544 
American Agriculturist, June 30,1923 
Summertime Is Salad 
Time, So Visit Your Garden 
Mrs. E. B. Terbush Gives Recipes For All Sorts of Combinations and Dressings as Well 
I T is no longer fashionable to have 
spring fever and take the old time 
remedy of molasses and sulphur. It is 
far better to get our sulphur and other 
minerals from lettuce, spinach, apples, 
carrots, celery, cabbage and other such 
foods. Just now, our system especially 
needs this diet of fresh foods to help 
cut down the protein diet which in this 
country is apt to be too high. 
Salads are not a strictly modern dish 
as many may suppose. The first salad 
recorded is that made of hyssop of 
biblical fame. The broad leaves of 
the hyssop plant with their acid juice, 
not unlike our plantain, were bruised 
by stones and then served with an oil. 
Our salads of to-day follow this same 
principle although they are more com¬ 
plicated. 
' Every salad is composed of three 
parts—a garnish, which may be let¬ 
tuce, watercress, celery tops, cucum¬ 
bers, parsley, radishes—a body of 
meat, fish, vegetables, (alone or in 
combination), and dressing. 
The Essentials of Salad Making 
Fruits and vegetables for salads 
should always be in good condition, 
well cleaned and crisp. Place the veg¬ 
etables in cold water till crisp, then 
drain on a towel and keep in a cool 
place till served. It is best to marinate 
all canned or cold vegetables before 
serving, which means to let them stand 
in French dressing in a cold place for 
an hour before making into a salad. 
Meats should be carefully cleaned of 
gristle, cut into cubes, and marinated 
like the vegetables. Onions may be 
cut very fine by chopping across each 
way many times and then slicing very 
thin. 
Probably the two most popular 
dressings used are the French dressing 
and the mayonnaise, and these are the 
basis for many others. The French 
dressing is most commonly used for 
green salads and marinating, and the 
mayonnaise is popular on fruits and 
vegetables. 
French Dressing 
One-half teaspoon salt; 14 teaspoon 
pepper; 2 tablespoons vinegar; 4 table¬ 
spoons oil. Shake well before using. 
A Parisian French dressing may be 
made by adding chopped onion, parsley, 
red and green peppers. 
Uncooked Mayonnaise 
Few grains paprika; 14 teaspoon 
salt; 1 teaspoon sugar; teaspoon 
mustard; 2 egg yolks or 1 egg; 1 pint 
oil; 2 tablespoons lemon juice; 2 table¬ 
spoons vinegar. Mix seasonings and 
add yolks. Beat well, adding acid 
gradually and beating. Turn in oil 
slowly, beating constantly. 
An extender will increase the amount 
and make less noticeable the taste of 
oil. For the extender, use V* cup vine¬ 
gar; % cup water; 1 teaspoon mustard; 
1 table.spoon sugar; 2 tablespoons corn¬ 
starch; paprika. Add dry ingredients 
to liquid and cook till thick. Stir in 
dressing and chill. 
For those who prefer a dressing 
without oil a simple boiled dressing may 
be made. 
Olive oil, Wesson oil, or Mazola give 
very satisfactory results and the last 
two are generally popular because of 
their mild flavor and comparatively low 
cost. It has also been found that 
temperatures of intense heat or cold 
have no undesirable effect upon the 
thickening power of the oil. If the 
first lot does not seem to thicken, start 
over again with the egg, vinegar and 
oil, and when that begins to thicken 
add the other mixture and beat. If 
ordinary care is taken and the oil is in 
good condition, there should be very 
little “going back” of the dressing in 
the making. I have found that the 
use of the whole egg in the place of two 
yolks gives satisfactory results by in¬ 
creasing the amount of oil. 
Following ai’e a few appetizing salads 
including meat, vegetables and fruit. 
Unless otherwise given the recipe serves 
four persons. 
Water Lily Salad 
Cut the white of a hard-cooked egg 
from top down almost to the bottom, 
leaving in the shape of lily leaves. Re¬ 
move yolk, put through sieve, mix with 
mayonnaise and place in center of 
white. Serve with mayonnaise at side. 
(Individual serving.) 
Swiss Salad 
One cup cold chicken diced; 1 cucum¬ 
ber diced; 1 cup peas; 1 cup chopped 
nut meats. 
Marinate with French dressing and 
serve with mayonnaise. 
