BREAD SALAD:

- 5 slices Stale Bread.

- 1/2 gill Oil.

- 3 Pickled Onions.

- 1 piece Pickled Cauliflower.

- 2 Eggs.

- 1 Beetroot.

- 2 slices Cold Mutton.

- 1 tablespoonful Vinegar.

- Mustard and Cress.

Trim off the crust and cut the bread into dice, put into a bowl and pour over the oil. Let it stand till all the oil is absorbed; then mince up the onion, cauliflower, eggs, and meat, and strew them over. Season with pepper and salt. Well wash the mustard and cress and arrange on the top. Cut the beetroot into neat shapes and arrange as a garnish.

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.

- 3/4 tsp. salt.

- 1/4 tsp. mustard.

- 1/4 tsp. pepper.

- 3 Tb. vinegar.

- 1/4 tsp. paprika.

- 1/2 c. oil.

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.

CREAM SALAD 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.

- 1 c. sour cream.

- 1/2 tsp. salt.

- 2 Tb. sugar.

- 1/4 c. vinegar.

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.

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.

- 2 Tb. butter.

- 1/3 c. vinegar.

- 3 Tb. flour.

- 1 c. sour cream.

- 2 Tb. sugar.

- 2 eggs.

- 1 tsp. salt.

- 1 c. whipped cream.

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.

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. 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.

- 1/2 tsp. salt.

- 2 egg yolks.

- 1/4 tsp. pepper.

- 1-1/2 c. oil.

- 1/4 tsp. mustard.

- 4 Tb. vinegar or lemon juice.

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.

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.

- 2 Tb. oil.

- 1/4 tsp. mustard.

- 4 Tb. flour.

- 1/4 tsp. paprika.

- 1/2  c. vinegar.

- 2 eggs.

- 1 c. boiling water.

- 2 c. oil.

- 1 Tb. salt.

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.

BOILED SALAD DRESSING:

- 1/2 tablespoon salt.

- 1-1/2 tablespoons sugar.

- 1 teaspoon mustard.

- 1/2 tablespoon flour.

- few grains cayenne.

- 1/2 cup vinegar.

- 2 eggs.

- 3/4 cup milk.

- 1 tablespoon butter or other shortening.

Mix dry ingredients in top of double boiler; add vinegar and beaten egg yolks and mix; add milk and butter. Cook in double boiler until thick and smooth. Take from fire and add beaten egg whites. Cool and

serve.

EAST INDIAN SALAD SAUCE:

- 2 Eggs.

- 1 teaspoonful Curry Powder.

- 1/2 gill Oil.

- 1/4 gill Vinegar.

Boil the eggs hard; put the yolks into a bowl and work them till they are quite smooth. Work in gradually the curry powder, oil, and vinegar. Blend well, and it is ready. It may be used sometimes instead of mayonnaise or ordinary salad dressing.

CHICKEN SALAD

A favored means of using left-over chicken is to make chicken salad of it. It is well, however, if the chicken can be prepared especially for the salad and the nicer pieces of meat used. This is usually done when chicken salad is to be served at a party or special dinner.

- 2 c. chicken.
- 1 c. diced celery.
- 1 green pepper.
- French dressing.
- Lettuce.
- Mayonnaise.
- 1 pimiento.

Cut the meat from the bones of a chicken and dice it. Dice the celery, clean the green pepper, and cut it into small pieces. Mix the pepper and the celery with the chicken. Marinate with French dressing, chill, and allow to stand for about 1/2 hour. Drain the dressing from the salad mixture, serve in a garnished salad bowl or on garnished salad plates, pour mayonnaise over the top, and garnish with strips of pimiento.

CHICKEN SALAD (HAWAIIAN)

This recipe is good for a summer lunch.  You should keep it cold until serving, but contrary to popular belief, mayonnaise itself isn't particularly dangerous from a food safety point of view.  Mayonnaise in its usual commercial formulations is acid enough to be mildly protective against harmful microorganisms.  But it's not protective enough, so don't take chances and do keep this refrigerated until you need it.

