|
|
SALADS, RELISHES, ETC. 2
which the author has a great dislike for on account of its taste, is the richest article used in making salads; but as the place of the oil can be so nicely filled with melted butter, or rich cream (the butter is considered best), in making a "salad dressing, " he recommends rather than condemns their use. Any of the 'salad dressings may be applied, mixed with simply chopped cabbage, chopped
or sliced potates, or any kind of chopped meat, as well as to the more elaborately mixed dishes.
Salad Dressings, to Make Cold—Which may be put upon almost any cold dish !left over from dinner, as cold potatoes, beets, string beans, meats, chicken or fish, and cabbage, or uncooked cabbage or lettuce in its season; any of which should be chopped rather finely and heaped in the center of a platter or bowl of sufficient size to allow mixing with it the salad dressing,
|
|
|
|
|
|
