Arizona republican., 1922-05-07
SALADS
Sister Mary Tells the Proper Way
To Make Them

4
While fresh vegetables are rather
high early in the season try using
| them in salads A small amount goes
much further this way than If the
vegetables are served as a vegetable
| with the meat.
Do withs ut dessert IL necessary
but serve some sort OF green salad
at least once a day during the spring
months.
And salad need not be an elab-
crate affair swathed In a rich may
onnaise dressing. Al dinner salad is
preferably composed of salad green's,
with maybe q strip or two of as
paragus or some other fresh veg
etable to give tone and plain French
dressing.
If the greens are crisp and dry
and the dressing carefully seasoned
! the perfection of the salad is assured.
To prepare salad greens for salad
II possible wash each leaf under run
ming water. holding the leaf open
and at sharp angle. Tiny, invisible
insects are washed off and any sand
or dirt is carried away by the force
of the water.
Shake each leaf as free from va
ter as possible and put on q clean,
dry towel to drain. Wrap loosely in
the towel and put in a cold place for
an hour or longer.
The lettuce or other salad plant
becomes very crisp under this treat
ment and seems to have a fresh
dewiness quite impossible TO attain
by washing ard drying each leaf
with a toweI. The French housewife
has wire salad basket. She puts
her carefully washed greens in the
wire box and whirls them rapidly.
This dries the plant quickly, but fails
to give the orispness.
Always pull off any wilted edge of
the leaves with the fingers. Shred
the plants with q silver knife. Never
leave the salad till the last minute
when preparing meal. It takes time
to wash and crisp salad plants.
Do this right after lunch and have
everything ready to put together
when needed. A green salad with
French dressing should not stand aft
err being mixed for the oil and vim
egar wilt the leaves.
There are many salad plants to
choose from. Try them all and avoid
monotony. Keep this list In mind
when you go to market and be on the
lookout for something different.
OF course lettuce comes first. Most
persons prefer head lettuce, but leaf
lettuce contains quite as many of the
much talked of vitamines as head.
Water cress. curly endive, romaine
French endiye. chicory, young dan
delions. parsley. mint naturtiums. and
tender young oIsion tops-these all
should be used alone or in combina-
ton.
Hard boiled eggs add to the attrac-
tiveness and nourishment OF any
green salad served with French
dressing. And speaking of hard
boiled eggs, remember that 1t takes
longer to cook a very fresh egg than
it does one three or four days old.
Let the eggs stand in boiling water
80 minutes DO not let the water
bubble, but keep at the simmering
point.
French Dressing
Chill the bowl or saucer or mixing
bottle. Chill the oil and vinegar.
Put one-half teaspoon salt, one
fourth teaspoon pepper, three table,
spoons oil, one tablespoon vinegar in
mixing bottle and shake vigorously.
Or put the salt. pepper and oil in a
bowl and add the vinegar slowly,
beating constantly with a silver fork
or a dover beater.
Many women like to mix the dregs.
ing at the table when the salad Is
served. A pinch of powdered sugar