Perth Amboy evening news., 1920-04-03
BY MRS. NJ. 4. WILSON

Copyright, 1920, by Public Ledger
Co. All rights r~eserved)
Just about the time h pussy will
lows begin to bloom, the true son of
Italy begins to long for the salads of
his home country. 1t is to Italy we
W the most wonderful health
giving and corrective foods known to
mankind. BY salads l do not mean
the combination Of various fruits,
FISH n meats and vegetables.
smeared with a mixture of egg. oil
and seasoning. but the crisp and
green vegetables of early. spring.
dressed with golden corn oil.
These salads, eaten daily. are not
only corrective, but are also life-sns-
! tanning, because they furnish the
human body with the life-giving
vitamines hat are most essential in
the early spring. Eat freely of fresh
| green salads that may take the place
of the old-time sulphur and molasses
remedies of our grandmothers-
these salads are natures own remedy
for an over-acid system.
The Italian Is particularly fond of
corn, endive, ROMAN and lettuce
salads. Green celery, chicory and
other s%ucculent greens are utilized by
this hearty son of sunny Italy. Nor
does he need special utensils for the
combination or dressing of these de-
licious greens.
A bowl that is large enough to hold
the salad easily Is all hat Is re-
quired. The greens must be washed
thoroughly in plenty OF water and to
the last water must be added II
teaspoon of salt to loosen the unseen
mites and slugs hat cling to the
early spring greens. Place the greens
in a cloth to drain and then place in
a salad bowl and teal the leaves into
pieces, IL so desired. Add o table
spoon of grated onion to one-half
head of lettuce or its equivalent and
then pour over the salad four table,
spoons Of a good salad oil, n
One tablespoon of vinegar.
Now sift so Is to sprinkle all over
the salad
One-half teaspoon of salt
One-half teaspoon of paprika
One-eighth teaspoon OF mustard.
Toss gently to mix and then serve
with toasted strips of bread. For va
riety use two tablespoons OF grated
cheese. which may be s~prinkled over
the salad.
Misto Salad
Prepare the lettuce as directed and
then add one cup of cooked macaroni
and one cup Of cooked string beans.
Young onions. celery or radlshes may
be substituted.
The Italian dearly loves garlic and
many tales are told of its wonderful
medicinal properties; among them
one of its rated virtues IS the pre-
vention OF the winter epidemicS.
Take Il elump of garlic, separate
the cloves and remove the covering
Place in one-half pint jar and then
bring three-quarters or q u OF
white wine vinegar to the boiling
point. Pour ove the prepared garlic
and then stand in a sunny window
for q few days. Use this vinegar and
a few tiny thinly sliced bits Of garlic
in your ala and note how the flavor
Will improve the dish.
Then, too, the Italian Is a very
thrifty soul; so he HES himself forth
to the highways and byways that are
sheltered and there he seeks the low
ly dandelions, because he knows that
this harbinger of spring contain:
many wonderful medicinal proper
ties. The Italians great love for thii
! hardy green has led him to find mann
! ways of utilizing the succulent greer
in other ways h salad. Fol a dist
of boiled greens in combinations witt
boiled beets. potatoes and carrots, m
: stews and hashes. is very palatable.
Young southern or curley cabbage
may also be used for early spring
salads and for those of us who just
can't abide the italian dressing, let
us. lest we forsake these delicious
greens, try some OF the early colonial
Z E1lCES.
Colonial Herb Dressing for Salad
L Place in a saucepan
One-half cup of vinegar
One-half cup of water
Two tablespoons of hour
one onion grated
One teaspoon of salt
IN teaspoon of pepper
Stir to blend thoroughly, bring TO 9
boil, cook five minute and then add
One-half cup of sour cream
Two tablespoons of sugar
One-half cup of finely chopped
parsley
Two grated onions
Two green pimentos. chopped fine
Beat to mix and serve.
Ne Olde Tyne English Mustard Sauc
Place in n mixing FOWL
Three tablespoons OF cream
One teaspoon of mustard
One teaspoon of paprika
One teaspoon of salt
One teaspoon of sugar
Mix and then add slowly
One-half cup of salad oil
Two tablespoons of vinegar.
Beat TO blend and then add stiff,
beaten white OF egg.