SERVING SALADS

31.Several different ways of serving salads are in practice. Perhaps the most convenient method of serving this dish is to prepare individual portions of it on salad plates in the kitchen and then set these on the table at each person's place. If a simple table service is followed, the salad may be put on the table at the same time as the rest of the meal. The correct position for the salad plate is at the left-hand side of the dinner plate and just a little nearer to the edge of the table than the bread-and-butter plate. The plates on which salad is served should be large enough to prevent the difficulty in eating that would be experienced if the plate were a trifle small. It should therefore be remembered that the salad plate is the next larger in size to the bread-and-butter plate.

32.In case individual salads are to be prepared, the plate should first be garnished with whatever vegetable green is selected for this purpose. If lettuce is to be used, a single leaf, several very small center leaves, or a small quantity of shredded lettuce will be sufficient, for a great deal of garnish is never desirable. In case the leaves are very large, one may be divided in half and each part utilized. Then the salad ingredients, which have already been combined, should be piled in a neat heap on top of the garnish either with or without the salad dressing. If the salad dressing is not mixed with the materials, a spoonful or two of it should be placed on top of them. Sometimes, for the effect of color, additional garnish of some kind is used. For a vegetable or a meat salad, this may be egg yolk put through a sieve, slices of hard-cooked eggs, olives or radishes cut in fancy shapes, or strips of pimiento; and for fruit salad, it may be cherries or colored fruits cut into various fancy shapes.

33.Another method of serving this dish is to place the entire salad on a rather large, deep plate, such as a chop plate or a regular salad dish, and then serve it at the table whenever it is desired. When this is done, the dish that is used should be well garnished with a bed of vegetable green in the same way that a small individual plate is garnished. Then the salad ingredients should be nicely arranged on this bed, and the dressing, if it has not already been mixed with them, should be poured over the whole. In serving salad in this way, there is much more chance of arranging the ingredients symmetrically and garnishing the salad attractively than when it is served on small plates. The large plate containing the salad, together with the small salad plates, should be placed before the hostess or whoever is to serve the salad. When it is served, a leaf of the lettuce or other green used for garnishing should first be put on each salad plate and the salad should be served on this. A large fork and a large spoon are needed when salad is served in this manner.

34.Still another, way of serving salad, and perhaps a more attractive one than either of those already described, consists in arranging the ingredients in a salad bowl, placing this on the table, and serving from the bowl to the salad plates. In this method, a French dressing is generally used, and this is often mixed at the table and added to the salad just before it is put on the small plates. Such a salad can be made very attractive, and it should be remembered above all things that the appearance of a salad is its great asset until it is eaten and that an artistically made salad always helps to make the meal more satisfactory.

35.In a dinner, the salad is generally served as a separate course, but in such a meal as luncheon it may be used as the main dish. If it is used as a separate course, it should be served immediately after the dinner course has been removed from the table. The salad plate should be placed directly before the person served. Forks especially designed with a wide prong on one side and known assalad forksare the right type of fork to serve with this dish, but if none are available ordinary table forks of a small size may be used. It should be remembered that the salad should not be cut with the knife at the table, but should be eaten entirely with the fork.

36.As has been implied, various salad dressings may be made to serve with salads. The kind of dressing to select depends both on the variety of salad served and on the personal preference of those to whom it is served. Some of these contain only a few ingredients and are comparatively simple to make, while others are complex and involve considerable work in their making. Whether simple or elaborate, however, the salad dressing should be carefully chosen, so that it will blend well with the ingredients of the salad with which it is used.

A number of recipes for salad dressings are here given. They are taken up before the recipes for salads so that the beginner will be familiar with the different varieties when they are mentioned in connection with the salads. As many of the recipes as possible should be tried, not only for the knowledge that will be gained, but also for the practical experience.

37. FRENCH DRESSING.--A dressing that is very simply made and that can probably be used with a greater variety of salads than any other is French dressing. For instance, it may be used with any vegetable salad, with salads containing almost any combination of fruit, and with meat, fish, and egg salads. It is true, of course, that fruit-salad dressing blends very well with fruit salad and is considered by most persons to be more delicious than French dressing, but if one is pressed for time and does not have the necessary ingredients for making any other kind, this one may nearly always be utilized. In addition to these uses, French dressing, as has been previously explained, may also be used to marinate salads before mayonnaise or other dressing is mixed with them. A point that should always be remembered in the making of this dressing or any other dressing containing oil is that the flavor of the oil has much to do with the desirability of the finished dressing.