- 6 cups cooked chicken, cut in chunks.
- 1-1/2 cups mayonnaise or salad dressing.
- 2 cups chopped celery.
- 2 tablespoons soy sauce.
- 1 can pineapple tidbits, drained.
- 1/2 cup slivered almonds, lightly toasted, divided In a large mixing bowl combine chicken, mayonnaise,  celery and soy sauce.
Gently fold in pineapple and half of almond slivers.  Serve salad on a platter lined with lettuce leaves.  Garnish with remaining almonds. Serves 12 to 15.

CHICKEN SPRING SALAD

Spinach is an excellent source of Vitamins A and C, as well as potassium and magnesium.  When you eat it uncooked, as in this recipe, dentists say spinach is a detergent food, helpful to dental health.

- 3 cups cooked chicken, cut in chunks.
- 1 package (10-ounces) raw spinach, washed and drained with stems removed and torn into small pieces.
- 1 small clove garlic, minced.
- 1 tablespoon chives, snipped, fresh or frozen.
- 1 teaspoon salt or to taste.
- 1/8 teaspoon ground pepper.
- 1 teaspoon sugar.
- 3/4 cup chopped pecans.
- 2 apples, chopped.
- 1/2 cup oil.
- 1/4 cup red wine vinegar.

In a salad bowl combine all ingredients and toss lightly. Serves 6 to 8.

FRENCH DRESSING CHICKEN SALAD

This is a real "fast food," perfect for when you've got a lot of other things to do besides fuss in the kitchen.  It's quick and easy, but the Cayenne pepper gives it a little perk that lifts it out of the ordinary.

- 2 cups cooked, diced chicken.
- 1/2 cup finely chopped celery.
- 1/4 cup French dressing.
- 1/4 cup mayonnaise or salad dressing.
- 1/8 teaspoon Cayenne pepper.

In a salad bowl toss together all ingredients and serve on lettuce. Serves 3-4.

OLIVEY CHICKEN SALAD

- 2 cups cooked, diced chicken.
- 1 cup cooked rice (1/4 cup uncooked yields 1 cup cooked).
- 3/4 cup chopped celery.
- 1/2 cup sliced pimento-stuffed green olives.
- 1/4 cup toasted slivered almonds.
- 1/4 cup thinly sliced scallions.
- 1 teaspoon salt or to taste.
- 1/4 teaspoon ground pepper.
- 1/2 cup mayonnaise or salad dressing.
 2 tablespoons fresh lemon juice.

In a mixing bowl combine all ingredients and serve salad on a bed of lettuce leaves. Serves 4 to 6.

SUNSHINE CHICKEN SALAD

The avocado you use in this recipe should be fully ripe, and that means it will have a slight give to it when you press it between your palms.  If it has about as much "give" to it as a baseball, let it ripen for a couple of days more at room temperature.  But don't refrigerate it because refrigeration puts a permanent stop to all ripening.

- 3 cups cooked, diced chicken.
- 1 can (6-ounces) orange juice concentrate.
- 3 tablespoons oil.
- 1 tablespoon vinegar.
- 1 tablespoon sugar.
- 1/4 teaspoon dry mustard.
- 1/4 teaspoon salt or to taste.
- 1/8 teaspoon Tabasco.
- 1 cup chopped celery.
- 1/2 cup diced ripe olives.
- 1 medium avocado, cut in small chunks.
- 1/4 cup toasted, slivered almonds.

In a blender or food processor, make dressing by blending orange juice concentrate, oil, vinegar, sugar, dry mustard, salt and Tabasco at high speed 5 seconds or until smooth.  In a salad bowl combine chicken, celery, olives, avocado and almonds.  Pour dressing over.  Toss and chill at least 30 minutes before serving. Serves 4 to 5.

Meat salads

CORNED BEEF SALAD

- Slices of Corned Beef.
- 1 Lettuce.
- 2 Eggs.
- Mayonnaise or Salad Dressing.

