The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1906-03-25

one-third Of teaspoonful of white pep
per or a dash Of cayenne and four ia
blespoonfuls of vinegar. Stir in dou-
bic boiler over a moderate fire until
very thick. lifting the upper boiler sew
eral times that the contents may not
thicken too rapidly, Add, when begin
ming TO thicken, two large tablespoon
fuls of butter. Rub all through sieve
and when cool cover and set away
This, as well as the mayonnaise, can
be diluted by the addition of whipped
or plain cream.
Almost all meats and vegetable sal
ads are improved by a suspicion OF
onion or garlic and the best way Of
using the latter is to cut a Glove of gar
lie (the bulb of garlic is separated in
number of divisions called cloVeS) and
rub the salad bowl or dish with the cut
side, A method greatly in vogue in
France is to cut a thick slice or cube
OF stale bread free from crust, rub it
well with cut Glove of garlic and place
it in the salad bowl, removing it when
the salad is served. For many salads,
especially vegetable, onion Juice may
be added but chopped or cut raw onions
should never be used unless it is known
that all at the table like it, the flesh of
the raw onion being extremely repug
nant to many persons.
Meats and vegetables which have
been cooked are improved in fiaveF if
maFinated some time before they are
served. Marinate means to mix with
enough French dressing TO slightly
melsten; this gives them an added fla
vor-s When mayonnaise is also to be
used any surplus amount of the thin
neF mixture should be drained off be-
fore the salad receives its finishing
touches.
Chicken is by no means the only meat
AT for salad use though it is about the
only kind mentioned by many people
when a meat salad is suggested. That
may de for receptions, etc. but the true
economy of the salad in every day liv-
ing is that it can and does utilize many
odd bits too small to present at the
table in other guise. A small piece of
cooked fish with some appropriate veg
etable such as cucumber and few let
tuce leaves, can be so mingled with a
mayOnnaise or some French dressing
that the result is a dish satisfactory
alike to eye and taste, Cold boiled beef
neatly diced, maFinated with a French
dressing, mixed with shredded lettuce
and spFinkled with grated horse Fadish
will make q substantial luncheon dish,
while a half cuDful each of several
kinds of cooked vegetables served in
cucumber cups will add much to a sup
per.
Dlnnsr SALADS should De or nsht
nature and. for the most part, consist
of the fresh green salad plants, such
as lettuce, field salad. escarole or wa
teFeFess simply prepared with French
dressing As a variation a spoonful or
two of finely chopped herbs sprinkled
over with the dressing, is both popular
and good; parsley, eheFvil, ehives and
tara gon are the herbs generally used.
Many decorative and tasty sweet sal
ads can be prepared with fruit. Of these
just at present the grape fruit salad
is most in favor. After halving and re-
moving the seeds the fruit is carefully
scooped out of the rind, all inner skin
removed and the pulp returned, dressed
either with a French dressing or a
sweet wine dressing. Each half is
sarNed ON q bed of lettuce leaves.