Milford chronicle., 1931-08-21
SOME SALAD
SECRETS AND
SUGGESTIONS
AS Soon AS Salad Mater
ials Come From The
Market Pick Them Over
And Wash Thoroughly.
By Mrs. Phyllis X. Dunning

uEllClOuS anu Sctlloly lllS VI
foods, or it can be the most ignOble
type of fodder imaginable. 1t all de-
pends upon the care with which the
ingredients are selected, the tender
ness with which they are prepared
and the thoroughness with which
they are chilled. Probably the most
important item is the chilling, al
that, because even wilted salad
greens will respond to a sojourn in
the vegetable cOntainer OF an cleo
trio refrigerator as a woman will re-
spOnd to love. They perk up, regain
their youthful freshness and seem TO
capture a new interest in life.
Most of the new models of electric
refrigeratOrs come equipped with
scientifically designed vegetable con-
tainers, planned to protect and re-
vitalize your vegetables-but if you
have an older model, purchased be-
fore the days of the vegetable con-
tainer, you can get one of these no
BILE inventions either from the COM
pany from whom you bought your
refrigerator or in the kitchen de-
partment of almost any store land
ling enamel ware. While their first
mission in life is to safeguard salad
materials, these containers are alsO
an excellent place to keep any vege-
tables which you want to hold over
for a day or more. We keep every
thing from cauliflower to carrots in
ours, with excellent results.
But to get back to salads. AS soon
as your salad materials come from
the market, pick them over and
wash them thoroughly. Then place
them in the vegetable container i'll
the electric refrigerator and leave
them there for at least several
hours before using them. Do not re-
move them from the refrigerator un-
til the last possible moment before
serving, for remember that the
quicker the journey from refrigera-
tor to table the better the salad will
look and taste. Salad dressings, too,
should be kept cold, though some
French dressings will occasionally
freeze and may have to be warmed
a bit before they can be properly
shaken up. We prefer to keep our
French dressing in the refrigerator
despite this fact, rather than have
to insult cool crisp greens by dous-
ing them in tepid dressing.
Salads that have a gelatine base
are most attractive when set in a
fancy mold or in several individual
molds. Tea cups may be used in
stead of individual molds, and the
other night when we wanted a ring
mold with very large hollow in
the center, we improvised one very
satisfactorily by inverting small
bowl in a straight sided saucepan
and pouring the liquid jelly around
it. You have to set something heavy
such as a glass of water, on top
of the inverted bowl to keep it from
upsetting when the jelly is poured
into the saucepan.
UnmOld the salads, just before
serving, onto a bed of lettuce leaves,
garnish with mayonnaise or boiled
dressing and serve at once. To un-
mold gelatine mixtures first loosen
the jelly from the top edges of the
mold with a sharp knife, then dip
the mold into a pan of very hot
water, holding it there for about
five seconds, and then invert on the
serving plate. Or, if you prefer, you
can invert the mold onto the plate
after loosening the jelly with the
knife and then place over the mold
a towel wrung out of boiling water,
being sure that all parts of the mold
are covered with the towel.
The first law of a good salad
dressing is that it should taste good
by itself. Not that anyone is going to
sit down and drink a tumbler full of
French dressing or consume a dish
of mayonnaise clear, but just the
same, salad dressings should be
tasted and found good before they
are added to salad green's for no
green can overcome the handicap of
a poorly seasoned dressing.
Here are a few of our pet recipes |
for substantial salads. Try them out |
on your family some one of these |
hot nights-we'll wager they'll be as
about them as ours is.
CHEESE And TOMATO RING
can thick tomato soup
70 pound cream cheese
2 tablespoons gelatine
l cup chopped chicken
1s cup cold water
q cup mayonnaise
1a cup chopped celery
Soak the gelatine in cold water for
five minutes. Bring the soup to a /
boil over medium heat on your cleo
trio range. Remove from heat and
add cream cheese, Stir until cheese
has melted. Add gelatine and set
aside to cool. Then fold in the may
Onnaise, chopped celery and chicken
and season to taste with salt and
pepper Pour into ring mold and
place in electric refrigerator to set.
Jnmold onto bed of lettuce leaves.
We like to fill the center of this
Jelly with potato salad and garnish
It with stuffed eggs. Served with hot
rolls or biscuits it makes an excel
ent luncheon, or supper or main
course for dinner on a hot night.
TOMATO SURPRISE