The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1915-06-19
Observation-Disclosures
SOME SUMMER SALADS.

SOME SUMMER SALADS.
No food is more wholesome nor
more nutritious than the well made
salad. One great fault with the aver
age American table is the absence of
this dainty bit of green. For the
summer season it is hest to eliminate
the heavy meat mixtures, which, with
their huge proportion of fat, are bet
ter reserved for cold weather. The
two dressings which are necessary to
understand are simple French and
the mayonnaise, but for the everyday
dinner the French dressing is infin-
itely to be preferred. The mayor
naise is not so easily digested, and is
better reserved for occasional use, or
for the supper when the main dishes
are less likely to be heating. The
recipes given below are all available
during the warm months:
Mayonnaise Dressing.
To make thoroughly good mayor.
naise dressing allow one egg to half
q pint of oil, half a teaspoonful Of
salt, a dash of cayenne pepper and
lemon juice as required. Stand the
oil and the egg in the refrigerator I'M
til thoroughly chilled, and when about
to mix the dressing, place bowl in
q pan Of ice water. Drop the yolk Of
the egg carefully into the bowl and
set the white aside. Drip the oil on
to the yolk drop by drop, stirring
with a silver or wooden fork until a
smooth paste is formed. Then con-
tinue pouring the oil, but slightly
faster and alternating with drop or
two Of lemon juice. When the entire
quantity Of oil is exhausted, add the
salt and the pepper and lemon juice
to suit the taste. The dressing should
be rich, smooth and of about the con-
sistency of thick cream. If, as some
times happens, it shows tendency to
curdle in the progress of making or
becomes too thick, so it will not pour
from the spoon, add little of the
white of the egg beaten stiff. If, in
spite Of all these precautions, the
dressing should curdle. take another
egg and begin again, dropping the
curdled mayonnaise slowly into it and
stirring vigorously all the while.
French Dressing.
For this and for all other salad
dressings it is important to use the
best oil. The quantity given will be
found sufficient for three people, and
can be repeated as many times as
necessary. Rub the bowl lightly with
a Glove of garlic, put into it a quarter
of a teaspoonful of black pepper, q
scant half teaspoonful of salt and
three tablespoonful of olive oil. Stir
with a wooden spatula until the salt
is thoroughly dissolved; then add one
tablespoonful of vinegar, plain or tar
ragon, and stir for one minute Serve
Immediately. If possible, make the
dressing on the table, as it is apt to
Salad a la Macedonia.
Cut two young, fresh carrots into
thin slices. Prepare an equal proper
ton of green peas, string beans and
small bits of cauliiower. Boil each
separately in sailed water until very
thoroughly cooked; then drain and
stand aside. When cold add an equal
proportion of cold boiled potatoes, and
beets, also cold boiled, into dice. Mix
all we'll together and stand on ice
until needed. Pour French dressing
over the whole and serve. Remnants
of cold vegetables also can be utilized
II care be taken to mix them in proper
proportion. While the combination
given is a thoroughly good one, any
two or more ingredients can take its
place.
Potato Salad.
Familiar as this dish is it seldom
appears at its best. To get the most
satisfactory results allow the proper
ton given for French dressing; to
each large potato, and to each three
potatoes, allow one good sized onion
and three or four sprigs of parsley. Pare
and boil the potatoes. While they are
in the act of boiling prepare the dress.
ing. When the potatoes are cooked
cut them carefully into thin slices and
mix them with the onion, which should
be chopped very fine. Pour the dressing
over the whole, mix without breaking
and stand on ice until very cold. AT
the moment of serving sprinkle with
chopped parsley and garnish with
picked beets or slices of hard boiled
eggs.
Tuedoise Salad.
Cut two ounces of beef's tongue
into small pieces; add to it two colo
boiled potatoes, one small beet, also
cold, half of cooked carrot, and hall
an apple, peeled, all cut into dice
Place these in a bowl and add one
smoked herring which has beer
soaked in water for twelve hours
skinned and cut into bits. Mix will
French dressing, sprinkle chopped
parsley over the top and serve.
Salad Of Stuffed cueumbers.
poo1 froah crian cucumhera and I'll