HOUSE AND GARDEN 
| June, 
I9 J 3 
5U 
receipt for the dressing of a Sallett with 
a handful of pot herbs!” 
About dressing of salads, as well as 
about their composition, a great deal has 
been written and said—a deal that is super¬ 
fluous. Probably no two people have ever 
been in perfect agreement as to the dress¬ 
ing of a salad. Personally, I am inclined 
to feel in sympathy with Dr. Bushwhacker, 
when he quaintly says: 
“A bowl of lettuce is the Venus of the 
dinner-table. It rises upon the sight, cool, 
moist and beautiful, like that very im¬ 
prudent lady coming out of the sea, sir. 
And to complete the image, sir, neither 
should be dressed too much.” 
For ourselves, we have perhaps only two 
distinctive dressings that we use, other 
variations are mere matters of flavor. One 
of these is the simple French dressing of 
oil and vinegar, with pepper and salt light¬ 
ly sprinkled in, the other is really a mayon¬ 
naise. When required for a mayonnaise 
of vegetables or fish this second dressing 
is a slightly richer edition of the dressing 
I have mentioned once before as one which 
can be kept in store. To that we should 
add another egg yolk, and it might be the 
yolk of a hard-boiled egg rubbed fine and 
mixed with the mustard also. 
It would be the best lesson in salad mix¬ 
ing and dressing for any one to come and 
watch my cook prepare it. To begin with, 
she is loth to wash her lettuces if they can 
be cleansed by wiping or shaking. I think 
she and the gardener come nearest to 
quarrelling when he brings her a lettuce 
that is gritty with dust — it ought to be 
grown clean, she declares. Of late I have 
found he has adopted the plan of rinsing 
the whole lettuce in a pail of water and 
letting it dry before he brings it to the 
kitchen door. He grows canny. If I 
remark on the pains he takes to please her, 
the cook replies with a shrug, “ ’Tis but 
what he would have to do for the market, 
after all!” 
She does not, you see, know that our 
vegetable markets in England would be 
thought disgraceful in her country. I 
am trying to instill into the gardener’s 
mind that the outer refuse of vegetables 
ought never to go into the house at all; 
it should be burnt and returned to the soil 
as its due. Is not this a common practice 
with our friends the Dutch, and where do 
you see finer vegetables than in Holland? 
But to return to the cook and the salad 
bowl, which for the moment you may 
imagine that you see her filling. Her 
large, quick fingers break up the leaves, 
keeping out tough stalks and discolored 
bits, and with the petite laitue (the thin¬ 
ning-out of the lettuce beds) she is endless¬ 
ly particular. Her herbs, just a few care¬ 
fully chosen leaves, and her onions are 
finely minced and put at the bottom of the 
bowl first of all, and it is gradually filled 
with the green stuff. Salt and pepper are 
sprinkled over, then she holds the bottle 
of oil in one hand, and with a fork lightly 
turns over the greens, using her judgment 
as to the precise amount of oil to put in. 
I trust no one will ever ask me exactly 
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