Saki. — This is a sort of beer made in Japan,
where it is the common alcoholic drink. It is
obtained from rice. The liquor is clear and has
a peculiar taste, which is seldom agreeable to
the European palate. The Japanese usually
heat it before drinking, and pour it into flat
cups or saucers of lacquered wood. The effect
Ijroduced by saki is a speedy but transient in-
toxication.
Salad. — A salad well prepared is a charm-
ing compound, and, when taken with plenty of
oil, very wholesome, attractive, and agreeable ;
badly prepared it is an abomination. A Spanish
proverb says, that foui- persons are needed to
make a good salad — a spendthi-ift to throw in
the oil, a miser to drop in the vinegar, a
lawyer to administer the seasoning, and a
madman to stir the whole together. Lettuce
is generally supposed to foi-m the foundation
of a salad, but there are few fresh vegetables
that may not be used : and on the Continent
every known vegetable is, when plainly dressed,
used cold for salads ; and cold meat, fish, and
game are served in the same way. Amongst
the vegetables appropriate for salads may be
named asparagus, artichokes, beetroot boiled,
basil, celery, chives, Cucumbers, chervil, cauli-
flowers, dandelion-leaves, endive, French beans,
garlic, lettuces of all kinds, lentils, mustard and
^ress, mint, onions, parsley, potatoes, radishes,
shallots, sorrel, tarragon, tomatoes, Windsor
beans, and watercress. Though a variety in
salads is easilj' secured, great care is necessary
in the preparation of the dish, and thi-ee or four
rules must be closely observed if the salad is to
be a success. First, the vegetables must be
young, freshly-cut, in season, and in good con-
dition. If possible, they should be gathered
early in the morning, or late in the evening,
and should be kept in a cool, damp place.
Secondly, the vegetables should not be allowed
to lie long in water. If withered, they may
be put in for a short time to render them a
little crisp, but if fresh, they should be simply
rinsed through the water and dried immediately.
Thirdly — and this point requires most careful
attention— the vegetables must be rendered
perfectly dry after washing. The best way of
doing this is to drain the salad and shake it
first in a colander, or salad-basket, and after-
wards in a clean napkin held by the comers and
shaken lightly till the salad is dry. Fourthly,
cut the salad with a silver knife, or tear it in
shreds ; do not prepare it until a short time
before it is wanted, and on no account mix the
salad-dressing with it imtil the last moment.
It is a verj- usual and excellent plan to pour
the liquid into the bottom of the bowl, lay the
ahred vegetables upon it, and mix the salad at
table. A wooden fork and spoon are the best
for this purpose. Salads may be garnished in
various ways, and afford ample opportunity for
the display of artistic taste. Boiled beetroot
cut into slices stamped into fancy shapes or
cut into trelUs-work, sliced cucumbers, olives,
hard-boiled eggs cut into quarters or rings,
radishes, nasturtium-leaves and flowers, &c.,
may all be used. AVTien these are arranged
tastefully the salad presents a very attractive
appearance. Of course the garniture must not
entirely hide the salad.
Page 1640
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Saki. — This is a sort of beer made in Japan, where it is the common alcoholic drink. It is obtained from rice. The liquor is clear and has a peculiar taste, which is seldom agreeable to the European palate. The Japanese usually heat it before drinking, and pour it into flat cups or saucers of lacquered wood. The effect produced by saki is a speedy but transient intoxication.
Salad. — A salad well prepared is a charming compound, and, when taken with plenty of oil, very wholesome, attractive, and agreeable ; badly prepared it is an abomination. A Spanish proverb says, that four persons are needed to make a good salad — a spendthrift to throw in the oil, a miser to drop in the vinegar, a lawyer to administer the seasoning, and a madman to stir the whole together. Lettuce is generally supposed to form the foundation of a salad, but there are few fresh vegetables that may not be used : and on the Continent every known vegetable is, when plainly dressed, used cold for salads ; and cold meat, fish, and game are served in the same way. Amongst the vegetables appropriate for salads may be named asparagus, artichokes, beetroot boiled, basil, celery, chives, Cucumbers, chervil, cauliflowers, dandelion-leaves, endive, French beans, garlic, lettuces of all kinds, lentils, mustard and cress, mint, onions, parsley, potatoes, radishes, shallots, sorrel, tarragon, tomatoes, Windsor beans, and watercress. Though a variety in salads is easilj' secured, great care is necessary in the preparation of the dish, and three or four rules must be closely observed if the salad is to be a success. First, the vegetables must be young, freshly-cut, in season, and in good condition. If possible, they should be gathered early in the morning, or late in the evening, and should be kept in a cool, damp place. Secondly, the vegetables should not be allowed to lie long in water. If withered, they may be put in for a short time to render them a little crisp, but if fresh, they should be simply rinsed through the water and dried immediately. Thirdly — and this point requires most careful attention— the vegetables must be rendered perfectly dry after washing. The best way of doing this is to drain the salad and shake it first in a colander, or salad-basket, and afterwards in a clean napkin held by the corners and shaken lightly till the salad is dry. Fourthly, cut the salad with a silver knife, or tear it in shreds ; do not prepare it until a short time before it is wanted, and on no account mix the salad-dressing with it until the last moment. It is a very usual and excellent plan to pour the liquid into the bottom of the bowl, lay the shred vegetables upon it, and mix the salad at
table. A wooden fork and spoon are the best for this purpose. Salads may be garnished in various ways, and afford ample opportunity for the display of artistic taste. Boiled beetroot cut into slices stamped into fancy shapes or cut into trellis-work, sliced cucumbers, olives, hard-boiled eggs cut into quarters or rings, radishes, nasturtium-leaves and flowers, &c., may all be used. When these are arranged tastefully the salad presents a very attractive appearance. Of course the garniture must not entirely hide the salad.