Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: SALAD RECIPES "Three several salads have I sacrificed, bedew'd with precious oil and vinegar" Under the generic name of salad we include almost any kind of food seasoned with oil, vinegar, salt, pepper and various other condiments. There are six distinct classes: The herb or green salads. Vegetable salads. Fish salads. Meat salads. Poultry and game salads. Fruit salads. In nearly all European languages the word is practically the same; it is Salade in French, Insalada in Italian, Salat in German, Salate in Russian, and Ensalada in Spanish. Etymologically salad is derived from the Latin Sal (salt), as in classic times it appears that this was the only condiment employed. The salad is admittedly the poetry of comestibles, and has itself inspired its admirers like a muse. An Italian poet of the name of Molza is said to have written a poem having Salad for its subject, wherein he claimed that Adam in his unfallen state was the first concocter and consumer of salad; Cowper, translating Virgil, has a poem entitled "The Salad," dignifying by that name the piquant dish described by the Latin poet; Sydney Smith's verses on a Winter Salad are familiar enough, especially the concluding couplet: " Serenely full, the epicure may say, ' Fate cannot harm me—I have dined to-day.'" And a very excellent recipe it is that the witty canon gives. In its simplest form salad contributed to that banquet given by Madame du Barry to Louis Quinze, which induced the enraptured monarch to confer the cordon bleu on the cook, who, to the ever- enduring glory of her sex, was a woman. Learned men have not thought it beneath their dignity to study the salad. The French chemist Chaptal wrote on the subject; the German Schlegel compared the shredded vegetables to fleecy clouds; Jean Jacques Rousse...