Los Angeles herald., 1910-01-02
SALADS

oHEHDo
~ OALADS as a delicacy for the table
is as old as the proverbial hills.
~ 1t was considered dish so edible
that great writers made mention of it
in formal writings; poets sang its
praises in rhyme. John Evelyn in his
old age wrote a discourse on the
Value of Salads" or "sallets,' as then
they called it. The spelling has not
changed more than the various ingre-
dents which formed them. Even Piers
Ploughman and Chaucer did not scorn
the dainty sallet," and from their
time down through the lordly line of
English dramatists we find frequent
mention of "the blood-cooling salad"
Shakespeare has many references to
salads; in fact he considered it so de-
licious dish that when Helen's ad-
mirer desires to praise her in extraVa-
CANT terms Shakespeare makes him
say I'VE may pick a thousand salads
ere we light on such another"
In Shakespcare'S time there were
many herbs and plants used in salads
that are forgotten now. Cabbage was
a foundation for many salads, and the
amount of folk lore that clings to cab
bage is surprising. In ''the days of
long ago., before the cabbage had
gained its Dutch rotundity, it grew
wild on the shores of the North sea
and the Mediterranean. 1t is tabled
that it sprang from the tears of Ly-
curgus, that king of Thrace who wore
his life away in useless struggles
against DionysiuS, and this is only one
of many tales in connection with the
plain, everyday cabbage of today.
Kale, parsley, garlic, chervil, leeks
are among the plants used for years
in the making of salad; sweet mar
joram and other sweet herbs were also
used, as we find many references to
them in the poets and dramatists of
the sixteenth century.
OF the various plants whose leaves
are still used for food, lettuce stands
first. Lettuce also grew wild in South
ern Europe, but was cultivated by
Greeks and Romans and finally intro
duced into England. EndiVe, or white
chicory, and it's bitter cousin, succory,
are herbs much used in the sixteenth
and seventeenth centuries. An old
poet of that time writes. "A garden
salad was the third; OF endive, radish-
es and succory." In the private ex-
pense account of Henry VIII is a large
bill to the gardener for "lettuze."
Lettuce is still the principal ingre-
dent for salad; but the many and
various things which go to the making
of a present day salad are surprising.
Vegetable salads, fish salads, chicken
salads, fruit salads with mayonnaise
dressing, French dressing, cream dress
ing, wine dressing, give one an ample
number from which to choose. We give
below a few of the different kinds of
salads.
Potato Salad
One pint of boiled potatoes, cut in
dice or shaved in thin slices and sta
soned with salt and pepper. The yolk
of one hard boiled egg, one tablespoon
full of chopped parsely, one cup chopped
onion. Put alternate layers of potatoes,
onions, yolk of egg, parsely and French
dressing until materials are used. Have
parsely and white of egg on top with
dressing over.
Potato Salad No. 2
One-half peck potatoes boiled and cut
into small dice, one head of celery.
Dressing; one cup vinegar, butter size
of a hickory nut, yolks of two large
eggs, one-half tablespoon of flour, one
pint of cream. Heat vinegar and but
ter in double boiler mix flour, egg and
together and add to hot vine
gar; let all come to a boil, season with
salt and paprika; remove from fire and
add cream; pour over potatoes.
Cabbage Salad
One coffee cup vinegar, put on stove;
while heating mix with cold vinegar "a