Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-07-18

A French philosopher has said
"Succulent and carefully prepared
food has proved by a series of minute
studies to delay the exterior signs of
age. 1t gives brilliance to the eye,
freshness to the skin, strength to
the muscles, dissipates wrinkles, and
1t can be safely said that all men
and women who know how to eat
are comparatively ten years younger
than those who ignore this science
Salads are good at all seasons, but
appeal to the eye. and to the palate,
then to the entire body especially
during the midsummer season. Not
everything that is green or has
| little seedy sliced cucumber on It
is salad-far from 1t. There are
concoctions placed before one to eat
called Salads which are certainly
an insult to the real thing.
In the first place the lettuce or
greens should be washed, and washed
perfectly clean. with every imperfec-
ton removed from them. Then the
lettuce or other greens should be
dried and put away in a cold place
in a pail with cover or wrapped in
damp cloth. Whether in a hotel,
restaurant or home, there is no ex-
cuse for not having this always
done. When the lettuce comes home
with the other marketing, then is
| the time to wash, dry and put 1t
! into the refrigerator ready for instant
use when wanted.
| After knowing how to prepare the
| green's. the next thing is to know
| how to make real French dressing.
I am sorry to say the real thing is
difficult to find, Instead of being
| the "miser' for vinegar. the salad
maker at most public dining places
is the worst possible 'speudthrift'
| imaginable. This kind of seasoning
! is ruinous to salads or the cultiva-
ton of taste for them. The old say
ing is: "A miser of vinegar, a spend
thrift for oil and a madcap to stir
! 1t up" Having the dish icy cold or a
small piece of ice in ii makes a per-
feet dressing. Then make changes
| by the addition of chopped vegeta-
bles and seasonings to the French
dressings.
Euclid Salad.
Directions-Seleet nice bright red
| beets. not too large: scoop out the
4 centres and fill with the cheese
mixed with the pimento cut in small
pieces, olives chopped fine, adding
seasonings and enough mayonnaise
to make smooth and creamy; put a
caper on top, place on lettuce leaf
| with French dressing over the whole
| Garnish with the tiny balls of the
beets rolled in very finely chopped
parsley. Serve very cold,
Material-Two and a half cups to-
matoes, two slices onion, two cloves
| three branches parsley. one-half tea
spoon salt, one-half pod green or rec
/ pepper or one-half teaspoon paprila
one-quarter package gelatine, one
quarter cup cold water, three table.
spoonfuls olive oil, one and one-
half tablespoonfuls vinegar, one-quar'
ter teaspoon salt, one-quarter tea
spoon pepper, one teaspoon grated
onion, and one pint baked beans.
Directions-Stew tomatoes, onion
! cloves parsley, salt, red or greer
pepper pod or paprika, fifteen min
utes press through sieve. There
should be nearly two cups of PURGE
add gelatine softened in water; stil
until the gelatine is dissolved, ther
turn into a shallow dish. Mix Olive
oil. vinegar, salt and pepper and
grated onion and pour over cole
baked beans: toss and mix together
and turn into the centre of dish