New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1911-07-16
SUMMER MENUS
Salads Should Figure Moro
Lavgely Therein.

In one Of Elizabeth Barrett Brownings
published letters from Rome. written short-
ly after her marriage. she tells OF their
delightful evening meal consisting always
"of boiled chestnuts and salad" Italian
chestnuts are the best in the world and
romaine lettuce is the queen Of salads. and
undoubtedly a meal Of this sort. eaten on
a vine-covered balcony overlooking Rome,
tastes better than anywhere else In the
world. yet during our summer heat. which
IL far more trying to bear than that OK
Italy. we might do well to copy this sim
plicity OF living.
The American menu comprises such a
variety OF salads that it would seem hke
bringing GOALS to Newcastle" TO add new
recipes to il. The truth is that from tho
foreign point of view the Americans, while
eating a great many salads, do not know
how 10 use them as an article OF 1000. inc
salad here belongs TO the heavily laden
table. the teble of prosperous people, who
believe In what they term good living az
every season Of the year. To the natives
OF Southern Europe a salad. with bread
and a bit OF cheese. is a meal
salad to form the principal part OF
meal must be both arpetizing and nourish-
ins, and The American markets provide ths
best possible elements for this. Americans
as a rule use far leSs oil I'm their dressing
than Ia the custom i'm Europe, yet AT mo
same time they generally ind European
salad to their taste n they do not see II
dressed and are not conscious OF tho
amount Of oil employed European salads'
even those made in the poorest homes.
contain a good many ingredients, such ~
chives. eetragon and parsley. finely chopper
ana mixed with the oil, and In this way
the fat taste of the olive oil Is covered up.
Yet every leaf OF the lettuce ~ shshty
covered with the dressing. and What dress
ing remains in the bottom OF the bowl -
eaten with bread.
The most simple form Of nutritious
supper salad Is made OF lettuce and haru
boiled eggs, and II one considers the foou
81, ments that make up dish OF TINS soFt
e. Is easy TO see that IL makes good hot
Weather meal 4 good salad for TINS
climate IS made from lettuce, sliced tomh-
toes and cucumbcrs with sprinkhns OK
snrins onions Ii is best to cut the VIDE
leaves down the middle and remove the
,.s,k before the lettuce il washed and PUT
on the ice TO chill Those who find GU
eumbers dificult TO digest may be IN
| terested in the way they are often pre-
narad IN the other side. The cucumners
| are peeled and cut in the thinnest possiUls
e,ices five hours before they are to be
eaten and then covered with salt and set
aside. The salt brings out the juice when
n ,s claimed. Ia the injurious part OF tho
vegetable and this is drained OH pelore '"e
| oucumbers are dressed. Cucumpers pre-
pared in this way will not be so crisp as
when they are taken directly from the lce'
| cut I'D and served at once, but many people
prefer them to those freshly sliced.
Poached eggs on thin slices OF ham and
inclosed in a firm aspic is favorite disrl
With hish priced chefs, but with Ittle
exnerimentina and a good icebox 1t IS
| NOT hard to accomplish II at home, ana
when the secret Is once learned IL Is easy
IN make other dishes on the same lines
Tomatoes, stuffed with bits OF chicken or
veal, with chopped lettuce and cucumber
are excellent. on the other SIDE poth
asparagus and beets are more commonly
eaten with an oil and vinegar dressing
than in any other way. and good many
cold meats-tongue. calfs head, and even
beef-are served in this way.
There are good many people who ma
an entirely cold meal unsatisfactory and
as they claim, indigestibe. 1t Is hard 10
imagine that any dish eaten with pientl-
full dressing of olive oil can prove indl-
Restible, but II is perhaps wise occasionally
- add something hot TO the cold lunch or
night meal. An appetzing dish is colo
boned chicken, the canned variety, served
on lettuce leaves and garnished with siiceS
of hot bacon, and often cold meal Is pet
ter appreciated II 1t is preceded oy not
thin soup.
The American housewife has always an
abundance Of ice, and there is such num-
Der Of excellent canned dishes 70 De Oh
tanned IN this country that with a little
,hougbt hot weather dishes should be
varied and tempting.