The Brattleboro reformer. (Brattleboro, Vt.) 1907-1912, 1910-07-22
Salads for Summer.


Where is the family that does not rel
ish tasty salad on warm summer day
We may enjoy it any day, but especially
when the temperature is high. There
should be lettuce leaves nicely crisped in
the ice box or in cold water. The dress.
ing should be cold and everything about
salad well chilled Some women are
fond Of salad but think it too much work
to make il, while in reality it is one Of
the simplest dishes We can make. Like
hash and other composite dishes salad
may consist of very few ingredients but
is improved with the addition Of other
good things.
About Salad Dressing.
The best and most healthful dressing
is perhaps that made from the yolks OF
eggs, pure olive oil and lemon juice.
Vinegar may be substituted for part
or all Of the lemon juice and gives fine
mayonnsise. So many prefer dressings
without oil that directions may be pre-.
ferred for such. Uncooked cream dress.
ing is made in moment. Break an
egg into teacup, beat while adding al
rising tablespoonful of sugar, X tea
spoonful Of prepared mustard and "
teaspoonful Of salt. Also add Of thick
sour or sweet cream third of a cupful-l
continue beating, then gradually stir in
l.3 cup Of vinegar. II should be smooth
in quality and Of good creamy consist.
ency More seasoning may be preferred
and added to taste Where you have il
seasoned just right, write the rule over
with changes as made to suit yourself
and follow in future.
There are advantages about cooked
dressing which is made with or without
-, until
teaspoon Of salt, three teaspoons OF
sugar, one teaspoon of prepared mus
tard, two teaspoons melted butter, one
cup sweet milk. Beat all together
then stir gradually. into one
cup of boiling vinegar, first drawing II
from the front of the stove. after mix
ing well continue stirring while it thick
ems, but do not allow it to curdle. Pour
into pint jar and keep in cool
place. Shake before using
'" =.
Putting Together.
For the simplest salad cut cold pota-
toes into dice, salt and pepper them,
cover with dressing, mix lightly with
fork. Surely that is easy. But, you
should put it on crisped lettuce leaves
and most people like a bit Of minced
onion. It can be cut very fine with
knife. Beets, peas, string beans left from
noon may be added. That is one nice
hing about salads. Bits Of cold vegeta-
,les are made SO attractive. Sliced hard
,oiled eggs are an Improvement Besides
hese cooked vegetable salads. cabbage,
.lso celery 10 much used. Chicken and
,elery cut into dice or chicken alone or
With sliced egg, veal, too, is desirable, as
basis for salad remembering that let.
uce if possible, and dressing always is
necessary. Egg salad is excellent:
Fruits and nuts are much used today
With mayonnaise. The meat and vege-
able salads, however, are more gener-
lly priced An old Spanish proyerb
avs: ITO make a perfect salad, there
hould be a spendthrift for oil. mser q
or vinegar, a wise man for salt, and a
mad cap to stir the ingredients and mix
hem well together. a
While the grown-ups wear quiet colors
or bathing suits children may wear q
right colors without stint, either for the Q
vhole suit or as trimming for gray orr
lue. !