The Washington herald., 1907-09-13
FROM WOMANS
POINT OF VIEW

Occasionally happen upon woman
who has the same liking Tor salad that
possesses me, and then 1 am sure of
finding a valuable addition 20 my list.
When one eats a salad OF some sort
every day in the year. the list must be
long 10 prevent mouotony-
1 recently visited a hostess who does
not believe In vinegar and uses lemon
juice in her salad dressing. l like the
lemon. although I do not share her pref
udice for I know its prominence in the
treatment Of tuberculosis I share her
wonder at the number Of persons who
confess To a dislike for the taste Of
olive OIL for the taste can be cultivated,
and the struggle is well worth while, IN
view Of its medicinal effect upon nerve
and tissue. There never yet was a boiled
dressing that could touch, IN flavor or
WhoIesomeness, the good, rich mayou-
naise, but boiled dressing IS an institu-
ton in many homes
It is useless TO tell nOn-salad lovers
that green vegetables are wholesome.
that dyspepsia is not on speaking terms
with coldslaw, and onions are perfect
watchdogs on health. Women with trou-
bIesome stomachs throw up their hands
IN horror at the thoughts of unc0oked
vegetables, and other women. delicate
and frail. positively prefer illness to q
diet Of onions. Very we'll They have
the privilege Of q choice, but the uuin-
formed have the right 10 know the value
of diet.
I shall never forget q table where Gu
cumbers were served 20 me so soft and
Iabby as to suggest old age. They had
been left in salted water till all sign Of
crispness had disappeared. I was told
that il was a wholesome manner Of pre-
pairing them, but as I never had any
trouble with my own method I was IN
convinced I prefer cucumbers. thinly
sliced and crisped. IN iced water, and
have never tasted better lettuce than
that which was washed, leaf by leaf. as
soon as received, tied up in a wet piece of
clean cheese cloth, and put on ice till
needed.
These nice little ways OF doing things
mark the difference between good and
bad food. A cloth wrUng out in cold water
and tucked in around the butter in a
jar prevents il from becoming salt. and
keeps it sweet. Tomatoes peeled early in
the day, sprinkled with sugar and set in
the refrigerator, are ready for the dress
ing at noon or night Grape fruit with
the seeds removed and the pulp lOOsened
by running a sharp knife close to the
skin and around the core can be relIshed,
and oranges are most easily eaten by
cutting a slice off the top Instead of
halving the fruit There is no spatter-
ing Of Juice In the former method.
I know Of but one family outside my
own whose mayonnaise recipe calls for
the whites OF the eggs, which are beaten
to a stiff frOth and stirred IN as a fin
ishing touch to the dressing. I secured
the recipe from the cook who had lived
there for years. Last winter I was treat
ed 70 a potato salad made without onion
and dressed with mayonnaise, and that
has been added to my life The potato
was cut fine and mixed well with the
dressing. l once ate some little button
mushrooms put UP I'm spiCed vinegar and
liked them so much that I asked and
received the Tecipe-and promptly lost
It. I wish that I had lost one tried for
picking nasturtiUm seeds, green ones.
for the two dozen Jars I have In stock
are disappointing.
Two years ago a relative who was
paying me a visit advised me TO rfpen
nay green tomatoes rather than turn them
into pickles. I gathered every. green one
on the vines, after all hope Of their ripen-
ing there had gone, and placed them at
the top Of the house under the skyIizbt
They were picked over every day 10
avoid rot. and I was able to serve ripe
tomatoes on my table every day till the
middle Of November. in adition TO the
donations I made to the tables OF friends.
/ wonder how many other housekeepers
can say as much. BETTY BRADEEN