Take some slices of cold corned beef, dip them in a salad dressing, and lay them in a dish with alternate layers of lettuce leaves. Garnish with hard boiled eggs cut in slices.

MUTTON CARROT SALAD

- 2 or 3 Cold Boiled Carrots.
- 1/2 lb. Cold Boiled Mutton.
- 1 stalk Celery.
- 6 Capers.
- Half a teaspoonful Parsley.
- Salad Dressing.

Cut up some cold boiled mutton into small pieces and lay them in a salad bowl. Mince up the celery and capers and strew over it, then pour over the dressing. Slice up the cold carrots and lay them on top; garnish with the chopped parsley, and serve.

LAMB SALAD

- Cold Roast Lamb.
- 2 Lettuces.
- 1 Tomato.
- 12 Capers.
- 2 Eggs.
- Remoulade Dressing.

Cut the lamb into small pieces and lay it in a bowl. Cut the tomato into thin slices and lay it over, then the capers chopped small. Pour over the dressing, break up the lettuces and put over, and garnish with the hard boiled eggs cut in slices.

ITALIAN MEAT SALAD

- 1 Salt Herring.
- Cold slices of Meat.
- 1 teaspoonful Mustard.
- 1 Beetroot.
- 4 tablespoonsful Oil.
- 3 tablespoonsful Tarragon Vinegar.
- 1/2 oz. Capers.
- 3 Boiled Potatoes.

Wash the herring in cold water and soak it in milk for an hour; cut it open and take out the bone and slice up both the fish and the meat. Arrange in a bowl, chop the capers and put over. Put the mustard into a basin, add gradually the oil and vinegar; pour this, when well mixed, over the fish and meat, and cover with slices of cold potatoes. Garnish with any cold  vegetables in the larder or with some green pickles from a bottle of pickles, a little chopped parsley, and some small radishes.

GROUSE SALAD.

INGREDIENTS: 8 eggs, butter, fresh salad, 1 or 2 grouse; for the sauce, 1 teaspoonful of minced shalot, 1 teaspoonful of pounded sugar, the yolk of 1 egg, 1 teaspoonful of minced parsley, 1/4 oz. of salt, 4 tablespoonfuls of oil, 2 tablespoonfuls of Chili vinegar, 1 gill of cream.

Boil the eggs hard, shell them, throw them into cold water cut a thin slice off the bottom to facilitate the proper placing of them in the dish, cut each one into four lengthwise, and make a very thin flat border of butter, about one inch from the edge of the dish the salad is to be served on; fix the pieces of egg upright close to each other, the yolk outside, or the yolk and white alternately; lay in the centre a fresh salad of whatever is in season, and, having previously roasted the grouse rather underdone, cut it into eight or ten pieces, and prepare the sauce as follows:

Put the shalots into a basin, with the sugar, the yolk of an egg, the parsley, and salt, and mix in by degrees the oil and vinegar; when these ingredients are well mixed, put the sauce on ice or in a cool place. When ready to serve, whip the cream rather thick, which lightly mix with it; then lay the inferior parts of the grouse on the salad, sauce over so as to cover each piece, then lay over the salad and the remainder of the grouse, pour the rest of the sauce over, and serve. The eggs may be ornamented with a little dot of radishes or beetroot on the point. Anchovy and gherkin, cut into small diamonds, may be placed between, or cut gherkins in slices, and a border of them laid round.

FISH SALAD 1:

- Cold Boiled Fish.

- 1 Lettuce.

- 1 Egg.

- Salad Dressing.

Flake up the fish free from skin and bone. Wash and dry the lettuce and shred it up, mix the fish with salad dressing. Put a layer of lettuce at the bottom of the bowl, then one of fish and dressing. Do this alternatively, leaving plenty of lettuce for the top; garnish with hard boiled eggs cut into slices.

FISH SALAD 2(Salmon or Tuna fish):

- 1 can salmon or tunny (or tuna) fish.

- 1 cupful shredded cabbage or sliced celery.

