The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1903-09-30
Salads as an Aid to Beauty.

Salads as an Aid to Beauty.
You may probably make UP your
mind at once that the last word will
not be said in your day concerning
salads, and that very likely that it
never will be said as long as apprecia-
ton of good things is a part of the
nake-up of every human being for
whose acquaintance we care a, snap of
our fingers.
Some one has recently given us a pen
picture of the French host preparing a
salad, for his guests. and it runs like
this: 1.-The lettuce or endiye or dande-
Hon, or whatever the salad may be,
having been brought up in a. large bowl,
the master of the house favors the plate
method for dressing. This motion is
usually carried mem. con-, and the plate
is laid on the bowl, exactly covering the
orifice. Dexterously then the manipu-
1ator reverses the system and lays the
plate containg the salad on the table.
into the empty bowl. he pours one
tablespoonful of oil. If he is a Partisan.
he takes clear, colorless and almost
dayorless and odorless oil If there is
a Seutherner at the table be will prob
ably e1amor for rich. fruity oil. The
point being settled one way or the 9TH
er, one tablespoonful aof .vinegar-or
half for both methods are advocated
-followss containing the rdue proper
tions, Of salt and pepper only to- be.
measured according tosTtbe nicetieS OF
individual taste. . ~
Then come the second and third
spoonfuls of oil. A discussion ensues
as to whether or not a. fourth should
be added. Usually three are voted
sufficient. The dressing thus prepared
with the aid of advice from all the
diners, it; is thoroughly,Imix for up
ward of a minute, after (which the plate
containing the green stuff lis reversed.
on to the bowl. The. SECOND and more
important operation follows. Here a
critical point arises. Should the salad
be 4fatigued' or should it, be eaten while
still springy and fresh? When made at
the table the salad is usually eaten
crisp, but always thoroughly mixed,
and never, as seen on some British ta-
bles, resembling newly mown grass
STEPPED in vinegar. Such Is the Sc
Verelya classical salad, a home1y dishs
but a work sof art ~ - lalso s.s
But the. French are adept in making
one salad herb season another, a, gift
not possessed by any person whose
progenitors, at least as far back as
his reat-grandfather, did not know
the good points of a salad. Parsley,
ehfvess thyme. etarragon and such like
piquant green things when added to-
lettuce, creSs, endive or chickory salad,
have wonderful powersiin toning up the
flavor. Sliced onionst too, are not de-
spised on certain OCCASIONS, though a
too extensive use of them is. to be
feared where any 01sFaets ON this sug4
A better way, perhaps, than to intro
duee the onion itself is to rub the.
salad bowl lightly with the slice of an
onion before mixing the dressing. Gar
lie is impaired to salad in the same
way frequently, though a more delicate
means of bringing the two together is
to rub a piece of bread with the garlic
Glove, then rub the salad bowl with a
piece of bread. By this means you get
the desirable suspicion of garlic which
cannot betimparted by an unsympathe-
tic person.
= Those salads made from cooked veg
etableS or from meats are quite an
other story. Most of these need
nayonnaise dressing, which, at it's SIM
plest. is not an affair to be undertaken
lightly. And these, of course, are part
and parcel of the good things of the
Paris cafes. One such most popular
there is composed of truffies first as
foundation; then beans, peas, potatoes
and carrots are added, With lastly the
mayonnaise. These combinations of
vegetables, or of vegetablesowith meats
or fish, will never be qpites right with
the ordinary dressing. They are so
strongly endowed with personality that
they require a rather rfeh and savory-
dressing to- unite them harrYioniously.
& Now no reflection or reyeEy, or what
ever You choose to calls it'd on salads
would be complete without touching
upon their therapeutic value. OF their
picturesque and palatabfe qualities we
will allow too much cannot be said,
and one can hardly be accused Of exag-'
gerat1on who attributes ITO them really
wonderful curative powers. Green
stuffs that cool the blood, quiet the
nerves and accomplish other good eff
fects enter into the composition of most
of them.
But large amount ofocrelit for the
healthful effects of salad upon one who
eats often OF them must be awarded to
o1l-to pure olive oil, that Is. Every
physician and every person who has
ever made any study of the foods the
system requires have declared that
fatty foods are an absolute necessity.
And there is no way known to modern
cooks by which this element is absorb
ed by the system as successfully as
when eating we'll oiled salad. Cleo
patra and Zenobia did not owe their
beautiful complexion and prolonged
health to any agency in the world ex-
cept oil taken on their salads. Lucretia
Borgia INDUCED in salad no less than
three times each day, and the freshly
pressed oil from the olives was highly
priced shy the Roman athletes as i'm
parting strength, agility and suppleness
to the physique.