The Idaho recorder. [volume] (Salmon City, Idaho) 1886-1927, 1915-03-25

looked over carefully to make sure
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,
it cannot make normal growth, and so
all or parts Of 1t 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 fun perfection. Obviously, leaves
used as greens are of inferior quality
| II worm-eaten. Insect pests and plant
| diseases can often be controlled by
the use of insecticides and In similar
ways. II 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 win 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 a cool
place like a cellar or refrigerator for
some hours or even a day before US
ing After draining of the last wa
ter, wrap the leaves or stalks in
cloth or put in a clean paper bag;
this is more effective than keeping
them in water.
During the cleaning process II Is
advisable to sort out the coarsest por-
tons to add to soup materials: the
next hest may not be attractive to
serve by themselves. but can be cut
or shredded for combination with 9th
err m"'erials. while the best of all
the heart of the cabbage, celeTS, or
lettuce-shouId be served in the least
elaborate way with salt or a simple
dressing.
Save Waste in Making Salad
No plan for serving salads should be
encouraged which leads to a waste o.
food material If 1t is desired to use
the outer portion of a cabbage for q
salad bowl, any adhering dressing may
= afterwards be washed of ana the cab
| bage used for a scallop or soup. The
outer leaves may be cooked for greens
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 OF
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
i rieties, adapted to different conditions
but all may be classed under two gen
r eral heads-the cabbage lettuce, where
3 the heads are solid and compact. and
r the cos lettuce, where the leaves are
long and loose and less delicate thar
a those of the other type.
Romaine is an example OF cos let
e tuce There are also varieties witt
{ blanched centers and curly varieties
y with dark-tinged leaves.
Chicory may be cultivated for salad
anu ID uOIe uSSAAauAS "hSh OAahSASS
4 Endive, which is nearly related Il
o chicory, is another useful salad plant
Il The corn salad or lambs lettuce Il
9 a small plant often found in city mar
o kets
e Sorrel, wild and cultivated. SOM
e young and tender seaweeds, and man,
e mild-favored plants or weeds may b.
, used as raw salads Others are bette
for partial cooking, even II served col,
as salads.
II Celery In its wild state is an ur
r promising II not harmful vegetable
by cultivation, and especially b
y blanching It's leafstalks, II has bee
r made a popular salad plant, and ha
p been thought to have certain med
z cinal virtues. The fbrous outer stalk
II and larger white leaves of a bunc
y Of celery should be reserved for sou
3 making. Some of the larger stalks
o too stringy to serve whole, may b
IT used in salads II cut in qulrterinc
n slices. or IL too tough for that, ma
z be cooked after cutting and added
Is soups or served with white sauce Q
toast. The tender inner stalks shout
II be served plain 10 eat With salt SOM
G. times the groove in the stalk Is file
a. with prepared cheese. The center
.e the root is a delicate morsel. Leave
le and root may be dried to flavor futur
II soups
" MIL na11~~ardaN