DRESSINGS FOR SALADS

A Rslad slioiild come tn the table fresh and criap. The garnishes should be of the lightest and freshest kind. A sa]ad ivil& which the Mayonnaise (No. 1) dressing is used shonld have onff the delicate white- leaves of the celery, or the small leaves from the heart of the lettace, and these should be arranged in a wreath at the base, with a few tofts here and there on the salad. In arranging a salad on a dish, or in a bowl, handle it very lightly. NeTer ase pressure to get into form. la washing lettnce great care must be taken not to break or wilt it. The large, darkgreen leaves are not nice for salad. Only the white crisp parts of celery should be used for salads. Vegetable salads can be served for tea and lunch oiiil with, or after, the meate at dinner. The hot cabbage, red Cabbage, celery, cucumber and potato salads, are particularly appropriate for serving nith meats. The lettnce salad with the French dressing (No. 5) and the dressed celery are the best to serve art«r the meats. A rich salad, like chicken, lobster or salmon, is out of place at a company dinner. It is best served for suppers and lunches. The success uf a salad (after the dressing is made) depends upon keeping the lettace <-.r celery crisp, and not addiug meat or dressing to it until the time foi serving.

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Mayonnaise Dressing. No. 1.

1 tablespoonfut of raustarJ, 1 tablc^poonlul of sugor, ,'^ of a tea- spoonful of cayenne, 1 teasponnful of Bait, the yolks af 3 uocooltctl «gg8, the jnice of ^ a letnoD, ^ of a capful of rinegar, 1 pint of oil and 1 cupful of whipped cream. Boat the yolks and dry ingrcdicDts, until they are very light nnd thick, with either a silver or ivooden spoon. The bowl id which the dressing is made should be set in a pan of ice-water during the beating. Add a few drops of oil at a lime until the dressing becomes very thick, then the oil can be added more rapidly. When it gets so ■ hick that it is difficult to heat, add a little Tinegar. When the last of the oil and vinegar has been adilcd it should he verif thick. Kon add ibe Icmon-jaicc and whipped cn^ani, and place on ice for a while. The cream may be omitted withnm injury.

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Cream Salad Dressing. No. 2.

2 fgg', 3 tablespoonfals of Tinegar, 1 oF cream, 1 toaspoonrul of sugnr, J or .1 teaspoonrut of salt, ^ of a teaspoonful of mustard. Beat the tiro egge irplL Add tlie sugar, salt aDd iDiiEtard, (ben the vinegar, and the cream. Place the bowl in a baein of boiling water, and stir until about tbe thickness of rich cream. If the bowl is thick and the water boils all the time, it will take abont it minutes. Cool, and it is ready for

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Red Mayonnaise Dressing. No. 3.

LobsCiT "coral " is pounded to a potvder, rubbed through a siere, and mixed irith Mayonnaise (No. 1) dnssing. This gives a dressing of a bright color. Or, the juice ft^m boiled beets can be used insten. of "coral."

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Salad Dressing' Without Oil. No. 4-

The volks of 4 uncooked eggi, 1 table^^poonTut of sail, 1 heaping tca8|)oi>nful o( SHgflr, 1 heaping teaspoonfnl of mtiatard, half a cupful of clantit'il chicken fat, ^ of a cupful of vinegar, the juice of J a lemnn, a spot'k of cayenne. Make as directed fof Mayonnaise (No. 1) dressing.

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French Salad Dressing- No. 5-

3 taljie^poonfuls of oil, 1 of vinegar, 1 saitspoonful of salt, J «\ a saltspooiifu! of pepper. Put the salt and pepper in s cup, and add I tablespoonful of the oil. When thoronghlj mixed, add the reinaindt-r of the oil and vinegar. This is dressing enough for a salad for six persons. If yoa like the flaror of onion add 2 drops of the juice.

Sardine Dressing:. No. 6-

Mix nntil perfoctlj smooth the yolks of 4 hftrd-boilnl eggs and 3 sardinu which have beeo freed from bones. Add the miitlDre tu any of the thick dressingB. This dressing is for fish.

