Alexandria gazette. [volume] (Alexandria, D.C.) 1834-1974, 1921-11-12
ABOUT THE HOUSE
by R. S.

One may about as well attempt to
count the grains of sugar IN the sugar
bowl as to begin to enumerate salads.
Taking for granted that the neces,
sary materials, foundation and salad
dressing, are kept always on hand,
it will be no effort whatever for the
hostess to mix up a tempting salad
at the last possible minute. You
house-keepers know how prone
Friend Husband is to ring up. just
before luncheon and tell you ne is
coming home with the unexpected
guest!
To make successful salad, every
thing about it must be just right,
and of the best quality obtainable.
But if there are two things about
the preparation that must be abso-
lutely right, it is the salad dress
ing, and the lettuce leaf background
which must be 50 fresh and crisp
the salad fork.
1t is impossible to offer a very COM
plete list Of salads at one time, but
here are some fundamentals that will
be found serviceable in preparation
thereof.
Regarding Lettuce
To keep lettuce crisp, wash
thoroughly through several waters,
ice cold being preferable, drain
thoroughly, squeeze a clean napkin or
kitchen towel out of ice water, wrap
the lettuce within it's folds and lay
directly upon the ice. This also APP
plies to celery.
To dry lettuce thoroughly without
detracting from its crispness, place
the washed leaves loosely in dry
kitchen towel, stand on the open
porch and shake and toss vigorously
in the breeze.
Some salads, such as the Tomato
Aspic, previously given, require
shredded lettuce. A pair Of kitchen
scissors will accomplish the work
heater than even sharp knife, and
this should be treated 20 the crisp
ing process as suggested, before
garnishing.
There are :; number Of splendid
salad dressings on the market, and
it may we'll to keep bottle always
on the well-stocked pantry shelf. The
making of salad dressing in the home
kitchen is so simple, however, if GER
tain rules are observed, that a jar
may be always ready in the ice chest
for immediate use. Some families
object to the taste of oil in the may
onnaise, so | am giving first re-
ceipt for boiled dressing that will
Boiled Salad Dressing
One-half cup sugar, heaping
tablespoonful flour, / teaspoonful dry
mustard, teaspoonful salt, l salt
spoonful pepper, l pinch cayenne
Mix dry ingredients, then moisten
with one-half cup cream Beat into
this, one at time, the whole or five
eggs, or the yolks of eleven Cleft from
an angel-food baking). Have ready
in the double boiler two-thirds cup
of good sour vinegar ,two-thirds cup
of cold water, and when boiling Wig
orously stir in the mixture and cook
until thick. To insure that creamy
consistency, beat with wire egg beat
er. This will fill quart jar, and
a small quantity may be thinned with
cream at each using.
For the solid, bleached head of let
tuce, CHARTERED, there is no dressing
than can impart the tang for an APP
petizer like French dressing, made by
mixing two parts vinegar to one of
pure olive oil, and adding paprika
sufficient to give it zest.
In the making of mayonnaiSe, the
utmost care must be taken in having
everything in and connected with its
blending, stone cold. To begin with, it
should be mixed in cool room, in
bowl and with a spoon that has Just
been taken from the ice chest. The
eggs, oil and vinegar should all be
thoroughly chilled. Mayonnaise has
been known to go back to oil because
The spoon has been too warm. The pro-
portions are, the yolks of two eggs to
one pint of OIL Place the yolks in
bowl, free from all trace of white,
and remove germ. Stir minute or
two, season with salt, teaspoonful
best dry mustard, and a pinch of
white pepper, Mix thoroughly. Hold
pitcher of oil in left hand and drop
while stirring, a drop at time until
the dressing begins to thicken. Then
pour in slowly a little vinegar which
should be very strong in order to
produce the proper acidity without
thinning too much. As the egg is
merely the foundation, continue to
stir in oil and vinegar until the pro-
per consistency and amount is OBJ
tanned.
Dellcate green mayonnaise, so
much desired to enchance the color
scheme of special luncheon or party,
Is made by dropping a bunch of
parsley into boiling water for min
use or two, pound in mortar, then
run through fine seive and use the