The American salad book / by Maximilian De Loup. The most complete, original, and useful collection of salad recipes ever brought together.

  • De Loup, Maximilian.
Date:
1901
Catalogue details

Licence: In copyright

Credit: The American salad book / by Maximilian De Loup. The most complete, original, and useful collection of salad recipes ever brought together. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    20/186 (page 18)
    Condiments THE use of condiments in salad dressings is most im- portant and it seems unnecessary to say that they should be of the best quality obtainable, If of poor quality they will spoil the best efforts of the salad mixer. Find a good substitute, or change the dressing, but do not spoil a good dinner by using a poor salad. Olive Oil is one of the most important condiments, nothing being equal to pure, fresh olive oil though many things are superior to oil of poor or indifferent quality. As the pro- duction of olives increases in this country it will be easier to get the oil pure and fresh. Good oil may be obtained in any of our large cities although the finest product is still a luxury. Keep the bottled oil tightly corked in a cool dark place of even temperature. Pepper is one of the most variable of all seasonings for not only does it lose strength rapidly when exposed to the air, but fresh pepper varies greatly which makes its use largely a matter of good judgment, and renders it difficult to give exact quantities to be used in any recipe. An air tight box is better to keep pepper in than the bottles with per- forated tops such as are commonly used. The best way to prepare black pepper for salads is to buy the whole kernel and, with a small hand mill, grind what little is used each time: we are thus reasonably sure of its strength and purity. Somewhat coarse pepper is preferable to the very fine in salad making. Coarse pepper is sometimes called “ migno- nette ” pepper the same name being applied to the whole white pepper. Black and white pepper are from the same