FRENCH DRESSING

Measure the dry ingredients and place them in a bowl. Measure the vinegar and oil and add them to the dry ingredients. If possible, place a piece of ice the size of a walnut in the bowl. Beat with a fork until the ingredients are thoroughly mixed and the oil and vinegar form an emulsion that will remain for a short time. The ingredients will separate if the dressing is allowed to stand, but the colder they are, the more easily will the emulsion form and the longer will it remain. If ice cannot be used, have the ingredients as cold as possible before mixing them.

38.Sometimes a more highly seasoned French dressing is desired. In such an event, there should be beaten into the dressing just described the following ingredients:

39. MAYONNAISE DRESSING.--Although mayonnaise dressing is prepared without the application of heat, it is not one of the simplest dressings to prepare. It meets with much favor, being used almost as extensively as French dressing, but it is perhaps less desirable with fruit salads than with others. It is also much used as a basis for numerous other dressings. Since it requires considerable time for its preparation, a wise plan is to make more than enough for one meal. However, it should not be made in large quantities, for the oil separates from the remainder of the ingredients if it is allowed to stand too long. If it is thoroughly beaten and kept extremely cold, it may perhaps keep for a week, but keeping it longer than that is not advisable. Before serving, it may be thinned by beating either sweet or sour cream into it. It may be made fluffy and light and its quantity may be increased by beating whipped cream into it.

MAYONNAISE DRESSING

Mix the dry ingredients in a bowl. Separate the eggs and add the yolks to the dry ingredients. Beat these with a rotary egg beater until they are well mixed. To this mixture, add a few drops of oil and continue to beat. Add a drop of the vinegar or lemon juice, a few more drops of oil, and beat constantly. Gradually increase the quantity of oil added each time, but do not do this rapidly. As the oil is added and the beating is continued, it will be noted that the mixture grows thicker, but when vinegar is added the mixture is thinned. The quantity of vinegar is so much less than that of oil that the oil may be added in small amounts two or three times in succession before vinegar is added.

This process is rather long and slow, but if the mixing is done correctly, the result will be a thick, smooth mixture that will not separate for possibly 6 or 7 days. Mayonnaise mixers, which may be procured for making this dressing, make the work easier, but they are not at all necessary. Mayonnaise may be made as successfully with a bowl and a rotary beater, if it will just be remembered that the liquid ingredients must be added slowly and that they must be as cold as possible.

40. COOKED MAYONNAISE.--A dressing that is very similar both in texture and taste to the mayonnaise just explained and perhaps a little easier to make is known as cooked mayonnaise. This dressing, as will be noted from the accompanying recipe, may be made in larger quantities than the uncooked mayonnaise.

COOKED MAYONNAISE

Mix the 2 tablespoonfuls of oil and the flour and pour in the vinegar. Add the boiling water and stir the mixture until it is perfectly smooth and well mixed. Place over the fire and cook for about 5 minutes. Remove from the fire and cool. When completely cooled, add the salt, mustard, and paprika. Separate the eggs and beat the yolks and whites separately. Add the egg yolks to the mixture. Add the 2 cupfuls of oil a little at a time, beating thoroughly with a rotary beater each time oil is added. When all of this is completely mixed and thoroughly beaten, fold in the stiffly beaten egg whites.

41. THOUSAND ISLAND DRESSING.--By using the cooked or the uncooked mayonnaise dressing as a basis and adding to it the ingredients listed here, a very delightful salad dressing, called Thousand Island dressing, is the result. All the ingredients need not be added if it is inconvenient to do so, still the dressing is better when they are all used. This dressing is particularly good when served with plain lettuce salad, with lettuce and tomatoes, with lettuce, tomatoes, and cucumbers, or with any other plain-vegetable salad.

THOUSAND ISLAND DRESSING

Into the mayonnaise stir the chilli sauce, pimiento, pepper, and onion, and lastly, add the hard-cooked egg chopped into fine pieces. Chill and serve.

