The Savannah morning news., 1903-05-31
SUMMER SALADS
OF FRUITS AND
VEGETABLES

This is pre-eminently the season for
salads.
The American housewife was the last
among her sisters to grasp the possi-
bilities of the salad, from either a die
tetic or astronomical standpoint. But,
having found herself, she is now in a
fair way to beat the world in the va
riety and excellence of her salads.
Almost everything is grist which
comes to her mill-the weeds in her
back yard, the pasture, or the high
way; the flowers from her shrubs and
borders; the vegetables from her
kitchen garden, and the fruits from
orchard. All these she uses, to say
nothing of fish, flesh and fowl.
Among the seasonable salads are the
following:
Asparagus Salad--Cut the asparagus
stalks to exactly equal length, tie in
bundles, and boil standing heads up
ward in a deep kettle. Allow two
inches of the heads to appear above
the water so that they may steam ten
der while the tougher parts are cook
ing. Cook twenty-five minutes, add a
teaspoonful of salt, and draw to the
side of the range to simmer for five
minutes longer. Take out carefully,
drain and chill. When ready to serve
cut into inch pieces, put in a salad
bowl, cover with French dressing and
serve with a garnish of sliced hard
boiled eggs and cress.
Watercress Salad-It may be served
simply with salt, or with a French
dressing The addition of a few slices
of sour apple is deemed an improve
ment by many. This is a Normandy
fashion. Wash the cress very carefully
sprig by sprig, and drain. Peel, core
and cut in halves two or three tart
apples. Dress the cress and apples
separately and combine them Just be-
fore serving.
Beet Salad-This is a favorite Eng
fish salad made from young beets.
Cook in boiling salty water, taking
care not to bruise or pierce the beets
with a fork in which case they lose
color and sweetness. Plunge in cold
water skin, and slice. Combine with
an equal amount of cut celery and
cover with mayonnaise. The English
also bake beets in a dish of hot water
III the oven, then cool, peel, slice and
serve with oil and lemon juice.
Cherry Salad.-Pit ripe sour cherries,
then chill the fruit and serve with a
French dressing. English or black
walnuts may also be used in connection
with the cherries.
Lettuce and Grape Fruit Salad
!,
and put in cold water for an hour. Take
out drain in salad basket, and set on
the ice till needed. Cut the grape fruit
in halves, snip out the center mem
branes with a pair of sharp scissors,
and remove the pulp with a teaspoon.
Arrange the lettuce leaves in a salad
bowl and put some of the pulp on each
leaf. Make a French dressing, using
the grape fruit juice, if any has es-
capped, in lieu of other acid. Supplement
1t, If necessary, with lemon juice.
English Summer Salad.-Use for
this lettuce, radishes, cucumbers, toma-
toes, or whatever green vegetables you
have on hand. Wash carefully so that
no suspicion of grit remains. Shake dry
in wire salad basket, chop and put
in a salad bowl. Have ready two hard
boiled eggs. Shell them, separate the
yolks from the whites, chop the latter
on board, and run the yolks through
wire sieve. Put to one side for dec
Grating the salad. To make the dress
ing, put the yolk of one raw egg in a
bowl and beat well with fork Add
salad oil, little by little, till the egg
stiffens sufficiently for the spoon to
stand up in it. Add sufficient salt,
pepper and vinegar to reduce the dress
ing to such a consistency that it will
pour. Mash fair-sized boiled potato,
chop small onion fine, mix together,
and add to the dressing. Pour the
dressing over the vegetables. Decorate
the dish with the whites and yolks OF