Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-07-05

or fish, with the addition Of a dressing.
People generally do not eat enough
green vegetables and fresh fruits. BY
acquiring the habit Of eating one or
two salads every day more variety OF
green vegetables and fresh fruits Will
be introduced into the diet.
The food value Of salads varies with
the ingredients used. Fruit salads are
used to Offset the excess acldity caused
by an unbalanced diet Of too much pro-
tein. Salad plants supply vitaminS,
which are essential to nutrition ana
health, and mineral matter, which is
entirely preserved when the FOODS are
served unlocked. The salad plants are
lettuce, chicory, endive, watercress, beet
tops, dandelions, spinach, celery. cab.
bage, chives and parsley, the latter used
for garniShing. Lettuce Is one OF the
most attractive and one OF the most
commonly used salad plants, because
its fresh, crisp, tender leaves make
good salad either used alone, with va
rious dressings, or in combination with
fruits, other vegetables or meats.
washed carefully and served cold and
crisp. Dry green's, such as lettuce, be-
tween towels or place them in wire
basket and shake of the water. spe-
cially prepared lettuce bag may be made
from an old flour sack. After the let
tuce has been washed, 1t may be placed
in the bag and kept in cool place: II
lettuce, celery or radiShes are wilted,
soak them in cold water for not longer
than an hour. Parsley for garnishing
may be revived by sprinkling with colo
water and putting 1t in an alright 1ruit
lar and keeping 1t in q cool place. ~
will remain fresh for q long time II
treated in this way. -
salad materials should be cut IN
small, uniform pieces, so that When tine
various ingredients are folded together
he pieces will hold their shape: ~
improve the flavor allow salad 1ngre-
clients. such as meat, fish or vegetables,
stand for an hour or so In q marinade
made by mixing oil, salt and lemon
uice or vinegar. Sometimes onion juice
added, If q salad is to be prepared
t the table, first sprinkle It with san
nd pepper, then add the oil, then the
rinegar. If the vinegar is added peIore
he oil, the greens will become wet ano
he oil will not cling. For the same
eason, all green's should be thoroughly
nv before being used, as the dressing
iii not cling to them otherwise.
The following ingredients make gooo
ralads: Chicken, lamb, veal, sweet
reads, tuna fish, white fish, salmon
hrimp, lobster, crabs, .scallops, aspara-
us, beans, beets, celery, caulinower'
atoes, radishes, tomatoes, green pep
lers, apples, apricots, bananas, cherries
rapefruit, lemons, oranges, peaches,
ears. pineapples, grapes, cheese, eggs,
ates' figs. gelatin and nuts. When pre-
airing meats for salads, free the meat
,-om all skin and grStle, cut 1t IN small
ubes and allow to stand mixed with
rench dressing before combining IT.
ish should be faxed or cut into small
ubes. -.
Parsley, watercress, mint. endive, let
ice, celery, tender spinach or dande-
on leaves may be used as q garnlsn
or salads. A dash of paprika, few
rips of pimento, rigs Of green or ripe
sppers, chopped parsley, watercress OF
INIT add color to an otherwise Color
SIS salad.
Salad Combinations.
Using two cupfuls of shredded cap-
aga and one cupful of diced celery as
ne foundation for the salad, the fol-
wing combinations of fruits, nuts ana
,getables may be made:
/. One cupful of diced cooked beets
I'd one-fourth cupful Of chopped green
Mons.
2. Half q cupful Of shredded peppers
I'D half a cupful Of nuts.
3. One cupful Of shredded pineapple
I'D half q cupful Of coconut.
4. one cupful of diced apples and half
S. One cupful Of chopped raisins and
alf a cupful Of coconut.
6. One cupful Of grated raw carrots
nd half cupful Of chopped raisins.
7. One cupful Of diced cucumbers and
K CHARTERED tomatoes.
8. One cupful of chopped watercresS,
2ndelion greens or raw spinach and one
, Ir1fiiI If ch0nnnd onion
g. One cupful Of shredded ripe or
cen peppers or pinento and one cup
IL of grated carrots.
10. One cupful Of shrimps. FISH or
licken and half q cupful Of chopped
reen onion
II. One cupful Of chopped crisp bacon
Id half cupful Of chopped ripe pep
,rs.
IL. One cupful Of caulinower and one
Ipful of Shrimps.
Is. One cupful Of grated cheese or
ottage cheese and one cupful Of chop
IA. One cupful of peas, one cupful of
topped pickles and half cupful OF
,anutS.
Cottage Cheese Salads.
Cottage cheese lends itself especially
ell to salads. If enough Is used, the
lad may serve as the main dish of the
cal. It may be used to I'LL the cavities
tomatoes, canned pears, peaches,
ices Of pineapple, prunes or celery
alks, and served on lettuce with boiled
other dressing, or 1t may be combined
it'll dressing and nuts, parsley, peppers
= jelly, and formed into balls or
nall loaf which Is sliced and served on
ttuce. At another time the cheese
lay be nodded in tiny cups or passed
trough a pastry tube. Cottage cheese
Ills may be rolled in grated Cheddar
reese and served on lettuce with dress
g.
Foods that combine well with, cottage
leeSe in salads are crisp, fresh vege-
?bles; cooked or canned vegetables;
esh, dried, canned or preserved fruits;
uts, olives, rice and potatoes. With
&c or potatoes highly favored and
right garnish, such as pimentos. or
reen peppers, should be used. Celery,
Icumbers, green peppers, crisp lettuce
- cabbage should be used to add suc-
Hence.
Special Summer Salads.
Colorful Salad-Separate the leaves
a heavy head Of lettuce. Arrange
lem rose fashion In a chilled salad
owl. In the center arrange thin!!y
Mons separated into rings and finely
hoped green pepper. Pour over
rench dressing, to which add one ia
lespoonful of red peel Of small! radishes
nelly chopped, one tablespoonful Of
hives finely chopped and one table
ooonful of finely chopped cress.
Tomatoes, Asparagus and Cucumber
alad.-Select firm, medium sized toma-
oes. Peel and cut slice from the
lem ends. Carefully remove the soft
art and use this for soup or sauces.
prinkle with salt on the inside, inyert
n a plate and set in cool place. Cook
ne tip ends of some asparagus in boil
1g, slightly sailed water, drain and