Tensas gazette. [volume] (St. Joseph, La.) 1886-current, 1915-04-02

Is all the more reason for washins
vegetables thoroughly before prepar
ing them for the table. to remove any
heilebore. copper salts, or other sub
stance used in treating the plant
which may adhere to 1t. Salt In the
water will aid in drawing out para
sites II they happen to be present
There is distinct advantage in wash
ing all salad plants in running water
especially for the removal of insects
from lettuce. After washing several
times and removing imperfections
salad plants may be kept in q cool
place like a cellar or refrigerator for
some hours or even a day before us.
ing. After draining on the last wa.
ter, wrap the leaves or stalks in a
cloth or put in a clean paper bag;
this Is more effective than keeping
them in water.
During the cleaning process It II
advisable to sort out the coarsest por-
tons to add to soup materials; the
next best may not be attractive to
serve by themselves. but can be cut
or shredded for combination with 9th.
er materials, while the best of all
the heart of the cabbage, celery, or
lettuce-should be served in the least
elaborate way with salt or a simple
dressing.
Save Waste In Making Salads.
No plan for serving salads should be
encouraged which leads to waste Of
food material. II 1t is desired to use
the outer portion of q cabbage for q
salad bowl, any adhering dressing may
afterwards be washed on and the cab
bage used for a scallop or soup. The
outer leaves may be cooked for green's
or soup.
Many materials may be combined
with the cabbage. celery. and lettuce
raw apples, radishes. or even canned
fruit, such as pears cut in slices or
cubes.
Lettuce is generally recognized in
this country as the main dependence
for salad by itself and in combination
with other foods. There are many va
rieties. adapted to different conditions.
but all may be classed under two gen.
eral heads-the cabbage lettuce, where
the heads are solid and compact, and
the cos lettuce, where the leaves are
long and loose and less delicate than
those Of the other type.
Romano Is an example of cos let
tuce. There are also varieties with
blanched centers and curly varieties
with dark-tinged leaves.
Chicory may be cultivated for salad.
and is more desirable when blanched.
Endive. which is nearly related to
chicory. is another useful salad plant.
The corn salad or lambs lettuce is
a small plant often found in city mar
kets.
Sorrel, wild and cultivated, some
young and tender seaweeds, and many
plants or weeds may be
used as raw salads. Others are better
for partial cooking. even II served cold
as salads.
Celery in its wild state is an un.
II not harmful vegetable:
by cultivation. and especially by
blanching its leafstalks, 1t has been
made q popular salad plant. and has
been thought to have certain medi-
cinal virtues. The fbrous outer stalks
and larger white leaves of q bunch
Of celery should be reserved for soup
Some Of the larger stalks.
too stringy to serve whole. may be
used in salads II cut in quarter-inch
slices, or II too tough for that, may
be cooked after cutting and added to
soups or served with white sauce or
toast. The tender inner stalks should
be served plain to eat with salt. Some
times the groove in the stalk 10 filled
with prepared cheese. The center Of
the root il q delicate morsel Leaves
and root may be dried to flavor future
soups.