Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1906-05-08
HOMEMAKERS COLUMN.

HOMEMAKERS COLUMN.
ocsr..gondsnoe On sOp,cs Ct interest so.ne l.a,s
0oLun. Oxford Democrat. Paris. Aainn
Salads.
There are four essentials In making
successful salad-good Ingredients, put
ting together skillfully, serving daintily
and chilling thoroughly. Vegetables,
fruits, meats, fish, nuts, all are desirable
ingredients. There are many plants
which grow by the wayside that for the
picking may be had by those who live
on farms or In country towns, and city
folk can obtain them by short trolley
ride. The common pepper grass, COM
bined with cold boiled potatoes, or sliced
tomatoes or plain lettuce, will give zest
to the dish. Cowslips boiled and minced,
and served with dressing, become deli
cious for this course. Nasturtium stems,
seed pods, leaves and blossoms may be
used with either fish. fruit or meats, and
the common water cress is very general
ly used as salad.
When plain lettuce or any salad leaves
compose the salad, have them thorough
ly washed in cold water, picked over,
then allowed to drain on cloth in
cool place until the moisture has entirely
disappeared. This makes the leaves
crisp and is much better than wiping on
cloth, which is apt to bruise them.
All green, fresh salads should be
dressed at the table or just before send
ing to the table, to prevent the vinegar
whiting the leaves. When ready to dress,
if the oil Is put on first and the leaves
tossed until every one glistens with the
oil, then the pepper, salt and vinegar
added, less oil is required than If added
last. For one medium sized head of let
tuce two teaspoonfuls of oil will be
plenty. While the cultivated taste de-
sires and enjoys sufficient quantity of
oil to give that distinct nutty flavor,
others prefer cayenne pepper, oil and
onion used sparingly. The decorations
for salad are almost limitless, and they
should always be part of the salad-that
is, of edible vegetables. Stuffed olives,
curled celery, strips of green pepper,
button radishes, pickles, cooked beets,
all contribute to attractively decorate.
There is not meat, fish, fowl, vegeta-
BILE OF fruit but what will make an ap-
petizing salad, and herein lies the thrifty
housewives refuge, for she can at q
moments notice concoct company dish
from left-overs.
Meat, fish, and fowl salads need to be
marinated over night-that is, they
should have lemon juice or vinegar
sprinkled over; then the next day add
the dressing. If it is a stiff mayonnaise,
it need not be drained; but If the dress
ing is thin, then all the liquor must be
drained off, as salad must be moist and
not sloppy. Always cut the meat or
fowl into small pieces but not into hash,
unless "princess salad" Is wanted; as
this latter dish is made from left overs,
it is necessary to chop the ingredients
coarsely.
To most amateurs making successful
mayonnaise dressing seems difficult to
accomplish, but by carefully following
directions, any one may have delicious
mayonnaise. Have the oil, lemon juice,
egg and vinegar very cold; have a deep
quart bowl set in ice water, place one
egg yolk in this bowl and add one-fourth
teaspoonful salt, a gentle pinch Of pap
rika, one-half teaspoonful dry mustard,
hen with Dover egg-beater whip the
yolk well; then add four tablespoonful
Of olive oil, drop by drop, beating thor
oughly after each dropping. If the oil
and egg form thick emulsion, add q
reaspoonful of the lemon juice; then add
the oil by tablespoonful, beating each
spoonful in thoroughly when it is added.
The lemon juice is added from time to
time to thin the mixture. A pint of oil
and juice of one lemon is used for one
egg yolk. By using half lemon and half
vinegar a decided tart mayonnaise is
gained, which is much more delicious
for meat salads. When the mayonnaise
will drop like thick batter and cut like
cooked custard, it is at its best, and this
is gained by long and constant beating.
FRENCH DRESSING.
Mix one-half teaspoonful prepared
mustard, oue-half teaspoOnful salt, one
fourth teaspoonfuf pepper, three table
spoonfuls vinegar, six tablespoonful of
bill; thoroughly stir until salt is dissolv-
ed; then pour over the salad foliage.
CREAM SALAD DRESSING.
Add to three-fourths cup OF thick
sweet cream one-fourth teaspoonful salt,
dash of paprika, two tablespoonfnls OF
lemon juice; beat until smooth and light,
then add one-fourth cupful of freshly
grated horseradish.
BOILED SALAD DRESSING.
Mix together one teaspoonful dry mus
tard, one-half teaspoonful salt, one
fourth teaspoonful paprika, four table
spoonfuls melted butter, two tablespoon
fuls vinegar, yolks of three eggs, and
cook in double boiler until thick as
soft custard. Then add one-half cupful
thick cream either sweet or sour.
DRESSING FOR CHOPPED OR SHREDDED
CABBAGE.
Beat the yolks of three eggs with one
half teaspoonful made mustard, dash
Of pepper, one-fourth teaspoonful salt,
then add two tablespoonfuls of butter
and third cupful of vinegar. Cook
over hot water until thick. Use when
cold.
We often read of fruit salads being
composed of strip and fruit, which con-
coction is not a salad at all but com.
pote of fruit. A fruit salad is dressed
with a proper salad dressing, and when
sour apples, oranges and pineapple are
arranged with strawberries, peaches,
cherries, plums, etc., they make fine
accompaniment for game and fowl.
POTATO SALAD.
Cut twelve cold boiled potatoes into
dice and chop four eggs fine. Chop two
small Bermuda onions fine and sprinkle
the onion and potato with one-half tea
spoonful sugar, two teaspoonfuls salt,
one saltspoonful white pepper and six
tablespoonfuls each of oil and vinegar;
toss the mixture lightly until thoroughly
mixed and then cover the top thinly
with chopped parsley.
sARDINE SALAD.
Drain the fish on soft paper until all
the oil is off; scrape off the skin and re- |
move the bones; squeeze over them
lemon juice; arrange upon bed of crisp |
lettuce leaves and dress with French
dressing. Garnish with slices OF hard
boiled eggs.
LOBSTER SALAD.
Remove the flesh from the shell of |
lobster and marinate with q French |
dressing. Cut into cubes and place on
lettuce leaves; garnish with mayonnaise
and the lobster coral which may be
dried and pressed through q sieve.
HAM SALAD.