Drain the oil from the fish; remove the bone and bits of skin. Add the cabbage or celery, and Mayonnaise or Cream Salad Dressing. Arrange on lettuce and garnish as desired. If Cream Dressing is used with salmon, the oil drained from the salmon may be used for the fat of Cream Dressing.  The salmon may be marinated before adding the other ingredients. When this

is done, the salad dressing may be omitted. Salmon contains so much fat that it is not well to add more oil after marinating.

TUNA FISH SALAD:

A salad that is both attractive and appetizing can be made by using tuna fish as a foundation. This fish, which is grayish-white in color, can be obtained in cans like salmon. As it is not high in price, it gives the housewife another opportunity to provide her family with an inexpensive protein dish.

- 1 c. tuna fish.

- 1/2 c. diced celery.

- 1 c. diced cucumber.

- Salt and pepper.

- Vinegar.

- Lettuce.

- Mayonnaise.

Open a can of tuna fish, measure 1 cupful, and place in a bowl. Dice the celery and cucumber, mix with the fish, and sprinkle with salt and pepper. Dilute some vinegar with water, using half as much water as vinegar, and sprinkle enough of this over the mixture to flavor it slightly. Allow the mixture to stand for about 1/2 hour in a refrigerator or some other cold place and just before serving pour off this liquid. Heap the salad on lettuce leaves, pour a spoonful of mayonnaise over each portion, and serve.

SALMON SALAD:

Persons who are fond of salmon will find salmon salad a very agreeable dish. In addition to affording a means of varying the diet, this salad makes a comparatively cheap high-protein dish that is suitable for either supper or luncheon.

- 2 c. salmon.

-1 c. diced celery.

- 1/4 c. diced Spanish onion.

- 3 or 4 sweet pickles, chopped fine.

- French dressing.

- Salad dressing.

- Lettuce.

Look the salmon over carefully, removing any skin and bones. Break into medium-sized pieces and mix carefully with the celery, onion, and chopped pickles. Marinate this with the French dressing, taking care not to break up the salmon. Drain and serve with any desired salad dressing on salad plates garnished with lettuce.

SARDINE SALAD:

- 1/2 tin Sardines.

- 2 Eggs.

- 1 Lettuce.

- Salad Dressings.

Split the sardines open and remove the bone. Break some of the lettuce into a bowl, lay on this the sardines. Chop up one of the eggs and sprinkle over them, pour on the dressing. Cover with the rest of the lettuce, and garnish with the other egg cut in slices, and a little watercress or beetroot.

CRAB SALAD:

Crab meat may be either fresh or canned, but, of course, fresh crab meat is more desirable if it can be obtained.

- 2 c. crab meat.

- 1 c. diced celery.

- French dressing.

- Lettuce.

- Mayonnaise.

- 1 hard-cooked egg.

Chill crab meat and add the diced celery. Marinate with French dressing, and allow this mixture to stand for 1/2 hour or so before serving. Keep as cold as possible. Drain off the French dressing and heap the salad mixture on garnished salad plates or in a salad bowl garnished with lettuce. Pour mayonnaise dressing over the top, garnish with slices of hard-cooked egg, and serve.

PRAWN SALAD:

- 1 pint Prawns.

- 6 Tomatoes.

- Mayonnaise or Salad Dressing.

Pick the prawns, leaving the skin on a few fine ones for a garnish. Peel and slice up the tomatoes and arrange them on a dish; put over them the prawns, and pour over all some mayonnaise or salad dressing. Place the other prawns round as a garnish with a few lettuce leaves broken up.

LOBSTER SALAD:

Lobster meat may be either fresh or canned, but, of course, fresh lobster meat is more desirable if it can be obtained.

- 2 c. lobster meat.

- 1 c. diced celery.

- French dressing.

- Lettuce.

- Mayonnaise.

- 1 hard-cooked egg.

Chill lobster meat and add the diced celery. Marinate with French dressing, and allow this mixture to stand for 1/2 hour or so before serving. Keep as cold as possible. Drain off the French dressing and heap the salad mixture on garnished salad plates or in a salad bowl garnished with lettuce. Pour mayonnaise dressing over the top, garnish with slices of hard-cooked egg, and serve. Sufficient to Serve Six.

