Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-05-16
NEW SALAD DRESSINGS
HEAVY DISHES NOT SUITABLE
FOR WARM WEATHER.
Arrange to Please the Eye as
Well as the
Taste.

Written for The Evening Star.
At this time of year the heavy salads
should be retired, and preference given to
the succulent green vegetables, the
weeds fruits and flowers. Fish and egg
salads are also timely.
A dinner salad should always be light,
and served preferably with French dress
ing. For supper or evening collation.,
where the salad represents the hearty dish
on the menu, it may be richer and served
with a mayonnaise or cooked dressing.
With little practice the salad maker
can soon learn to suit the dressing to the
foundation material Of the salad.
While there are slight variations in the
four principal dressings a working knowl-
edge of the French dressing, good may
onnaise. cooked dressing for those who
do not like oil. and sweet dressing TOR
fruits, covers the ground.
French observation-disclosures the French
dressing is the most simple of the quartet
1t Is not always prepared as well as the
more elaborate ones. In making it the old
receipts still holds good-"a spendthrift for
oil, miser for vinegar and a mailman 10
STIR
The usual proportions for the dressing are
one-third as much vinegar as Oil, ana 10
every four tableSpoonfulS of Oil and VINE
gar a tablespoonful of salt and one-half
saltspoonful of pepper. By many persons
one-fourth vinegar or lemon juice is con-
Sidered more desirable.
Much of the so-called cidar vinegar Is
adulterated and the white wine vinegar
made in this country is mixture OF WOOD
alcohol water and sulphuric acid. pieno
in vinegarS is quite tasty as IN Tea,
if the best can be obtained An excellent
combination is half and half pure cioer
vinegar and Tarragon. The Italians use
sour chianti and dispense with the pepper;
For tomato salad a dash of dry mustard
is considered an Improvement. Inc OH
should be pure and sweet.
Put the dry ingredients into bowl ana
drop the oil on them, stirring vigorously
and constantly with a wooden spoon Met
al should never be used in the connection or
juice little by little, and mix well. If just
a suspicion of garlic is desired, the bowl
of the spoon may be rubbed with Glove,
just before mixing.
ing should be poured over the salad after
1t is placed in a bowl, or whether the dress-
ing should be put in the bottom of the bowl,
the leaves laid lightly on top, and then
mixed with lockwood spoon and fork
Many housekeepers prefer to make the
French dressing at the table, by shaking
it in bottle until it becomes an emulsion
This is quickly and easily accomplished,
after which the salad may be dressed
Mayonnaise Dressing.-Many housekeep-
ers hesitate to attempt a 1mayonna1se for
fear of failure, but granted fresh eggs
pure salad oil, fresh lemon or pure vine
gar and cool place in which to make It,
the process seldom requires ever ten or
fifteen minutes. with no danger of failure
At this season it is safer to stand the
bowl in which mayonnaise is being made
in pan of Clipped ice At all events, the
oil, vinegar, bowl and beater must be as
cold as possible at the start
Many housekeepers prefer fresh mayon-
naise each day during the summer, but 1t
can be made in quantity and kept in a
glass can In the ice box for ten days with
out deteriorating.
Enough of the dressing to serve dozen
persons calls for the yolks of two raw eggs,
one-half teaspoonful of salt, one-quarter
saltspOon of cayenne, one-half pint of olive
oil. or more If preferred, and four table,
spoonfuls of lemon juice or half vinegar
and lemon juice or Tarragon and cider
vinegar.
Put the dry ingredients in a bowl add
the yolks of the eggs and begin beating
with the egg-beater. Add the Oil slowly,
teaspoonful at a time at first, beating
steadily until it begins to thicken, which
should be almost Immediately, If every
thing Is fresh and cold.
AS soon as the dressing is thick enough to
be taken up in a ball on the spoon, thin
with little lemon. then add oil and acid
alternately, until the full quantity is used.
Should the egg curdle, add a tiny bit of
the unbeaten white of egg and continue the
beating. cup of whipped cream may be