1822 



ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 



a fold of cheesecloth. Let it continue 

 to cook in this manner an hour, then 

 turn into a hot vegetable dish. The 

 rice will he tender, dry, and sweet, and 

 each grain will he separated. During the 

 whole process of cooking the rice must 

 not he stirred. If a tahlespoonful of but- 

 ter is cut up and sprinkled over the rice 

 when it has cooked 20 minutes the dish 

 will be very much improved. 



SALSIFY 



This vegetable is sometimes called oy- 

 ster plant, because the flavor suggests that 

 of the oyster, particularly when the 

 boiled vegetable is sliced and fried in 

 butter. Salsify is one of the roots that 

 may be left in the ground over winter, 

 thus making this vegetable available for 

 the late summer, fall and spring. 



To prevent this root from turning dark 

 it must be dropped as soon as it is pared 

 and cut into a mixture of flour and water 

 made slightly acid with vinegar. For six 

 good-sized roots mix together one table- 

 spoonful of vinegar, two tablespoonfuls 

 of flour, one teaspoonful of salt and three 

 pints of water. Wash and scrape the 

 roots, then cut into slices about three 

 inches long. Drop into the prepared 

 water. Place the stewpan on the fire 

 and cook the salsify 30 minutes, counting 

 from the time it begins to boil. Drain 

 and serve in a white sauce. Or mix to- 

 gether one tahlespoonful of butter, half a 

 teaspoonful of salt, one teaspoonful of 

 lemon juice, and one teaspoonful of 

 minced parsley or chervil. Add this to 

 the drained salsify and serve at once. 



SALADS AWD SALAD DRESSINGS 

 Lettuce Salad With French Dressing 



Two heads lettuce, two or three sprays 

 tarragon, six or eight branches chervil, 

 one tahlespoonful minced chives or cibol, 

 if the flavor is liked, French dressing. 



Remove all the green, tough leaves from 

 the heads of lettuce. Break off the ten- 

 der leaves one by one and rinse in cold 

 water. Shake ofe the water and lay the 

 leaves on a piece of cheesecloth and put 

 the lettuce, wrapped lightly in the cheese- 

 cloth, on ice. At serving time, put the 



leaves in the salad bowl. Have the herbs 

 torn into small bits and sprinkle over the 

 lettuce. Sprinkle the dressing (a spoon- 

 ful at a time) over the salad. Lift and 

 turn the salad with the spoon and fork. 

 Continue mixing in this manner until all 

 the dressing has been used. The work 

 must be done lightly and carefully that 

 the lettuce shall not be crushed. Serve 

 immediately. 



This is the French salad that so many 

 travelers remember with great pleasure. 

 The secret of its exquisite quality is that 

 the lettuce is crisp and tender, delicate 

 flavoring herbs are added to it, the vine- 

 gar is never strong, the oil is good, and, 

 finally, the dressing is added just before 

 the salad is served. In the heat of the 

 summer, when head lettuce is not plenty, 

 the tender young plants may be used. 

 The flavor of the salad may be varied by 

 the addition of other green salads and 

 herbs, such as chicory, sorrel, borage, 

 burnet, etc. When fresh tarragon is not 

 available, tarragon vinegar may be em- 

 ployed. 



Lettuce Salad With Cream Dressing 



One large solid head lettuce, one tahle- 

 spoonful vinegar, one-half teaspoonful 

 salt, one-quarter teaspoonful pepper, four 

 tablespoonfuls thick, sweet cream. 



Remove the outer leaves from the head 

 of lettuce, leaving only the crisp, clean, 

 bleached leaves. Break the leaves one by 

 one from the head, and if perfectly clean 

 do not wash them. If not clean, wash 

 quickly in cold water and drain. Tear 

 each leaf into three or four pieces; put 

 the shredded lettuce into a large towel or 

 napkin and place on the ice or in a cold 

 cellar. At serving time put the lettuce 

 in a salad bowl. Mix the salt, pepper and 

 vinegar in the salad spoon and sprinkle 

 over the lettuce; stir well, then add the 

 cream, a spoonful at a time, and mix by 

 tossing the lettuce lightly with the spoon 

 and fork. Serve immediately. 



Cahhage Salad 



Either red or white cabbage may be 

 used for salad, and must be firm, crisp 

 and tender. Remove the outer leaves and 

 cut the tender cabbage into fine shreds 