OYSTER SALAD:

- 1 bottle Oysters.

- 1 Lettuce.

- Half a Lemon.

- Mayonnaise or Salad Dressing.

Strain away the liquor from a bottle of oysters; put it into a saucepan, and when it boils put in the oysters and cook for five minutes; let them get cold in the liquor. Wash and break up the lettuce and put some of the bottom of a bowl. Strain the liquor from the oysters and mix a little with the dressing, stir in the oysters and spread over the lettuce. Cover with more lettuce and garnish with slices of lemon and red radishes.

Salads that are made with cheese, eggs, fish, or meat may be classed as High Protein Salads, for, as has already been learned, these foods are characterized by the protein they contain. Of course, those made almost entirely of meat or fish are higher in this food substance than the others. However, the salads that contain a combination of cheese and fruit are comparatively high in protein, and at the same time they supply to the diet what is desirable in the way of a fruit salad.

EGG SALAD:

- 6 Eggs.

- 1 Lettuce.

- 1 bunch Watercress.

- Mayonnaise or Salad Dressing.

- 1 Beetroot.

Put the eggs into boiling water and boil fifteen minutes. Plunge into cold water till quite cold, peel and cut into quarters. Wash and cleanse the watercress and lettuce and cut into pieces. Put a layer of this at the bottom of the bowl, then one of eggs dipped in the dressing, then another of lettuce and egg until all are used up, leaving plenty of lettuce for the top. Garnish with sprigs of watercress and slices of beetroot alternately.

High Protein Salads

MACARONI & CHEESE SALAD:

- 1/4 lb. Macaroni.

- 1/4 lb. Cheese.

- 1 teaspoonful French Mustard.

- 3 tablespoonsful Oil.

- 3 tablespoonsful Vinegar.

- 1/2 Head of Celery.

- 1/2 Lettuce.

Boil the macaroni, or use any cold that may be in the larder. Cut it into pieces about three inches long, cut the cheese into very thin slices, and cut the celery into very small pieces. Lay these alternately in a bowl with some shredded lettuce. Make a dressing of the mustard, oil, and vinegar, and pour it over. Garnish with a little beetroot, and serve.

PEACH & CREAM CHEESE SALAD:

An excellent way of using canned peaches is to combine them with cream cheese for a salad. If a smaller salad is desired, half a peach may be used and the cheese placed on top of it. Firm yellow peaches are the best ones to use for this dish.

- Lettuce.

- Salad dressing.

- 8 halves of pecans or walnuts.

- 2 Tb. cream.

- 1/4 tsp. salt.

- 1 pkg. Cream cheese.

- 8 halves canned peaches.

Mix the cream and salt with the cheese and shape into balls. Place a ball between two peach halves, and press them together tightly. Place on garnished salad plates, pour salad dressing over the top, and garnish with two halves of the nuts. If desired, the nuts may be chopped and sprinkled over the top.  Sufficient to Serve Four.

PEAR & CHEESE SALAD:

- 2 Tb. cream.

-Lettuce.

- 1/4 tsp. salt.

- 4 halves English walnuts.

- 1 pkg. cream cheese.

- Salad dressing.

- 8 halves canned pears.

Mix the cream and salt with the cheese and shape into balls. Place one-half of a pear with the hollow side up on a salad plate garnished with a lettuce leaf and the other half with the hollow side down beside it. Put a ball of the cheese in the hollow of the upturned half and press half an English walnut on top of that. Add the dressing and serve. French dressing is recommended for this salad.

FRUIT SALAD DRESSING

Various dressings may be served with fruit salad, and usually the one selected depends on the preference of those to whom it is served. However, an excellent dressing for salad of this kind and one that most persons find delicious is made from fruit juices thickened by means of eggs. Whenever a recipe in this Section calls for a fruit salad dressing, this is the one that is intended.

- 1/2 c. pineapple, peach, or pear juice.

- 1/2 c. orange juice.

- 1/4 c. lemon juice.

