The Washington times., 1907-04-20
SALADS, WILD AND TAME
By coRNELIA C. BEDFORD.

To speak OF salad or in fact of any
dish OF article Of food as tame" when
the word is intended for any other rea-
son than. perhaps. lack Of seasoning,
seems peculiar. yet in many country
districts especially among mountain
GERS. the expression is a common one
and has reference 20 some vegetable or
fruit which Is cultivated and so distin-
guished from that provided by nature
as tame Strawberries. tame cher
ries, etc.
Spring brings to as material both wild
and cultivated, which may be readily
used in salads and which, coming at
this season. are 10 be recommended for
their tonic effect on systems enervated
by heavy winter foods. The town
dweIler can md in the nearby market
lettuce-both hot house grown and from
Southern gardens; escarple from the
same sources: the tiny sweet leaf OF
the fictitious or corn-saIad; watercress
from specially flooded fields. Out in the
country markets are an unknown guam
tity, but from fields and bTookside spells
can be gathered. There is the heart
leaf Of the dandeIion, delightfully."- bitter;
the acid SOTrcl, or sOurgraSS; the spicy
cress, and brook mint. The young, ten
der leaf OF any plant whose flavor ap-
peals to the taste may be used as the
basis of a salad, and, when supply IS
abundant, those plants which are dell
cate ana young can be covered win
stones. boards, or a layer of sand; IN
a week or ten days they viii be pretlHy
blanched and most delicate IN flavor
Market lettuce Is of two general types
the round, or cabbage leaf, the long, or
TOmatne, also called cos All salau
greens should be carefully and thor
af Nv IA
they are highly fertilized, and IN many
cases this fertilizer, coming IA direct
contact with the plant leaves, deposit
on them germs which, If taken into the
system, may result in typhoid and other
diseases. Each leaf should be carefully
examined and after cleansing should be
we'll rinsed In fresh cold water. Where
leaves are slightly wilted they may often
be restored to crispness by leaving them
in cold water for half an hour or more.
When receiving their final preparation
for the table salad greens should be
drained, then laid on a soft cloth, and
patted quite dry. This is especially nee
essary when a French or oil dressing is
10 be used, as wet leaves repel and shed
the oil.
10 prepare a plain dressing nut in a
saucer or shallow dish half teaspoon
full OF salt, a quarter of a teaspOOntul
OF white pepper and four tablespoonfuls
OF olive oil Stir until the seasoning is
partly melted then drop in slowly one
tablespoonful of plain or tarrasOn vine
gar, stirring fast and hard. until the
vinegar is so blended with the oil that
the globUIes are no longer distinct. Pour
this over the lettuce, turning the leaves
over and over, that they may be well
mOisteued
Such a dressing should not be made
until the salad is about 10 be served
for union Of Its elements is not perma-
nent, and oil and acid quickly separate.
When cress. cabbage. or any sharp
salad green forms the base Of the salad
q pinch Of dry mustard added 10 the
seasonings OF the dressing will often be
found agreeable, Also the vinegar used
may be of special character, such as
onion vinegar, celery vinegar, pepper
vinegar, or the spiCed vinegar from
pickles. When lemons are plentiful ami
juicy their strained juice will make a
pleasant substitute for vinegar, as the
acid is mild double amount may be
used
Already Tadishes from cold frames
are in the market at reasonable prices;
a few cut in thin slices add piquancy
70 a simple green salad, and the same