The Washington herald., 1909-07-14
THE SALAD BOWL;
ITS USE IN SUMNER
Better Than Meat in Warm Weather
Are Cool, Green Salads.

Are Cool, Green Salads.
This Is the time OF year when the salad
bowl is welcomed on almost every table
and IS felt TO be an appropriate addition
&C every meal
A badly arranged and badly dressed
salad IS an affront 20 good taste, and GER
taInly nothing is better calculated TO Gre
ate discOrd IN the internal economy.
Speaking generally. one might say OF al
salad materials in their natural state that
they are antagonistic TO digestion. and
that ~ they are 20 suit the autocratic
powers within they must be first sub
jected to careful treatment. says the Phil
a6elphia Press.
Hence We rely upon oil 70 smooth away
difficulties and upon condiment 10 stir
and stimulate the digestive energies. The
arrangement and dressing OF salads
makes a subject worthy Of study, and
wish It were the custom with as 10 have
the latter part OF the task performed at
the table. II Is not q duty that should be
relegated to the kitchen at all
OF course. the cleansing. drying. and
breaking up Of the lettuce. OF endive, OF
watercress must be done there. likewise
the chOpping OF onions and Of herbs. but
these made ready. the mixing Of a dress
ing. be Il rnayonnaise or only the simple
one We call French dressing. should be
undertaken by skilled hands, since on this
part 50 much depends
Moreover, II needs TO be done at the mo-
ment. never at some convenient time be-
forehand- The prejudice against oil that
formerly prevented many people from en-
joying salad has almost vanished. Oh
has been found 70 be the greatest aid 70
digestion. as well as the corrective that
fresh vegetables and lettuce are apt 10
need.
Where oil cannot be used for the dress
ms. good cream should be substituted. At
all times vinegar needs a sparing hand
and should be very pure.
Chilli or tarragon vinegar is excellent, but
never that from pickles. A slight sprin-
king OF white powdered sugar added 70 a
bowl OF dressed salad is an Improvement,
bringing out the favors Of the compound.
II may be asked what are the correct
proportions TO use IN making q simple
salad dressing Where oil Is liked. four
tablespoOnfuls to one Tablespoonful OF
vinegar VIII not be too much, but where
It Is not regarded with partially two viii
be sufficient.
salt and pepper. mustard also when used
should be mixed with the vinegar, the oil
added last, and the whole tossed together
freely and lightly.
The following IS a good recipe for may
onnaise: Break the yolk Of an egg. care
fully freed from the white, into a basin;
beat II lightly, add dash OF pepper, a
saltspOonfu. OF salt, and pour upon II
gradually the oil: continue beating rapid
", adding more OIL as it thickens. Add
enough oil TO make the dressing Ike thin
cream: at this stage a little white wine
vinegar may be worked IN gently. The
correct proportion Is one teaspOonful Of
vinegar to eight teaspOonfuls OF oil. Fla
vored vinegar Is the best, and a teaspoon
full OF made mustard is generally an addi-
ton. Keep the mayonnaise in a cup in a
cool place till wanted.
Cold cooked carrots, thinly sliced. dress
ed with mayonnaise and garnished with
watercress, makes a salad that accompa-
MES cold boiled or pressed beef quite ad-
nirably, as tomato or beet salad accord
well with roast beef. Alternate circles OF
boiled sliced new potatoes and raw Gu
cuEber, with a cream dressing or rnayon-
naise, the surface sprinkled with finely
chopped mint is well suited for lamb.
A very appetizing way OF treating cold
beef is to free It from fat and grlstle and
cut IT into dire, then add two or three
tablespoonfuls Of finely chopped parsley.
little grated horseradish OF chives. and
dress literally with mustard, olive oil.
and vinegar.
The remains Of cold cooked fish. faxed.
or OF chicken cut small. may be added to
almost any lettuce salad, and dressed
with the usual mixture. Slices Of hard
boiled eggs or sections OF picked eggs
make nice and appropriate garnlsh to
such.
To make a salad sauce: Take the yoIks
Of two hard-boiled eggs, a Tablespoonful
OF grated Parmesan cheese, a teaspoonful
OF made mustard. a tablespoonful Of tar
ragon vinegar, and one tablespoonful OF
tomato catsup. When well mixed TO-
gether beat In four tablespoonfuls Of olive
oil. This is sauce 70 pour over a potato
salad or cream cheese salad. In these
salads the pouring over sufices; they
should not be turned about. A sprinkling
OF chopped chervN or parsley IS added TO
potato salad after the dressing. The cream
cheese Is broken into light flakes with a
fork and laid upon crisp leaves taken
from the center OF lettuce; the sauce
fills IN the hollows.
A Roman salad is made OF endive.
picked and cut small, 70 which young
onions are added plentifully, chopped fine
"; cold clear gravy and oil are poured
over, then little vinegar and honey add
cd before sending Il 70 the table.