The Oklahoma City times. [volume] (Oklahoma City, Okla.) 1908-1984, 1918-06-28
HOUSEWIVES PROBLEM OF SUMMER
MENU SOLVED BY VEGETABLES AND
SALAD DRESSINGS PROPERLY FIXED

French is the only kind that may not
he made by tho. quart and kept ready
for use.
When the mayonnaiSe is used It sup
pic, the oil that IS lacking in the fresh
fruits and vegetables II the cooked
salad dressing IS used, rich cream should
be whipped into It. SO as to have the
tat. Or If the sour cream dressing Is
used, that !, sufficient N itself
Upon the recommendation Of the
physician, so many person, take olive
oi after each meal Just by the spoon.
ipI, and then make faces for halt an
hour ailcrward. The same amount may
be taken IN the system in a dressing
and the act bring pleasure instead Of
Ndlsgvst
Quoting from a converSation, a wom-
an who is properly impressed with the
advantages OF oil dressings, said 81
have a friend who administers needed
doses of oil to her children OF grammar
school age, by serving II in salad dress
ingS. 1t is never suspected, and is in
fact. taken gleciully. What 10; Of
nervous wear and tear such tactics may
save
Keep Salad Foods Cool.
All salad foods must not shduld-bc
washed very carefully and cooled, or
kept cool, because if they are gathered
or purchased at the correct time they
will not be very warm
But the practice, though this was
never general in homes, OF plllng
crashed ice on salads is great
extravaganza OF ice and wholly un-
necessary 1t weakenS the dressing and
certainly makes messy plate as the
ice begins to melt.
We may now have from the garden
cucumbcrS. tomatoes, beets, beans,
greens. onions and potatoes, all fine for
hot weather luncheon salads. These
in combination or alone may be so pre-
pared as to make a satisfying lunch
eon--the only thing Is TO have enough
When salads are served with the din,
ner, or as course after the meat
course. in the long -drawn-6ut foolish
! course dinner. very small amount Is
sufficient, but when we are planning
to make meal from this salad, and
perhaps a thin sandwich or a few wa
ferS, with a drink, a small amount in
the center OF fivc-inch salad plate is
not enough II is no wonder that the
persons who are served in this way
think there is nothing 10 salads
Sample Luncheon.
Here Is a luncheon sufficient for any
person who cats a llght noon meal and
who has had a good breakfast and has
every reason to believe that he will
have a substantial dinner:
One-haf pound sliced tomatoes,
four tablespoons salad dressing
(vcry thckl, four waters (corn,
graham, oatmeal or wheat, one
fourth cup cottage cheese, in the
dressing A drink
Now as to preparing the tomatoes
Ii has always seemed so unnecessary
to peel tomatoes when preparing them
for a salad. While there is no food
value in the skin, il furnishes bulk
one Of the necessary elements in every
peal-So why not eat it? We bake
and eat apples, skins and all; we have
been told that cranberry sauce is bet
ter food than cranberry Jelly because
Of the skins, and for these reasons |
could never see why all ot the fuss
about peeling tomatoes. However, 1T
may he done very easily, either by
plunging them in boiling water for a
few seconds. then in cold water, dram
ing until dry; or BY holding each to-
mato over gas flame until the mois-
ture under the skin forms into steam
When the skin commences Tn crack,
remove from the flame and the skin
may be removed very easily
If either Of these methods are uaed
It should be done hours before they