- 1/4 c. sugar.

- 2 eggs.

Mix the fruit juices, add the sugar, beat the eggs slightly, and add them. Put the whole into a double boiler and cook until the mixture begins to thicken. Remove from the fire and beat for a few seconds with a rotary egg beater. Cool and serve.

Mixed FRUIT SALAD

The combination of fruits given in the accompanying recipe makes a very good salad, but it need not be adhered to strictly. If one or more of the fruits is not in supply, it may be omitted and some other used. In case canned pineapple is used for the salad, the juice from the fruit may be utilized in making a fruit salad dressing.

- 1 grapefruit.

- 2 oranges.

- 1 banana.

- 2 apples.

- 2 slices pineapple.

- Salad dressing.

- Lettuce.

Prepare the grapefruit and oranges according to the directions previously given. Slice the banana crosswise into 1/4-inch slices and cut each slice into four sections. Dice the apples and cut the pineapple in narrow wedge-shaped pieces. Mix the fruit just before serving. Add the salad dressing, which may be fruit-salad dressing, French dressing, or some other desirable salad dressing, by mixing it with the fruit or merely pouring it over the top. Serve on salad plates garnished with lettuce leaves. Place a maraschino cherry on top. Sufficient to Serve Six.

SUMMER MIX FRUIT SALAD

Any agreeable combination of fruits which may be obtained during the same season will be suitable for summer mix salad. The combination given in the accompanying recipe includes strawberries, pineapple, and cherries. However, pineapple and cherries may be used alone, or strawberries and pineapple may be used without the cherries, or red raspberries may be used to garnish such a salad.

- 3/4 c. strawberries, cut into halves.

- 3/4 c. pineapple, cut into dice.

- 3/4 c. sweet cherries, seeded.

- Lettuce.

- Fruit-salad dressing.

Prepare the fruits just before serving. Put them together, place on salad plates garnished with lettuce, and serve with the fruit-salad dressing.

APPLE AND NUT SALAD

- 4 tart apples.

- 1 cupful of pecan meats.

- 24 blanched almonds.

 - 2 sweet Spanish peppers.

-  The rule for French dressing

Peel the apples, cut them into dice, squeeze over the juice of one or two lemons, and stand them aside until wanted. The lemon juice will prevent discoloration. Chop the nuts. At serving time line the salad bowl with a layer of chopped celery or cabbage or lettuce leaves, then a layer of apples, nuts, celery, apples and nuts. Baste with the French dressing, and, if you have them, garnish with the sweet peppers cut into strips, and use at once.

APPLE, DATE & ORANGE SALAD

The combination of fruits required by the accompanying recipe is an easy one to procure in the winter time. Apple and date salad is a combination much liked, but unless it is served with a rather sour dressing, it is found to be too bland and sweet for most persons. The addition of the orange gives just the acid touch that is necessary to relieve this monotonous sweetness.


- 1 c. diced apples Lettuce.

- 3/4 c. dates, seeded Salad dressing.

- 2 oranges.

- Lettuce.

- Salad Dressing.

Peel the apples and dice them into fine pieces. Wash the dates, remove the seeds, and cut each date into six or eight pieces. Prepare the oranges as directed for preparing oranges for salad, and cut each section into two or three pieces. Just before serving, mix the fruits carefully so as not to make the salad look mushy, pile in a neat heap on garnished salad plates, and serve with any desired dressing. Sufficient to Serve Six.

ORANGE SALAD

INGREDIENTS:

- 6 oranges.

- 1/4 lb. of muscatel raisins.

- 2 oz. of pounded sugar.

- 4 tablespoonfuls of brandy.

Peel 5 of the oranges; divide them into slices without breaking the pulp, and arrange them on a glass dish. Stone the raisins, mix them with the sugar and brandy, and mingle them with the oranges. Squeeze the juice of the other orange over the whole, and the dish is ready for table. A little pounded spice may be put in when the flavour is liked; but this ingredient must be added very sparingly.

