The Washington times., 1919-04-12
Springtime Salads
SOME APPETIZING RECIPES

it in a covered tin pail in the ice
box.
To make it ready for use, cut of
the stem, separate the leaves and
let them lie in cold water for ten or
fifteen minutes. Go over each leaf
individually and wash it Drain IN
a strainer or salad net. Dry with
soft cloth, taking care not to break
the leaves. Clean and freshen other
salad leaves in a similar manner.
Outside. torn or unsightly lea YES
may be trimmed from any objec-
tionable bits and put into the soup
pot. In this way the tiny bit Of
mineral salts they contain is con-
served.
Yet the prettIest salad is incom-
plete unless accompanied by a good
salad dressing. The oil or butter
used in the making Of the dressing
furnishes fat in an easily digestible
form, and the lemon Juice or vine
gar is believed to aid in the digcs-
tion OF the salad leaves.
Time was when a woman who
did not use real olive oil in her
dressing was unworthy of the no
tice OF other self-respecting house
wives. But wartime has brought
us some excellent substitutes for
the prohibitive olive oil and the
grocer will gladly show these to
you. II you still insist on an olive
oil taste. try using one fourth or
one-half olive oil and the rest a
substitute oil.
French dressing Is simple and ]
trust this recipe may fall into the
hands OF the large number OF our
readers who have asked for it
French Dressing.
All measurements level Salt, 4
teaspoon; pepper, 4 teaspoon; olive
oil , tablespoons; vinegar, wine.
taragon or malt, tablespoon; lem
on juice may be substituted for
vinegar.
First, rub the salad bowl with Q
Glove Of garlic and then remove the
garlic. Some prefer a few drops
OF onion juice. Stir the seasoning
into the oil and add the vinegar.
Beat vigorously with work or small
dover egg beater until the dressing
thickens slightly. Pass in a bowl
or pour over the salad before send
ing it to the table.
The mayonaisse dressings foT
sale at the shops are very handy
in emergencies, but. everything con-
sidered. they are either inferior or
expensive. With a little practice
any woman can make good mayon-
naise.
MnyOnnaise DreaaInR.
Yolk Of one egg, salad oil, Il pint:
salt, "a teaspoonfuI; cayenne pep
per, few grains, or paprika, u tea
spoon; mustard, II teaspoon; lemon
juice or. strong vinegar, two table
spoons.
Mix in a bowl or soup plate with
silver fork. II the room is very
warm set the bowl in a pan Of
cracked ice while making the dress
ing. Take care that none of the
white clings to the yolk. Place the
yolk in the bowl and mix the sea-
sonings into IL. Add about one tea
spoon Of the vinegar and mix thor
oughly, add oil drop by drop, stir
rinG constantly until a tablespoon
or two Is used. Then the oil NAV
be added about half A teaspoon at
time. When too thick to beat.
thin with a little OF the vinegar and
continue adding the oil. When done
mayonnaise should stand alone. II
may be stored in a covered Jar in
the refrigerator for a week or two.
Some Gdd quarter of a CUP of
heavy cream to the mAyonnaise and
whip II all together just before
using. This is especially nice for
fruit salads.
Maybnnalse may be used appro-
prlately on salads made of meat,
hard boiled eggs. poultry, hsh or
shellhsh and fruit salads. French
dressing is generally used on green
salads.
The general proportion for this
type OF salad Is equal parts OF sliced
table celery and meat or fish. And
for those Who do not like an oil
dressing. here Is a good cooked
salad dressing, -..-.