The Daily Ardmoreite. [volume] (Ardmore, Okla.) 1893-current, 1922-10-20
VEGETABLES CAN
Be USED MAKING
DELICIOUS SALAD
Tempting Dishes Can Be Pre-
pared Hurriedly and at
Little Expense BY
the Housewife.


While fresh vegetables are rather
high late in the season, try using them
IN salads. small amunt goes much
farther this way than If the vegetables
are served as a vegetable with the meat.
DO without dessert II necessary, but
serve some sort OF green salad at
least once a day during the autumn
months.
And u salad need not be an elaborate
affair swa,hed in rich mayonnalse
dressing. A dinner salad is preferably
composed of salad green's with maybe
strip or two Of asparagus or some
other fresh vegetable 10 give tone, and
plain French dressing
II the greens are crisp and dry and
the dressing carefully seasoned the per
! fection OF the salad is assured.
TO prepare salad greens for a salad:
| II possible wash each lear under run
ming water, holding the Leaf open and at
Il qharp 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 water
as possible and put on u clean dry towel
and put In i cold place for an hour OF
longer
The lettuce or other salad plant be
comes very crisp under this treatment
and seems TO have fresh dewiness
quite impossible 10 attain by washing
French housewife has a wire salad bas
ket. She puts her carefully washed
gre ms in This wire box and whirls them
rapidly. This dries the plant quickly
but fails to give the crispiness.
Always pull off any wilted edges
Of the leaves with the fingers Shred
the plants with silver knife. Never
leave the salad til the last minute when
preparing 4 meal 1t takes time tc
wash and crisp salad plants.
90 this right after lunch and have
everything ready TO put together when
needed A green salad with French
dressing should not stand after being
! mixed for the oil ana vinegar wilt The
leaves
There are many aalad plants 10 choose
from. Try them all and avoid monotony
Keep this list IN mind when you go &c
market and be on the lookout Tor some
thing different
or course lettuce comes first. Mos
persons prefer head lettuce, but lea
lettuce contains quite a. many Of tn
much talked of vitamines Us head. Wat
er cress. curly endve, romaiue. Frencl
ondiye. chicory, young dandelicns. par
sley. mint nasturtiums, tender younI
onion topsLthese should all be use
alone or in combination.
Hard boiled eggs add TO the attra'
, tlyeness and nourishment Of any gree
salad served with French dressing. An
speaking OF hard boiled eggs. remembe
that 4, takes longer 10 cook a very fires
egg Than il does one three OF four day
old.
Let the eggs stand In boiling waite
30 minutes. DO not let the water bubbs
but keep ut the simmering point.
| French Dressing
II chill the bowl or saucer OF miNin
bottle. Chll the oil and vinegar. ~
one half teaspoon pepper, three tahl
spoons oil. one tablespoon vinegar
mixing bottle and shake vigorously. {
put the salt. pepper and oil Ia u boz
and add the vinegar slowly beatir
constantly with q silver fork OF dow
beater.
Many women like 10 mix the dressiT
at the table when the salad is serve
Il 4 pinch u powdered sugar and u su
gestlon OF mustard may be used VII
II salt and pepper. olive oil i cNpensi'
= but Of course desirable. However. the
are several vegetable oils on the ma
: ket that make delicious dressings. I
until you find the oil you personal
like best
BE suie the oil you buy is fresh.
lIt is put up IN tin cans see that the Ct
looks new aud ls without dents
Always store oil in cold place. WI
the can carefully before putin. it aw
after using and be sure the cap
screwed on tightly. oil becomes iaini
quickly and these precautions are ST
pie but effective.