42. BOILED SALAD DRESSING.--Although boiled salad dressing is not so great a favorite as the uncooked mayonnaise dressing, it has the advantage of being less expensive. Then, too, it is one of the dressings that may be made without oil, and so finds favor with those to whom oil is not agreeable. However, oil may be substituted for the butter that is given in the recipe. It will be noted that the preparation of this dressing is similar to that of a custard with the addition of flour. Since the flour requires longer cooking than the eggs, they are added last so that there will be no danger of overcooking them. If the dressing curdles, it may be known that the eggs have cooked too long, but this condition may be remedied by placing the pan containing the dressing in a pan of cold water as soon as the curdling is observed and then beating vigorously with a rotary beater.

BOILED SALAD DRESSING

Melt the butter in the inner pan of a double boiler, add the flour, salt, sugar, mustard, and milk. Cook over the flame until the mixture is thickened. Beat the eggs, stir them into the mixture, and add the vinegar, beating rapidly. Place in the large pan of the double boiler and allow this to cook until the eggs have thickened. Cool and serve.

43. SOUR-CREAM DRESSING.--Sour-cream dressing is not a very economical one to make unless there happens to be sour cream on hand. It is, however, a very good dressing for both fruit and vegetable salad.

SOUR-CREAM DRESSING

Melt the butter in the upper part of a double boiler, add the flour, sugar, salt, vinegar, and sour cream. Cook together over the flame until the mixture thickens. Beat the egg yolks and add them to this. Place in the lower part of the double boiler and cook until the egg yolks thicken. Beat the egg whites and fold them with the whipped cream into the salad dressing. Cool and serve.

44. CREAM DRESSING.--A simple dressing that requires very little time or skill in preparation and that affords a means of using up cream that has soured is the one given in the accompanying recipe. Sweet cream may also be used in the same way if desired, and this makes an excellent dressing for cabbage salad, plain cucumber salad with lettuce, or fruit salad. If the dressing is to be used for fruit salad, lemon juice may be used in the place of vinegar.

CREAM DRESSING

Whip the cream with a rotary beater until it is stiff. Then add the sugar, salt, and vinegar, and continue beating until the mixture is well blended. Cool and serve.

45.With the knowledge already obtained of the food value of the vegetables that are generally used as ingredients in vegetable salads, the housewife ought to have no difficulty in determining whether she is giving her family a salad that is high or low in food value. For instance, she should know that the food value of a plain lettuce or cucumber salad is lower than that of one made from potatoes because of the different values in the vegetables used.. In addition, she ought to be familiar with the fact that the dressing added to salads has, in most cases, greater food value than the other ingredients of the salad. Equipped with such knowledge, she will observe that the vegetable salads here given are comparatively low in food value. Consequently, nearly every one of them will lend itself nicely for use with a dinner or a comparatively heavy meal.

46.In these recipes, as well as in those for the other kinds of salad, the proportion of ingredients may be varied according to the quantity of the particular food in supply. For instance, if a recipe for a salad of peas and celery calls for 1 cupful of each of these vegetables and only 3/4 cupful of celery can be obtained, there is no reason why the difference cannot be made up by using 1 1/4 cupfuls of peas. But if such a change is to be made, the ingredients should be increased or decreased in the correct proportion. Then the quantity of salad that the recipe is intended to produce will not be altered and the housewife will know just how many the salad will serve. In the various recipes, about 1/2 cupful of salad is the quantity allowed for each person. This may be enlarged or made smaller in order to suit the quantity of other foods served at the same meal.

47. ASPARAGUS SALAD--Salad in which asparagus is the chief ingredient is one that may be served during the entire year, for either freshly cooked or canned asparagus may be used; in fact, the canned asparagus is considered by many persons to be better than that which is freshly cooked. It may be cut into inch lengths or the tips may be cut down about 4 inches from the top or even farther.

ASPARAGUS SALAD

(

Sufficient to Serve Five

)

Garnish salad plates with the lettuce. Place the asparagus tips in an orderly pile on the lettuce leaf. Cut a thin strip of the pimiento, and place this across the tips in the center. Just before serving, pour a spoonful or two of any desired salad dressing over this or place the salad on the table and serve the dressing, allowing each person to take what is desired.

