While a fresh green salad
may not furnish much nourishment served
the piece de resistance of a meal. 1t may
serve a better purpose COuSlu0EoO 1TOIu d
dietetic point, as 1t Is more than possible
the system is already oversupplied with too
solid nutritive constituents and their &C
companytng waste, and needs the corrective
salts and juices to put the body in tone
before the greater heat of summer induces
greater languor and sluggish condition OF
the system. A well-arranged spring diet
will do much toward making the heated
term not only endurable. but enjoyable, TO
those who cannot escape it by fleeing to
mountain or shore.
Those who live near enough to natures
heart need not depend entirely on the mar
ket or even on the garden, as there are
green things growing all around to be had
for the seeking. One Of the earliest OF the
fresh shoots that put forth in wood and
pasture is the poke weed or pigeon berry.
lacca. Only the first. tenderest young
shoots are used. and make most excel
lent substitute for asparagus.
Dandelion is very choice spring green,
property in the country. In fact. very
little knowledge of botany will show one
how many common weeds are valuable
and available for some choice faring.
Cress is another green which Is common
in many sections, and when gathered crisp
from the brookside before the sun robs 1t
of its dewy freshness makes delightful
appetizer for breakfast or refreshing.
dainty salad for lunch or dinner.
Mock Asparagus Salad.
Trim tender shoots Of the poke berry and
cook in punches the same as asparagus, but
not until soft or limp. Drain and let get
perfectly cold. Unite the lunches, which
should be very small, and arrange them on
a round dish with tips outward and the
punches some distance apart at tips; fill the
intervening space with crisp, small lettuce
leaves and slices Of hard-bolled egg and
place a star of mayonnaise in the center
to cover the butt ends of the stalks.
Dandelion Salad.
Cut away the roots and stale leaves of the
dandelon and wash them thoroughly in
plenty Of cold water. then drain and gently
wipe dry on soft cloth. This salad is
prettiest served individually. Put root
on a salad plate. sprinkle with French
arrange loosely in center a little finely
shredded pale green lettuce and in the
center place a little mayonnaise covered
with hard-boiled egg yolk rubbed through
very like the real plant and blossom.
Farmers Spring Salad.
Take a quart of dandelons. trim and
wash we'll in several waters, drain and wipe
dry and place in a salad bowl: dust with
salt and pepper. Cut quarter of pound of
bacon into dice and fry a golden brown
COiOIp 6CdLtcT lItSc over Inc udnQelOnS.
Put two or three tablespoonfuls of vinegar
with the fat in the pan. heat few minutes,
remove from the fire, beat with silver
fork and sprinkle over the salad When
ready to serve mix all well together.
Onion and Cucumber Salad,
Take large Spanish onions. cut a slice
from the top SO that the center Of each can
be removed. Soak the onion cups in cold
water for several hours. removing the
water several times to make the onions
more mild in flavor. The centers can be
used at another time. Chop the slices re-
moved from the tops very fine and mix
with some cucumber dice, moisten with
French dressing, place each onion cup on
crisp lettuce leaves with a cube Of rich vel
low cheese beside 1t and serve. The tops OF
the cut onions may be notched before they
are filed
Tulip Salad.
This is easily made and very pretty. Take
small red and white radishes and trim to
represent half-open tulips as follows: Cut
off the leaves. leaving half an inch of the
stems and heart leaves, then with a sharp
small-pointed knife cut the red peel half way
down. forming points. Remove the peel be-
tween the points; then slip the point of the
knife under the red points Of the peel and
loosen them from the white part without
breaking, then throw into cold water and
let stand for a short time. Heap a salad
bowl with cress. washed and dried. and
sprinkle with enough French dressing to
make the leaves glossy, then place the
radfshes here and there among the cress
leaves and serve.
White and Gold Salad.
Pare, core and cut nicely favored apples
Into dice and sprinkle lightly with powder
ed sugar to keep them white. Prepare the
same quantity Of orange dice, leave I'M
sweetened, also same quantity of bananas.
sprinkle little lemon Juice over these and
sprinkle with sugar. Arrange these in sec-
lions in salad bowl. marking off each SEN
arate kind of fruit with lines formed with
tiny sprays of cress. Serve a sweet salad
dressing with this.
Shad Roe and Cucumber Salad.
Pour boiling water over the roe: add a
little vinegar, small piece of bay leaf and
one or two cloves and simmer for twenty
minutes Drain. cool and then cut in thick
slices; moisten with French dressing ia
vored with onion Juice and let stand half
an hour. Arrange heart leaves Of lettuce