Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1917-02-24
Salad Making-I.


the most attractive-looking food you
had ever seen | imagine your an
swer would be either a dessert or a
salad. These two articles of diet Of
fer more range for artistic display
than any other type OF food. Salads,
particularly, can be made tempting
in appearance, since in them we have
highly colored foods. Perhaps one
reason why young people, particularly
girls, are so fond OF salads, is the ap-
peal to the eye. But even with shut
eyes we can appreciate salads, because
to most Of US the sharp favors OF
acid and condiments are very pleasing.
All of which reasoning has caused
people to look upon the salad course
as something extra" put in solely
because we like it; hence a luxury
to be avoided when close watch is
kept upon expenditures. 1t is quite
true that as sources OF fuel for the
body salady are extravagances, but
we cannot be we'll nourished on fuel
foods alone. The body processes must
be carefully adjusted, and the food
for this regulation is mineral matter,
which occurs especially in fresh fruits
and vegetables. In addition to min
eral matter, uncooked fruits and vege-
tables contain certain little under
stood substances called vitamines,
without which certain diseases occur,
notably scurvy. Here are two rea-
sons why salads are not an extrava-
gance at any season of the year. II
is not necessary to have the expensive
vegetables, such as dollhouse toma-
toes and cucumbers, for salad; ordi-
nary leaf lettuce, if cold, fresh and
crisp, with a good dressing is equally
satisfactory.
OF the innumerable possible combi-
nations of all the food use as salads
we can distinguish not over a half
dozen really different kinds. There
arc the heavy salads, such as fish,
meat, egg, cottage cheese; there are
the light salads of fruits and vege-
tables or combinations of both
Though some vegetable salads, such
as potato or kidney bean approach the
heavy" type); there are gelatine sal
ads, which may be either heavy or
light, depending upon what is put into
them. The heavy salads should never
be served as a part~of dinner; or at
luncheon, unless they form the main
course; they are used chiefly a. the
basis of light refreshments. A light
salad forms part of dinner or lunch
con, either as separate course or
served with the meat course. This
type of salad may also be used at
an afternoon or evening party
The names of different kinds of
salad dressings are often misused by
the American people. There are Just
three main kinds of dressings, the
French, the mayonnaise and the
cooked.
French Dressing.
One part vinegar or lemon Juice.
The Tarragon vinegar is particularly
nice. Two, three or four parts of oil.
Two parts make thin acid dressing;
four bland dressing. Three parts is
Inv must usual. oCdsOlliis vi Sdlt, pap
rika, 'etc. One and one-half teaspoons
salt to one cup oil.
Mix all ingredients together in a
chilled bowl, and beat with a silver
fork until smooth mixture results
1t is unnecessary labor to add the oil |
drop by drop. A special flavor is OBJ
tanned by rubbing the salad bowl be-
fore using with a Glove OF garlic.
A new and handy device on the
market is bottle for the mixing of
French dressing. Vinegar is poured |
into the bottle up to certain line, the
oil to another line, seasoning added,
then the bottle is corked and shaken
till the ingredients are thoroughly
mixed. A similar device may easily
be made at home. Select a bottle of |
the desired size; fill it nearly full of
water, then measure the contents. If |
the bottle should hold one cup of