Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-07-09
VARIETY IN ALADS
A Trifing Change in the
Dressing Helps.
FRENCH Is THE BEST
IF MADE FROM FISH AND CHILL
ED ARE DELICIOUS.
Mixed Vegetables Nourish the Body
and Pique the APP
petite.
Written for The Evening Star.

|. Infinite variety is the secret Of success in
summer salads. Women who limit the
salad course to sliced tomatoes, sliced Gu
cumbers and lettuce quite naturally say
that it is all very well for the physician to
prescribe a salad for every dinner, but it Is
another matter to make the family eat IT.
A little change in the dressing. deft
combination of left-overs in vegetables, or
the substitution of a fish salad for vege-
table, will tempt the most jaded family ap-
petite.
There are many variations of the French
dressing, which is best suited to vegetable
salads. The secret of the piquancy of
salads served at good French or Italian
restaurants lies in the flavor of the vinegar.
inexperienced housewives throw together
salt, pepper, Oil and vinegar and call 1t
French dressing Experienced salad makers
exercise exquisite care in mixing these In
gradients in perfect proportions and in
f1avOring them with a bit of garlic or
onion. Or the housewife may drop few
cloves of garlic into a vinegar cruet, and
set it aside for salad preparations. Into
another cruet she may drop celery seeds,
and bottle of tarragon vinegar gives an
entirely different flavor to salad.
To make the best of French dressings
rub the bottom of the bowl with onion or
a garlic Glove. Mix a half teaspoonful of
SAT- WITH q SaltSpOOn1ul or pepper ana ruD
in gradually and slowly six tablespoonfuls
of olive oil. thoroughly chilled. When the
salt is dissolved add a tablespoonful of
vinegar or lemon juice. beat we'll for a
minute and pour at once over the salad
French dressing should never be permitted
to stand.
What is known as English salad dressing
calls for a teaspoonful OF crushed mint
leaves, or the same quantity of mint sauce,
dash of Worcestershire sauce and table
spoonful of celery vinegar. Italians use
a dash of tomato catsup with the salt.
garlic and pepper, and always add tarragon
vinegar instead of plain, all added to the
French recipe.
The Japanese salad dressing is like the
French dressing, save that a drop of tabas-
co oil and half teaspoonful of soy are
added.
A reliable recipe for mayonnaise dressing
calls for the yolks of two hard boiled eggs
pressed through fine sieve. Add, one at
time, the yolks of two raw eggs rubbed
perfectly smooth; then tablespoonful of
salt and a dash of cayenne paprika. This
mixture should be smooth and creamy.
Add to 1t, drop by drop, one-half pint OF
olive oil, alternating with lemon juice or
vinegar, few drops at time 1t is an
art to succeed with mayonnaise dressing
In summer. All the ingredients must be
ice cold and the bowl in which they are
mixed should be set on a piece of ice or in
pan of cold water during the mixing oper-
alton.
Asparagus Salad.-Boi bunch OF as
paragus in unsalted water for thirty min
utes: then add n teaspoonful of salt and
cook until tender, but not mushy, perhaps
ten or fifteen minutes. Drain carefully,
SO as not to break the stalks. Arrange on
a platter and set in the ice box to cool.
Just before serving. garnish the stalks just
above the tips with a chopped relish. India
or chutney. Cover the whole with French
dressing and serve Immediately.
CaulInouer Salad Wash roedium-SIze
head of caulifiower; soak it In ice water for
one-half an hour: tie it in cheesecloth as
you would a pudding, and boil in sailed
water, gently, for thirty minutes. Drain
and break apart carefully into the small
heads or blooms. Chill: arrange In a salad
bowl with a garnish of parsley. and pour
over 1t French or Italian dressing.
Beet Salad.-Line a salad bowl with crisp
lettuce leaves, and pile on neatly alternate
slices of boiled beets and hard-boiled eggs
Let the beets predominant Sprinkle the
top with onion and parsley, chopped very
fine, and cover with Italian dressing. This
Is a wholesome salad.
Tomatoes lend themselves to a variety
of dishes. An excellent salad is this: On
a foundation of crisp leaves from a lettuce
heart arrange alternate layers of sliced to-
matoes, cucumbers, green peppers and
onions, and serve with French dressing
Tomato Cups-Dip solid, round tomatoes
into boiling water, drain, peel off the skin
without cutting into the firm flesh of the
tomato and set on ice to chill thoroughly.
Chop hard-boiled eggs rather coarsely and
mix lightly with mayonnaise dressing.
When ready to serve, hollow out the center
of each tomato. fill it with mayonnaise
and egg pile chopped whites in a pyra-
mid on the top, and serve each tomato on
lettuce leaf. The tomato cups may also
be filled with mixture Of celery and
mayonnaise.
For an unusual salad dissolve one-quarter
box of gelatine in one-half a cup of water.
through a sieve. Season with pepper and
salt. and pour over the gelatine while the
tomato is still hot. Have ready n mold
dipped in cold water. Pour In the tomato
mixture and set away for several hours to
chill Serve on a bed of crisp lettuce leaves
with mayonnaise of French dressing; or the
Jelly may be cut up into little blocks and
served on indiv idual leaves.
Mixed Salad-Cut string beans. beets.
caulinower, potatoes and celery into small
dice; add few asparagus tops, bit OF
onion chopped very fine. and cold boiled
peas, II you have them. Pile on lettuce
leaves and serve with French dressing. Peas
or caulifiower that have been served with
cream dressing are not eligible for salad
and when the housewife wishes to save a
few for the next days salad. she will do
well to set them aside before making the
cream dressing.
Waldorf salad-Cut firm, white celery
and apples into dice and mix at once with |
dressing. Serve on lettuce, the |
whittier the better. Garnish with English |
walnuts and maraschino cherries.
Cold boiled fish, left over from dinner |
the day before, makes a delicious salad. |
The fish should be free from any cream |
dressing, picked carefully mixed with may |
onnaise, japanese or italian dressing, and |
served on lettuce leaves with a garnish of /
olives and hard-boiled eggs cut into long, |
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