New-York tribune., 1905-04-17
SALADS FROM LEFTovERS.
Various Combinations Dressings and Gar
nishes

nlShes.
Holy Writ tells us that the Hebrews. at their
Passover ate bitter herbs: that is. salad" said
Miss Helen II. Day. IN recent lecture on Salads
and Sandwiches" at the Brooklyn Institute
THE Greeks very fond OF lettuce. The
Romans copies It from them, and added eggs, and
from that day TO this we have been adding things
to It until there is not meat. fruit vegetable
the face OF the earth that may not 60 into a
salad"
As an example Of this 'rnadeover salad" COM
posed OF food left from a previous meal. Miss Day
constructed one OF sweetbreads and cucumbers
Cold veal. cold potatoes. cold peas BEANS any
leftover meat or vegetable. she said. could be
equally well utilized. and sweetbread and pineapple
she declared delicious.
The sweetbreads and cucumbers Miss Day out
into dice and ''TnarinatedS
Then she washed crisp, white lettuce leaves, and
dried them by patting gently IN a towel Lettuce
that IS wilted be crsped again by putting IL In
water. II the white. attractive leaves not TO
be had n the market. the large green leaves can
be rendered more attractive by cutting them in
strips quarter Of an inch wide. TO make bed
for the salad On her bed OF salad the demonstra-
tor lightly heaped her sweetbreads and cucumbers
dropped the last Of the dressing on top and gar
nished the edge with little radish roses"
radish Is made by Sitting back the Grim
skin. leaving It attached to the vegetable and
then standing the radshes in ice water for twenty
minutes half hour. The crimson petals will
curl out from the radish like the petals OF flower
Celery. slit vertically. will spread out like fringe
In the ice water. and little celery fans made from
IL are a dainty garntsh-
GOOD NATIONALIST,
The basic principle of mayonnaise dressing is
emulsion OF the oil and vinegar. Il is the thor
ough emulsion which makes it different from any
ordinary mixed dressing. and which enables it 10
keep for weeks in cool place. The emulsion is
produced in one way. and only-by the pouring
IN Of the oil a few drops at time. beating thor
1lg0l Tnca nTVhi As bnpip TO
thicken the oil may be added in larger quantities,
but il the cook becomes reckless in this regard
there IS danger that thorough emulsion may not
take place The dressing will look as we'll and
taste as Well but at the end OF half day the oil
and vinegar viii be found separated Emulsion
takes place better without the white Of the egg.
Miss Days recipe was one-half teaspoonful each
Of salt and mustard: the yolk Of one egg. one-haf
juice. She threw the dry ingredients into a soup
in the oil a few drops at a time, mixing ali the
time. When it had reached about the consistency
10 thin it with the acid, and after that added both
What She called the @chiffonate'' salad was in
tended to represent all fruit salads, in a general
tomatoes and romane The romaine. IetGceiike 9s
leaf was shredded with the scissors into nest
without any membrane Around this was piled the
a few minutes 10 maks them little more tender.
on the edge were placed the sliced tomatoes; and
three parts of oil to one Of vinegar. mixed and
seasoned to taste, with utte paprika II desired,
CREAM DRESSING.
A cream dressing. for those who do not like OIL
Is made as follows; One teaspoonful Of mustard
two OF salt, one-sxteentn Of a teaspOOnfuI OF
cayenne pepper two tablespoonfuIs of sugar tnres
eggs or the yolks Of seven. one-haf cupful of hot
vinegar. one cupful OF cream. The cream may be
either sweet or sour, and milk may be used by
adding two tabespoonfuls OF butter. Mix the dry
ingredients; add the eggs. mixing. heating;
pour IN the hot vinegar, then the cream, and cook
the whole over hot water, stirring constantly. like
a custard This dressing may cuTdla like custard
and for the reason. overlooking. II it
dies. take egg beater TO IL. which will reduce
il nearly to smoothness
Sour milk cheese, any Of the creamy cheeses
with canned red Spanish peppers. Miss Day rec
omnended for salad combination, and also for a
sandwich filing. I'm which case the cheese should
be spread the bread and the chopped peppers
sprinkled over H.
For stuffed tomato salad cut Off the end Of the
tomato and scoop out the interior. The stuffing
may be made OF chopped cucumber. celery and
onions. mixed with the tomato taken from the
centre. and with dressing, and after the tomatoes
are filled mayonnaise should be poured over all.
Among her sandwich filings the speaker recon-
mended American cheese grated and mixed with
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