The Colorado statesman., 1915-03-13


that any inferior portions, insects, or
other things which are undesirable are
removed. The quality of vegetables
may be greatly injured by insect pests
and plant diseases. If the plant suf-
fers very severely from such enemies,
1t cannot make normal growth, and so
all or parts of it may be inferior. For
instance, green peas or string beans
from vines badly attacked by insects
or by some fungous disease do not at
tain full perfection. Obviously, leaves
used as green's are of inferior quality
If worm-eaten. Insect pests and plant
diseases can often be controlled by
the use of insecticides and in similar
ways. If such things are used there
is all the more reason for washing
vegetables thoroughly before prepar-
ing them for the table, to remove any
hellebore, copper salts, or other sub
stance used in treating the plant,
which may adhere to it. 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,
from lettuce. After washing several
times and removing imperfections,
salad plants may be kept in cool
place like cellar or refrigerator for
some hours or even a day before US
ing. After draining off 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 is
advisable to sort out the coarsest por-
tions 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 a waste of
food material. If it is desired to use
the outer portion of cabbage for a
salad bowl, any adhering dressing may
afterwards be washed off 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.
ftttn ie -n1l nd ",
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.
| Romaine 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
mild favored plants or weeds may be
used as raw salads Others are better
for partial cooking, even if served cold
as salads.
Celery in it's wild state is an un-
promising if not harmful vegetable;
by cultivation, and especially by
| blanching it's leafstalks, it has beer
made Popular salad plant, and has
been thought to have certain medi-
cinal virtues. The fibrous outer stalks,
and larger white leaves of bunch
of celery should be reserved for soup
making Some of the larger stalks,
too stringy to serve whole, may be
used in salads if cut in quarter inch
slices, or if TOO tough for that, may
be cooked after cutting and added to
souus 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 is filled
with prepared cheese. The center OF
the root is a delicate morsel. Leaves
and root may be dried to flavor future
soups.