Evening star., 1931-06-19


there is no loss of vital food values.
These salads may be served chopped,
shredded grated, sliced or stuffed, ac-
cording to type The food value OF
these salads will depend mostly upon
the kind Of dressing that Is used
Boiled dressing and Hayonnaise are
richest in food value, as they contain
egg yolk. Cream dressing stands next,
and French dressing last in food value,
as pepper and salt and vinegar add
very little to the food value of salad.
If some thought is given to the prepa-
ration Of the salad course, some combi-
nations may be used that will not be
found in cook books and which will
utilize leftoverS in an attractive and
palatable way. If meat is used in q
salad, free it from skin and gristle. cut
with French dressing before combining
it. Fish should be faxed or cut into
small cubes.
Green vegetables for salads should
always be served cold and crisp. Every
leaf Of lettuce should be washed sepa-
rately to remove all dust. germs and
tiny insects that may cling to it. Shake
lightly to partly dry, then wrap in q
clean towel and set aside in a cool
place until ready to use. A handy let
tuce bag may be made from an old
flour sack. After the lettuce has been
washed. 1t may be placed in the bag
and kept In a cool place; or, still better,
it may be placed in a salad basket
made of wire, globe shape, dipped up
and down In ice-eold water. drained,
then placed In the basket in the re-
frigerator until ready to use. II lettuce,
celery or radishes are wilted, soak them
in cold water for not longer than an
hour. Parsley may be revived by
sprinkling with cold water and placing
in an air-tight fruit jar kept in a
cool place. In q mechanically cooled
refrigerator, lettuce and other salad
green's keep best If they are washed
and placed In q closely covered enamel
or porcelain container with a very
little water
chilled earthenware bowl is good
for mixing salad ingredients. Two
forks or fork and spoon are better
to use for folding the ingredients than
"a spoon alone because they do not
crush the materials as much as a sin
gle utenSil. A sharp-edged knife or
vegetable cutter Is necessary for slie-
ing vegetables and fruits, and shears
are useful for many purposes.
In jellied salads odds and ends of
food may be utilized. The jelly part
must be highly seasoned, and care must
be taken to see that the ingredients do
not become mussy looking When get
ting mold ready for an aSpic or jellied
salad oiling the mold lightly with a
vegetable or salad oil not only allows
the easy removal of the jelly, but 1t
gives 1t a aice glaze. Canned vegetable
soups may be used for making jellied
vegetable salads. Add some onion if
liked.
Special Salads.
Lettuce Is one of the most attractive
and widely used salad pls nts because its
fresh, crisp, tender leaves make a good
salad either used alone with your fa-
vorite dressing or in combination with
fruits, other vegetables, and meats. Let
tuce is attractive served in salad bowl,
which gives an opportunity for mixing
and dressing at the table. In this serv-
ice the heart and the smaller leaves are
tie most desirable, arranged lightly
end carefully covered with a dressing
A French dressing is best with this
service. Variety may be obtained by
adding little chopped onion or Ro-
quefort cheese to the dressing. Rub
bing the salad bowl with Glove of gar
lie adds flavor that Is very good
Head lettuce with chutney dressing
makes fine dinner salad. Make it by
cutting the cold, crisp lettuce into slices
croSsw1se. Arrange these on serving
plates, and in the center of each place
one spoonful of chutney dressing. This
Is made by adding two tablespoonfuls of
chutney, finely chopped, to one and
one-nalf cupfulS of mayonnaiSe.
Lemon and Tomato Salad.-Scoop
out some ripe tomatoes, salt them
slightly inside and invert in a dish in
the refrigerator. Prepare tart lemon
jelly by using one cupful of lemon juice,
half cupful of orange juice and half
a cupful of water. Add half a cupful of
sugar and bring to a boil. Soak one
tablespoonful of gelatin in little cold
water, add to the hot juices and strain
When set. cut into small cubes and fill
the tomatoes Serve with cresS or let
tuce and mayonnaiSe. Another way to
serve Is to place the tomatoes in the
lemon jelly in individual moldS This
method Is especially good il chopped
olives are added either to the jellied
dish or the mayonnaise.
Cucumber and Pineapple Salad
Diced cucumber and pineapple made
into delicately colored, jellied salad
and served with pineapple dressing is
delicious. For this dressing take one
fourth cupful of pineapple juice, one
fourth cupfuI Of lemon juiee, half a
cupfu Of sugar, and mix. Bring to a
scald In double boiler Add two well
beaten eggs and cook until smooth and
thick, stirring all the time. When cool,
add one cupful of cream or evaporated
milk whipped and favored with two
tablespoonfuls of pineapple Juice. This
Is good with any fruit salad but best
with q jellied salad.
Salad Cembinatisns.
Any one of these combinations served
on a salad green with your faVerite
dressing will make an appetizing salad.
l. Asparagus and tomato Q. Cab
bage, pineapple and shredded eeeoanut
). Pea, cheese and pickle. 4. Mashed
potatoes combined With pimsnto, chop
ped green pepper and hard cooked
eggs. 5. Pineapple, naarshmallow, and
nuts. 6. Rice and carrots. Z. Melded
fruit gelatin. 3. Orange, prune, and
nuts. 9. Prlnes stuffed with cottage
cheese. 10. Grated carrots and shredded
lettuce. II. Beet and cabbage. 12.
Beet and egg. IS. Cabbage, eelary and
water cress. H. Mixed vegetables. Is.
Orange and Bermuda onion. 16. Toma-
to, cucumber and onion.
Dressings with Variations.
Salad dressings have good keeping
qualities. so you may make enough to
last several servings. Since they al
ways contain an acid, lemon juice may
be used in place of vinegar The favor
OF the dressing Is more delicate with
lemon juice and blends better with most
ingredients. If you prefer vinegar, you
can use the following recipes. In the
mayonnaise dressing given below, q
combination of vinegar and lemon juice