New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1904-07-10
MIDSUMMER SALADS.
Wholesome, Appetizing Dishes for Hot Days
Variety of Dressings

There are few things more refreshing and whole
some during the languid days OF midsummer than
a crisp salad of green leaves of fresh fruit. Let
tuce has not yet lost delicacy and criSpress.
as IL will do later the summer. y good dressing
for any ripe summer vegetables. which has been
properly chilled ice is this Beat together
three eggs one teaspoOnful OF SALT teaspoonful
of mustard one pepper, butter the size of
and one tablespoonful of sugar. Then add one cup
of cream rich milk. and cup of vinegar. Stir
the dressing constantly the ire GO prevent its
curdling) until it comes just the boiling point
when cool pour IL over the salad. This is good
dressing have in the house in summer time.
A mayonnaise dressing is the supreme test of the
salad makers art and the richest of all salad
dressings 1t is suitable only for salads OF delicate
meats and a few vegetables like tomatoes and
celery. 1t is delicate dressing for the cOarser
vegetables. In preparing a chicken lobster salad
every quart of the after being cut into dice.
should be tossed in maimade of tablespoonful
of tarragon vinegar. two of oil. tablespoonful of
salt and half saltspoonful of pepper. Let 1t stand
in this way for two three hours. Just at the
moment of serving. heap the salad in the salad
bowl and pour enough mayonnaise over 1t TO
mask 1t nicely. There are housewives who know
little Of tarragon. that old fashioned herb.
favorite in rance. and familiar 10 all French
gardeners. \ great deal has been written about 1t
in these columns For tarragon vinegar I'LL quart
bottle with fresh tarrason leaves and cover with
the best wine vinegar. Let it stand two weeks.
Then strain off the vinegar and 1t in mayon-
naise and plain French dressings.
For lambs tongue salad. boil slowly six picked
lambs tongues in water enough 10 cover them.
When they tender. throw them into cold
water for a moment. the skins. Drain
and peel them. Slice. when cold. into thin slices
and add two potatoes. boiled, chilled and
also sliced Crate a little onion juice over them
and add tablespoonful OF minced chives and
toss the whole in a good mayonnaiss dressing.
Heap IL In bed OF bleached lettuce leaves
salad platter. II preferred. this salad be
tossed in a maimade for chicken salad. that
the seasonings penetrate 1t easily. Take care
seasoning in carelessIy. Mask the salad mound
and sprinkle minced parsley over it. This dish
is especially appropriate at this season OF the
year. when fresh picked lambs tongues be
easily found In market.
summer salads. appropriate for the supper tabls.
An excellent cabbage salad is made follows:
Select a fresh young cabbage Can old Is unfit
for salad) and chop 1t fine by putting II through
green leaves or the heart Soak the minced cab
oage for two hours in salt and water. using about
half a cup of salt 10 two quarts OF water. Then
drain 1t thoroughly and prepare dressing by
mixing four eggs with half cup of butter. scant
tablespoonful OF pepper. a heaping one OF mustard
and enough sugar TO suit the taste-about two
OF vinegar. placing the whole hot fire and
stirring 1t constantly to prevent curdling. II
care is taken this will never happen. Pour the
Place 1t In heavy earthen crock and set it where
IL will become thoroughly cold.
Potato salad is incest when made from tiny
After boiling allow them to become thoroughIy
cold and them into dice, with enough tiny
onions to flavor them. Toss them up IN a little
oil and vinegar. Season with salt and pepper.