AMERICAN SALAD RECIPES.

Dominion, Volume 1, Issue 82, 31 December 1907, Page 3

AMERICAN SALAD RECIPES.

A dinner salad is composed of; daintily cooked or,raw green vegetables, dressed with French fqur.or.'.fivo parts qf oil .to one of vinegar, with .'seasonings 'to hafmonise.with the oyer-which it;is to bo'Tjoured;.-:-.For: instance','■ finely..shaved/cab-, biige, que of the. r dairitie§t. of diiiiicAsalads, is much, Eibrd palatable aiid. attractive; ; wh'en, seasoned 'with 'finely chopped ~or pounded 'ii!iirt,-^or.jWnfc-"nttUceT^i^tt : iKk;~is'rfec'ide"filj" better with -a-hsbspicion of. garlic or -,bnion"; chicory, with-adrop'or two_of - Worcestershire saucq. .Gafiic is an excellent flav'ouriiig,..b'ut use; it • sparingly—rub 'the spoon or tho 'bot-teni'o'fthe-howl;'of'-press.'it'^dbwii/in'-a;'crust of: brdadi-'arid placo it'in.tho' bbw : l uridef .the k'tt ; iicp ' v br .cress'.. .'' ;■'.■'-:•■ ■■ ' ■ "- : .All.dinner-saiads-should be:dressed at the table,-or at a' Bide-tahlc at the last monient. They wihV'hrid -become" : «'nattractiv.o-\ii" thoy stand 'oven five minutes. Tho French have. a /way ,of dressing 'salads wh'jch' is -..to' be re r ' commended. First dust.over.salt;artd.pep'poi;.; then ..rub', tho', spoon with ■garlic,- measure' ill it the: given amount of-oil, poiir., jt.qyer the paldd" and 'inix' v thoroughly; '■ then' measure and,pour over the given quantity.of vinegar and; mix. again. Trie vinegar going; over last' cut's,the'-flavour 'of tho;'bil'aM'giye's"ah cntirely different result from the ordinary salad with French dressing; tho 'oil -is less pronounced. .-• '■■ ' . . -.•'•', Thetefm salad is'also applied .to any form of cold ,meat dishes,. mixed with lettuce /or cele'ry.'aiid-Seasoned liko a ;sa\ad. Chicken arid celery, beef, iriuttori o'rfish dressed-with mayohn'a"iso.;'dro'ssiiigVaro salads. ''. "•• . ".' : ,' If'one lias the full- understanding, of sovc'ral simple dressings,- any.nuinher of--salads,', per-: haps 40 or 50,/maj, be made by changing andmixing' flavourings and ingredients. . A-littk; ingenuity' blended: with artistic taste' will pro-' duceva'.different 'salad every.'day 'in --the' mofttli.- ■ '■' -'. * .'■"' V: ' . ','■' : ' ' ; "••'• French/ Dressing'. '■' .:.'"','■'.' .''';'..:':'; ; -rut'half''a'.t'ea's'pqdnfiil of salt'.'aild- a- salt-/ spdohful of-pepper'Ju-a (botvl; add-, slowly;;' mixing •all-'the whilo : , fo'ur : '-tablcs'poohf-iils.;of' 'olife.''oil.'.. TVhen" tho salt Us dissolved'add' one; tab'le'sp'oonfnl. of '.tarragon' vinegar or'lemon' juice.' -Mii au'd use.at once. - .. : '. Italian' bressing. : : y u '\ ;; ■■ ;.--.■ ,-.•; ';Put'"iti.;a bowl 'half, a/tfiasporiful of ■ salt," a* (lash. : ,bf-. ; cayenne,,, ,a - tca'3p6bnful:,/of. .tomato-' paste,',or a tablespoohful of; tomato'ketchup; add'.gradually, inixin'g'.'la'H'-thb;; while'; four ta'blc'spbonfuls'of olive oil. Add oho'clove/of garlic that has, been-mashed:, to. a pulp, I arid a tablesppon'f ul, of Vinegar. ' ■■■■ Lettuce i Salad. ; ; '■' .Cut! the, lettuce into four'..quarters,, be-' ginning at the 'bottom; Remove the Meaye's, carefully /without mashing; or pressing 'them.; Carefully wash each leaf, ancf -putt it on a' clean, .soft, .napkin; dry' arid arrange..themi. loosely .in , th'q sala'd 'bowl. :r; Sprinkle ' over chopped chives; 'parsley'of' onion, as'youplease.' At serving tiriie"have-'.this' : brought'tb' tho: table, also tho oil.'aiid ;,vinegar. , Dust; tho salad with .salt and popper. : .Rub. the; spoon with garlic, measure tho oil,'pour,'itover the lettuce,' mix', and toss, with; a salad fork and spoon, -until the- oil is evenly, distributed. .'Then'"'.pour over tho vinegar,' toss'' again, 'and, serve;" : - : ' .'-.. '•'■.' ~.- '".- "' My'Fasbu.rlte,Salad. -• , ■' ''; Select■'.a white, crisp'. head.of..lettuce;; but' at' tho" base,' break 'it'apart; and', throw - the' .'leaves' in cold'-' water for' an/hbur. 'Cut in' .very.-thin:slices a carefully boiled beet; shove, sufficient;cabbage : -to,-make, a.pintj throw T .it; in'ic'e : water. At serving : timo. shake tho-lettuce and the-cabbage.' 'Put a- ; layer of lettuco-leaves in the . bottom of - a salad 1 bowl, in cubes of an inch; Put these around, tho edge. Put in the'centre of,tho. bowl the' hoart* of' the head of lettuce, and• "stand 1 it aside until serving'time. To'dress;, dust with a teaspbonful. of /salt'-a'saltspobpful /ofi pep-, per, .sprinkle ; ovcr all- four, tablespoonfuls. of, mint'sauco, add a. tablcspoonful of'onion' jiiico', a'tabldspoohful of' soy; or'Worcester-' shirb sauce, arid tho samo ; of mushroom' ketchup that nas'been well mixed wit.h-a clovq of garlic-thoroughly mashed. Add eight tablespoonfuls of olive oil,' and,mix untiltaich; lcKf of tho lettuce" is thoroughly : covered: with' tho dressing.' Add l four-'-tablespoonfuls' of .'grape-and- tarragon- vinegar, mixed; ;mix.' again,: and serve immediately.,.. Asparagus Salad. ' ■." ■' i Tfim : neatly one bunch, of'asparagus, stand, it.in a kottlo of boiling, salted water, coi-or and cook, for 45 minutes. ■ Drain ami cool. Arrange neatly upon' a/ flat dish and servo very'cold' with-French 'dressing. , > ■<.■ •■ String; Bean' Salad.' Select' young tender ■ beans: string and. cut each'ohe'.in three pieces lengthwise; Cover with "boiling, salted water; boil for' 20. minutes, and drain.". Thro.w.tnem-'in cold water

.for.ten ■.minutes;..then -put' them in ■ boiling, MinWlfed water,' and cook for 15' minutes longer. .Drain ■anrtr'coo].-' Arrange- them ■neatly •'. oh a 'small platter, .covered • with dressing, s'prinklo with chopped pars- •. liiy <inc| servo n't once.' -