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Pour over the dressing and serve. This ought to be nicely blanched and crisp, and is the most wholesome of all salads. Take two, cut away the root, remove the dark green leaves, and pick off all the rest; wash and drain well, add a few chives. Dress with "Mayonnaise dressing." Endive is extensively cultivated for the adulteration of coffee; is also a fine relish, and has broad leaves.

Dandelion, corn-salad, chicory, mint, sorrel, fennel, marshmallows, tarragon, chives, mustard, and cresses, and their numerous kind, grow wild, or can be cultivated with but little trouble; and should find their way to favor in every family, for with the oil and vinegar employed in dressing them, they promote digestion, and purify the system; while the condiments used with them are of decided medicinal value.

33. =Epicurean Butter.= Bone and skin four anchovies or sardines, and chop them fine; chop a tablespoonful of chives, and the same quantity of tarragon leaves, four small green pickles, the yolks of two hard boiled eggs; mix with these ingredients, a level teaspoonful of French mustard, a saltspoonful of salt, and two ounces of sweet butter; pass them all through a fine sieve with the aid of a wooden spoon; put it on the ice to cool, and then mould it in balls the size of a walnut, by rolling small lumps between two little wooden paddles; serve it with crackers and cheese.

Make in a cup the following sauce: Dissolve a salt-spoonful of salt in a teaspoonful of tarragon vinegar. Stir in a dessert-spoonful of oil, dropping it slowly in, add a very little mustard, some pepper and a sprinkle of chopped chervil. Some people like chopped chives. Pour this over the tomato salad and leave it for an hour at least before serving it.

As usually served, it has only mustard and capers or chopped cucumber, but for those to whom a slight flavor of onion is not disagreeable, chives should be added. To half a pint of mayonnaise use a teaspoonful of dry mustard mixed with two of tarragon vinegar, then stir into the sauce.

One variety of this is a species called chives, used as a salad, and is known throughout Europe under that name." "But this beet is very small; is it also wild?" "There are four varieties of the beet. This is the most common of them all, and grows in a wild state in many parts of the world. The Mangelwurzel is a larger beet, and coarser, and is much used for cattle feed.

He went at once to the kitchen. "Why didn't you tell me?" he asked the cook, standing in front of her where she sat cutting chives and peppers and celery on a little board for salad. "Tell you what?" "That your boy was in Fwance." Hodgson's red face grew redder, and to Teddy's consternation, a tear ran down her cheek. He stood staring at her, then flew upstairs to his mother. "Cook's cryin'."

I strongly advise my readers to cultivate a taste for these precious little herbs: Tarragon, borage, chervil, chives, and pimpernel. HERRING SALAD. Soak four salt Holland herrings in water or milk for three hours; then remove the skin and back-bone and cut them into neat square pieces.

We have to secure an ancient roasting-jack and a large clear fire in our own kitchen, and to instruct our cook since no woman has taught her what she ought to know in the art of roasting and grilling, in the preparation of Yorkshire pudding, in the mystery of the marrow-bone and the proper and distinct use of garlic, onions, shalots, chives, chervil, tarragon, marjoram, basil, other herbs, and divers peppers, and finally to train her in the supreme accomplishment of the seasoning of a salad.

Then dress these with a simple oil and vinegar dressing, omitting sugar, mustard or any such flavoring, for there is spice enough in the leaves themselves. "Pass with these, if you will, sandwiches made with lettuce or nasturtium dressed with mayonnaise. You may make quite a different thing of them by adding minced chives or tarragon, or thyme, to the mayonnaise.