Norwich bulletin., 1911-01-14
SALAD MAKING.

Dear Sunny South: Suppose you are thinking we've forgotten about your salad making. You will now have a chance to change your mind:
 Art and Science of Salad Making: No careless hand can make a per- feet salad. In no other dish is there so wide a range for individuality of treatment as in salad. No single pro- cess in the preparation is unimport- ant. The meats and vegetables must not be too coarse or too fine. In mak- ing them ready the chopping knife or meat grinder must have no part. Only the crispest, freshest vegetables should enter the composition. Much depends upon the quality of vinegar and oil. Sharp vinegar fs to be avoided. If that on hand should be too sour weak en it with a little water. A little lem on juice may be used if greater acid herb vinegar. such ss tarraEon, celery nasturtium and mint, add greatly to the possibilities in flavoring.
 The Paragon flavor, for instance, is delicious with meat and fish.
 The nasturtium, most persons think, lends itself best with or to vegeta- bles. Many people object to the fla vor of mint vinegar, excepting with lamb, chicken and certain green sa1- ads. Celery vinegar combines well with nearly all salads. Chopped pars- ley. chervil. sheep sorrell, nasturtiums deaves. flowers and stein) and other herbs. chopped fine and sprinkled over the salad. or incorporated with the dressing, ring delightful changes. Win terRreen leaves from the woods, used moderately in various salads, puzzle the guests with their delicate fra grance. Garlic, at which too many persons shudder, lacks the respect in this country that its character merits, used properly. Garlic is more deli cious than onion in flavor. It Is the misuse of the vegetable that has gain cd for 1t is undeserved notoriety. The French know to . T its worth.
 A single eIevs of garlic, or two at the most, are enough for a large mix ture. It Is a good idea to rub the or the dish in which the dressing is made with half . clove or garlic. It is better still some think (myself for one) to saturate . piece of bread with the odor and In turn to use the bread trsnsfixsd with fork. to wipe the dish. Another way of obtaining the flavor Is to chop q clove or two of garlic to innnitesimaI ineness and mix it with other ingredients. If onion is used it is always preferable to em. ploy the juice and not the pulp. By some cooks the onion is grated, but even this method leaves tangible evil dence of the most odorous of vege- tables to catch in the teeth and re- tain the flavor in the mouth. To some persons onions are hurtful, but they are seldom injured by juice. To ob- tain the juice. cut onion in two, hold it on it on fork over mixture and with back of silver knife or spoon press the cut side until juice drops. With such materials as lobster, crabs, shrimps. artichokes, etc, which are liked for their individual flavor, it is mistake to use favored vinegar. onions or garlic should be used with all salads except the sweet kind.
 Of course, capers, chopped olives, pickles, may be used in right propor- ton. Followed cucumbers, beets, tomatoes. green and, red peppers. white turnips, small cabbage and apples may all do duty for cups A solid. prettily shaped cabbage with center cut out, makes an ornamental bowl for cabbage salad. The cabbage should stand on a bed or curly parsley or other greens.
 Ribbons of red peppers may edge the platter, or 1t may be garnished with stuffed olives or tiny gherkins. Sweet peppers are too little known, although they are gaining in popu- larity with Americans. With many vegetables they are very delicious. The seeds and white inner pulp should be removed (these are the parts that bite); then cut the peppers into small strips and dice. The peppers may be used in salads of cabbage, mixed veg etables, of potatoes. beets. beans, to- matoes and various other mixtures.
 Salad dressings are practically three -Mayonnaise. French and cooked