Evening capital. [volume] (Annapolis, Md.) 1922-1981, 1922-08-21
WTAM|NES AND FOOD
VALUES SUPPLIED BY
WELL MADE SALADS

Salad is no longer considered an
unnecessary adjunct TO a meal. it
frequently now figures as the main
dish of simple luncheon or supper.
Crisp and fresh lettuce adds value
to the diet as an appetizer and SIP
plies mineral salts and fat soluble
vitamines that are so essential to the.
best health. A dressing used with
| lettuce in which there is oil or cream
adds to the Diet and, when meat,
cheese. fish, eggs or nuts are used
with the lettuce. the necessary pro-
tein for the meal is supplied. Fruits
add more mineral salts, vitamines
and sugar. These are the reasons a
hearty salad may make the main dish
of meal. A salad will often use up
left-overs in wonderfully attractive
ways. but the ingredients must be put
together carefully. The salad must
be neat and, if possible, artistic.
Flavors should be combined only to
bring out one principal flavor that is
especially appetizing.
Too many salads are spoiled by
having ingredients the fiavors of
which do not blend, or by the pres
ence in the dressing of acids that do
not go well with the vegetable juices
For instance, lemon juice is often bet
ter than vinegar. but there are juices
n some vegetables that do not COM
5ine well with demon. ; The acrid
uice of cucumber Is one.-os them
When it is possible, dress cucumhers
With tomato Juice, salad oil and a
spr'nkling of coarsoly chopped celery
The tomato has a pleasant acidity
its own and should require no
,ther acid in its dressing 1t is
'nough to moisten it with good olive
oil and to add for flavor a little chop
bed parsley and few chopped sweet
;reen peppers. Mustard and cress
dressed with lemon juice are very
,alatable; a leaf or two of sweet
asil gives sufficient relish A few
seeds of dill added to cabbage salad
viii give it an added relish. All cold
BOILED vegetables can be made into
salads, but do not forget that vinegar
md the acid juice of lemon will har-
len the skins of such green things as
)eas, and that vinegar makes the
skins of beans indigestible. When il
s possible, dress all cooked, leftover
vegetables with tomato juice.
Mixed Vegetable Bouquet Salad
This may be made of almost any kind
If cold cooked vegetables, either
hose that are left over or those that
ire cooked especially for the purpose
Arrange on lettuce some cold young
carrots sliced thin, cold beets sliced
green peas, string beans, cold boiled
potatoes, cut into thin dice; raw to-
natoes, radishes and celery. Be care.
'ul in arranging the vegetables. BY
he exercise of taste you can make g
salad that will be good to look at as
veil as good to eat. A salad like this
makes delicious accompaniment tc
sold meat, or for supper or luncheon
a dish that will serve as the prin.
ipal item of the meal.
Tomato and Onion Salad. ~ asf
md dice some ripe tomatoes and pee
md thinly slice an onion. Mix with
he tomatoes and squeeze over the
Whole the juice of a lemon and olive
oil to taste. Mix we'll and stand il
| cold place. Serve on crisp lettuce
caves.
Young Beet Salad.-Cook one quar-
If small young beets until tender
hen skin and cut into small dice
Pour vinegar over them and dus
lightly with salt and pepper Wher
'eady to serve drain the liquid of
md shake as dry as possible. Poul
over them some mayonnaise dressing
oss lightly with a fork and place Oh
ce for fifteen minutes.
Spinach and Olive Salad. - Rip,
olives are an addition to spinach sal