South Bend news-times. (South Bend, Ind.) 1913-1938, 1915-10-11
Salads Are Not
Expensive Dish
Expert Shows That Their
Omission From Menu Is
Not Great Economy.

In the effort 10 reduce the cost Of
living it has been suggested that ex-
penses might be cut down by emitting
soups and salads from our menus. |
Whatever may be said for or against
soups certainly "A glance at the actual
expense OF many salads Will show that 1
these need not be left out. Usually four
cents worth of lettuce will make four /
plates of salad If French dressing
were uscc four tablespoonfuls of olive
oil woulc dress four plates of salad. |
With oil at so cents quart can this
would cost five cents. The vinegar, |
pepper and salt are too cheap 10 COM |
pute on such a small scale, so that we
may say that lettuce salad with French |
dressing made OF the best salad oil. will |
cost nine cents for four people. If this |
simple salad is varied let us see what |
the change will cost. Take banana salad. !
We should use only half as much let /
tuce-two cents--and two bananas at
one or two cents each. The cost is the 1
same as lettuce salad, or two cents /
more IL bananas are more than a |
penny each. For apple and nut |
salad two cents will buy the two |
apples required. and at Is cents a
pound, three cents will pay for three |
English walnuts for each plate of |
-
this salad and the total cost would /
be about Il cents. Potato salad or
potato-and beet salad, or a mixed !
vegetable salad. made of ''leftOvers,"
will cost no more, perhaps less, than
the plain lettuce. If a boiled dressing |
is used, as many would prefer for |
apple or potato salads, the cost will be
the same as for French dressing, II the /
recipe given below is used--three !
Co. h.
butter and one cent for the other ma /
terials Mayonnaise is an expensive /
dressing. and If this is used. the cost I
rises at once to a higher figure. May /
onnaiSa for four people would prob |
ably cost 10 cents. But there are many /
salads that are good without mayon- /
naise.
Now suppose the salad were not |
used and more substantial seeming I
cooked vegetable were served, what /
would that cost? Young cabbage, /
two cents; or a sauce, four cents; total /
nine or IL cents; potatoes, three cents; /
butter to serve with them, four cents; /
total, seven cents; macaroni and /
cheese, 10 cents or more; carrots and /
butter or sauce, 10 cents; caulifiower I
and butter or sauce, 10 cents or more, 5
beets and butter, seven cents or more;
6ESp4dlNs 10 CNAllS VI iiAoiNf AASAaNAh6
egg. crumbs and fat for frying.
Thus it is plain that vegetable salads !
made without mayonnaise, are among |
our cheapest vegetable foods. With /
the more expensive variations, such as 1
adding eggs, meat and fish, they will /
compare very will with other mOder- /
ate priced foods. The variety they give /
to the meals is invaluable, and their I
food value, when the oil or butter and /
other materials used in the dressing /
is taken into account, is fully up TO 1
the foods which would take their place /
If they We're omitted from the menu. /
Boiled Dressing.
Materials-One egg, One-third tea /
spoonful mustard, two-thirds tea /
spoonful salt, dash of cayenne, one 4
teaspoonful sugar, one tablespoonful |
melted butter, one-third cupful milk, F!
two tablespoonfuls vinegar.
Utensils-Double boiler, cup, spoons. !
Directions-Beat the egg until well |
mixed add the milk to it. Stir to-
gether the salt, mustard, cayenne and /
sugar, add the milk and egg, gradual
ly; then put this and the butter into
O double boiler or small saucepan over |
boiling water and stir until thickened. /
Remove from the fire, and when cOOl
add the vinegar.
II it is to be used for potato salad,
scald the vinegar with one-half tea
spoonful celery seed strain or leave
the seeds in, as desired, and when coOI
add IL to the dressing.