Albuquerque morning journal. [volume] (Albuquerque, N.M.) 1903-1926, 1919-03-16
f O Cd F A C T S
Salads and Their Value I'm the
Diet.

| The following article was especially
arranged by the domestic science de-
partment of the New Mexico College
of Agriculture and Mechanic Arts, and
| is altogether reliable and authorita-
/ tive:
Salads made from meat, fish or
| eggs with dressing contain nourish-
ment. A green salad has a lower food
value, but it is wholesome, refreshing
and appetizing.
A heavy salad should not be served
with a hearty meal 1t may be served
as the main dish for supper or lunch
con. Light salads or those composed
largely of greens may be served with
heavy meals or with meals which have
several courses.
Salads are economical because lef'
over portions can be combined and
utilized
Points TO BE Observed.
BE sure that all articles used in the
salad are cold.
Avoid large servings.
Everything served as a garnish
should be eatable.
All green's should be tender, crisp
and cold.
A salad is perfectly dressed when
each individual leaf or bit of vege
table is lightly coated with oil or
dressing.
Arrange salad materials and garn-
ish artistically.
Salad materials should not be
crushed but should be uniform in
shape.
Salad Dressings.
The essentials of any mayonnaise
dressing are acid, oil and egg. The
acids and oils used may be varied. A
vegetable oil, as Wesson, may be used
alone or in combination with olive oil.
Mazda or corn oil makes very good
dressing. Peanut oil is also used. The
acids which may be used are vinegar,
lemon juice, lime juice. Picking
liquor such as is used for picking
pears, peaches or sweet cucumber
pickles gives very good flavor and
is also economical
Fruit juices, as the liquor from
canned pineapple, may be used as a
foundation for boiled dressing. and
makes a very desirable dressing to be
used with fruits.
To marinate Add salt, pepper, oil
and vinegar to salad ingredient or
mixture and allow to stand until well
seasoned. Meat, fish and most cook
ed vegetables used in salads, should
be well marinated and cold before
mixing with crisp salad plants and
salad dressing.
When mayonnaise or thick boiled
dressing is to be used with a salad
material that has been marinated, the
mixture should be carefully drained
off to avoid making the salad dress
ing to be used too thin
Hcalthfulncss. of Fruits and
Vegetables.
The healthfulness of fruits and
vegetables has been so demonstrated
that many of them are believed to
have true medicinal properties. The
following table will give a few ideas
as to the value of fruits and Vege-
tables commonly used in salad maxi
ing:
Fruits or Vegetables-Hcalth
Properties.
demonstrating to the blood. anti
septic and cleansing.
Oranees-Act on bowels and are
rich in caioric power.
CARBOHYDRATES as a tonic similar
to quinine.
Grapes-Toning to the system and
cleansing.
Apples - Contain iron, correct
chronic constipation and are an ideal
nerve food.
observation-disclosures of natural fer
ment is considered especially good for
the digestion, .
Peaches-Rich in iron, recommend
ed for aneamic people.
Figs-High nutritive value. Seeds
encourage peristaltic action. One OF
natures best laXatives
Cranberries-Good for malaria and
also for erysipelas.
Blackberries-Ma into cordial a
most effective remedy for allaying in
hnx 1g, ,1 ttiT,lr
diarrhoea.
Olives-Ripe, a real repair food, the
oil is much more readily assimilated
than in the extracted form prescribed
for anaemic people. A mild laxative.
Misunderstanding to the blood and
cleansing to the system.
Tomatoes-Contain vegetable cal
omel, good for biliousness and all
forms of liver trouble. Should be eat
en- raw.
Potatoes-Potassium salts good for
nerve and muscle. Rheumatic patients
should eat the jackets of baked pota-
toes, which contain potassium salts
and serve to Counteract uric acid con-
dition.
Beets-Recommend as a nerve
tonic.
uliflower-EIighest percentage of
phosphorus of any vegetable: is eS-
pecially good for growing children.
Rhubard-A good laxative, also a
stimulant to the appetite
Lettuce--A sure remedy for nerv-
BUSINESS and insomnia.
Asparagus-Good for the kidneys.
Celery-Nery good for nervousness
and insomnia.
Carrots-Best for clearing a muddy
complexion, particularly when eaten
raw.