Tomato Sandwich 
Cut small ripe peeled tomato through; 
place slice of cream cheese between 
sections, cut down through center, 
place rounded sides together on lettuce 
leaf, top with a ball of cream cheese, 
and serve with mayonnaise. (Indi¬ 
vidual serving.') 
Carrot Salad 
One cup diced cooked carrots; % cup 
peas; 1 hard-cooked egg; diced onion. 
Marinate carrots and serve with 
mayonnaise dressing. 
Cheese and Prune Salad 
Slowly cook large prunes. Remove 
pits, fill with cream cheese, chill well, 
and serve with mayonnaise. 
Peanut and Raisin Salad 
Marinate 2-cups seedless raisins. Add 
Vz cup chopped peanuts, mix, serve on 
lettuce with mayonnaise. 
Apple and Cabbage Salad 
One and one-half cups diced apples; 
2 cups diced dates; 3 cups shredded 
cabbage; nutmeats. Mix with mayon¬ 
naise and serve. 
These are only a very few sugges¬ 
tions. Meats may be combined with 
vegetables in many ways. Cream 
cheese, with nutmeats, or onions, or 
fruits make an excellent combination. 
Salads are apt to be the result of a 
careful survey of your larder. They 
are not difficult to prepare, and when 
properly seasoned and crisped are fit 
food for the gods. Canned vegetables 
may be used in winter, and fresh food 
in the summer, so that every season 
may be salad season. 
RESPECT THE FLAG 
“One Flag, one land, one heart, one 
hand, one nation ever more.” 
The national anniversaries on which 
the flag should be displayed are Wash¬ 
ington’s birthday, February 22; Lin¬ 
coln’s birthday, February 12; Mem¬ 
orial Day, May 30; Flag Day, June 14; 
and Independence Day, July 4. When 
displayed the flag should always be 
flown from a staff or mast if possible, 
and not be raised before sunrise, or left 
up after sunset. When used as a ban¬ 
ner the blue field should float at the 
right, and if laid on a bier the blue field 
should be at the head. 
When used for decoration, if hung 
vertically, the blue is at the right; when 
hung horizontally, the field should be at 
the left, and the flag should always be 
above the people when sitting. It should 
never be used as the whole or part of 
a costume or to drape a box or table. 
Bunting in red, white and blue answers 
this purpose. When carried, the flag 
should always be upright, and never al¬ 
lowed to touch the ground. 
Every man, woman and child should 
know what to do when the flag passes. 
If standing or walking we should halt 
and stand at attention and a man should 
bare his head. If sitting we should rise 
and give this simple tribute to “Old 
Glory.”— Mrs. George Gray. 
THE COOK CAN GO TO CHURCH 
Shown how at demonstrations in 27 
counties, 784 Ohio housewives last year 
went home and made fireless cookers. 
Then, through their local bureau or¬ 
ganizations, they passed the lesson on to 
countless other farm women, and in 
certain Ohio counties fireless cookers are 
now considered an indispensable piece 
of kitchen equipment. 
Since the cookers can be used to keep 
cold things cold, as well as to keep hot 
dishes cooking, their spread is expected 
to continue throughout the summer. A 
tinner in Auglaize County tells the 
agricultural agent there, that he lined 
35 outer-containers of home-made 
cookers there last month. 
A farm family in Putnam County 
has kept account of the amount of 
kerosene saved on their oil stove. For¬ 
merly they used 5 gallons of coal-oil a 
week. Now, using the cooker for cereals 
and for Sunday dinner, 6 gallons of oil 
last two weeks. This housewife has 
built a cooker which holds two pans. 
She starts Sunday dinner early and 
leaves the meat and vegetables in the 
bottom container, and a pudding or 
dried fruit in the top container, so that 
all is ready when the family comes 
back from church. 
Another housewife in this county 
uses a second compartment in her 
cooker for the bread-mixer. This re¬ 
tains the bread at the right tempera¬ 
ture, and raises it without the bother 
of shutting windows to keep the room 
warm enough, or of wrapping the 
mixer in a blanket. 
When anything boils over on the 
stove, cover it at once with salt; the 
odor will be killed, and the spilled food 
can be cleaned up easily. 
The Brown Mouse 
(Continued from page 543) 
“Culture,” cried Jim, “is the ability 
to think in terms of life—isn’t it?” 
