Girl's home manual of cookery, home management, home nursing and laundry

Savoury salads may be decorated with the following: young lettuce leaves or endive, slices or quarters of tomato, slices of beetroot cut in fancy shapes, olives, chopped parsley, lobster coral (for fish salads), the yolk of a hard boiled egg rubbed through a fine sieve, the white of an egg finely chopped, or the egg may be cut in slices. Sweet salads decorate with fruit cut in dainty shapes, shredded cocoanut, candied cherries, or angelica. Salad Combinations. Green Salad. Lettuce, watercress, cucumber, tomato or beets served with oil or boiled dressing, with cold meats; or cubes of cooked meat, fish, game or hard boiled eggs may be added to the salad. Cabbage Salad. Young cabbage, raw, sliced finely, mixed with equal quantity of finely sliced celery. Chopped nuts may be added. Serve on small circles of cabbage leaf with oil or boiled dressing. Potato Salad. Cooked potatoes sliced or cut into dice, sprinkle with finely chopped parsley, celery and hard boiled eggs. Oil or boiled dressing. Mixed Cooked Vegetable Salad. Equal quantities of cooked carrot (cut in dice), cauliflower, beets and peas, with or without celery. Oil or boiled dressing. Tomatoes and Cheese. Remove centres from tomatoes, leaving a thick shell, stuff with cottage or Canadian cheese moistened with boiled dressing. Serve each on a lettuce leaf. Banana Salad. Put a prepared banana on a lettuce leaf, cover with boiled dressing and sprinkle thickly with chopped nuts. Apple Salad. Mix equal quantities chopped apple, celery and nuts together, moisten with boiled dressing. Serve in apple shells (scoop out insides). Minced Fruit Salad. Arrange any fruits in layers, bananas with peaches or oranges are good. Sprinkle each layer with sugar and lemon juice. SALAD DRESSINGS Boiled Salad Dressing. 1 tsp. salt, 1 tbsp. flour, 1 tsp. mustard. 2 tbsp. melted butter. 1% tbsp. sugar. Y% cup milk or water. f.g. cayenne. 4% cup vinegar. Mix salt, mustard, sugar, cayenne, and flour together, add egg slightly beaten and melted butter, stir and add milk or water, lastly stir in slowly the vinegar. Stir and cook over boiling water until it coats the spoon. Strain and cool. Before using thin down by adding a few tablespoons of cream. The cream may be whipped or plain. Cream or Oil Dressing. 1 tbsp. vinegar. 4 tsp. salt. 3 tbsp. olive oil or cream. f.g. pepper. Mix salt and pepper, add the oil slowly, stirring constantly, and lastly add the vinegar. If oil and vinegar are added separately to a salad, add the oil first, as this prevents the vinegar from soaking into the greens. Oil, being an excellent food, makes this dressing valuable. Cream may be used instead of oil. With it use a little sugar and mustard, salt, pepper and vinegar as above. - SALADS 31 Mayonnaise Dressing. 1 tsp. salt, 1 cup best olive oil. f.g. cayenne. 3. tbsp. vinegar. raw yolks of 2 eggs. Put the yolks, freed from germ, into a bowl, add to them salt and cayenne. Stir quickly with a wooden spoon whilst adding the oil slowly, drop by drop at first. When all the oil is added the sauce should be as thick as soft butter. Thin down by stirring in the vinegar by degrees. When made, add tablespoonful of warm water or light stock to prevent curdling. Everything used in making this dressing must be kept as cold as possible to prevent it curdling. Use ice if it is available to chill bowl, spoon, oil and vinegar. If curdling does occur put a third yolk in a clean bowl and slowly stir the curdled sauce on to it. This will remove the curdled appearance. SUGARS Sugar is a white or brown crystalline substance, sweet to taste, and soluble in water. It is a great preservative. Classification. Sugars may be divided into two classes: sucroses and glucoses.