Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1912-08-27

THE SECRET OF SALADS.

| ! q at ilS pest u. Sctidi must pe
| cold and it should be made just be
| fore serving. of course the ingredi-
ents may be prepared as long before
as necessary, but they should not be
| combined or the dressing added until
| serving time.
1t has heen said that salad making
is l<nack, but the secret to the knack
is to have everything cold. Each leaf
OF lettuce, the foundation of all salads.
should be thoroughly washed and
drained. then wrapped in wet nap
kin and placed on the ice to crisp.
The vegetables should be cut a uni
form size and also put in the ieehox
French dressing is the easiest of all
to make and can be used with all sal
ads either with or without the boiled
dressing or mayounaise. Mayonnaise
is the most difficult to make, but is
the most delicious and is worth the
trouble. Break an egg and drop the
yoIk into a cold bowl. add a teaspoon
full of dry mustard, half a teaspoonful
of salt and little paprica or cayenne
pepper Use a cup of olive oil and as
much vinegar or lemon juice as will
be necessary for thinning.
Mt time to the yolk mixture, stirring
constantly, and when it gets so thick
that it is almost a solid mass or ball
on the fork add vinegar. to thin the
mixture; then add more oil, Just a
very little at time, until all is used.
1t will take nearly half cup OF vine
gar or lemon juice, and when ffmshed
the dressing will be like thick cream.
Some people have great difficulty max
ing this, as it is apt TO separate; IL
this happens beat it with an egg beat
er and it will come out all right.
The boiled dressing is made as fol-
lows. Put tablespoonful of butter
and one of flour into a small saucepan
and set it on the stove. As the butter
melts stir to a paste, then add. little
at a time, a small cupful of milk. Mix
together a teaspoonful of dry mustard,
three of sugar, half teaspoonful oil
salt. little black pepper and dash
of paprika or cayenne.
For a Waldorf salad use an equal
amount of celery and apple. Take one
leaf of lettuce for each person, put
them in dish and pour over them
French dressing until each leaf is COW
|
lowed to run off Put one of these on
each plate. Take the celery (Which of
course has been soaking in ice. water
Or crisping on the ice for some time),
cut it up in half-inch pieces into a
large bowl, then break up the walnut
meats teach half into about four
pieces in with the celery Cut up the
apples tany good favored, tart apple
will do) in half-inch dice into the same
bowl and over all pour a very little OF
the French dressing. Toss it around
with a silver fork until EACH bit has
taken on at least a small particle OF
the oil. Now add the mayonnaise OF
| boiled dressing. mix all thoroughly and
heap into the lettuce cups, spreading
over the top little more dressing
Place at once IN the table. All vege-
| table salads are prepared in the same
way.
A delicious and inexpensive salad Is
made from fruit and nuts. The let
| tuce is prepared as usual. Use ons
| banana for each person and pint OF
| peanuts. which after being shelled are
run through the food chopper to make
| peanut crumbs Cut the bananas int
| half inch pieces and sprinkle a httls
| lemon Juice over them to keep then
| from turning dark. Add the mayor
| naise or boiled dressing, mix lightly
| then cover with the peanut crumbs
| stirring all together until each piece o
| banana is coated with the chopped
| nuts Fill the lettuce leaves, add {
| last bit of dressing over the top ant
| serve at once. This might also b'
| made of orange and walnuts.-Garder
| Magazine.