Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-02-19

| At one time salads were considered
a fad or the fashion" but not so
now. These green, succulent vegeta-
bles or fruits from which salads are
made contain the necessary salts for
the blood, and, with our more or less
artificial manner of living, we require
green food in winter almost as much
as in the summer. The lemon or
acid used in making the dressing for
the salad aids in the digestion, and
the oil Is O most wholesome and cas-
lily digested fat. So it can readily be
seen that salads are in strict ac-
cordance with our well-being.
Someone has said. Salads make
you young and beautiful" just keep
clean inside as well as outside and a
clear, clean skin and bright eye must
be the result. 4 French philosopher
has said: "Succulent and carefully
prepared food has proven by a series
of minute studies to delay the ex-
terror sign of age. 1t gives brill!ance
to the eye, freshness to the skin,
strength to the muscles, dissipates
wrinkles, and it can be safely said
that all women who know what To
eat are comparatively ten years
younger than those who ignore this
science.
A youthful-lool1ing wife and we'll
cooked dinner will make and keep a
happy home.
salad Dressing.
The man or woman today who can
invent a new and pleasing salad
dressing is considered an artist. 1t
is not so much the variety in ma
terial one brings together for a salad
as the dainty, delicate changes in
seasoning. French dressing is a per-
feet dressing for a dinner salad. But
this may be changed into scores OF
ways to vary the flavor and the APP
pearance of the dish.
Mayonnaise dressing, cooked or UNI
cooked is better for luncheon and
supper salads. There are many house
keepers who tell me their family will
not eat oil, and they must make the
cooked dressing. If so. add only a
little butter while cooking and beat
in the remainder Cor Oil may be used
when removing from the fire. A
cooked fat is an indigestible fat.
French Dressing-Put piece of ice
about the size of walnut into dish
or have the dish very cold; add one
half teaspoonful Of salt and pap
rika: then with a fork stir in three
tablespoonfuls of oil gradually, but
with a vigorous motion; then slowly
add one tablespoonful of lemon juice
or talragon vinegar 1t should be
as thick as good cream when done
and used at once. A little onion juice
adds to the flavor with most vege-
tables. a
Mayonnaise Dressing-Haye mate
rails and utensils very cold. Into a
mayonnaise mixer put yolI1s of two
eggs. Mix slightly and slowly beat
in one cup of oil. As 1t thielSens add
gradually two or more spoonfuls Of
lemon juice and vinegar. one and
one-half teaspoonfuls of salt. dash of
papriIa and cayenne. Cover and set
IN a cold place. When ready to use
add from one-fourth. TO one-hali
whipped cream.
Tartar Sauce This is simply the
addition of chopped olives. pickles,
parsley, capers and onions to mayon-
naise, using one-fourth cup of all
seasonings to one cup of dressing.
salad.
Materials Mellow apples, three
cups; celery, lemon. pineapple, pi-
mento, one; mayonnaise dressing,
one-half cup; lettuce or cress.
Utensils " egetable knife. sieve,
mayonnaise mixer, bowl. measuring
cup. fork, spoon.
Directions Quarter, core and pare
apples, rubbing the quarters with the
cut side Of half lemon. This keeps