SALADS
Salads are combinations of meat, fish, eggs, vegetables, or fruits and nuts with a dressing.
Mayonnaise should not be added to salad until just before serving, as it may liquefy. It is most satisfactory to mix each ingredient in a fruit or vegetable salad with the dressing separately and combine at the last moment.
Green vegetables, such as lettuce, should not have dressing added until just before serving.
The flavor of meat and fish salads is improved by marinating in French dressing before combining with other materials.
CARE OF MATERIALS
Wash and pick over carefully as soon as brought from garden or market. Wrap in a wet tea towel or in salad bag and place on the ice or in cold place to keep fresh.
To keep parsley or other garnishes fresh, place in a fruit jar, sprinkle with cold water and cover tightly. The greens will remain fresh as long as there is moisture in the jar.
SALAD DRESSINGS
A mixture of salad oil, two parts, with one part vinegar and salt and pepper to taste.—Suitable for almost all salads.
To a French dressing add one part of one of the stronger varieties of cheese, crumbled.—Suitable for lettuce salad.
Salad oil, eggs, a small amount of lemon juice, or vinegar and seasoning whipped together to form a thick dressing.—Suitable for chicken, Waldorf, cream cheese, fruit, Macedoine, asparagus, celery and other salads.
Milk, eggs, mustard, vinegar and seasonings cooked together to form a dressing of the consistency of soft custard.—Suitable for potato or cabbage salad, and salads where oil dressing is not liked.
To one cup of boiled dressing add one-fourth cup of ground ham, 2 tablespoons of caviar, 1 tablespoon of shallots, horseradish and grape juice, and season with sour cream, sugar, pepper and salt.—Suitable for vegetable salads.
A mayonnaise dressing to which is added pimento, green peppers, chili sauce, Worcestershire sauce, pickles and whipped cream.—Suitable for lettuce, endive, and watercress.
Whipped cream added to a small proportion of boiled dressing or mayonnaise dressing. Use—For fruit salad, chicken salad, and other meats of delicate flavor.
SALAD COMBINATIONS
| MATERIALS | DRESSING | WHEN TO SERVE |
| FRUIT | ||
Waldorf—Apple, celery, nuts and dressing |
Whipped cream dressing | Luncheon, dinner or light dinner |
Half pear filled with chopped fruit |
“ | Luncheon or heavy dinner |
Mixed fruits—orange, pineapple, dates, banana |
“ | Luncheon or to replace dessert for dinner |
| CHEESE | ||
American cheese cut in cubes, peas, gherkins |
Boiled dressing | Main luncheon dish or light dinner |
Celery stuffed with cream cheese |
French dressing | Luncheon or course dinner |
Cheese and nut balls lettuce |
“ | “ |
Lettuce, grated cheese |
Mayonnaise | “ |
Pineapple slice with cheese ball |
French dressing | Serve with baked ham dinner |
| FISH | ||
Tuna and diced celery |
Mayonnaise | Main luncheon dish or with light dinner |
Fresh watercress, minced onion, shredded finnan haddie |
French dressing | “ |
Salmon en mayonnaise—asparagus tips |
French dressing | “ |
| VEGETABLE | ||
Any vegetable fresh, canned or cooked |
French dressing or mayonnaise dressing | Luncheon, dinner or to replace second vegetable at dinner |
Salads make an ideal main dish—and always add variety