San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-08-14
SALADS SHOULD
Be PLACED ON
DAILY MENU
Nutritious, Light, Cooling
Foods Needed During
Summer Months.

During this time Of the year there
is perhaps no better message / could
convey to you than the importance and
convenience of including salads in the
daily MENU" says Erna j. Bertrams,
Director of Food Economies of Armour
and company. How many look upon
warm weather with a sort Of dread,
that is from the viewpoint of prepar-
ing hot meal? With just little plan
ming, this dread (if it may be termed
as such) may be eliminated and every
member of the family will be greatly
benefited.
we would all consider It rather alb
surd TO wrap up in heavy winter coat
on n hot day-it is just as absurd to
consider serving our family heat-pro-
ducing food. We should eat light, cool
ing, get nutritious food in the warm
weather for the same reason that we
should wear light cool clothing. Crisp
appctizing salads solve the summer
food problem. The demand for some
thing new in the way of food often
taxes the ingenuity of the housewife,
but with the bewildering variety of
salads that may be proffered, this
struggle for novelty ceases.
MANY VARIETIES.
Salads of fruit, cold meats (the
canned meats are most appetizing
and eliminate the trouble of cooking),
vegetables or eggs, either plain or in
combination, make a strong appeal
when served for luncheon or dinner.
I'm preparing salads, as in every
thing that is faultlcss, care must be
used and we must pay minute atten-
ton TO details. What a feeling of de-
light as crisp, succulent lettuce touches
the tongue, while we almost shuddcr at
the thought of limp, wiltcd salad.
1t has been found that food that ap-
pcals pleasurably to our senses is more
easily and quickly digested than unat-
tractivc food. In this respect we would
do well 10 emulate the French, for
what transformation just little gar
nish makes.
CRISP SALADS.
Regardless of the place it occupies
on our menu, whether it is planned
as the principal dish of the meal, to
take the place of the vegetable or TO
be served as an cntree, or possibly
it may be a most delicious dessert
salad. there are few principles which
should be observed. The keynote of all
salad success is in the crispness of the
garnish. Select only the tender crisp
salad vegetables.
lettuce is perhaps the best known
and most commonly used; endive is
valuable and is available the entire
year; romano, watercrcss, chicory,
ETC., are also excellent. They should
be cleaned thoroughly in cold water
and placed in a cheese cloth bag and
kept in a cool place until used; they
should be thoroughly dried before serv-
ing. The salad should never be mixed
with the dressing until just before it is
served. If you have planned for a vcge.
table or n meat salad, remember that
uniformity in the size of the ingre-
dents is essential.
FRUIT SALAD.
This also applies to the fruit salad,
the fruit after being drained from the
juice or syrup, should be cut in pieces
of the same size. If the ingredients of
the vegetable, meat or fruit salad are
first marinatcd and allowed to stand
for about a half hour or so, the flavor
will be greatly improved. In preparing
the salad, mix all the ingredients light
ly, using silver or wooden fork, this
avoids breaking or MASKING which
greatly detracts from the appetizing
appearance.
The piQuancy of salad depends
greatly on the dressing that is used.
The French dressing is always accept
able for the lighter vegetable salads
and many of the fruit salads. but for
the more substantial salad. the boiled
or the mayonnaise dressing is prefer
able.