Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1920-02-02
Uncooked Salads :
Good for Health
Early Romans Found
These Delightful, Ac-
cordang to Historians.
MRS. n. a. WILSON.

Copyright. $50, by Mrs. NJ. A. Wilson,
Inc early Romans alto their sa.ads
boiled eggs and oil, as first or intro
uuctory course to the meal In early
x n.orn .o days: history tells us. salads
were always served in tho form of an
anpetizer. while the early Hebrew ira
green foods "'' '"'"0' "'N
The Greeks gave us the nrs, blended
tuEe of honey. lemon and oil
:, physlcians tell US that II we arc to
Keep physicaily nj during tho late win
dainty of green aud unlocked salads.
Tho mineral salts in these uncooked
our physical weil-being il we Wish to
maintain our health. while living, as
we 90 during. tho winter. in hot, stuffy
Try TO make tho salad, real part of
t ,ro, wtn aoer menu Celery. radishes.
bnge, ROMAN and endive--all may be
used for salads. with peppers. pimentos.
onion. chive and garlic for variety. Ere
4uentiy maccdoino or mixed salad may
be served, This is a combination of
cooked and raw vegetables.
,,G neses' psrsTn,ps, carrots. turnips eau
well as the various canned Vegetables,
may be utilized In combination with
Ihe umcookcd salad plants for the sake
The Italians Ike the French. Greek.
Armen ii and Swiss folk. use various
salad portion OF their menu.
Italian Salad.
Cut into dice and place in bowl
Two cooked bects
Two cooked carrots
Three onions,
One stalk of celery
with Italian dressing. Many people dis
like the garlic; and yet tho Italian Will
t tean, nov ,GHs tradition !s centuries old says
eases.
To remove tho harsh volatile navor-
then place In bottle and cover with
boiling whiie-wine vinegar. Let cool.
and let stand for one hour. Drain and
then wash under cold water and return
ne garlic to the vinegar until wanted.
Garlic prepared in this way is mild and
sweet Favored and tastes better than
onions.
italian Dressing.
Chop one Glove or garlic, which has
peen prepared as directed. place in
Two tablespoons OF finely chopped
parsley.
Two tablespoons of tomato paste.
Two tablespoons of grated cheese,
One tablespoon. of grated onion.
one teaspoon OF salt.
One teaspoon OF paprika.
0nc-half cup OF salad Oil.
-Four tablespoons Of vinegar,
serve cold.
A Normandy Salad Dressing.
Mince very fine
Two red onions,
-Four branches OF parsley.
place in salad bowl and add
Two teaspoons of paprika,
Onc-Quarter teaspoon of white pep
per.
One-halt teaspoon Of mustard,
Tiny pinch OF Glove,
Juice of one large lemon.
In nj
One teaspoon of salt,
One teaspoon OF sugar,
Beat with 4 dover egg beaten until
creamy.
South OF France Dressing.
One teaspoon Of sugar.
One-half teaspoon of mustard.
One tiny Glove of prepared garlic.
minced fine.
Three tablespoons of finely minced
Ono teaspoon OF salt,
One-half cup of salad oil.
Two tablespoons of vinegar,
Beat 10 mix and then serve very cold
Holland Dutch Dressing.
Place in 2 saucepan
Two tablespoons OF grated onion
Two tablespoons of finely minced
anchovics,
One leek. minced fine,
Onc-cighth teaspoon OF thyme,
One-Quarter teaspoon OF mustard.
One teaspoon of salt
ono teaspoon of white pepper,
Onc-half cup of salad oil.
Three tablespoons OF vinegar.
Beat to mix and then utilize all LETT
equal parts OF fresh uncooked salad
plants