with much fuller and finer flavour than the preceding,
especially when the leaves are streaked. The Roman
lettuce is sometimes served with odoriferous herbs,
hard eggs are often added to the seasoning. The
Roman lettuce is in season from May to the end of
autumn.
Besides these there are hotch-potch salads made
en ynacedoine in a variety of roots and vegetables,
such as French beans, haricots blancs, lentils, small
onions, beetroot, saxifrage, or goat's beard, potatoes,
carrots, artichoke bottoms, asparagus tops, gherkins,
sliced anchovies, soused tunny, olives, &c.
There are salads also of meat, fish, and game. A
salade a Vitalienne is composed of cold fowl cut up
in pieces and served with anchovies and dressed
salad. True connoisseurs of the vegetable luxury wipe
the separated leaves of the lettuce one by one with
care. They break the foliage for the salad-bowl, never
cutting it, and debate and commingle the component
parts of the dressing with anxiety and scrupulous care.
A good salad can be concocted, of course, out of fifty
ingredients, from nettle-tops and dandelion leaves
through cold potato and beetroot to the lettuce and
the endive, which are salad plants par excellence. It
is in dressing, however, that genius is most exhibited.
The broad rule has been well laid down in the familiar
formula, that to compound a proper garnish for a bowl
of salad demands " a sage for the salt, a miser for the
vinegar, a prodigal for the oil, and a maniac for the
Other and difficult problems must of course
NOTES ON SALADS AND SALAD DRESSING 85
arise ; but, from whatever side we examine the question of
this seasonable dish, everything depends upon oil — good,
pure, pellucid, nut-flavoured oil. That of the olive is
to be preferred, of course, and for choice the Provence
oil, as distinguished from the so-called *' Lucca." Home-
made salad dressing, it goes without saying, is better
than that bought ready-made. A few not generally
known items on the subject may be acceptable. First,
you can boil your dressing, and so keep it, tightly
bottled, for some time. Take three eggs, one tablespoon-
ful each of sugar, oil, and salt, a small tablespoonful of
mustard, a cupful of milk, and one, or less, of vinegar.
Stir the oil, salt, mustard, and sugar in a bowl until
perfectly smooth, add the yolk of the eggs, well beaten,
then the vinegar, and lastly the milk. Place the bowl
in a basin of boiling water, and stir the contents till of
the consistency of custard. For aspic mayonnaise
dressing melt a cupful of savoury jelly, then put it in a
bowl, which place in a basin of ice water, mix with a
quarter cup of vinegar, one tablespoonful of sugar, one
scant of mustard, one teaspoonful of salt, and a pinch
of cayenne. Beat the jelly with a whisk, and when it
thickens add the oil and vinegar little by little, lastly a
little lemon -juice, beating it all the time. This dressing
ought to be very white, and will serve as an excellent
salad dressing.
We may live without poetry, music, and art ;
We may live without conscience, and live without heart ;
We may live without friends ; we may live without books ;
But civilised man cannot live without cooks.
We may live without books — what is knowledge but grieving :
We may live without hope — what is hope but deceiving ?
We may live without love — what is passion but pining
Page 33
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
A modernized reading is not available for this page yet. You are seeing the original text.
with much fuller and finer flavour than the preceding,
especially when the leaves are streaked. The Roman
lettuce is sometimes served with odoriferous herbs,
hard eggs are often added to the seasoning. The
Roman lettuce is in season from May to the end of
autumn.
Besides these there are hotch-potch salads made
en ynacedoine in a variety of roots and vegetables,
such as French beans, haricots blancs, lentils, small
onions, beetroot, saxifrage, or goat's beard, potatoes,
carrots, artichoke bottoms, asparagus tops, gherkins,
sliced anchovies, soused tunny, olives, &c.
There are salads also of meat, fish, and game. A
salade a Vitalienne is composed of cold fowl cut up
in pieces and served with anchovies and dressed
salad. True connoisseurs of the vegetable luxury wipe
the separated leaves of the lettuce one by one with
care. They break the foliage for the salad-bowl, never
cutting it, and debate and commingle the component
parts of the dressing with anxiety and scrupulous care.
A good salad can be concocted, of course, out of fifty
ingredients, from nettle-tops and dandelion leaves
through cold potato and beetroot to the lettuce and
the endive, which are salad plants par excellence. It
is in dressing, however, that genius is most exhibited.
The broad rule has been well laid down in the familiar
formula, that to compound a proper garnish for a bowl
of salad demands " a sage for the salt, a miser for the
vinegar, a prodigal for the oil, and a maniac for the
Other and difficult problems must of course
NOTES ON SALADS AND SALAD DRESSING 85
arise ; but, from whatever side we examine the question of
this seasonable dish, everything depends upon oil — good,
pure, pellucid, nut-flavoured oil. That of the olive is
to be preferred, of course, and for choice the Provence
oil, as distinguished from the so-called *' Lucca." Home-
made salad dressing, it goes without saying, is better
than that bought ready-made. A few not generally
known items on the subject may be acceptable. First,
you can boil your dressing, and so keep it, tightly
bottled, for some time. Take three eggs, one tablespoon-
ful each of sugar, oil, and salt, a small tablespoonful of
mustard, a cupful of milk, and one, or less, of vinegar.
Stir the oil, salt, mustard, and sugar in a bowl until
perfectly smooth, add the yolk of the eggs, well beaten,
then the vinegar, and lastly the milk. Place the bowl
in a basin of boiling water, and stir the contents till of
the consistency of custard. For aspic mayonnaise
dressing melt a cupful of savoury jelly, then put it in a
bowl, which place in a basin of ice water, mix with a
quarter cup of vinegar, one tablespoonful of sugar, one
scant of mustard, one teaspoonful of salt, and a pinch
of cayenne. Beat the jelly with a whisk, and when it
thickens add the oil and vinegar little by little, lastly a
little lemon -juice, beating it all the time. This dressing
ought to be very white, and will serve as an excellent
salad dressing.
We may live without poetry, music, and art ;
We may live without conscience, and live without heart ;
We may live without friends ; we may live without books ;
But civilised man cannot live without cooks.
We may live without books — what is knowledge but grieving :
We may live without hope — what is hope but deceiving ?
We may live without love — what is passion but pining