New-York tribune., 1903-07-22
sALADs EoR SUMMED.

Dog days are salad days" says somebody who
does not however, refer to Shakespeare's time
when judgments green" Certainly in suItry
weather, when the mere mention of beefsteak or
potpie is enough to induce premonittons of apo
pleHy, there is nothing more refreshing and ap-
petizing than such a savory medley of cold meats,
herbs and condiments The delights of this
mixture, it seems were known to medeval pal
ates. lettuce having been introduced into England
froa the Low Countries somewhere about 1920
Varieties of salade" are expatiated upon in 'Ciul-
livers Travels" and cycle after cycle recipes for
this delectable Wand have multiplied and improved
until in this day of grace there are salads that
might be served on Olympia From Harpers Cook
Book Encyclopedias" the following euiled:
SPANISH SALAD.
Peel and slice four medium sized tomatoes, and
seed and shred fine one small green pepper Ar
range these on lettuce leaves in salad bowl; stone
and slice dozen olives and mix them through
the salad. Have all lee cold Make a French
dressing, adding to it a teaspoonful of minced
chives or dozen drops of onion juice and pour
this the salad about five minutes before IT is
to be eaten. Mix 1t well with the salad before
serving.
The yoIk of one or two eggs two
young onions or leeks, three tablespoonfuls Of
salad oil one tablespoonful Of vinegar. some let
tuce, and slices of beetroot, salt and mustard
Take the yolk of two raw eggs, according
to the size of the salad you require; beat them
we'll add q little salt and mustard, and cnOp
up young onions leeks about the
size Of grass; then add the salad oil and the
cut il the ssiaa and tn slices # 6ss{Fo9t 81
not stir IL up till the moment you use H.
WALDORF SALAD.
Take good sized apples and pare them carefully,
and scoop out a good deal OF the inside to make
cup; fill the cup with finely chopped celery dressed
with rich ulayonnaise and serve the filed apples
lettuce leaves. The salad would not be good
made with a French dressing.
PINEAPPLE SALAD.
This is one of the hest of all the fruit salads,
served either during the meal or as a sweet course
the end. both Of which forms are suggested
For the first pick up the pineapple in rather large
bits and put in glass dish, and put stFaWoerFies
over the ton Cover with French dressing and
stand the dish on platter on which is quantity
or broken ice OF, 20 vary the Saiau' prepare as
dressing. To turn this into a sweet dlsh and Yet
keep its salad form prepare the pineapple ana
cover It with powdered sugar and sprinkle u with
the Juice of q lemon. When ready 10 serve put
maraschno cherries over the TOP ana pour the
juice over all; serve in the icebed as before
CAULIFI4OWER SALAD.
Boil a head of oauhower. throw IN cold water
until wanted then tear apart dry soft towel
put in a salad bowl. pour over a teaeupful Of
mayonnaise; garnish with lettuce leaves and rings
OF hard boiled eggs. Serve Immediately.
CHERRY SALAD.
The cherries are stoned laid on lettuce sprinkled
with powdered parsley, French dressing is poured
ove, and the whole is allowed TO stand FOR awhile,
then the Juice is turned out and poured over the
second time. Time. fifteen minutes