Milford chronicle., 1940-06-14

Delaware Agricultural ExtehsIoH
Services
The salad has grown greatly in
popularity within the past few years
because more people have come to
appreciate its real value in the daily
diet.
The salad is an excellent dish be-
cause it features vegetables and
fruits. Even meat, fish. egg and
cheese salads include vegetables or
fruits. In fish and meat salads there
is celery, or cucumber or green pep
per or a combination Of these in ad-
dition t. lettuce or other salad
green's,
Then there is cheese salad with
pineapple OF pear or peach. There
are many similar combinations.
The salad is one Of the very good
ways to use leftover vegetables,
fruits, meat or fish.
Salads always have some fresh
fruit or vegetable and this fuldlls
one Of the foundation rules of good
nutrition-a raw or uncooked fruit
or vegetable or canned tomato each
day to insure our vitamin O.
Salads are classed as: meat, fish,
egg, cheese, fruit and vegetable COM
bined with some salad green as let
tuce, chicory, romaine. endive, es-
carole, cress, cabbage or other
green's
Salad green's may be used alone or
as a basis for salads
Meat, FISH, egg and cheese salads
are hearty and are, therefore. served
not with dinner. but as the main
dish at supper or luncheon or as a
supplement with this lighter meal.
Types OF dressing used are:
French, mayonnaise, cooked Dress
ing and fruit dressing.
French dressing is a. thin mixture
of salad oil, vinegar and 6easonings. 4
1t is used, for the most part, with |
vegetable and fruit salads.
May0nnaise is a thick oil dress
ing. Cooked salad dressing is a
thick dressing made with cream or
top milk or evaporated milk instead
of oil. These are used quite inter-
changeably depending upon the taste
of the individual
Fruit salad dressing is a thick
sweet dressing made with fruit
juices and with more sugar added
than is used in other dressings.
Essentials Of good salad are: in
gradients crisp and cold, suited to
the meal, we'll seasoned and blended.
Many salads lack salt and tartness.
As to combinations, there is an
endless number: meat and vege-
tables; fish and vegetabIess. fruits
and nuts; vegetables and nuts; fruit
and vegetables; fruits; vegetables. !
Examples
Ham and celery and green pepper. !
Tuna fish, or shrimp, or crabmeat,
)r lobster, or chicken with chopped
celery and cucumber and shredded
ettuce
Peach, pear, prune, date or pine :
ipple and cottage cheese.
Apple, celery and nuts. !
Celery or cabbage OF. celery and I
abbage with grated raw carrot
Monotony in salad dressings may G
u avoided by various additions as
uggested below: a
SALAD DREssNcs I
French DRESSING v
Q tb. vinegar or lemon Juice; 8 tb. b
alad oil; n {. salt: paprika. In cold Il
ish, put oil and seasonings, add
inegar, beat until oil is thoroughly
roken up.
Variations IN
to above amount add al
/ tb. chopped parsley. 2 I. chopped q
MON and x hard cooked sgg chop r.
ed or. tb. tomato catsup and mix Ct
ell; or tb. prepared mustard and
tx well; or / tb. each Of chopped
reen pepper, red sweet pepper, and c.
slery and tb. each Of chopped on NJ
n and parsley. es
Msyonnaise Dressing iu
three minute mayonnaise
{. salt: VI {. mustard; t. sugar;
lsh Of cayenne pepper or psprika Ga
whole egg and yolk; ih c. Oil; &c
tb. vinegar. Mix dry ingredients,
ID eggs and vinegar and beat Add "a
3 Of the OIL and beat until begins jal
thicken. Continue 10 add oil BY sp
irds until of the right thickness. tu
Variations
to above amount add ~
x C. chopped celery and 2 ID. chop az
d green pepper; or 2 ID. horserad-
! mixed with a little vinegar; or an,
c. India relish or chopped sour a
skle; or x c. Chilli sauce for Rus
IN dressing; or c. Chill sauce ".
d ID. each Of chopped green pep a.
r and stuffed olives for Thousand "A
and dressing.
Cooked SGlad Drsssfpg ch,
{. salt: 1 L dry mustard: dash toa
renne; tb. -four: 2 ID. sugar; 3 s
ys: VI c. vinegar; c. cream s
Feet or souri,: / ID. butter Nix eta
/ Ingredients. add eggs and beat. acq
vinegar slowly, stirring. and try