The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-05-30

uniest of globules, the mixture having
d slight grayish cast The oil and vim
egar separate again quickly, hence the
reason for not mixing such a dressing
until 1t is actually needed. The writer
has, however. found II practical to pre-
Pare several times the amount OF dress
ing needed in a broad-mouthel, glass
stoppered bottle; this is kept in the fee
box, and when needed, a vigorous shak-
ing 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 may be added with good
effect. Also in this. as In all salad
dressings. the acid of vinegar may be
replaced by some other acid, the one
most In use being lemon juice. AS some
lemons are miller than others the
amount used may be slightly increased.
For a rich dressing nothing can exceed
in simple elegance a well-made mayon-
naise. To prepare this delightful COM
pound have all utensils and materials
as well chilled as possible. Drop the yolk
Of a raw egg in bowl. add third of
a teaspOOnful OF salt. a dash of cayenne
or white pepper, and a teaspoOnful of
lemon juice and stir. Many think that
sugar and mustard should also be add
ed. but the true mayOnnaise needs nei-
Their WheS the yolk has perceptibly
thickened drop in from a measured half
Stirring steadily ard always in the same
direction. Gradually add more oil until
the mixture is very thick, indeed, then
drop in a little more lemon juice; never
add too much acid at one time or the
oil is cut 20 such an extent that II Is
hard TO regain the body required IN good
mayOnnaisc. When the bowl can be
placed in a larger dish Of cracked Ice
or ice water. an eggbeater may now be
substituted for spoon or fork, ana prog
MI a
from two to three tablespOontuls OF
lemon Juice will be required for this
quantity Of oil When completed me
mayOnnaise should be glossy and 1elIy
like IN texture. II packed In glass
covered lar and kept on ice II VIII re-
main In perfect condition for many Gays.
There are many who dislike the mayor
OF olive oil and for such we give t"O
dressings, one OF them cooked. rake a
CuDfuI of thick cream, eitner sweet OF
slightly sour-if the former allow TWO
tablespooufuls OF vinegar or lemon juice,
If the latter. half as much. WHIP Sne
cream 10 a solid froth, seasoning II Win
salt and uepper. Gradually beat IN the
acid. This IS especially good with a
veal sweetbread or mixed vegetable
salad. For the cooked dressing Deal
two eggs enough TO mix thoroughly. sur
in One-half of a Cupful OF warm water,
One-naif nj a teaSpOonful Of salt, one
third of a teaspOonful or WHITE pepper
or a dash of cayenne, and four taole-
spoonfuls OF vinegar. Stir in double
boiler over a moderate fire Until very
thick lifting the upper boiler several
times that the co-tents may not thlcken
too rapidly. Add. when beginning 20
thicken. two large tableSpoonfuls OF Dut-
ter 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 salads
are improved by a suspicion OF onion on
hnU
! latter IS 20 cut a Glove or garlic (the
bulb OF garlic IS separated in numDer
| Of divisions called cloves ana run tht
salad bowl or dish with the cut side
A method greatly in vogue in France
| is 20 cut a thick slice or cube Of stale
bread free from crust. rub il well with
| a cut Glove of garlic and place II IN
the salad bowl, removing IT when the
salad is served. For many salads, es-
! pecially vegetable onion juice may be
I added but chopped or cut raw onions
should never be used unless II Is known
| that all az the table like II. the flesh
| OF the raw onion being extremely re-
pugnant 10 many persons.
| Meats and vegetables which have been
| cooked arc improved in favor If mari
mated some time before they are served
French dressing to slightly nioisten
| this gives them an added flavor. When
| mayonnaise Is also 20 be used any sur
! plus amount of the thinner mixture
|
| receives It's finishing touches
| Chicken IS by no means the Only meal
( 1T for salad use, though il is about
| the only kind mentioned by many people
| when a meat salad is suggested. Tha'
may do for receptions. etc. but the true
! economy Of the salad In everyday liv.
/ ing IS that il can and does utilize many
] odd bits too small to present at The
! table in other guise. A small piece o.
| cooked fish. with some appropriate vege
4 table. such as cucumber and q few let
! tuce leaves. can be so mingled with &
| mayOnnaise or some French DRESSING
| that the result Is a dish satisfactory
| alike 20 eye and taste, Cold boiled bee
/ neatly diced. marinated with q French
/ dressing. mixed with shredded lettuc,
| and sprlnkled with grated hOrseradish
/ will make a substantial luncheon dish
while a half cupful each Of severa
( kinds Of cooked vegetables served il
/ cucumber cups will add much TO Z
/ supper.
nature and for the most part consist o
/ the fresh, green salad plants, such a.
/ lettuce, field salad, escarOle, or water
/ cress, simply prepared with a Frencl
I dressing As variation, a spoonful Of
I two Of finely chopped herbs sprinklel
! over with the dressing is both popular
/ and good: parsley. chervii chives an,
! Many decorative and tasty sweet sal
/ ads can be prepared with fruit. o
/ these. just at present. the grape frui
salad is most in favor. After halvinl
and removing the seeds, the fruit Il
/ carefully scooped out of the rind, al
/ turned. dressed either with a Frencl
/ dressing or a sweet wine dressing. Eacl
/ half is served on a bed of lettuce leaves
|