CALIFORNIA SALAD

During the months in which California grapes can be found in the market, a very delicious salad can be made by combining them with grapefruit and oranges. Either Malaga or Tokay grapes may

be used.

- 1-1/2 c. grapes.

- 2 oranges Salad.

- 1 grapefruit.

- Lettuce.

- Salad Dressing.

Prepare the grapes by washing them in cold water, cutting them into halves, and removing the seeds. Remove the sections from the oranges and grapefruit in the way previously directed, and cut each section into three or four pieces. Mix the fruits and drain carefully so that they contain no juice or liquid. Pile in a heap on salad plates garnished with lettuce and serve with any desired dressing.

WALDORF SALAD

- 1 c. diced apples.

- Boiled salad dressing.

- 1 c. diced celery.

- Lettuce.

- 1/2 c. chopped English walnut meats.

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. Add 1/2 cupful of chopped 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. 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. Just before serving, mix them with the salad dressing. Place on salad plates garnished with lettuce and serve.

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 should be selected.

- 3 onions.

- French dressing.

- Parsley.

- Lettuce.

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. Sufficient to Serve Six.

BREAKFAST SALAD

- 2 Tomatoes.

- 1 Cucumber.

- 1 tablespoonful Oil.

- 1 Spring Onion.

- Half a Lettuce.

- 2 tablespoonsful Vinegar.

Scald the tomatoes and take off the skin, and put them into cold water or on to the ice until quite cold. Cut them up the same as an orange; peel and cut up the cucumber into very thin slices and mince up the onion. Sprinkle these with pepper and salt, pour over the oil and vinegar. Shred up the lettuce and lay on the top, it is then ready to serve.

CAULIFLOWER SALAD

- 1 Cauliflower.

- Half a Lettuce.

- 2 Eggs.

- 1/2 gill Oil and Vinegar.

Boil the cauliflower by directions given elsewhere and branch it carefully. Boil the eggs hard, separate the whites from the yolks; chop the whites small and cut the yolks in slices. Shred up the lettuce in a bowl and put the branches of cauliflower all round it, and the slices of yolk of egg outside as a border. Pour on the salad dressing and put the white of egg in little heaps on the lettuce. It is then ready to serve.

BEETROOT AND MACARONI SALAD

- 3 oz. Macaroni.

- 2 tablespoonsful Oil.

- 1 bunch Beetroot.

- Pepper and Salt.

- 2 tablespoonful Vinegar.

Boil both the macaroni and the beetroot by directions given elsewhere. When quite cold, peel and slice up the beetroot and cut the macaroni into pieces about two inches long; arrange them in alternate layers on a dish. Blend the oil and vinegar with the salt and pepper and pour it over; let it stand for an hour, basting continually with the oil and vinegar. By that time it should be of a bright red colour. It is then ready to serve.

So much diversity exists among salads that it is somewhat hard to give a comprehensive definition of this category of foods. In general, however, They are food mixings either arranged on a plate or tossed and served with a moist dressing. A dish of green herbs or vegetables, sometimes cooked, and generally chopped or sliced, sometimes mixed with fruit or with cooked and chopped cold meat, fish, etc.  

They are ordinarily served with a dressing. It can be either hot or cold. The choice of salad ingredients depends upon seasons. Salads are unique. They can either accompany a main course, act as an appetizer, served as an extra party dish, or just plain served alone. A high-protein salad, such as lobster salad, substitutes the meat course, whereas, a light salad of vegetables or fruits may be used as an additional course. For the most part, salads take their name from their chief ingredient, as, for example, chicken salad, tomato salad, pineapple salad, etc. Just what place salads have in the meal depends on the salad itself. 

Salads

SALADS IN THE DIET

Salads are often considered to be a dish of small importance; that is, something that is added to a meal. While this is the case with meals composed of a sufficient diversity of foods, salads have a definite place in majority of families. Frequently there is a tendency to limit green vegetables or fresh fruits in the diet, but if the members of a family are to be fed an ideal diet it is highly important that some of them are included in every day meals. The best and appetizing method to include them in a meal is the serving of salads. 

