|A well-prepared salad is a good food. It is necessary, however,
to prepare it so that it may be pleasing in appearance as well as in
taste. The green vegetables used for salads should be crisp, cold,
and dry when served. If several food materials are used, the flavors
should blend. Have the salad dressing well seasoned, and its
ingredients well proportioned. Add the dressing to a salad just
Lettuce for Salad
Either leaf or head lettuce forms a part of almost all salads. It is
often used as a bed for a salad, or as a border. For the latter
purpose, leaf lettuce should be used and cut into strips with the
scissors. Keep lettuce in a cold place; separate the leaves, and
place them in cold water until crisp and fresh. Wash and look over
carefully to see that no insects cling to them. Shake the water from
the leaves or place them in a cloth bag or a wire basket. Then place
the bag or basket in the refrigerator to drain. The leaves may also
be dried with a towel.
Lettuce served with French Dressing makes a plain but pleasing
salad. When lettuce is used as a bed or border for a salad, it
should be eaten and not left to be turned into the garbage can.
Clove of garlic or Slice of onion
1 teaspoonful salt
6 tablespoonfuls salad oil
half teaspoonful paprika
2 tablespoonfuls vinegar or lemon juice
Rub a bowl with the clove of garlic or slice of onion. Add the
remainder of the ingredients, and stir until well blended. More
vinegar or lemon juice may be used, if desired. Chopped parsley or
mint may be added.
Some find it convenient to put the materials for French Dressing in
a bottle or jar and mix the ingredients by shaking the bottle.
For Fruit Salads, the addition of 1 tablespoonful of sugar and 1
teaspoonful of lemon juice to the French Dressing recipe above makes
a pleasing flavor. Celery salt is thought by some to improve the
flavor. From a quarter to a half teaspoonful may be added.
3 cupfuls shredded cabbage
1/2 teaspoonful salt
1/2 teaspoonful mustard
1 teaspoonful sugar
1 egg or 2 egg yolks
1/2 cupful milk
2 teaspoonfuls butter or substitute
1/4 cupful vinegar
Heat the milk in a double boiler. Beat the eggs, add the dry
ingredients. Then add the milk to them. Return the mixture to the
double boiler and cook as a custard. Remove from the hot water, add
the fat and vinegar, and at once strain over the cabbage. Set aside
to cool. Serve cold.
Carrot and Cabbage Salad
1 medium-sized carrot
2 cupfuls cabbage
1/2 cupful roasted peanuts
French or Cream Salad Dressing
Clean and scrape the carrot. Wash the cabbage. Put the carrot
(uncooked), cabbage, and peanuts through the food chopper. Mix with
French or Cream Salad Dressing. Add more seasoning if necessary.
Serve at once.