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Chiokeu Salad.

UftTC cold roastei) or boiled cliicken free o( skin, bone and fat. Cut the meat inlo dice. Place in an earthen bowl (there should be 2 quarts), and flcason with 4 tablespoonfuls of vinegar, 2 of oil, 1 teaspooofol o[ lalt and ^ of a teaspoonfal of pepper. Set away in a cold place for 2 or ^ hoars. Scrape and wash enough of the tender white celcr; to make 1 qnart. Cut this into pieces about balf-an-inch long. Pnt these in the icc-cbc3t until s erf i tig-time. Make the Mayonnaise (No. 1) dressing. Mix the chicken and celery blether, and add half of the dressing. Arrange in a salad-bowl or on a flat dish, and pour the remainder of the dressing over it. Garnish with white celery leaves. Or, have a jelly border and arrange the salad in this. Half celery and half lettuce is often nsed for chicken salad. If, when the chicken is cooked, it is allowed to cool in the water in which it is boiled, it will be juicier and tenderer than if taken from lbs water as soon as done.

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Lotnter Salad.

Cut np and H&Bon the lobster the same u the chicken. Break the letTei from a head of lettuce one bj one and wash in cold water. Put them in ice-water for 10 minatee ; shake them free from water and place in the ice-cheat till Mrritig time. When ready to serre pat two or three leaves together in the form of a shell, and arrange these shells on a Aat dish. Hiz one halt of the Majonnaiae (No. 1) drtssing with the lobster. Put a tablespoonfnl of this in each duster of leaves. Finish witli a teaspoonfnl of the dressing on each spoonful of lobster. This is a hand- some dish. Anotlter method is to cnt or tear the leaves rather coarse, and mix with the lobster. Garnish the border of the dish with whole leaves. There should be two-thirds lobster and one-third lettuce.

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Salmon Salad.

1 quart of cooked salmon, 2 heads of lettuce, 2 Ublespoonfuls ot lemon-juice, 1 of vinegar, 2 of capers, 1 teaspoonful of salt, ^ of a tea- apoonful of pepper, 1 cupful of the Mayonnaise (So, 1) dres^ng or the French (Ko. 5) dresung. Break up the salmon, and add to it the salt, pepper, vinegar and lemon-juice. Set awa^ In a cold place for 2 or 3 hours. Break the leaves from the head of lettuce, wash and place in ice- water for 10 minutes. Shake free o! water and put in a cold place- A.t serving-tJme pick out enpngh to border the dish. Cnt or tear the remunder in pieces, and arrange these in the centre of a flat dish. Heap Uie aalmon on them, and cover with the dressing. Now sprinkls cm the capers. If yon choose, lay a Ihin slice of lemon on each leaf.

1 pint of celery, 1 quart of oysters, ^ of a cnpfal o[ UayonnaiBe (No. 1 ) dressing, 3 tabteepooDfals of vinegar, 1 of oil, j a teaspooDful of eatt, J of a teaapoonfnl of pepper, 1 tablpspoooftil of lemoD-juicc, Let the oysters come (o a boil ia tlieir own liquor. Skim well niid drain. Season them with the oil, salt, pepper, vinegar and lemon-joiee. When cold put in the ice-chest for 2 honrs. Scrape and wash the white and tender parts of tbe celery, and with a sharp kuite cut in thin slices When in a bowl with a large lamp of ice and set in the ice-chest till serving time. When ready to serve, drain the celery, and mix with the oysters and half of tlie dressing.

Arrange In the dish and pour tbe remainder of the dressing orer. Garnish with white celery leaves.

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Sardine Salad.

Arrange 1 qnatt of anj kind of couked fiih oit a bed of ciiip lettuce. Split G sardines, and if there are atij hones rcmoTe them. CoTer the fiah with tbu Sardine drcssiog (No. 6). Over this put the nardines, having the ciid3 meet in the centre of the dish. At the base of the dieb make a nrcath of thin slices of lemon. Gsntigh with parsley or lettace, and serre immediately.

