SALADS
Although the art of making Salads is to some extent understood in this
country, it must be admitted that much has yet to be learned from the
masters of Continental cookery, who utilise more plants than are
commonly used on this side of
the Channel, and who impart to their
Salads an endless variety of flavourings. Here, however, we are only
concerned with the plants that are, or should be, in requisition for the
Salad-bowl at different seasons of the year. But it will not be
irrelevant to allude to the fact, admitted by medical men of high
reputation, that the appetite for fresh, crisp, uncooked vegetables is a
really healthy craving, and that free indulgence in Salads is a means of
supplying the human frame with important elements of plant-life. In the
process of cooking, certain minerals, such as salts of potash, are
abstracted from vegetables, while in Salads they are available, and
contribute both to the enjoyment and the benefit of the consumer.
Our present object is to offer a reminder of the plants that must be
grown in order to supply such a variety of Salads as will fairly meet
the requirements of a generous table during the changing seasons of the
year. The culture of all the following subjects will be found under
their proper headings.
Beet.--For its distinct flavour and splendid colour Beet is highly
valued as a component of Salads. As the roots are easily stored they are
available for several months after the growing season has passed.
Celeriac is much used in French Salads, and some appreciation is now
shown for it in this country. The roots or bulbs are trimmed, washed,
and cooked in the same manner as Beet.
Celery.--This delicious Salad is in such general favour that no
comment on its virtues is necessary.
Chervil.--The curled is far handsomer than the common variety, and is
available for garnishing as well as for Salads.
Chicory.--The common Chicory (Barbe de Capucin) and the Brussels
variety (Witloof) have attained to great popularity. Both are
agreeable and wholesome, and a supply should be maintained from October
to May.
Chives find acceptance at times when the stronger flavour of Onion is
inadmissible.
Corn Salad.--The leaves should be gathered separately in the same
manner as they are collected from Spinach.
Cress should be in continual readiness almost or entirely through the
year.
Cucumber.--Everybody appreciates the value of this fruit, which is
almost startling in its crisp coolness.
Dandelion.--The cultivated forms of this familiar plant are
increasingly grown for use in the Salad-bowl.
Endive has a distinct flavour which is highly appreciated; and in
winter the plant occupies the important position that Lettuce fills in
summer and autumn.
Lettuce.--All the Cabbage varieties are in great demand for Salads,
because they readily assimilate the dressing. But for delicious
crispness the Cos varieties cannot fail to maintain their position of
assured popularity.
Mustard needs only to be named. Like Cress, it is in continuous
demand.
Nasturtium.--A few flowers may always be employed to garnish a Salad,
for they are true Salad plants, and may be eaten with safety by those
who choose to eat them.
Onion imparts life to every Salad that contains it; but for the sake
of the modest people who do not fail to appreciate the advantage of its
presence, although they scruple to avow their love, there must be
discretion in determining the proportion.
Purslane.--The leaves and shoots are used for Salads, and the former
should be gathered while quite young.
Radish finds a place on the tables of the opulent and of the humblest
cottager.
Rampion.--The fleshy roots are employed in Salads in the natural
state, and also when cooked.
Salsify is commonly known as 'Vegetable Oyster,' and is an excellent
component of a Salad. The roots may also be allowed to put forth leaves
in the dark to furnish blanched material.
Shallot.--A delicate substitute for Onion.
Sorrel possesses a piquant flavour that can be used by the skilful
with most agreeable results.
Tomato has fought its way to popularity in this country, and now holds
a commanding position.
Water Cress.--When the tender tops can be had they are seldom allowed
to be absent from first-class Salads.
Previous: RHUBARB
Next: SALSIFY
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