The daily morning journal and courier., 1907-04-20
SALADS WILD AND TAME.

To speak of salad, or in fact any dish or article of food as tame when the word is intended for any other reason than, perhaps, lack of seasoning, seems peculiar, yet in many country districts, especially among mountaineers, the ex- pression is a common one and has ref erence to some vegetable or fruit which is cultivated or so distinguished from that provided by nature-as tame strawberries tame cherries, etc.
 Springs brings to us material both wild and cultivated which may be read fly used in salads and which, coming at this season are to be recommended for their tonic effect on systems ener- yated by heavy winter foods The town dweller can find in the nearby market lettuce, both hot house grown and from southern gardens; escarole from the same sources; the tiny sweet leaf of the fictitious or corn-salad; Wa tercress from specially flooded fields. Out in the country markets are an un- known quantity, but from fields and brookside spells can be gathered. There is the heart leaf of the dandelion, de- l lightfully bitter; the acid sorrel or sour 1 grass; the spicy cress or brook mint The young tender leaf of any plant whose flavor appeals to the taste may be used as the basis of a salar and when the supply is abundant, those plants which are delicate and young can be covered with stones, boards or a layer of sand; in week or ten days they will be prettily banches and most delicate in flavor.
 Market lettuce Is of two general types-the round, or cabbage leaf, the long or romaine, also called cos All salad greens should be carefully and thoroughly cleaned, for during their growth they are highly fertilized and in many cases this fertilizer, coming in | direct contact with the plant leaves de- posit on them germs which, If taken in- to the system, my result in typhoid or other diseases Each leaf should bs carefully examined and after cleansing should be well rinsed in fresh cold wa. ter. Where leaves are slightly wited they may often be restored to crisp ness by leaving them In cold water foI 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 necessary when a French or oil dress. necessary when a French or oil dress inS Is to be used as wet leaves rope and shed the oil. 5l
 To prepare q plain dressing put In g saucer or shallow dish a half teaspoon. | full of salt, quarter of teaspoonfu of white pepper and four tablespoonfuls of olive oil. Stir until the seasoning is lpartly melted then drop in slowly one 1 teaspoonful of plain or tarragon vine. gar, stirring fast and hard, until the vinegar is so blended with the oil that the globules are no longer distinct. Poui this over the lettuce, turning the leaves over and over, that they may be wei moistened.
 Such a dressing should not be made until the salad Is about to be served foe union of its clements is not perma. nent and oil and acid quickly separate When cress, cabbage or any sharp salat green forms the base of the salad { pince of dry mustard added to the sea 1 sorings of tha dressing will often b, found agreeable. Also the vinegar useC may be of special character, such a! onion vinegar celery vinegar, pepper vinegar or the spiced vinegar iron pickles. When lemons are plentiful ant juicy their strained juice will make pleasant substitute for vinegar; as thu acid is mild a double amount may b used.
 Already radishes from cold frame are in market at reasonable prices. ; few out in thin slices add plouancy t a simple green salad and the sam
 dressing may be used. By way of garn
 ish use few whole radishes, loosenin, and turning back a few strips of thei
 glowing skin. Be sure not to remov
 the one or two tiny heart leaves; the, have pleasant warm taste and Frenc' , chefs assure us that they lessen an tendency to heartburn and indigestion ity.
 After radishes come the cool gree cucumbers. How eager we are for ther at this season and how refreshing the seem After peeling and sllcing cove
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