Kirmess cook book

Indeed, the dressing of a salad, though in the early days of the century considered a special art, — an art that rendered it possible for at least one noted Royalist refugee to amass a considerable fortune, — ^is entirely a matter of individual taste, or, more properly speaking, of cultivation. On this account, particularly for a French dressing, no set rules can be given. By experience and judgment one must decide upon the proportions of the different ingredients, or, more specifically *Janct McKenzle Hill, Boston. ly, upon the proportions of the oil and acid to be used. Often four spoonfuls of oil are used to one of vinegar. Four spoonfuls of oil to two, three or four of vinegar may be the proportion preferred by others, and the quantity may vary for different salads. Though in many of the recipes explicit quantities of oil, vinegar and condiments are given, it is with the understanding that these quantities are indicated simply as an approximate rule; sometimes less and sometimes more will be required, according to the tendency of the article dressed to absorb oil and acid, or the taste of the salad dresser. USB OF DRESSINGS. The dressings in most common use are the French and the mayonnaise. A French dressing is used for green vegetables, for fruit and nuts, and to marinate cooked vegetables, or the meat or fish for a meat or fish salad. Mayonnaise dressing is used for meat, fish, some varieties of fruit, as banana, apple and pineapple, and for some vegetables, as cauliflower, asparagus and tomatoes. Any article to be served with mayonnaise, after standing an hour or more in a marinade, i. e., French dressing, should be carefully drained. As it would seem wise to cultivate a taste for so wholesome an article, by the addition of cream, in the proportion of a cup of whipped cream to a pint of dressing, those to whom oil has not become agreeable can so modify its ''tone'' that they, too, will enjoy the mayonnaise dressing. BOILED AND CBEAM DRESSINGS. For the French and mayonnaise dressings — ^particularly for the latter — we sometimes substitute a boiled and sometimes a cream dressing. In the first, butter, or cream, is substituted for oil, and the materials are combined by cooking. In the latter, as the name implies, cream is the basis, and this may be either sweet or sour. IMPORTANT POINTS IN SALAD-MAKING. (1) The green vegetables should be served fresh and crisp. (2) Meat and fish should be well marinated and cold. (3) The ingredients composing the salad should not be combined until the last moment before serving. WHEN TO SERVE SALADS WITH FRENCH OR MAYONNAISE DRESSING. As a rule, subject, however, to exceptions, light vegetable salads, dressed with French dressing, are served at dinner; while heavy meat or fish salads are reserved for luncheon, or supper, and are served with mayonnaise or cream dressing. A FEW COMBINATIONS. Dress each vegetable separately with the dressing; then arrange upon the serving-dish. Or, have the salad arranged upon the serving-dish and pour the dressing over all; then toss together and serve. About three tablespoonfuls of oil, with other ingredients in accordance, will be needed for one pint of vegetable. 1. Lettuce, tomatoes cut in halves, sprinkled with powdered tarragon, and parsley or chives. 2. Lettuce, moulded spinach and fine-chopped beets.