One who gives much attention to the artistic side of the serving of food will often use a salad to carry out a color scheme in the meal. This is, naturally, the least valuable use that salads have, but it is a point that shouldn't be overlooked. The chief purpose of salads in a meal is to provide something that the rest of the foods served in the meal lack.

Although salads, through their diversity, offer a chance to vary meals, it needs a brief attention in choosing them if a properly balanced meal is to be served. Salads that are high in food value or contain ingredients like to those found in the other dishes served in the meal, should be avoided with dinners or with other heavy meals. For example, a fish or a meat salad shouldn't be served with a dinner, for it would add a quantity of protein to a meal that is already sufficiently high in this food substance because of the fact that meat also is included. Such a salad, however, has a place in a very light luncheon or supper, for it helps to balance such a meal. The best salad to be served with a dinner that contains a number of heavy dishes is a vegetable salad, if enough vegetables are not already included, or a fruit salad, if the dessert does not consist of fruit. In case a fruit salad is selected, it is frequently made to serve for both the salad and the dessert course.

If the meal is a light one and the salad is to be served as the main dish, it should be sufficiently heavy and contain adequate food value to serve the purpose for which it is intended. On the other hand when the meal is a heavy one it is always better to selected a lighter salad. For example, with meat or fish as the main course of the meal, a fish, egg, or cheese salad would obviously be the wrong thing to serve. Instead, a light salad of vegetables or fruits should be selected for such a meal. It should be remembered that if the other dishes of a meal contain enough food value to make the meal properly nourishing, a salad containing a rich dressing will provide more than a sufficient supply of calories and consequently should be avoided. 

Another point that shouldn't be ignored in choosing a salad is that it should be in contrast to the rest of the meal as far as flavor is concerned. While a lot of foods acid in flavor do not necessarily unbalance a meal so far as food substances and food value are concerned, they provide too much of the same flavor to be agreeable to most persons. For example, if the meal contains an acid soup, such as tomato, and a vegetable with a sour dressing, such as beets, then a salad that is also acid will be likely to add more of a sour flavor than the majority of persons want.

Any single food containing totally the components essential to supply the requirements of the body is named a complete or typical food. Milk and eggs are often so named, because they sustain the young animals of their kind on a period of rapid growth. However, neither of these nutrients forms a perfect diet for the human adult. Both are highly nutritious, but incomplete. 

Eggs contain from seventy-two to eighty-four per cent. of water, approximately twelve to fourteen per cent. of albuminoids. The yolk is quite rich in fat; the white deficient. They too contain mineral matter and extractives. 

To maintain eggs it is only necessary to close the pores of the shells. This perhaps done by dipping them in melted paraffine, or packing them in salt, small ends down; or pack them in a keg and cover 

them with brine; or pack them in a keg, little ends down and cover them with lime water; this not only protects them from the air, but acts as a germicide. 

Eggs shouldn't be packed for winter use later than the middle of May or before than the 1st of April. Where large quantities of the yolks are employed, the whites may be evaporated and kept in glass bottles 

or jars. Spread them out on a stoneware or granite plate and grant them to evaporate at the mouth of a cool oven. When the mixture is perfectly dry, put it away. This powder is capable of taking up the 

same amount of water that has been evaporated from it, and could then be used the same as fresh whites. 

Served with bread or rice, they form an pleasing meal and one that is nutritious and easily digested. The white of eggs, almost pure albumin, is nutritious, and, when cooked in water at 170 degrees 

Fahrenheit, demands fewer time for complete digestion than a raw egg. 

The white of a hard-boiled egg is tough and quite insoluble. The yolk, however, if the boiling has been done carefully for 20 minutes, is mealy and easily digested. Fried eggs, no matter what fat is used, are hard, tough and insoluble. The yolk of an egg cooks at a lower temperature than the white, and for this cause an egg should not be boiled unless the yolk alone is to be used. 

To control the freshness of an egg without breaking it, hold your hand around the egg toward a bright light or the sun and look through it. If the yolk appears quite round and the white clear, it is fresh.