The Winchester news., 1908-10-27
FLAVOR FOR SALAD
DRESSING MIXTURES TO SUIT
ALL TASTES.
Just Touch Of Horse-Radish, Onion
or Garlic improves the Dish for
Many-Red Peppers Make
Good Characterization.

HOW seldom now one meets with
plain French dressing" this being
composed of only oil, vinegar, pepper
and salt-just four ingredients. Prop
erly proportioned and happily mixed
so that it became blend" it was in
its perfection not easy to better.
But, little by little, according to the
instincts and tastes and initiative of
the salad mixer, additions have come
to light that change and often i'm
prove the flavor of the dressing.
Now there Is the horse-radish fla
vor often lent to the dressing by the
use Of little of the liquid or Juice
Used delicately, there Is much to COM
mend its presence when cucumbers or
lettuce are to be dressed A suspicion
OF 1t, too, in a dressing for tomatoes
is seldom amiss, 1t being next to i'm
possible to use too little of this flavor
ing. For a potato salad its use is es-
pecially recommended by certain ones
Then OF onion flavor in French
dressing. With most of the lettuces
the flavor of onion is often pleasantly
combined. But many ways exist for
introducing this flavor so that the de-
gree of its presence may be regulated
To rub the salad bowl with a slice
OF onion is one way. and a very deli
cate and pleasing way at that To
stir about In the dressing a slice Of
the onion is another way that a fine
taste would approve. Then to boldly
add the juice of an onion or its grated
substance is method Of imparting
it that is sure and undeniable, and
quite liked by those who wish each
pronounced.
Through the use of garlic and of
chives, too, the onion flavor may be
suggested in French dressing. Just
a little garlic should be used for those
of the finer tastes, and of chives
more liberal hand may provide the
amount
With the exercise of good judgment
1t is possible to add, and with success
both horse-radish and the onion fla
vor to French dressing.
Parsley, chopped, is very often add
ed with good effect to a salad dress
ing in which onion figures 1t is pleas
antly combined, too, when chopped
red or green peppers go into the
dressing for it's improvement.
The purposes of ornamentation, too,
are served by the use of red peppers,
chopped, and chopped parsley And
chopped chives with red peppers,
chopped, mingle happily for both eye
and palate.
Now for the variants in the dress
ing itself. By the use of the differ
ent peppers many variations may be
accomplished. All black pepper, for
instance, and very much of it, or
black with red, or with white, or
with paprika, all make for piquant eff
fects in the French dressing.
So much is accomplished with vine
gars now that it is a pity for the
closet not to be well stocked with
them. OF course, there Is always the
cider vinegar as standby. Then
the vinegars made from wines, or the
malt vinegar, or the raspberry, or
tarragon, or chilli, all do more than
well their part when one wants a
difference" in the salad bowl.
Instead Of vinegar wine may be
used. Sauterne or claret is used in
this way. For most purposes sau-
terne will be found the most salts
factory.
Sometimes little sweet wine, that
is, a sherry or madeira, may be used
in French dressing composed of oil,
vinegar, salt and pepper Just a few
drops of it added, and stirred well in
to the dressing, does much in the Inn
provement line.
And so it goes. Take the sugges-
tion of others, create notions of your
own for improving or ornamenting
the simple French dressing, and find
yourself entered in contest that bars
none with taste.-The Epicure