[Illustration: FIG. 2]

48. BEET-AND-BEAN SALAD.--An excellent winter salad and one that may be made from canned or left-over vegetables is beet-and-bean salad. If string beans happen to be left over or only part of a can remains, they may be combined with beets that are canned or freshly cooked for the purpose. This salad should be carefully combined just before serving, since the beets will discolor the rest of the ingredients if it is allowed to stand any length of time.

BEET-AND-BEAN SALAD

(

Sufficient to Serve Four

)

Cut the string beans into half-inch lengths and cut the beets into half-inch dice. Season each well with salt and pepper. Just before serving, garnish salad plates with lettuce, combine the two vegetables, and place in a heap on a lettuce leaf. Pour French dressing or any other salad dressing desired over them, but do not mix the salad dressing with the vegetables.

[Illustration: FIG. 3]

49. CABBAGE SALAD.--A salad that always finds favor is made by combining cabbage with a boiled salad dressing or with an uncooked sour-cream dressing. Salad of this kind may be served in any desired way, but a rather novel way to serve it is illustrated in Fig. 2. The contents of a head of cabbage is removed, leaving four or five of the outside leaves intact. The shell thus formed is cut into points around the top and then filled with shredded cabbage and the dressing that is to be used. When this is placed on a bed of lettuce, an attractive dish is the result.

To make cabbage salad, select a firm head of cabbage, pull off the outside leaves, and wash. Cut the head in half down through the heart and root and cut each half into quarters. Then, as shown in Fig. 3, place each quarter on a cutting board and with a sharp knife shave off the cabbage. If desired, however, the cabbage may be shredded with a cabbage cutter. If the cabbage, upon being cut, is found to be wilted, place it in cold water and let it stand until it becomes crisp. Drain off the water carefully and allow the cabbage to drip in a colander or dry it between pieces of old linen. With the cabbage thus prepared, season it with salt and mix it with the desired dressing. Serve on lettuce in a salad dish, on individual salad plates, or in the manner shown in Fig. 2.

50. CABBAGE-AND-CELERY SALAD.--Cabbage and celery combine very well, for they are similar in color and crispness. They can be procured at the same time of the year, and while celery is not cheap, cabbage is a comparatively inexpensive food and the two combined make an inexpensive salad. Because the color of both is very much the same, pimiento is added to give a contrasting color.

CABBAGE-AND-CELERY SALAD

(

Sufficient to Serve Four

)

Cut the cabbage in the manner just explained, cut the celery into thin pieces across the stem, and dice the green pepper or pimiento or both into very small dice. Measure each of these, combine them, season with the salt and vinegar, and just before serving drain carefully. Serve on lettuce with any desired salad dressing.

51. WINTER SALAD.--A salad made entirely of winter vegetables may be prepared when there are no fresh vegetables in supply. If any of the vegetables are left over, the others may be prepared to use with the left-over ones. A good plan to follow when carrots, turnips, or potatoes are being prepared for a meal is to cook more than is necessary for the one meal and then set aside part of them for a salad to be served at another meal.

WINTER SALAD

(

Sufficient to Serve Six

)

Cook turnips, carrots, and potatoes whole in boiling water until tender enough to be pierced with a fork. If they have not been peeled before cooking, peel and cut into small dice. Mix, add the onion, marinate with French dressing, and allow to stand for a short time. Garnish salad plates with lettuce leaves, pile the salad on the lettuce, and serve with any desired salad dressing.

52. CAULIFLOWER SALAD.--Cauliflower makes a rather unusual salad, and for a change it will be found to be delightful. It does not combine with other vegetables very readily, but a cooked floweret or two may often be used to garnish another vegetable salad.

CAULIFLOWER SALAD

(

Sufficient to Serve Six

)

Prepare a head of cauliflower for cooking according to the directions given inVegetables, Part 1. Cook in boiling salted water until tender, but quite firm. Drain and cool. Arrange the flowerets on a salad plate garnished with lettuce and serve with French dressing or any other desired salad dressing.

