New-York tribune., 1908-07-05
DAINTY SALADS
NOW POPULAR
CRISP LETTUCE And REAU
OLIVE OIL.
Chefs and HousesriUes Busily DeUis'
ing Nezc Mirtures of Fruits
and Refreshing Greens.

Now that high temperatures prevail and orins
with them natural desire for nourishrent lha-
shall harnonize with the season. the ingenious enes
and the busy housewife. both interested N ln'
physical welfare of their charges. are planning IoS
them surprises IN new forms Of gastronornie De-
lights. Their problem Is serve food which sna1
nourish and yet overhead the blood ana u
tempt the palate in season when the Weatnos
often makes even the thought OF food somewnas
distastefuI Often on a day after ms
toll is over one finds 1t difficult 70 think pleas
antIy of hot soup. large portion OF meat OK
some sort. with a rich sauce, and various vese-
tables. likewise hot Some cool and refreshing rooa
is desired-something different Is demanded Hers
both the chef and the housewife will the souuon
OF this yearly problem in refreshing salads y
number of suggestions for their cOncOcton viii %
found by visit to the markets. which az tns
season OF the year rich in colcr from Ih'
wondrous variety OF vegetables and fruits thers
to be found
is used In combination with meats. fowl. sea 1000
fruit nuts. with a of mayOnnaise or Wna'
is termed plain French dressing: olive OIL vinegar.
mustard. salt and pepper paprika In a varieE
OF fashions Cucunlbers. artichokes. cold potatoes
and almost any vegetable is used IN these Ioo1
and in the skill exercised by the culinary artist .
the dressing. Nay, that is the vital question s 10
dressing Furthermore, the vital question g5 2Iouse
vital question is to secure the best olive OIL H9us
cause the family did not take kindly 70 the say sI
and the OF dissatisfaction has been inyara'1
good. TO negligence in handling IT, Perhaps -
been left exposed to the or uncorked or ~ a,-
warm. stufry closet To avoid these difficulties OIL ong
the best olive OIL should be purchased imported III III
the sunny Mediterranean IN glass and u shOSs
be kept in cool. dark place in the oriS1aa4 pSS~
age and used needed. .s.
There is great deal OF popular mtsconcsp0Ta "a
about OIL. said Ernest La Montague, Oh Z n
Montagne's Sons. agents for the famous oItVs, -
shipped TO this country by Barton 4 Nusss4b Il.
Most people think that be good II mus.
colorless and thin: which would In thsir Coed Coed
then make 1t a highly refined product No
oil Is not refined in the usual sesse.s sesss,,,, az
chemicals used at all, but the pivse.sSSl,re
the presses is clarified by series OF S.. "a
II too white IN color too thin II nas 49, ~
hleached, and Is consequently unwhoiesoinss ,sn&
has been made from overripe fruit. wnscn "a
to rancdity. The 3. a. @. oil. which nas oee. ors.
pared with the greatest from the selsr,sclsa
the olives to the decanting into glass
which. IN minds. Is the only sare way "
this sensitive product OF Southern France- Nice.
''The district devoted to olive trees HoSth
where Barton & GueSter have a large se-, fhs
ment extends some thirty forty niles L,gon Of
coast up the mountain slopes 20 an eIeSe, 49,, the
higher regions and command the best pre- az
ton & Guestier buy these irrespective oL IN this
long they the best in the marker t1 OF
way have maintained the standard OF eHr -Sa newly
quality and uniformity OF character ~ varfous
picked fruit is brought down from tI,1,s tIs Tho
groves on the backs OF mules TO the -s.d 81
first product OF the presses, tnvarlaoy -iv clan-
them is called Virgin OIL, and when pIry,pSS,r,dnaM
fed and handled 70 not only ts.fE,n ssiax sses
srtes. which are rssasni<sa ~ ~
taxnltYs