The Washington herald., 1914-06-15

A carefully prepared dressing adds at
least half to the desired excellence of a
salad. This point cannot be too strongly
emphasized, as the majority of house
wives do not realize that it is one of the
other thing to be remembered is, TO add
the dressing to the body Of the salad
just before serving. ~ ?
The one exception to this IL perhaps
chicken salad. The moisture Of the dress
ing in meat or some fish salads adds
to the flavor of the mixture, and in the
case of chicken makes the meat more
tender.
Many housewives protest that when en-
tertaining without a maids assistance,
or when the members of the family are
numerous, to add dressings at the time
Of serving salad delays the progress OF
the meal. Is it not more satisfactory
to wait a minute or so for delicious
salad than to give prompt service ana
an inferior article?
Not only does q salad have a different
taste when the dressing is added just
before serving. but 1t has fresher ap-
pearance This is especially true Of a
fruit salad. In another article some sug-
gestions will be given relative to the
appetizing qualities Of the attractively
served salad
French dressing. the most easily made
of oil dressings. gives the best example
of this rule. Care should be taken that
all ingredients be well mixed. beaten to
the consistency Of a thin cruel. This
dressing is quickly absorbed. therefore
if there is no one in the kitchen serving.
place a chilled bowl, cruets of oil and
vinegar, shakers of salt and paprika on
the dining table and, after mixing the
dressing, allow each person to serve him
self. Once this method is employed the
superior quality of the dressing will sure
ly commend its continuance.
II when the dressing ID mixed during
the preparation of the meal a teaspoon
ful of oil added at the time Of beating.
before serving. will help 1t to blenu.
This also applies when beating up left
over dressing. When French dressing
is thin and watery in appearance. 1t Is
because the proportions of oil and vine
gar are incorrect-too much vinegar. or
because of insufficient beating.
One teaspoonful salt, IA teaspoonful
paprika, dash red pepper. 3 tablespoon
fuls of vinegar tahlespoonfuls of oil.
Put salt. pepper and paprika in bowl.
and add vinegar. When condiments are
thoroughly moistened. slowly add oil and
beat until it thickens. This quantity will
dress four to six portions OF salad.
Another quickly made dressing con-
slsts of sour cream seasoned with salt
and black pepper. Sour cream may be
obtained for this purpose from the milk
man. or use may be made Of the cream
that has soured in the ice chest. This
dressing Is excellent for lettuce or cab
bage salad.
There are a number Of mayonnaise
dressing mixers on the market tnat can
be recommended, for without doubt a
quickly made with mixer. However,
the old-fashioned method Of beating with
silver fork is very satisfactory.
Mayonnaise dressing is considered diff
ficult to make successfully. This is true
IL care Is not taken In the beginning to
prevent the oil from separating from the
egg and condiments, causing II to curdle.
When the oil is added to the beaten yoik
more repaidly than drop by drop. or
when all materials used have not been
chilled. including the mixing bowl. the
dressing Is apt to curdle. Therefore ut
most caution should be observed In these
points.
Should the dressing curdle. make q
fresll start in another boyl with q sec
ondNgg apd the condiments, dropping the
oil until the mixture begins to thicken,
then slowly add the curdled mixture.
As a time sayer, three eggs with the
proper proportion Of condiments may be
used at one beating. This quantitySrof
egg mixture will take up considerable oil.
When the egg or eggs have taken up
all the oil possible and the mixture IL
very stiff. add half of the stifhy beaten
white OF an egg. whipping In softly.
When made place in . glass Jar, keep in
q cool place tc be used as wanted II q
quantity Of the maycnnaise ID to be
used to garnish the salad separate the
desired before addinG the whites
Yolk Of one egg. one-Quarte- teaspoon
full mustard. one-quarter .teaspoonfui red
pepper. tiffee-qusrters teaspoonsul Of salt,
juice Of lemon to taste. olive on until