The midland journal. (Rising Sun, Md.) 1885-1947, 1937-07-02
SALAD AS PART
| OF DAILY DIET
Combinations of Fruits and
! Vegetables Are Best.
By EDITH M. BARBER

By EDITH M. BARBER
WH E WHO would live for aye,
- must eat sallets in May" So
goes an old English proverb. In
contrast to this we find in an old
English poem:
Beware Of salads, creme metis and Of
fruites rave.
For they make q man have . feeble
NAVE.
In old-time England the common
people turned to the hillsides and
,hedgerows as soon as spring arrived
to gather all sorts of green's, which
they had learned from experience
were a remedy for the conditions
which a diet of bread and salt
meats, their common winter fare,
produced. These diseases were no
respecters of persons and were as
likely to be found in the manor
house as in the cottage. The re-
covery, however, was probably
slower in the first because the gen.
try, believing raw greens to be in
digestible, usually served them in
cooked form. They were eventually
converted by that man Of letters,
John Evelyn, who was both a pa
tron of horticulture and an epicure.
According to him, only raw vege-
tables belong in salads. He lists,
however, almost hundred types
of wild and garden products and
includes several flowers.
The salad was adopted in this
country comparatively recently and
now has become an all-the-year-
round part of the menu. Perhaps
we have gone little too far in our
combinations of numerous fruits
and vegetables which are served
with either a French dressing or
mayonnaise. After all there can be
nothing better than a mixed green
salad into which we may put both
for color and flavor tomatoes or
radishes or raw carrots. We can
preserve our green color note, how
ever, and still have a most attrac-
tive picture if lettuce, romaine, wa
tercress, cucumbers and other
greens are used together. A salad
of this sort is best mixed with the
dressing at the table. Every leaf
should be tossed with wooden fork
and spoon so that each may be coat
ed with the dressing.
The combination of greens with
grapefruit, oranges and avocado
and with few other fruits will be
appetizing for luncheons or as a
separate course occasionally at din
ner. If the fruit salad is the main
dish at lunch, mayonnaise may be
used with it, but 1t demands French
dressing with dinner unless it ia to
act as both salad and dessert.
Salad Bowl.
l head lettuce
! head romaine
2 cucumbers
bunch watercress
/ bunch young onions
l bunch radishes
l green pepper
/ Glove garlic
/ teaspoon salt
teaspoon sugar
" teaspoon mustard
" teaspoon paprika
Black pepper
Is cupNolive oil
III tablespoons tarragon vinegar
Wash and separate lettuce and
romaine. Pare cucumbers, slice and
soak in sailed water half an hour
and drain. Wash watercress. Slice
onions. Wash radishes and green
pepper and slice. Chill vegetables
in refrigerator. Arrange vegetables
in large salad bowl, add garlic. At
the table mix seasonings in salad
spoon and pour oil over them. Stir
into salad and toss vegetables with
salad fork and spoon. Add vinegar
and mix again. Remove garlic.
Stuffed Tomatoes.
small tomatoes
21s cups chopped meat or chicken
or faxed fish
"a cup mayonnaise
Salt, pepper
Lemon juice to taste
Few drops onion juice
Lettuce
Scoop centers from tomatoes. Mix
meat, chicken or fish with mayor
naise and season to taste. Stuff
tomato shells with this mixture,
chill and serve on lettuce.
Pineapple, Cabbage and PimientO
Salad.
1 cup cut pineapple
cups shredded cabbage
2 minced pimientoes
" cup mayonnaise
Cabbage leaves
tablespoons capers or minced
olives
Mix the pineapple with the cab
bage, pimientoes and mayonnaise.
Pile enough for each serving into
q cup made of cabbage leaves.
Sprinkle with capers or minced
olives.
Caviar Mayonnaise.
X cup mayonnaise
/ tablespoon horse radiSh