The Minneapolis journal., 1901-04-20
We Do Not Eat Enough Salads.

long delightful train of fresh fruits and yege-
tables.
We Do Not Eat Enough Salads.
The name salad may be misnomer, and
certainly is when applied to the conglomera-
tions of most indigestible materials frequently
served under this delusive title.
Many entertain an idea that salads are only
appropriate for special occasions. A dish that
custom has decreed must not be omitted
from ceremonous dinner or luncheon, and,
as natural sequence, luxury not to be in
dulged in for every day by people of moderate
means. In truth salad should be served at
least once a day, and is appropriate at all
times. Better to sacrifice the dessert and
frequently to advantage, meat and other veg
etables than those combined in the salad
than to neglect the serving of this dish in
some form every day. The simpler salads
are, Of course. to be preferred for general
serving, and the only true salads are those
that consist of fresh green leaves, herbs and
the plain French dressing Of oil and lemon
juice or vinegar seasoned with salt and cay
enne.
The Food Value.
Salads are especially useful during the sea-
son of transition from the cold, bracing tenn
perature Of winter to the more relaxing and
enervating heat of the warmer season. The
plants and vegetables commonly used for
salads contain few properties of food value
aside from mineral herbs and water; for this
very reason they are most valuable for the
purpose designed when served with the din
ner; they do not add an excess of nitrogenous
elements. The potash salts contained in the
salad greens render them of great use in
keeping the blood in good, healthy condition
and cooling the system. Therefore they should
be considered from a medical standpoint at
least, though it would seem that the combina-
tion Of beauty and wholesomeness would need
no further recommendation to the housewife
The crispness and color of all the salad plants
and vegetables make them specially inviting;
nature seemingly having designed them to
tempt man into paying more regard to the
natural requirements Of his system, in view
of the excessive amount of heat-producing
food eaten. These succulent vegetables con-
tain large quantities of water in the purest
form, and this helps to replace the amount
constantly eliminated from the system
Materials Required.
While the supply of materials are most
generous, the requirements are small. Never
attempt too much at first. While in salad
making much depends on the delicate and
suitable blending OF materials and the ar
tistic taste in garnishing, a good salad can
not be made out of poor materials. One of
the first and most important of the materials
is the oil; this must be sweet and fresh. The
vegetables or fruits used in the salad must
be young and fresh, with crispness that
puts keen edge to the appetite 1t requires
but very little skill under proper conditions
to produce delectable salad.
Salad Oil.
People do not use enough vegetable oil to
keep them in good health. One reason Is
perhaps, that Americans have partaken Of
inferior preparations when first introduced 70
salad and formed natural though un-
reasonable prejudice against one OF our most
valuable foods.
Well-digested fats are the salvation of
those who have consumptive tendencies. The
fixed oils of animals fats are hard to digest
but vegetable oils are the most digestible of
all fatty foods, and introducing it into salads
is pleasant way to take it. 1t heals sootbes
and rests the digestive organs, fulfilling
requirement Of the complicated pieca- Of bu
man mechanism lubricator in a most
beneficial manner.
How to Serve a Salad
|. A salad may be served at morning meal in
spring or summer, and acts as an appetizer
If this is the design, serve it in as simple
form as possible, and use only the crispest,
most tender green leaves of salad plants and
subaeid fruit, with the plain French dressing.
This rule applies to dinner salad as well.