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Salads (To invite the most rebellious)

to invite the most rebellious appetite. So highly did they treasure it that in the time of drought large beds of it were moistened with sweet wine, when they could not procure water. In those days, also, endless varieties of salads were made, but their materials were limited compared to what we have at present. Now the skillful and ingenious housekeeper may have a different salad almost every day in the month, and such salads may be wholesome, economical and refreshing.

A simple French dressing with lettuce makes an appropriate salad after a hearty meal. String beans nicely boiled and cut into strips lengthwise, also make a delightful after-dinner salad when served with French dressing. Heavy Mayonnaise dressing is best for chicken, lobster, fish and other meat salads, and seems appropriate for some vegetables, as cauliflower, celery, tomatoes. Americans, as a rule, do not appreciate an after-dinner salad, but if they once accustomed themselves to it, their dinner forever after would be unfinished without it. To preserve the crispness and flavor of green vegetables for salads, throw them into ice-cold water, then dry on a soft towel and keep in a cold place until wanted. Lettuce is ruined by soaking it in water, and so are tomatoes. The dressing and vegetables should never be mixed until the moment they are ready to serve. In fact, I like to make the dressing at the table, and have the vegetables brought to me crisp and dry and dress them there. The salad must be served in the coldest of dishes, and when well made and garnished, is certainly the most attractive and wholesome dish on the table. In giving recipes for salads the dressings are the important parts. Oil or not oil is an everrecurring question. While I cannot understand how a person can dislike the flavor of good olive oil, many do. Exact quantities cannot be given, especially if you consider the great diversity of tastes. Delmonico, it is said, used only one egg as a foundation for one quart of oil, with simply salt and cayenne for seasoning; while another noted cook used three eggs as a foundation for one pint of oil with onion and Tarragon vinegar as a flavoring. In preparing all kinds of salad dressing, a silver or wooden fork should be used, and all the materials should be very, very cold, and the oil as pure and fresh as possible.