53. CAULIFLOWER-AND-TOMATO SALAD.--A salad in which cauliflower and tomatoes are combined is attractive in appearance if it is nicely made. It also has the advantage of being simple to prepare. When cauliflower is cooked for salad, care must be taken not to cook it so long as to discolor it or cause it to fall to pieces.

CAULIFLOWER-AND-TOMATO SALAD

(

Sufficient to Serve Six

)

Select firm, ripe, medium-sized tomatoes. Place them in boiling water to scald them, and then dip them quickly into cold water and remove the skins. Cut out the stem ends and slice each tomato half way between the stem and blossom ends. Place each half tomato on a salad plate garnished with a lettuce leaf, stick a stem of the cauliflower into the center, and serve with boiled salad dressing or mayonnaise.

54. CELERY SALAD.--One means of using stalks of celery that are just a little too coarse to serve nicely on the table is to combine them with radishes and make a salad. The more tender celery, of course, makes a better salad. If the radishes selected for the salad are of the red variety and they are used without peeling, they add a touch of color to the dish.

CELERY SALAD

(

Sufficient to Serve Five

)

Cut the celery into fine dice, and dice the radishes more finely than the celery. Mix the two together, add the onion, and just before serving mix with any desired salad dressing. Serve on salad plates garnished with lettuce.

55. SLICED CUCUMBER-AND-ONION SALAD.--An attractive way in which to serve sliced cucumbers and onions is shown in Fig. 4. A single large cucumber should be selected for this salad, and Bermuda onions with a mild flavor will be found to be best.

[Illustration: FIG. 4]

With a sharp knife, peel the skin from the cucumber in narrow strips back to the stem end, but do not cut the strips loose from the end. After the peeling has all been removed, place the cucumber on a board and cut it into thin slices. Place on a small platter, as shown, arrange slices of onion around the edge, and pour French dressing over the whole. Dust with paprika and serve. A number of slices of cucumber and one or two slices of onion should be served to each person.

[Illustration: FIG. 3]

56. CUCUMBER SALAD.--Besides serving plain slices of cucumber on a lettuce leaf, as may be done at any time, cucumbers may be used as an ingredient in the making of many salads. A rather attractive way in which to use cucumbers is shown in Fig. 5 and is explained in the accompanying recipe.

CUCUMBER SALAD

(

Sufficient to Serve Six

)

Peel the cucumbers, cut them into halves, and with a small spoon scoop out the cucumbers in chunks, so that a boat-shaped piece of cucumber that is about 1/4 inch thick remains. Dice the pieces of cucumber which have been scooped from the center, and place the cucumber shells in ice water so as to make them crisp. Mix the diced tomato, celery, and cucumber together, and just before serving drain them carefully so that no liquid remains. Mix with salad dressing, wipe the cucumber shells dry, fill them with the salad mixture, and place on salad plates garnished with lettuce leaves. Cut the pimiento into thin strips, and place three or four strips diagonally across the cucumber, as shown in the illustration.

57. CUCUMBER-AND-TOMATO SALAD.--A salad made of cucumbers and tomatoes is very attractive because of the contrasting colors of the vegetables, and it is at the same time extremely palatable. When such a salad is to be made, small, firm tomatoes and rather large cucumbers that do not contain very large seeds should be selected. Peel the cucumbers and tomatoes and cut them into slices of any desired thickness. Garnish salad plates with lettuce, and on this place a ring of the slices, alternating the tomatoes with the cucumbers. In the center, put a slice of cucumber or tomato and serve with any desired salad dressing.

[Illustration: FIG. 5]

58. ONION SALAD.--To persons who are fond of the flavor of onions, the salad given in the accompanying recipe is very agreeable, but it is a wise plan not to serve onions or salads containing onions unless every one who is served is certain to enjoy them. When a salad is made from onions, a mild onion, such as the Bermuda or Spanish onion, should be selected.

ONION SALAD

(

Sufficient to Serve Six

)

Peel the onions and slice them into thin slices. Chop the parsley and add it to 1 or 2 tablespoonfuls of French dressing. Use comparatively coarse leaves of lettuce and shred them. Arrange the slices of onion on a bed of the shredded lettuce, pour the French dressing with the parsley over all, and serve.

