Two Hundred Recipes for Making Salads

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Excerpt from Two Hundred Recipes for Making Salads: With Thirty Recipes for Dressings and Sauces The bitter herbs of the Paschal Feast of which we read in sacred scripture, was nothing more nor less than a salad. It consisted of lettuce, dande lion, camomile and mint, combined with oil and vinegar. From the Oriental countries has descended our taste for salads. A lodge in a garden of cucum bers in the sultry eastern lands was a haven of rest indeed. In those days cucumbers and melons were among the greatest luxuries. The Greeks were noted for their fondness of lettuce, which they served at the end of a repast. The Romans, always the imitators of the Greeks, fol lowed their example in this respect, but later they used lettuce with egg as a first course, in order to stimulate the appetite. In default of lettuce, they ate endive. The narcotic value of lettuce was recognized by ancient physicians, and the Greek physician, Galen, termed it the philosopher's, or wise man's herb. The herb doctors prescribed the spring salad for the sick, while the superstitious extolled it as a preventive of disease and decay. Queen Catherine of England, a great lover of the salad, could not procure it in London, and her royal husband, Henry, had to send to the Nether lands for a gardener to come and cultivate the necessary plants. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.