The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-07-16
Salad Ideas
BY JANE EDDINGToS.


I
a cookbook. sold at ono of the great
vegetarian restaurants in London. has
the title. "Meatlcss Cookery" and de.
spite the fact that II Endorses 80 much
tina; IS vegetarian. II says: AS many
people confound mcRtlcss cooking with
vegetarian cooking. IL may be as well
TO emphasize the fact that this Il not
a vegetarian recipe book. but It does
contain many vegetarian recipes"
The author gives rs reason =
good reason as far as 1t goes. for the
growing popularity OF meat1esa food
economy. She finds that for various
reasons OF health. convenience, econ.
oiuy, humanity. religion. and fashion.
" has come about that there liz to-
da" large and incrcaB!ng demand
for instruction In the preparation Of
meatlcss foods.
History has brought this about al
follows:
in days when the Roman Catholic
faith was general. the results OF a
heavy meat diet were modified by fire.
uuent fast days: but when England
became a Protestant country. then.
inuccd, the roast beef OF old England
and It's accompanying beer roigned su-
prcnie. and plenty of beef and plenty
OF beer seems TO have been the am
bitten OF every man. Slowly. surely.
however. the condition OF life changed:
trade increased people travelled and
brought home new ideas: lifo became
moro and more strenuous. and the
great eXodu: from country TO town
took place.
with the introduction or quick and
cheap modes OF travelling and all that
II implied, sweeping changes resulted
In the life OF tho people. until to-day
we arrive At the necessity OF cousid-
erIng the Diet Of Il gigantic population
OF hard working men and women. re-
Cruited from all classes. who can take
but little physical exercise. and whose
life Is spont chiefly In the more or
less vitiated air of large cities: people.
too. who have TO pay for hard drink
ing habits OF their forefathers"
Reasons FOR economy and meatless
diet blend. Many people would like TO
be economical in this way. but II re
quires n good deal OF intelligence about
foods TO be q successful vegetarian.
II requires just as much intelligence
10 he rational meat eater. but poo
pie mostly eat the meat and pay some
body else TO supply intelligent treat
meat OF the results.
Vegetable salads are something that
all cnn accept as meat salads are an
anomaly. Tho first OF the following
contains distinct economy for this sea
son and some OF the others hnve ideas
little out Of tho ordinary. They are
all from 'Meatless Cookery"
Lettuce Stalk salad Take :he
stalks from lettuccs running TO seed
and tie them in bundles. cutting then,
more less the same size. Place In
saucepan and boil until tender. ten
to Nttcen minutes. Take out and drain
them and allow them to get quite cold.
i,,tA lit ~
size place in a salad bowl. and cover
with a inayonnaise sauce"
Feet Root and Cucumber Salad
MIKE n centre OF slices beet root AMI
then q ring of the cucumber which
should be sliced, but not peeled: then
add "A ring Of beet root, another Of Gu
cumhcr. Cover with mayonnalsc sauce
and decorate With slices Of cucuni Der
and little shapes cut out OF beet root"
This salad would he more digestible
for most people IL scrve'l with French
dressing. OF course the cucumber
should not be old II the skin is to be
eaten. but. If young. it is an excellent
idea to eat It."
Lettuce Salad.-"Choose crisp let
tuccs. cut off tho stalk. and remove the
outer leavcs-when we'll washed these
may he used for lettuce puree-tear
the lettuce in pieces. on no account cut
II, and wash 1t in a bowl Of cold wa
ter. Place II in a clean cloth and swing
IL round until dry. This method of dry
ing by centrifugal force gets rid of the
moisture and does not bruise the lot
tucc Rub the salad bowl with n slice
OF onion. and, If strong flavor is
liked. place half n small peeled onion
in the centre of the bowl. or use a
chapon. Mix in the bowl one dessert
spoonful Of the best wine vinegar and
two tablespoonfuls of oil. and add a
little salt and n good duSt!ng of fresh
~ ground black pepper. Stir the let
tuccs round lightly in The mixture and
serve. This quantity OF Oil and vine
gar is -ufllcient for ABOUT two medium
lettuces but only experience teaches
the exact quantity to use. The leaves
should merely be coated with dress
ing. and no remains OF II should be left
In the bottom of the bowl, when the
salad is mixed"
Chapon.-"Cut neat square OF
crust from white loaf, sprinkle 1t
with salt, and rub 1t with raw onion
or with a Glove of garlic. Put this at
the bottom Of the salad bowl. place
the salad on II. and mix thoroughly.
Serve Immediately"
Garlic should never be added direct
ly to a salad, but those who like the
flavor to be pronounced not only rub
the bowl with 1t. but always use the
chapon.
AID,.