59. PEAS-AND-CELERY SALAD.--Peas may be freshly cooked for peas-and-celery salad, but canned peas will do just as well. Left-over peas not prepared with cream sauce may also be utilized nicely in this way, or if a portion of a can of peas is needed for the meal, the remainder may be used for a smaller quantity of salad than here stated. Boiled salad dressing will be found to be best for this combination of vegetables.

PEAS-AND-CELERY SALAD

(

Sufficient to Serve Four

)

Drain canned peas as dry as possible and mix with the diced celery. Just before serving, add the salad dressing and mix thoroughly. Serve on salad plates garnished with lettuce.

60. TOMATO SALAD.--Fresh tomatoes make a delightful salad because of their appetizing appearance and color. In fact, when they are placed on a bed of green garnish, nothing can be more delightful. Tomatoes may be served whole on a lettuce leaf or they may be sliced. Then, again, as shown in Fig. 6, they may be cut from the center into sections that are allowed to fall part way open. In any of these forms, they may be served with French dressing, mayonnaise, or any cooked salad dressing.

[Illustration: FIG. 6][Illustration: FIG. 7]

[Illustration: FIG. 6]

[Illustration: FIG. 7]

61. STUFFED-TOMATO SALAD.--An attractive salad in which vegetables of almost any kind, fresh or canned, may be used to advantage is the stuffed-tomato salad shown in Fig. 7. Medium-sized, well-ripened tomatoes are best to select. The vegetables that may be used for the stuffing are celery, radishes, onions, cucumbers, cooked asparagus, green peas, and string beans. Any one or any desirable combination of these vegetables will make a satisfactory filling.

STUFFED-TOMATO SALAD

(

Sufficient to Serve Six

)

Cut out the stem and blossom ends of the tomatoes and hollow out the center so as to leave a shell. Dice the contents of the tomatoes and mix with the other diced vegetables. Marinate the diced vegetables with French dressing and put into the tomato shells, heaping each one as shown. Place on lettuce leaves and serve with mayonnaise.

62. COMBINATION SALAD.--A combination salad may be made of almost any combination of vegetables. The one given here contains only fresh vegetables, but, if desired, others may be added or some of those mentioned may be omitted. This will be found to be a very attractive way in which to make a large salad to be served from a bowl or a deep plate.

COMBINATION SALAD

Garnish a bowl or a plate with lettuce, arrange on it slices of tomato, Spanish or Bermuda onions, and peppers. Garnish these with radishes cut into rose shape and stems of celery cut in any desired way. Be sure that the vegetables, which should all be crisp and fresh, are thoroughly cleaned and drained before being put on the plate. Add the salad dressing in the preferred way. It may be poured over the vegetables in the large dish, passed to each individual, or put on the salad plates by the person who serves. French dressing is without doubt the most suitable for combination salad, but mayonnaise or cooked salad dressing may be served with it if desired.

63. POTATO SALAD NO. 1.--Potato salad is usually considered to be an economical salad. It may be made with left-over potatoes or potatoes cooked especially for this purpose. If there are in supply a large number of small potatoes, which are difficult to use in ordinary ways, they may be cooked with the skins on and peeled to be used for salad when they have cooled. A boiled salad dressing is perhaps the most desirable for such a salad.

POTATO SALAD No. 1

(

Sufficient to Serve Four

)

Dice the potatoes into 1/2-inch dice, chop the onion fine, and mix the two. Add the celery seed and parsley and season the whole with salt. Just before serving, mix well with boiled dressing. Garnish a salad bowl or salad plates with lettuce, place the salad on the lettuce, and then garnish with slices of hard-cooked egg.

64. POTATO SALAD NO. 2.--The salad given in the accompanying recipe is perhaps more of a combination of vegetables than it is a potato salad. However, if there is in supply a small amount of celery, or perhaps a cucumber, or both, this is an excellent way in which to make use of them. In addition to the ingredients given in the recipe, others may be added to this salad, such as a few diced radishes, a diced green pepper or two, or a pimiento.

