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Classic
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page 70
(leaves, flowers and stems), and other herbs chopped fine and sprinkled over the
salad or incorporated with the dressing, ring delightful changes. At a certain
farmhouse this summer tender wintergreen leaves from the woods, used moderately
in various salads, puzzled the guests with their delicate fragrance.
Garlic, at which too many persons shudder, because of malodorous memories, lacks
the respect in this country that its character merits. Used properly, garlic is
more delicate and delicious in flavor than onion. It is the misuse of the
vegetable that has gained for it its undeserved notoriety. The French know to a
T its worth. A single clove of garlic, or two at the most, are enough for a
large mixture. It is a good idea to rub the bowl in which the salad is dressed
or the dish in which the dressing is made with a halved clove of garlic. It is
still better, some think, to saturate a piece of bread with its odor and in turn
to use the bread, transfixed with a fork, to wipe the dish. Another way of
obtaining the flavor is to chop a clove or two of garlic to infinitesimal
fineness and mix it with the other ingredients.
If onion is used, it is always preferable to employ the juice and not the pulp.
By some cooks the onion is grated, but even this method leaves tangible evidence
of the most odorous of vegetables to catch in the teeth and retain the flavor in
the mouth. To some presons, onions are hurtful, but they are seldom injured by
the juice. To obtain the juice, cut the onion in two, hold it on a fork over the
mixture, and, with the back of a silver knife or spoon, press the cut side until
the juice drops.
With such materials as lobsters, crabs, shrimps, Jerusalem artichokes, etc.,
which are liked for their individual flavors, it is a mistake to use flavored
vinegars, onions or garlic. Such pungent additions are for accompaniments
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