The Washington herald., 1913-06-14
THE ART OF MAKING
DELICIOUS SALADS
Spaniard Leads Naionalities in His
Consummate Skill in Mixing
Salads.
By Ida AMEs WILLIS.


1t is said of the spaniard that he mikes
his salads with a consummate art ana
distinction that has for centuries marked
him far above salad makers of other
nations. This stamp of his genius does
not lie so much in the materials that
constitute the salad, but in one particular
element he introduces into his insaiada
a flavor quite in keeping with the merry
hut subtle nature of the .Andalusian.
Bizarre and picturesque are the SALADS
of vivid greens and flaming scarlets- Tne
yellows, like imprisoned sunlight; the
cool, gray greens and browns In one
the pungent and piquant pepper makes its
presence known by appearing in slices or
shreds and mingling conspicuously among
the other crisp leaves and vegetables.
Or the stirring presence of the pepper
NAV be toned down so deity ana min
sled so adroitly and with such subtle
craft with still another much-faVoreo
element the delicious Spanish onion
No stirring tone or harshness is notice
able; vaguely delightful and banning as IL
is pleasing to the palate.
Both the red and yellow and green
sweet pepper. The yellow as well as the
red tomato are much favored, apd in
combinations most enchanting TO eye
and taste. To one who loves the salad
clan there is nothing more pleasing to
their fancy on a hot summer day than
a masterpiece of the salad makers art,
simple and harmonious, with an ire
proachable dressing; a cool. sequestered
corner with a congenial companion,
whose appreciated silence is more elo-
uuent than speech. A little thing, for
sooth, you say, and yet Esau sold his
birthright for less.
Nature Furnishes Materials.
Nature furnishes the materials. but
man must have the brains TO use them,
and il takes something of a genius To-
mix a salad dressing by inspiration; as
the artist mikes by no rule or recipe.
But until you have reached that degree
of skill and finesse of taste and dtscrims-
nation you had best follow the direc-
tions of specialist as to proportion OF
oil and vinegar salt and pepper, and on
rare occasions the piQuant touch of mus
tard, hot sauces. and seasonings. Prac-
tice first upon the simple salads which
are in greatest demand dinner or even
luncheon salads in hot weather. Inc
one legitimate dressing of these delicate
salads is of oil and vinegar, salt and
pepper. Salads of meat, poultry, lob
ster, or salmon call for a mayonnaise,
which ranks rather with sauces. 1t is
somewhat more complicated and diff
In mixing a plain or French dressing
bear in mind much depends on the way
you proceed. First, your oil must be or
virgin purity and of flavor sweet as
nut. You have your choice of several
yinegars in common use, but good cider
vinegar is generally preferred unless you
have fruits in the salad, which harmonize
better with the juice of lemon. The oil
and vinegar, both well chilled, will in
sure success. As to proportions of oil
and vinegar. it depends on whether you
have cultivated taste for genuine olive
oil or not.
PInin French Dressing.
First if you wish an agreeable but not
too pronounced flavor of onion or garlic, |
rub your bowl with cut onion or
crushed Glove of garlic; put into the bowl
three tablespoons of best olive oil, quar-
ter teaspoon of pepper, and half a level
teaspoon of salt, and stir until the salt
is we'll dissolved. Then add from table
spoon to a tablespoon and a half of vine
gar. according to taste, and stir and beat
thoroughly for few minutes until the
mixture is rather thick and light colored.
Remember that the oil and the vinegar
must blend perfectly. the quantity of
vinegar depending on the salad to be
dressed. Lettuce requires but little acid:
a tomato salad decidedly more, as do all
juicy OF NdlSEy Vegetables
Potato Salads.
1t is said that the Germans first dis |
covered the innumerabIe salad possibili- |
ties of the potato, and for verify they |
are unsurpassed. Like the tomato, they |
affiliate with almost every other vege-
table or meat. with cucumber, tomato, |
Tadish, beet, celery, carrots, green peas, |
onions, and every green thing that's |
edible. the climax. to some minds, being |
potato and okra salad.
The secret of the perfect German po- |
tato salad lies in the use of the little |
hard salad potato. They usually come
from Hamburg. and hence, no doubt, the |
usual custom of serving a potato salad |
with real German Hamburg steak. These |
small potatoes" that never crumbIe, |
are 10 be had in our large cities. at
rather fancy prices for the real article.
The next best are the tiny new potatoes,
not fully developed. and therefore more
gummy than starchy. These retain their
shape and are not as indigestibIe as some
claim IL you "fatigued' or marinated
them for an hour or so before the final
combination is made. Boil the potatoesi
in their jackets and peel and slice or cut |
in cubes and pour over them while Still
hot enough well-seasoned French dress
ing to moisten well each piece. The
dressing should soak we'll into each
piece. If the dressing is carefully favored
with a little onion juice, you will find
a new ecstasy in the eating.
Salad de Feyi.
many pronounce this the salad par
excellence of the spring served with
simple French dressing.
Boil tender four dozen young green
okra- Marinate while hot, first cutting
in slices. Let them get very very cold,
and then mix with chilled sliced to-
matoes, using both red and yellow when
the latter are in the market. Both to-
mato and okra are very cooling in hot
weather.
Asparagus Salad n In Soule.
Boil the asparagus as tender as pos
sible without breaking. Then drain and
chill for several hours on ice. Cut in