The Montgomery advertiser., 1906-04-05

ads are not only expensive but difilcult
 to prepare. This is not the case for the salad course may be compounded
 of leftover materials which would otherwise be, wasted: also a majority
 of salads are simple of construction,
 needing judgment in the proper ming
 ling of flavors more than profound
 skill in cooking. good salad is ap- propriate at any meal save the first
 one of the day. It can be made to fur
 nish the principal dIshNat home noon luncheon, it comes as a foil between
 meats and sweets at dinner and gives character to the after-theatre supper.
 Condiments play an important part
 in salad making so it is necessary that
 they should besof the very best quality.
 Revelations regarding the aduiteration
 Of foods have been of so frequent and
 precise a character that 1t Is not sur
 prising to hear that ground nut shells.
 olives and terra alba. to say nothing
 of far more harmful substances. are among the most common materials
 used:. and purchases of condiments at
 bargain counters rarely are satisfac-
 torya Like other first class foods they
 should be bought from dealers who handle only the best of goods. Pure .nlive oil is never cheap-much of the
 so -called olive oils on the market are .adulterated with nut or cotton seed oils. Select first class brand and
 stick to 1t. Where it is freely used the { oil may be purchased in bulk. the con tents of can or large bottle niVlaed between several smaller receptacies'
 a cool place until needed, Plain cfcer
 vinegar Is always good. Vinegars may be easily favored and when so
 prepared, often add individuality to the
 dish. Of such flavorings tarragon IS
 inc most widely known but any nero.
 condiment or vegetable may pc usea
 in the, same manner and the gourme, brides himself on the variety or specIai vinerars which he has at his command. 7 Meat and fish salads contain a large
 amount ofrutriment but green anc fruit salads are equally desirable oe cause of the fresh acids and mineral matter which they contain. The salad dressing, when largely composed or oil is of great values because of the ease With which it is digested.
 Of the various dressings used Tor salads the French his most fwioeiy knowss and easily prepared The usual
 proportions are from three to TOUT ta- of olive oil, one half tea snoonful of salt one quarter of tea
 snoonfuf of pepper and one table
 spoonful of plain or favored vinegar. The proportion of oil can be increased at will. some epicures desiring as mucn as six or even eight parts or oil to one of vinegar. Place oir and season ing in A bowl and stir until the salt is partly dissolved then gradually ada the vinegar, stirring vigorously until an emulsion is formed in wnlch the vinegar Is evenly distributed Tn the tiniest of globules, the mixture having a slight grayish cast. The oil ana vinegar separate again quickly, hence the reason for not mixing such a dressing until 1t is actually needed. The writer has however, found 1t prac- ticat to prepare several times the amount of dressing needed in 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, drop or two of tabasco or other liquid sauce may be added with good effect. Also in this. as in all salad dressings. the acia of vinegar may be replaced by some 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 rich dressing nothing can ex- ceed in simple elegance well made To prepare this delight full compound have all utensils and materials as well chilled as possible. Drop the yolk of a raw egg in howl, add a third of teasponful of salt. dash of cayenne or white pepper and a 3teaspoonful of lemon juice and stir. Many think that sugar and mustard should also be added but the true .JS al a yolk has perceptibly thickened drop in from a measured half pint of olive oil about teaspoonful. stirring steadily and always in the same direction. Gradually add more oil until the mix ture Is very thick indeed then drop in a little more lemon juice; never add too much at one tine or the oil is cut to such an extent that 1t Is hard to regain the body required in good When the bowl can be placed In a larger dish of cracked ice or ice water an egg beater may now be substituted for spoon or fork and progress will be more rapid. Alto gether from two to three tablespoon fRls of lemon juice will be required for this quantity of oil. When com pleted the mayonnaise should be glossy and jelly like in texture. If packed in a glass covered jar and kept on ice 1t will remain in perfect condition for many days.
 There are many who dislike the flavor of olive oil and for such we give two dressings, one of them cooked. Take a cupful of thick cream, either sweet or slightly sour-if the former allow two tablespoonfuls of vinegar or lemon juice, if the latter half as much. Whip the cream to a solid froth, seasoning it with salt and pepper. Gradually beat In the acid. This is generally good with veal. sweetbread or mixed vegetable salad For the cooked dressing beat two eggs enough to mix thoroughly. Stir
 In one-half of cupful of warm water. third of a teaspoonful of salt. one- third of a teaspoonful of white pep per or dash of Cayenne and four ta- of vinegar. Stir in a dou- ole boiler over a moderate fire until very thick. lifting the upper boiler several times that the contents may not thicken too rapidly. Add. when be- ginning to thicken, two large table, spoonfuls of butter, Rub all through a sieve and when cool cover and set away. This. as we'll as the mayon-