The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1904-01-20
coMPoUNDINc A SALAD

COMPOUNOtNG n SAIN
The accomplishment of being good
salad maker is one every housewife
should strive for. 1t IS not diincut, one
e acquire and IL 1t were il Is worth an
effort. as there is so much pleasure ana
arsfrication 10 be obtained ana siSea
when the result OF the work is a sue
cess from both artistic and gustatory
poiEt of criticism.
Before going into the detail OF tae
work II may be well TO submit a oaeietic
caution in reference 10 salad materials
and the Getting thereof. All salad mate
rails in nature OF green vegetables must
be as tender and fresh as possible 10
maintain their digestibiiity- Cooked
vegetables. meats and fish. even in small
quantities known rs scraps. may be used.
but tnese mus, not be mussy or stale
Then. too. remember that when you
serve salad as relish with hot meats.
even though in separate course, II musk
he In moderate quantity AID composed
OF the lighter, most digestive salad mate
riais In such instances salads are III
tended &c supply ballast and mineral
salts. and green vegetables are the most
valuable source from which this supply
may be obtained
For many salads the plain dressing of
oil and vinegar or lemon juice with sea-
sonins CT salt and pepper are to be pre-
ferred. while others are equally good
with this plain dressing or the richer
mayonnaise Some prefer to first dress
or n.arinade the salad ingredients, al but
h. oil an
acid. allowing them to stand In a cold
place for fifteen or twenty minutes. then
mixing with the maycnnaise.
For those who do not like the oil dress
ings there are quite a number Of boiled
dressings" and salad sauces Rather poor
apologies, some of them. for the sweet
wholesome nutty oils. The home-made
boiled dressings may be made very
tempting to the appetite, but are decd
edly ingestible in spite of the excel
lency of the materials used.
Doubtless the most useful OF the green
salad vegetables is the cabbage or head
lettuce; early, late. green. brown or yell
low We can find ii in the city markets
at any season. But whatever the variety.
its heart must be white or OF the pslcst
consists of succulent ribs and two-thirds
of green or nearly white thin leaf tissue.
This must be kept crisp and tender. not
allowed to become wilted and tough. Tho
leaves must be thoroughly cleansed with
cold water and freed from adherent
water. This is done by centrifugal action.
using either the round wire baskets
which come for the purpose or large
piece OF coarse cheese cloth to hold II
while IL is swung briskly, but not too
vigorously. When ali the water has been
shaken of the lettuce should be placed
on or very near the ice in refrigerator or
chest and allowed TO get very cold and
crisp. When the dressing is poured over
with wet salad leaves 1t is diluted and
the greater part falls TO the bottom OF
the bowl or dish wa;ery. insipid--we
cannot say mixture. for oil and cold
water dos not mix. Do not blend your
salad ingredients until a very short time
before they are to be served.
Onion and Garlic.
The use Of both those fiavoring agents
is a much contested subject with large
number of persons. The salad artist ~
well as the salad worshlper. contend that
a chicory or endive salad is without
SAVIOR lacking soupcon If garlic, ara
the faint, exusive taste OF the onion
gives to every vegetable and meat salad
the true zest which makes them so pleas
ing 10 the taste The objection 20 tho
employment OF these bulbs lies In the
carelessness OF their use. The French.
better than any other people. seem 20
understand how 10 blend them with the
skill which gives that desired concord Of
atoms necessary In a compound salad
while the quantity used does not make
the diner perceptibie as a sufferer from
culinary coarseness." In Latin countries
garlic is used broadly and without apoi-
ogy The use OF garlic is Eaid to be a
marked distinction between the upper
and lower classes-provincisl cookery Is
said TO based on garlic. but the more re-
fined part Of society do not have so
strong a prediction for this havoring.
Endives are salad plants very. similar
I'm composition 10 lettuce except that the
small leaf ribs are said 10 contain a
small amount OF sugar. Erciyes are
best late in the autumn They are not
50 bitter as the summer cndive. called
Roman. Unless endive * wen etioiated
Cbianched) IL is bitter. hard and irdigest-
ibie The lsBrbe de cspuei1s. which is
generally grown from roots in the eel
lar and therefore consists OF slender.
bianchsd. tender stalks. Is the most del
cate and digeslbIe. Endive salads should
not be served with complicated dTess-
ing. oil. vinegar and seasoning being ali
that Is required.
The Crosses.
WafeTcTess. garden cress. ETC. may be
treated in same manner az endlye or
eaten. as many prefer. without dressing
Other thar salt and served with thin
bread and butter and cottage cheese. or
richer cheese or cold meats.
WateTcTess Is the most hardy Of sin
ter saIads. growing al the year round Ia
any .lititude 81 about y degrees Fahr.
In flowing springs.
Other well-knosn salad plants and
vegetable are beet root. celery. vegetable
sprosss. asparagus. green peas. green ard
yellow bars. string b<sns. Bsuszei
sprouts. eau!igover. red ana whIse cab
baze ard sTticbokes Ary vezetalsse En4r
he ',sea- IL fact there are very few Things
IN iae nature % foods Ekseh rsay not -
employed - nlaking salad When sFsifs
are Used they are more 6e3lcn9s when
several kinds 1rc usess both frezh ard
preserved and . few NUTS add. f1s
white p0;atoes are b<-- when bst osr
veh~tzTs%. rot lneis<iiax tb<s xr~sa SALAD
leaves and naso1 CT So eoDx>rsese. i
however. ve-S Esf<nI wen sinxss ia
sryexsse-tf 81 trs-.>srke.f L. ~ssss-sfs~.f ss.4
there are ssversi xzasii rertsoas ~ left
oTer cooked vegetables &c ~ S;issee 20
the bexf advantage