The Washington times., 1934-07-10

wilted lettuce d
leaves, Smoth- R.t.x C.swsI1 Sss%,sIa%%
cred in may
onnaise, and some winter cab.
bage shredded into cole Slaw.
In summer, it is possible to
build the entire meal around
the Salad-not just run the
salad in as an afterthought,
so to speak. In this manner,
we look into the food-value
problem backward, for usually
We begin reckoning up with
calories, and then add min
erals and vitamins-with sal
ads as our main dish, we be-
gin with the vitamins, and
add the more filling part OF
the meal as a secondary at-
fair.
But if the main dish is well
chosen, all the necessary food
values may be encompaSsed
within the radius Of its single
plate.
Attractive, 100
To begin with-here is one Of
the prettiest salads to look at,
and one of the most nourishing.
Put two or three leaves Of
green, young cabbage on a plate
and fill them with a mixture OF
chopped cabbage and carrots,
serving alongside some cottage
) cheese mixed with chopped pea
nuts.
The cabbage and carrots pro-
vide your vitaminS A, B and c;
you also get iron from the green
cabbage leaves. THE cheese fur
nishes proteins and calcium,
and the. peanuts furnish pro-
teins and fat.
If you use an egg dressing
you will get still more proteins,
vitamins and fat; in a French
dressing you will get mostly fat.
Bread and butter and glass OF
milk will finish out your meal
perfectly, as far as the nutritive
value is concerned. If you feel
YOU should have more calories,
add q few cookies or cup cakes.
Here, then, is a good summer
formula for adults:
Raw vegetables or fruit in the
salads, meat. eggs, cheese or
nuts in sandwiches or on the
salad plate; milk and cakes to
fill out the meal.
Welcome Changes
Here are a few changes in the
raw salads, as suggested by the
bureau of Home Economics:
. Cabbage, shredded, chopped
carrots, sprinkled with bits Of
crisp salt pork, or bacon,-or
Cabbage, or lettuce leaves,
sliced turnips, and onions.
Sliced cucumbers. with sliced
green peppers and radishes.
Green peppers stuffed with
cheese. or chopped meat, or
canned salmon.
Green peppers filled with
chopped green cabbage, and
fish, or meat.
Green peppers, shredded, with
chopped cabbage and diced ap
piles.
Raw spinach leaves, seasoned
with chopped chives, onion OF
mint.
Bananas with salted peanuts
or with dates, or both.
Apples, diced with Salted pea
nuts.
Sour apples and onion, sliced
Onions and carrots sliced.
Cant a 10 upe or watermelon
balls, on lettuce.
Tomatoes stuffed with fish or
meat or cheese.
Tomatoes on shredded cab.
4 bage, with cheese.
A few less expensive salad
dressings:
French Dressing
Rub the inside of small bowl
with onion or garlic. Mix salt
pepper and paprika-a pinch OF
each-add 3 tablespoons oil, and
! tablespoon vinegar. Beat un
til it thickens.
Boiled Dressing without Eggs
Bring to a boil / cup vinegar
diluted to taste. and / table
spoon each Of butter and sugar
with salt and pepper to taste
Cool, and add 2 tablespoon
thick sour cream.
Boiled Dressing With Eggs
teaspoons salt
70 teaspoon white pepper
6 tablespoons flour
! pint milk
cup vinegar
" teaspoon mustard
" teaspoon paprika
" cup sugar
2 eggs
A cup butter or other fat
eift dry ingredients we'll to
gether, add milk and stir unit
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