San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1924-04-04
Few Dishes More Refresh
ing to Sight and
Appetite.
AN ALL-YEAR DISH
Eminent Nutrition Special
lists Advocate Salad
Twice Daily.
BY Helen Harrington Downing.

There are few dishes more refresh
ing to the sight and to the appetite
than tasty salad served. chilled until
the greens are crisp, and daintily
garnished. From the standpoint of
health we should consider salads as an
all year dish.
Because Of their refreshing quality
and because of the minerals and vita
mines contained, salads should become
part Of every days menu. Eminent
nutrition specialists advocate q salad
at least twice q day.
| Salads were first served by the
Greeks and Romans at the beginning
of meal to create an appetite. At a
later date salads appeared at the end
of the heavier part Of the meal to
bring back or sharpen the appetite to
greater enjoyment of the dessert.
Although served upon American
tables for comparatively few years.
their popularity has increased daily.
Green plants such as lettuce. celery
! and cress, are the salad plants-cab-
bage, too. has become popular in this
guise. And, although not conspicuous
for their nutriment, turnip tops,
dandelions and even mustard may be
considered. They. contain valuable
mineral substances, are slightly cool
ing, stimulating to the appetite and
give food value.
In experimenting with the effect Of
certain diets on young animals, it has
been found. there are vital principles
in leaves which are not found in roots
and seeds. These life-giving substances
are called "vitamines." Some scient-
lists refer to them as protective
foods"
Ways to Complete a Dish.
Aside from the mineral and pro-
tective value of such greens, they have
little value. as they contain very little
of the solid substances found in seeds.
and roots. The majority of salad
plants are nine-tenths water and in
order to make them n more complete,
"all-round" food. we find that by COM
bining them with foods containing
other food principles, the greens fill
an essential place in the dietary.
In various salad combinations, one
can see how one material provides
protein. another fat, and the salad
plant itself yielding minerals and wa
ter-there being no carbohydrates or
starch in this combination. we serve
crackers or a sandwich to complete
the dish.
The selection and care of materials
for salad is important. Everyone
should realize the necessity for wash
ing and chilling these green's in adj
vance Of the time they are to be used
Salad dressings are many--suffici-
ent in variety to serve any taste.
These should also be well mived and
chilled before serving.
Many questions are asked me as 20
what Accomplishments are suitable to
serve with the different salads, so /
suggest the following:
Boston Brown Bread.
CThree LOayes.)
. cups graham flour.
cup corn meal.
| ] level teaspoon salt.
/ level teaspoon soda,
IL cup strip or molasses.
| i IL TO . cups sour milk.
] tablespoon melted shortening.
"a cup seeded raisins.
. level teaspoons Calumet baking
powder.
Sift together dry ingredients. return.
ing the bran TO the flour mixture. Add
together the sweetening. shortening
and sour milk. and blend with flour
mixture to which raisins have been
added. If necessary, add little more
milk until thick batter is formed
Beat well, and place in CREASED coffee
or baking powder cans aud steam
4 three hours.
Whole-Wheat Biscuit.
/ ten Biscuits.)
2 cups graham flour measured be
fore sifting).
. IL level teaspoons Calumet bak
ing powder.
"a level teaspoon salt.
! or 2 tablespoons sweetening.
tablespoons shortening.
% to l cup milk.
Mix as for other baking powder
Biscuits returning the bran to the mix
; ture after sitting. and dissolving til,
sweetening (if used) in the liquid uset
for mixing. Roll slightly thinner thai
flor plain biscuit and bake a little NOR