The semi-weekly messenger. [volume] (Wilmington, N.C.) 1897-1908, 1906-03-30

~ 49,
tina. salads ale not only expensive
but difficult to prepare. This Is a.;
the case for tae salad course may be
compounded OF left over materials
which would otherwise be wasted;
also a majority Of salads are simple
OF construction. needing judgment in
proper mingiing Of favors more than
profound skill in cookery. A good
salad Is appropriate at any meal save
! the first one or the day. II can be
made to furnish the principal dish al
a home noon luncheon, IL comes as
a foil between meats and sweets o.
dinner and. gives character to the az
~ter-theatre supper.
Condiments play an important part
In salad making so IL Is necessary that
they should be OF the very best quality.
Revelations regarding the adulteratlon
| of foods have been OF SO frequent and
precise a character that IL Is not sur
prising to hear that ground nut shells,
olive stones, and terra alba, 10 say
nothing Of far more harmful substan-
ces, are among the nos common ma
terials used; and purchases of conii-
ments az bargain counters rarely are
| satisfactory. Like other first class foods
they should be bought from dealers
who handle only the best OF goods.
Pure olive oil is never cheap-much
, of the so-called olive oils on the mar
ket are adulterated with nut or cot
ton sead oils. Select a first class
brand and stick to it. Where it is
| freely used the oil may be purchased
~ hull rha Drta0v 80 oo~ 80 @-~n
bottle divided between several smaller
receptacles, carefully corked, sealed and
| kpt in a cool place until needed. Ploin
| cider vinegar is always good. Vinegars
may be easily favored and when so
prepared often add individuality to the
| dish. Of such f1avorings tarragoa is
the most widely known, but any herb,
condiment or vegetable may be used
in the same manner and the gourmet
prides himself on the variety Of spc-
cial vinegars which he has al his
| command.
Meat and fish salads contain a large
amount of nutriment but green and
fruit salads are equally desirable be-
cause of the fresh acids and mineral
matter which they contain. The salad
dressing, when largely composed of
] VII L VI SlCdl sdAuc DcSouSC VI II
ease with which it is digested.
OF the various dressings used for
salads the French is most widely
known and easily prepared. The
usual proportions are from three 10
four tablespoonfuls of salt, n quarter
half teaspoonful of salt, one quarter
of a teaspoonful of pepper and one
tablespoonful of plain or favored vim
oror Tba rrovSorriar af oil can he
increased at will, some epicures des.r-
ing as much as six Of even eight parts
of oil to one of vinegar. Place oil
and seasoning in a bowl and stir until
the salt is partly dissolved then grad
ually add the vinegar. stirring vigor-
ously until an emulsion is formed in
which the vinegar is evenly distributed
in the tiniest of globules, the mixture
having a slight grayish cast. The oil
and vinegar separate again quickly,
hence the reason FOR not mixing such
a dressing until it is actually needed.
The writer has, however, found i
practical to prepare several times the
amount of dressing needed in a broad
mouthed, glass stoppered bottle; this is
kept in the ice box and when needed,
a vigorous shaking speedily reduces
the mixture to a smooth blend. For
potato and certain vegetable salads a
little strained onion juice, a drop or
two of tabaSco or other liquid sauce
NAV be added with good effect. Also in
this, as in all salad dressings, the acid
of vinegar may be replaced by SOM
other acid. the one most in use being
lemon Juice. AS some lemons are
milder than others the amount used
may be slightly increased.
For a rich dressing nothing can eX-
coed in simple elegance a we'll made
~mayonnaise. To prepare this delightful
compound have all utensils and mate
rials as we'll chilled as possible. Drop
the yolk of a ray egg in a bowl, add
a third of a teaspoorful Of salt, a dash
of ayenn or white pepper n a tea
spoonful of lemon juice and stir. Many
think that sugar and mustard should
also be added but the true mAKonnalse
needs neither. When the yolH1has per
ceptibly thickened drop in from a mea'
sured half pint of olive oil about a
teasDOonful, stirring steadily and al
WAYS in the same direction. Gradual.
add more oil until the mixture Is very
thick indeed then drop in a little more
lemon Juice; never add too much acic
at one time or the oil is cut TO sucf
an extent that it is hard TO regain tht
lbOdy required in good mayonnatSe
When the bowl can be placed in
larger dish of cracked ice or Ice wate'
: an egg beaten may now be substituted
l for spoon or fork and progress viii ID
more rapid. Altogether from " Il
thrae tablespoonfuls of lemon 1uic'
will be required for this quantity o
oil. When completed the mayonnais'
should be glossy and jelly like in Tex
ture. If packed in a glass cove:e'
lar and kept on ice il will remain II
perfect condition for many days.
There are many who dislike IN
I flavor of olive oil and for such We Civ
: two dressings, one them cooked. Tax
| a cupful of thick cream, either swee
or slightly sour-if the former a.io'
az rinauzr or lem