Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-03-28
EARLY SPRING SALADS
Just the Things to Tempt a
faded Appetite.
PRETTY ARRANGEMENT
SEVERAL OLD AND MANY NEW
DISHES.
Suitable for Luncheons or Suppers
or a More Formal
Meal.
PRETTY ARRANGEMENT
Written for The Evening Star.

written for Inc Evening Sldi-
In the spring the average palate CRATE
fully turns to thoughts of salad, and GER
tainly some of these appetizers are morsels
fit for monarch 1t is really amazing when
one comes TO think of it how very small is
the variety of ideas possessed by the ordi-
nary maker of meals. The worst Of it Is
that once one gets into groove Of any kind 1t
is difficult to get out of 1t, and especially
is this the case with regard to food.
The housewives often say it is impossible
to avoid this monotony because those they
have to cater for are so conservative IN
their tastes, and anything new is apt to be
turned down; hence the limitations of their
menu In nine cases out of ten this is
simply an excuse for not taking the trou
BILE to think out fresh system.
1t is like forever turning a barrel organ
fitted with but one set of tunes and war
ranted to play each in succession until one
is fairly weary Of well doing.
1t requires little more trouble, certain
ly, to vary the menu, but the result largely
repays one especially at this time of the
year, when we are experiencing that spring
tired feeling and any novelty in the
cuisine department is hailed with applause.
Epcurean cooks sharpen with cloyless
sauce our appetites, and the woman who
wants to make the life of her household dur
ing the spring and summer months one
grand sweet song will see that salad APP
pears on the table each day when dinner is
served.
She will have a large field from which to
choose her materials, as vegetables, fruits,
flesh fish and nuts are all at her command.
The first spring salad to suggest Itself is
that of lettuce and Watercress, both or
which are very attractive to the outer and
inner man and also combine the important
quality of cheapness.
point to guard against when these
green's are being prepared for table is to
be sure no water is left on the leaves, as
the dressing will not adhere to them If not
Of the dish, and both salad and dressing
are apt to be ruined.
The Dietetic Point.
From the dietetic viewpoint salads should
be dressed with nothing more elaborate
than a French mixture of oilavinegar and
little lemon juice seasoned with pepper
and salt tiny piece Of garlic thrown in
the dressing or rubbed round the salad
bowl is a great improvement, and a few
drops of tabasco are appreciated by many
epicures.
And let me insist upon the best oil being
used, and tarragon vinegar, which adds
the necessary acid and agreeable flavor to
the dressing.
When hygienic rules can afford to be
broken and something more indigestible is
permissible the following recipe will be
found of service: The yolks OF five eggs,
two teaSpoonfulS of mustard and half cup
of butter, one tablespoonful of sugar and
one cup Of vinegar. Should the vinegar be
very sharp dilute with water.
Cook in double boiler until the mixture
Is the consistency of cream. This dressing
can be kept for weeks In cool place, and
will be found very useful in an emergency
on this account.
A favorite French salad which is not half
appreciated in this country is called "barbe
de capucine," or "graybeard.
It is made of wild chicory planted in cell
lars where its leaves are blanched to
snowy white, like the boards of the old
Capuchin monks, from whom 1t gets its
name.
The Chicory Flavor.
In America the cultivated chicory may be
used 1t Is not washed before serving. be-
cause it would become too soft and lose
taste If touched with water When prepar-
ing it for table cut each white leaf into
three shreds and, after tearing 1t in pieces,
put it in a salad bowl.
For a dressing mix a tablespoonful of
Oil with a tablespoonful Of salt and pinch
of pepper. Add two teaspoonfuls of vine
gar and mix well. See that the barbe de
capucine is ice cold and crisp in the salad
bowl then toss the oil. vinegar, salt and
pepper thoroughly through the salad and
serve at once.
1t is an especially delicious salad at this
time of the year, as its slightly bitter flavor
is grateful to the jaded TASTE
Another dainty salad which has won
number Of admirers is the Waldorf. The
changes can be rung on this recipe by using
the different fruits which are in season.
A combination which can be recommended
is made of apples, bananas, nuts and celery.
Cut UP the fruit and serve on tiny lettuce
leaves after being mixed with mayonnaise.
This is a charming dish for luncheon and
high tea or even Bohemian supper.
Fruits and Nuts.
Quite similar to this salad is one all of
fruits and nuts. White grapes, apples and
oranges are used cut up, and over them is
poured whipped ayonnaise. Cheese crack
ers accompany the salad.
The mayonnaise dressing we all find SO in
dispensable and good should, according to
one authority. be pronounced bayonnaise,
as it was sauce peculiar to the Frencn
city of Bayonne.
Another more doubtful origin is that 1t
was named IN honor of Field Marshal Nc
Mahon after he won the famous battle OF
Magenta, and this little bit of history adds
a piquancy to the sauce at any rate.
Grape fruit makes a delightful salad when
mixed with mayonnaise or French dressing.
Break each section apart, leaving no trace
of the membrane adhering to the pulp.
When served on lettuce leaf or Sprinkled
simplest elements as a salad.
Oyster cocktail in grape fruit, though not
a salad, is certainly a first cousin and may
be allowed in the same company. AS an in
PRODUCTION to an elaborate luncheon nothing
is nicer.
Oyster Cocktail
The fruit is cut In halves rand prepared
in the usual way. with seeds and core re-
moved. The pulp is then loosened all round.
and four or five tiny blue points are drop
ped on the center Of each half of the fruit.
The seasoning consists Of lemon juice, to-
mato catsup, salt vinegar and few drops
of tabasco. It should be eaten ice cold.
Potato, string bean and stuffed tomato
salads ars too well known to. need descrip-
ton, but in the vegetable preparations car
rot salad may not be SO Common. Cook the
carrots In boiling water and after cutting
them In strips sprinkle them with sugar and
French dressing and place innlettuce cups.
A garnish of sliced lemon is very effective.
The appearance Of a salad has a great in
fuence upon the appetite: Nasturtium bios
SONS make pretty decoration and also add
a flavor to green salads, Slices Of tomato
covered with the sieved yolk of eggs and
the sieved whites placed round the edge Of
the bowl are attractive adjuncts.
The great secret Of enjoyment in this life
Is the unexpected. Human nature revolts
from monotony in any shape or form, and
I am sure II some Of these salads are used