Perth Amboy evening news., 1922-04-22
Kitchen Hints
Tempting Menus

While fresh vegetables are rather
high early in the season, try using
them in salads. A small amount
goes much farther this way than
If the vegetables are served as a
vegetable with meat.
DO without dessert IL necessary,
but serve some sort of a green salad
at least once a day during the spring
months.
And a salad need not be an elabo-
rate affair swathed in a rich mayon-
naise dressing. A dinner salad is
preferably composed of salad greens,
with maybe a strip or two of aspar-
agus or some other fresh vegetable
to give tone. and some plain French
dressing.
II the green's are crisp and dry
and the dressing carefully seasoned
the perfection Of the salad Is as
sured.
To prepare salad greens for a
salad: II possible wash each leaf
under running water. holding the
leaf open and at a sharp angle.
Tiny, invisible insects are washed
of and any sand or dirt II car
ried away by the force of the water.
Shake each leaf al free from wa
ter as possible and put on a 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 and drying each leaf
with a towel. The French housewife
has q wire salad basket. She puts
her carefully washed greens in this
wire box and whirls them rapidly
This dries the plant quickly, but
fails to give the crispness.
Always pull off any wilted edges
of the leaves with the fingers. Shred
the plants with a silver knife. Never
leave the salad till the last minute
when preparing Q meal. 1t takes
time to wash and crisp salad plants.
Do this right after lunch and have
everything ready to put togther
when needed. A green salad with a
after being mixed for the oil and
vinegar 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 the market and be
on the lookout for something DIFF
ferent.
OF course lettuce comes first. Most
persons prefer head lettuce, but leaf
lettuce contaiIN quite as many Of
the much talked of vitamines as
head. Water cress, curly endive, ro-
maine. French endive, chicory young
dandelions, parsley, mint nastur-
tiums, tender young onion tops
these should all be used alone or in
combination.
H~ard-boiled eggs add to the at
Effectiveness 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 wa
ter thirty minutes. Do not let the
water bubble. but keep at the SIM
mering point.
French Dressing
Chill the bowl or saucer or mix
ing bottle. Chill the Oil and vinss
gar. Put one-half teaspoon salt,
one-fourth teaspoon pepper. three
tablespoons oil, one tablespoon vine-
gar in mixing bottle and shake Wig
orously. Or put the salt, pepper and
oil in a bowl and add the vinegar
slowly, beating constantly with a sill
! yer fork or a dover beaten.
Many women like to mix the
dressing at the table when the salad
Ii served. A pinch of powdered
sugar and a suggestion of mustard
may be used with salt and pepper.
Olive Oil Is expensive, but of course
desirable. However, there r sew
| eral vegetable oils on the market
! that make delicious dressings. Try
until you find the oil you personally
/ like the best.
Be sure the oil you buy IL fresh.
II 1t Is put up in tin cans see that
the a looks new and is without
dents"
Always store oil in a cold place.
Wipe the can carefully before put
ting 1t away after using and be sure
the cap Is screwed On tightly. Oil
becomes tainted quickly and these
precautions are simple but effective.
Copyright. 1922. NEA Service)