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SaladB of FlBh.

AH kinds of cooked fish can be serfud in salads. Lcttnce ii the best green salad to use nith them, but all green vegetables, when cooked and cold, can be added to the fish and dressing. The Sardine (No. 6) aed French dressing (Ko. 5) are the best to nse with fish.

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Beef Salad.

1 qoart of cold roasted or stewed beef — tt must be very tender, double the rule for French (No. 5) dressing, I tablcspoonful of chopped parsley, and 1 of onion-jaice, to be mixed with the dressing. Cnt the meat in thin elices, and then into little squares. Place a layer In the salad-bowl, sprinkle with parsley and dressing, and continne this nntil all the meat is used. Oarnish with parsley, and keep in a cold place for 1 or 2 honrs. Any kind of meat can be used instead of beef.

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Meat and Potato Salad.

Prepare the meat as directed for beet salad, using, honever, J the quantity. Add 1 pint oF cold boiled potatoes, cut in thin slices, and dressing. Garnish and set away as liefore. These salads can be used us soon as made, but the flavor is much improved liy their standing nii hour

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Tomato Salad.

Pare ripe tomatoes (which should be very cold) and cut in thin slices. Arrange on a flat dish. Put I teaepoonful »r Mayonnaise (No. 1) dressing in the centre of each slice. Place .1 delicate border of parsley around the djah, and a sprig here and lliere between the slices oE tomato.

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Ououmber Salad.

Cut about 1 jnch off the point of ihc cucumber, and pare. (The hitter juice is in the point, and if this is not cut off before paring, the knii'e carries the flavor all through the cucumber.) Out in thin slicea cover with cold water, and let stand 30 minulcs. IJrain, nod season nlLh French (No. 5) dressing. If oil is not liked it can be o

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Hot Oabbaffe Salad.

I qaart of fioely-thkred cabbage, 2 UbleipoonfoU of bacon or pork fat, 2 large slicei of onioa, minced veryjine ; t teaspoonfnl of latt, ^ of a teupoonfal of pepper, ) a capful of vinegar, 1 teaspoonfol of sugar. Fr; the onion in the fat ontil it beeomet yellow ; then add the other ingredients. Ponr the hot mixtare on the cabbage. Stir welt, and serve at once. Lettuce can be served in .the game manner.

Red Vegetable Salad.

1 pint of cold boiled potatoes, 1 pint of cold boiled beets, 1 pint of uncooked red cabbage, 6 tablespoon fnU of oil, 8 of red vjnpgar (that in whioh beets have been pickled), 2 teaspoonFuls of salt, J a teaspoonful of pepper. Cut the potatoes in thin slices and the beets tine, and slice the cabbage as thin at possible. Mix all the ingredients. Let stand in a cold place t hour; then serve. Red t^abbagf^ and cHpry can bo used togethw. Use the French (No. 5) dressing.

Potato Salad.

10 cooked potatoes, rut in slices ; the French (So. b) dressing, with r 5 drops oF ouion-jnicc in it, and 1 tablespoonfnl of chopped paralej.

SALADS. 188

Dressed Celery.

Scrape and wash the celery. Let it stand in ice-water 20 minateB, and shake diy. Cnt in pieces aboat 1 inch long. Pat in the icft-chest nntil serTiog-time, then moisten itell vith Majronnaise (No. 1) dressing. Arrange in the salad-boid or on a flat dish. Garnish with a bonier of white celery leaves or water-cresses.

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2 small, or 1 hirge head dF lettuce. Break ofT the Iraves, wash each separately, and throw into a pan of ice-water, where they stionld remain 1 honr. Shake off all the water. Either cnt or tear the leaves in large pieces. Mix the French (No. 5) dressing with them Beets, cauliflower, asparagDs, etc. can each bo served as a salad, with the French (No. 5) dressing.

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