“Like Jesse James,” suggested the 
hired man, who was a careful student 
of the life of that eminent bandit. 
There was a storm of laughter at 
this sally amidst which Jennie wished 
she had thought of something like that. 
Jim joined in the laughter at his own 
expense, but was clearly suffering from 
argumentative shock. 
“That’s the best answer I’ve had on 
that point, Pete,” he said, after the dis¬ 
turbance had subsided. “But if the 
James boys and the Youngers had had 
the sort of culture I’m for, they would 
have been successful stock men and 
farmers, instead of train-robbers. 
Take Raymond Simms, for instance. 
He had all the qualifications of a mem¬ 
ber of the James gang when he came 
here. All he needed was a few exasper¬ 
ated associates of his own sort, and a 
convenient railway with undefended 
trains running over it. But after a 
few weeks of real ‘culture’ under a 
mighty poor teacher, h^’s developing 
into the most enthusiastic farmer I 
know. That’s real culture.” 
“It’s snowing like everything,” said 
Jennie, who faced the window. 
“Don’t cut your dinner short,” said 
the colonel to Pete, “but I think you’ll 
find the cattle ready to come in out of 
the storm when you get good and 
through.” 
“I think I’ll let ’em in now,” said 
Pete, by way of excusing himself. “I 
expect to put in most of the day from 
now on getting ready to quit eating. 
Save some of everything for me, Selma, 
—I’ll be right back!” 
“All right, Pete,” said Selma. 
CHAPTER XI 
THE MOUSE ESCAPES 
J ENNIE played the piano and sang. 
They all joined in some simple 
Christmas songs. Mrs. Woodruff and 
Jim’s mother went into other parts of 
the house on research work connected 
with their converse on domestic econ¬ 
omy. The colonel withdrew for an in¬ 
spection of the live stock on the eve 
of the threatened blizzard. And Jim 
was left alone with Jennie in the front 
parlor. After the buzz of conversa¬ 
tion, they seemed to have nothing to 
say. Jennie played softly, and looked 
at nothing, but scrutinized Jim by 
means of the eyes which women have 
concealed in their back hair. There 
was something new in the man—she 
sensed that. He was more confident, 
more persuasive, more dynamic. She 
was used to him only as a static force. 
(Continued next week) k , 
THREE ONE-PIECE DRESSES OF UNUSUAL STYLE 
A PRETTY, two-material 
house dress is No. 
1656, with touches of 
trimming whieli make it 
suitable to wear outside the 
house, too. It's a slip-over, 
like most of the dresses to¬ 
day and in the loose, long 
waisted style. 
No. 1656 comes in sizes 
34, 36, 38, 40, 42 and 44 
inches bust measure. The 
8 G-inch size takes 2 yards 
of 36-inch material with 
1% yards of 36-ineh con¬ 
trasting material. Price 
12c. 
R ather more dressy per¬ 
haps but still in simple 
style is No. 1702, which 
like many modern dresses 
is suitable for either the 
young girl or mature 
woman. This model has the 
advantage, too, of being 
equally good for the slim 
or stout figure. 
No. 1702 comes in sizes 
16 years, 36, 38, 40, 42 
and ‘f4 inches bust meas¬ 
ure. Size 36 requires 3% 
yards of 36-inch material 
with % yard contrasting 
material. Price 12e. 
no^ 
T hey can this a cap('- 
sleeve dress, b(*cause of 
the odd way in which the 
material is draped. The 
diagram shows how the 
gown is cut from one 
straight piece of material. 
It is trimmed with binding 
and can be so easily made 
that a beginner need have 
no fear in trying it. 
No. 1721 cuts in sizes 
16 years, 36, 38, and 40 
inches bust measure. Size* 
36 requires 2% yards of 
36-inch material with 3% 
yards of binding. Price 
12c. 
To Order: Write your name and address plainly, enclose 12 cents in 
stamps for each pattern ordered and send your order to Fashion Depart¬ 
ment. Our patterns are seam-allowing and guaranteed to fit perfectly. 
Our Summer Fashion Magazine contains over 300 styles, embroidery de¬ 
signs, dressmaking lessons and a special article, “What to Pack Away in 
Your Vacation Trunk,” which advises you what is needed for the mountains, 
the seashore, autornobiling, etc. Order your copy to-day. Price 10c. 
