A practical cook and text book for general use

Distinguishing between " olera " vegetables for the pot, which should never be eaten raw and " aceteria " those which should never be boiled, he succeeded in impressing on the nation the fact that a true salad must never be cooked. In fruit salads of the fourteenth century fresh chyryse (cherries) bore a most important place amidst dried dates and figs from the East. Oil and vinegar with a little sugar for some salads, seems to have been the chief dressing in use. Until the close of the eighteenth century, our ancestors ate salads before the heavier dishes of the table. As " the existence of sallets arose out of hygienic principles," the principles have sadly degenerated and the wholesome salad greens and vegetables are drenched with highly spiced compounds that render the salad heating rather than cooling. In all cases where vinegar is suggested in recipes for salads. lemon or some other acid fruit juice should be substituted. Vinegar is the product of fermentation and entirely unfit for use. Pickles and other articles preserved with vinegar,are indigestible and cause much disturbance in the digestive organs. Put a few drops of ** good cider vinegar " or any other kind on a small mirror and you may be convinced that lively " vinegar eels " might possibly be Capable of doing some harm, whenever they find suitable soil. Dr. J. H. Kellogg says they " often take up their abode in the alimentary canal, becoming intestinal parasites, and producing much mischief." All herbs and vegetables used in salads should be kept as cold as possible and green leaves should be freshly gathered. Fruit juice, oil and sugar are admissible dressings. LETTUCE. It has been said that women should be lettuce-lovers, for its use means not only better complexions but quieter nerves. As lettuce wilts quickly it should not be put on the table till the last moment, and should never be profaned with a knife. It may be torn if necessary to reduce the size of the leaves. It makes a dainty and ready garnish and for this purpose it is best to fold the leaf slightly and cut it with scissors. It will then constitute ruffle like strips with which to encircle the contents of a dish. Sorrel Salad. Sorrel which bears the red blossom is best for this. After carefully washing, etc., cut it lightly with a knife so the leaves may be cut in two or three pieces and mix with an equal quantity of pecan nuts cut rather than chopped. Add to these a very small quantity of oil and diluted lemon juice, as the body of the salad supplies both oil and acid. Garnish with the lighter colored sorrel. Spanish Salad. This consists simply of any fresh green that is edible, cleansed thoroughly, then shaken as dry as possible and laid in a bowl which has been rubbed with onion. For dressing, equal parts of lemon juice and water, then add four times the amount of oil and mix well. When obtainable lime or shaddock juice is used. Nasturtium Salad. Slice cold boiled potatoes and ripe tomatoes in equal quantities, lay in a salad bowl in alternate layers, sprinkling over each a little chopped chives. Around the edge of the bowl lay a border of nasturtium leaves and blossoms allowing the long stems to reach the bottom of the bowl. Be sure no insects remain on the blossoms. Pour over them a dressing of oil and diluted lemon-juice, and set on ice for at least two hours. When ready to serve toss all lightly together. Nasturtium seeds are often added to other salads as their flavor is marked and gives character to lighter salads.