POTATO SALAD No. 2

(

Sufficient to Serve Six

)

Prepare the vegetables in the usual way, dicing them carefully, and just before serving mix them together, season well with salt, and add the salad dressing. Boiled dressing is preferable. Place in a salad bowl or on salad plates garnished with lettuce.

65. OLD-FASHIONED POTATO SALAD.--The potato salad given in this recipe is agreeable to persons who like the flavor of smoked meat. It is an excellent salad to serve for a lunch or a supper with cold ham, frankfurters, or any cold sliced meat.

OLD-FASHIONED POTATO SALAD

(

Sufficient to Serve Four

)

Slice cold boiled potatoes into medium thick slices. Cut the strips of bacon into small cubes and fry until crisp in a frying pan. Stir the flour into the hot fat, and to this add the vinegar and water. Season this dressing well with salt and pepper and pour it hot over the potatoes, mixing carefully so as not to break the slices. Add the chopped parsley last. Serve warm if desired, or allow it to cool before serving.

66. TOMATO-AND-STRING BEAN SALAD.--Besides being appetizing in flavor and appearance, tomato-and-string-bean salad, which is illustrated in Fig. 8, has the advantage over some salads in that it can be made of either fresh or canned vegetables. For the salad here shown, tomatoes and beans canned by the cold-pack method were used. If it is desired to duplicate this salad, place a canned tomato or a peeled fresh tomato in the center of a plate garnished with lettuce and around it place several piles of three or four canned or freshly cooked beans. Serve with French dressing or any other desired salad dressing.

[Illustration: FIG. 8]

67. STRING-BEAN SALAD.--Either string or wax beans may be used for string-bean salad, which is shown in Fig. 9, and they may be cooked freshly for the purpose or be home canned or commercially canned beans. To make this salad, place a neat pile of beans on a lettuce leaf resting on a plate and moisten with a few drops of vinegar or lemon juice. Serve with mayonnaise or cooked salad dressing. If desired, the beans may be cut into inch lengths and mixed with the dressing, but this does not make so attractive a salad.

68. GREEN-VEGETABLE SALAD.--There are a number of green vegetables that are much used for salad either alone or with other vegetables. All of them are used in practically the same way, but a point that should not be overlooked if an appetizing salad is desired is that they should always be fresh and crisp when served. Any salad dressing that is preferred may be served with them. Chief among these green vegetables come lettuce, including the ordinary leaf lettuce, head lettuce, and romaine lettuce, which is not so common as the other varieties. Several kinds of endive as well as watercress may also be used for salad.

[Illustration: FIG. 9]

69.Sometimes it is desired to make a salad that contains both fruits and vegetables. Various fruits can be used for this purpose, but celery, as has been stated, is about the only vegetable that combines well with fruit, unless, of course, the garnish, which is nearly always a vegetable, is considered a part of the salad. Recipes for several very appetizing salads containing both vegetables and fruits follow.

70. APPLE-AND-CELERY SALAD.--If an excellent winter salad is desired, apple-and-celery salad should be selected, for both celery and apples are best during the winter months. As they are very similar in color, they are not especially appetizing in appearance when combined for a salad, but they make a very popular combination with most persons.

APPLE-AND-CELERY SALAD

(

Sufficient to Serve Four

)

Prepare the apples and celery as short a time before serving as possible, but if it is necessary that the apples stand for any length of time, sprinkle them with a little lemon juice and water to keep them from turning brown. Just before serving, mix them with the salad dressing. Place on salad plates garnished with lettuce and serve.

71. WALDORF SALAD.--If to the apple-and-celery salad just explained 1/2 cupful of chopped English walnut meats is added, what is known as Waldorf salad will result. The nuts, which should be added to the mixture just before placing it on the table, may be mixed with the other ingredients or they may be placed on top. Nuts that are to be used for such a purpose should not be run through a grinder, but should be cut with a knife or chopped with a chopping knife and bowl.

72. GRAPEFRUIT-AND-CELERY SALAD.--Celery is sometimes used with grapefruit to make a salad. This combination is most often served with French dressing, but any other desirable dressing may be used as well. Prepare the grapefruit in the same way as oranges are prepared for salad, and cut each section into three or four pieces. Add to this an equal amount of diced celery and serve on a lettuce leaf with any desired dressing.

Back to Index Next