Norwich bulletin., 1911-01-14

dressing. Whipped cream is an i'm provement in most cases to the may onnaise and boiled kinds. It should be added just before the dressing is used. In the summer season the bowl that mayonnaise is made in should stand in ice while the process is go- ing on The housekeeper is often pug zled to know what to do if the quan- tity of mayonnaise needed is too much for one raw egg yolk and not suf1- cient for two, by mashing a hard boiled yolk with the raw one the prob lem will be settled. The process of making will be or is the same as if both yolks had been uncooked. They are first seasoned with salt, white pep per and mustard, if it is wanted. Then the oil is dropped slowly, while the way all through. The eggs begin to thicken drops of vinegar or lemon juice are added from time to time. Vegetables are first marinated, then drained, filled into cups and topped off with a spoonful of mayonnaise. green cress or lettuce produce a charming effect. For meat. fish or other mixtures the work of the serv- CT will be greatly enhanced if the let tuce fs first arranged in little nests on the dish and they are filled with
 
 fly be lifted with fork or spoon from dish tc individual plates. To arrange them, put stem ends of three or foul curled leaves together, tapping them over each other enough to make a substantial receptable. To blend the various flavorS so none will be over shadowed by another, is the acme of the salad makers effort. Cold cooked vegetables, such as potatoes, beets, beans, carrots, celery knobs, etc, will not absorb the dressing and it's fla vors. To obtain the best results most cooked vegetables must be covered with a French dressing while they are hot and should be left to cool in it. When they are cold should be thor oughly drained, then they may be dressed with mayonnaise, French or boiled dressing, as preferred.
 German cooks marinate hot cabbage in this way for cabbage salad. With the martnate may be placed an ounce or two sliced, some celery, parsley, chervi. or other herbs. The French dressing may be made with any pre- ferred vinegar. Materials, ingredients and everything pertaining to the work should be chilled at the start. The lettuce, cress or other greens, as well as raw vegetables, such as celery or radlshes, should stand in water an hour or more before they are wanted, with large piece of ice. Great care should be taken, however, when they come from bath to dry them thorough ly, drops of water will carry with them to the bottom of dish an oily liquid that will detract greatly from the dainty appearance of salad In order to dry vegetables. drain and shake them in colander and toss them about in large, dry towel Stirring the ingredients together is the unpardona- ble sin of the art. By that means are produced the connections which are miscalled salads A light tossing with fork to properly distribute the seasoDsfngs is the only way to get the best results. Salads are practical ly of two classes-light and heavy, the former suited to dinner and both to luncheons and supper. No one would think, of course, of introducing lobster or chicken salad among the courses of a heavy dinner. The appearance f salad is not the least important fac tor in it's preparation, vegetables which clash in color, like beets, car rots, tomatoes, should never be min gled.
 The color of the mayonnaise or cooked dressing may be varied by diff ferent devices. For green. spinach juice can be used, or a mixture of herbs. such as lettuce, cress, chives and parsley, may be crushed together until their juices are expressed The addition ot this liquid to mayonnaise converts 1t into a delicious sauce.
 The powdered coral of the lobster. softened with lemon juice, produces an attractive red; for other shares of red, tomato puree or beet juice may be employed. Yolk of an egg will serve for yellow. Vegetable and fruit cups afford no end of variation. Celery knobs boiled until tender, cut in two