The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1913-01-30
TOPICS OF INTEREST TO EVERY WOMAN
5 CHANDLER MANI
GROUP OF DELIGHTFUL
EVERYDAY SALADS
nv LID. .MEs WILLIS.


the nature of the ingredients composing
| salads, and the character OF dressing
used. there is no question about quants
and condition of what constitutes tne
salad. A mussy looking. wilted SALAD
strong oils, badly made dressing, are
inexcusable. While there is nothing
more appetizing, more wholesome than
a perfect salad, 1t loses half its dieteuc
| value when indifferently made and II
! Is not at all surprising that such salads
are apt TO create prejudices in the
minds of persons unaccustomed to eat
| ing salads.
The three most essential things in a
/ salad are freshness, GOODNESS and crisp
| ness. In arrangement they may be as
! simple as just a head of lettuce with
a French dressing. Nothing is more at
| tractive to the eye or more gratefui
to the taste of a salad lover, and which
Is of greater importance-nothing is more
| Wholesome winter or summer, and such
| a salad with good cream cheese, bread
and butter is an ideal and sufficient
luncheon for even the ''woodchopper. who
| IS supposed to have a prodigious appetite
and ability to digest nails" OF course,
| he must have generous supply of
cheese and the bread should be entires
or wheat. rye or corn Moisture and
GOODNESS will keep your lettuce tender
salad has no excuse.
You may elaborate in salads as in
desserts until they are a wonder to
behold with their garnishment and decora-
ton But the simpler the salad the
nearer II is to the true purpose and
original idea of salad.
Mayonnafse Sauce.
Mayonnaise sauce or dressing is the
standard sauce for a salad of chicken,
shrimp, crab. lobster and green pea, as
paragus and tomato, and some few
other vegetables and fruits. 1t is not
at all difficult to make IL one follows
the few set rules While IL is much
more convenient and time-saving to use
mixer you can make just as fine
a mayonnaise with a soup dish and silver
fork or a bowl and egg whip. Egg and
oil must be fresh and thoroughly chilled;
also all utensils used must be cold; for.
if your oil becomes warm. the mayon-
naise or jelly will not form, but will
separate from the other materials. You
should have a jelly after adding less
than half a cup of oil to the yoIk of
the egg if you begin right In very
warm room or in warm weather it is
best to set your soup plate or bowl in
pan of cracked ice. so the oil will
not run.
Separate a fresh egg carefully and put
raw yolk into the plate or bowl and
stir. adding, drop by drop. at first the
chilled olive oil. As the hand is apt
to warm the bottle. pour about a cup
full of oil into a small pitcher and drop
from that Keep stirring constantly and
rapidly in one direction while continuing
to add the oil. drop by drop. until you
have used a spoonful. then add few.
drops of lemon juice, and 1t should be-
gin TO stiffen as you stir. Continue to
stir until very stiff. then add. drop by
drop. and steadily the oil while you stir
rapidly. Then add more lemon juice
dropped from a spoon, and when it again
stiffens, begin with the oil and working
both in very rapidly. You can let the
oil run in a thin, steady stream after
this until you have used half a cup of
oil and juice of half a lemon. \ cup
of oil may be worked into one egg yolk.
DO not add salt until the mayonnaise
is finished, then beat it vigorously until
the salt disSolvcs and is thoroughly
blended with the sauce. Place in cold
place and keep dry. When ready to
serve you can add whipped cream if de-
sired or chopped olives. capers. or
gherkins Use white and red pepper but
not black.
Plain French Dressing.
To serve with all green vegetables. such
as lettuce. cress, endive. spinach. string
beans, and onion. this dressing Is best.
First put quarter teaspoonful salt, and
same of white or black pepper in a chilled
bowl and then add the oil. three table
spoonfuIs, and stir until salt is dissolved.
Gradually stir in a tablespoonful Of vine
gar. and beat up smartly for a few min
utes. then pour over the salad. When
properly made the dressing is rather
thick and light colored. Vary the pro-
portion of vinegar according to the kind
of salad Tomato, spinach, string beans
require a sharp dressing, but lettuce and
cress take less.
Winter Cucumber Salad.
Take two heads of lettuce well washed.
dried and chilled. Arrange on a salad
dish and heap in the center, thinly sliced
dill or large salt pickles and sprinkle
thickly with small picked onions, minced
fine. Add plain French dressing and |
serve very cold.
Fish salad.
Cold boiled, baked or fried fish can be |
made into a very nice luncheon salad |
Pick apart in flakes as large as possible |
So the salad will not be mushy. Arrange |
on crisp. tender lettuce. and cover with |
mayonnaise or mustard dressing. |
Sprinkle over the fish flakes a little onion |
the dressing. and toss all together before |
serving. If you do not have quite |
enough fish fakes parboil some oysters, /
and add. chopping the muscle part fine,
or cold boiled rice or snacaroni go nicely |
with the fish. Cut the macaroni in small |
rings.
Miss Lfssa's Chicken Salad.
For a salad that is not expensive take
a pint of cut chicken, half pint of ten
der white celery cut in dice, half a pint
Of white cabbage cut coarsely. and two
eggs. Mix chicken, celery,
and cabbage lightly together, seasoning
to taste with salt and pepper Slice the
eggs, and lay over top of salad Gar
nish the dish with lettuce. For the dress
ing take yolks of two eggs, one table,
spoonful each of flour. sugar, ground
mustard, and butter. Beat all together
and gradually stir in half cup of vine
gar Cook and stir until thick as may
onnaise, then remove at once from the
fire, and when cool add two tablespoons