The Washington times., 1934-02-08

It is amazing
how strongly Betsy O"S"e''
even the men feel about it,
and if anybody dares to men,
ton mayonnaise or marshmal-
lows, the whole evening may
turn into a rousing free-for-all.
Anyway, the other night, hav-
ing sneaked behind the sofa to
protect myself from the bar
rage, I managed to CLEAN a
few facts, that, stripped of the
fury and hot championship Of
their authors, might make a
nice, cool calm course to add
to your dinner. (By the way,
someone once said lettuce is a
Soporific. Perhaps-in the eat
ing, but certainly not in the
conversational
Crisp Greens
ANY greens, such as lettuce.
EOmaine, chicory, watercress or
Ondive can be served alone, al
together, or in any combination.
They should all be thoroughly
washed, dried, and placed in a
lettuce bag on the ice to crisp.
Just before serving, chop me
dium fine, and toss in a wooden
or pottery bowl with a simple
French dressing, of which more
later.
If you wish, vegetables can
be added old cooked peas
beans and beets, or raw car
rots, tomatoes and radishes.
Cold sliced or chopped hard
boiled eggs are very good when
added to any Of the other COM
binations.
The wooden bowl, is, in my
opinion, the best of all contain,
ers. They have been used abroad
for years, and lately have come
on the market in this country,
and can be bought quite mex
pensively.
ChOpping Bowl
The one I have now, have
been using for five years-lt
started life as an ordinary
chopping bowl, and I shall never
forget the look of horror on my
cooks face when I informed her
it was to be used to serve the
salad in at my next swell din
ner. Then when I annexed her
bread.board for the cheese
that was the end. She quit.
have heard since that she
told her next employer that I
was no lady-that she couldn't
continue working for anybody
who used kitchen utensils at the
table. She said:
'Why, the next time she might
want me to bring in the turkey
in the roasting PAM"
But, seriously, when used a
long time, the wooden bowl de
velops a lovely rich color, from
having absorbed oil, and really
does improve the taste of the
salad, especially if rubbed oc-
cas- ionally with an onion.
Wooden spoons and forks for
serving can also be bought
cheaply anywhere, and often
come as set with the bowl.
Lemon or Vinegar
The only thing I do not like
about the new bowls in the shops
Is that they have a little too pol
iShed a surface to really absorb
the oil quickly. This can be
helped by scrubbing them with
very hot water before using the
first time.
AS to the great French dres-
sing controversy-if tried to
tell you half the recipes I hear,
this would go on forever. So I
shall give you only two to
choose from-one with lemon
and one with vinegar, both Of
which have been found to be
really excellent.
Also, two don'tS which seem
important-don't put more
dressing on than the leaves can
take up. leaving no little puddle
In the bottom of the bowl; and
don't stop tossing the green's in
the dressing when you think
they have had enough-give
them a few more flips just for
luck!
French Dressing No.
/ cup olive oil
2 teaspoons salt
4 slices onion, chopped
/ teaspoon sugar
1-3 cup vinegar
A teaspoon pepper
/ teaspoon mustard
French Dressing No. 2
Y teaspoon salt
/ teaspoon mustard
u teaspoon onion Juice
5 tablespoons lemon juice
8 tablespoons olive oil
DAILY MENUS
Luncheon
Baked Creamed Salmon
Fresh or Canned Peas
Baked Potatoes
Raspberry TartS