San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-09-11
SALAD SUCCESS
DEPENDS ON
DRESSING
Only Best Ingredients
Should Be Used in
Preparing Foods.
By FLORENCE OWEN

By FLORENCE OWEN
Every day salads are becoming bet
ter appreciated in American homes,
though not all of us are yet up to the
excellent French habit of a salad with
at least one meal out of three.
But the salad really should be as
much of a staple article of diet as
meat or pic, for the American diet
needs the diversification and tighten
ing that a salad gives. The interest
of salads is heightened not only by the
vast number of materials available
but also by the great variety OF fla
vors and condiments which may be
added to the foundation dressings,
producing new flavor and practi-
cally a different salad. :.
The success of q salad depends al
most altogether upon the salad dress
ling, The success of the salad dress
ing almost altogether upon the purity
and flavor Of the condiments used.
The purpose of a salad dressing is to
heightcn and bring out the taste OF
neutral vegetables. Therefore, the
condiments must have a delicate frag-
rance and flavor themselves.
STANDARD GOODS.
The interest of II. J. Heinz Com
many in salads is easily explained.
They make the two ingredients essen
tial to most salads-vinegar and olive
OIL
There are four Heinz Ninegars,
Every one knows that the coffee you
can buy for a few cents n pound is
not the same as higher priced coffee,
Each is an entirely different coffee
Each has its own taste. In each case
you get just what you pay for. And
in the same sense that coffee is not
lust coffee, vinegar is not just vinegar.
1t is flavor.
If all vinegars were alike. il they
were just sour taste, 1T might be all
right to go to your grocer and buy n
bottle without thinking about what
you were getting.
Heinz vinegar has q distinct bouquet
of its own.
WELL MADE.
1t has the property of bringing out
the best in other foods. And because
the best vinegar hasesuch Il delic tic
flavor of its own, it is important for
you to know that there are many ways
of varying the materials, manufacture
and quality of vinegar.
All the Heinz Vinegars represent
the, extra solicitudc about methods
and materials, purity, strength and
wholesomenesS which is characteristic
of the Heinz products. You use less
Heinz vinegar because they are so SUI
perb in flavor, aroma and strength.
They appeal to your palate and pocket
book at the same time.
Heinz Olive Oil is made from press
ling only selected olives grown under
ideal conditions near Seville. Spain.
| All the fragrance and fruity flavor of
the olive itself is retained in the oil
packed by the Heinz Company, since
only the virgin oil. which is the first
light pressing of the olive, is pressed
out.
FOOD VALUES.
When we eat salads, we obtain GER
tain vitamines essential to good
health. Some mineral matter is also
| in all fresh salads, and this food ele-
ment makes better blood and stronger
bones. Even the plainest salads be-
come delicious foods when served with
good dressing. -,
BY using Heinz Products you will
be absolutely safeguarded against fail
ure and your salad course will prob
ably become the most popular part OF
the menu.
CABBAGE SALAD.
Cabbage. resembling lettuce in form
of growth, has a stronger flavor and a
more tightly formed head. In past
wears il was considered rather pie
beian vegetable when served cooked,
| but nowadays in its raw state 1t takes
an honorcd place among green salads
because it is known to be digestible
and rich in vitamines.
To prepare cabbage for salad. select
small firm head and remove the out
side leaves. Remove the center of the
cabbage leaving the outside shell.
Shred or chop the inner leaves and
moistcn with cooked salad dressing.
Refill the cabbage shell and decorate
with strips of pimiento. Place on
chop plate or platter and garnlsh with
water cress. This makes a very at
tractive salad to be served at the
table by the hostess. 1t is the most
economical of all green salads.
COOKED SALAD.
I teaspoon mustard.
teapsoon salt
| teaspoon sugar
tablespoons flour
is teaspoon paprika
egg
"a cup milk
IA cup Heinz pure vinegar
1 tablespoon butter.
Mix mustard, salt, sugar, flour and
paprika together. Add well beaten
egg and mix until smooth. Add milk
and vinegar and cook over hot water
until thick, stirring constantly. Re
move from fire, add butter and cool.
Note: Sour milk may be used in
place of sweet milk.
CARROTS, PARSNlPS
CHEAPEST VEGETABLE
Next to the legumes under ordinary
49,. l;.;sz. M find tho chConnSt yppe-