Garlic: The bulb or "elov^" is somelimej* uned to rub the bottoRi of i
salad-bowl, but morn frcniuently io prepare a rhajxm for gre^n salada. Al
chaiK)n is a thin piere of bread crust, jibrmt 1 inch wide and 2 inclics 1
sprinkled with salt and rubbed with a rnished clove of garUc, It i
in the 1 lot torn of the .salad Iwwl before the salad is put in, and
during the mixing, but is rtimovtil bc^forc the saliid is served.
Nanlurtium: The flowers are Ui^efi as a garnish; the leaves and youilg
budfl are ehopptni to give flavor. 8omet trnes yoimg seeds are chopped and j
added to muyonnaise dressing with other ehoppwl se^isoning?^.
Onimi: The cut side of an onion may be rubbed over the bowl hcrforaJ
the salad is put in to give a slight onion flavor to a green saliid. <>d for]
dressings to be used with ve^etubk^. trieat, or tkh is sometimes llAvioirei]
by allowing a slice of onion or a litt le onion pulp to lie in it far a few tioofv; j
onion juice may be added to ihe dre^^ing itself if diisired.
Pardry: Chopped fine and tistnl with other chopped seaflomn^ in batJ
French and Mayonnaise dressings.
*Sin^c: Choppe<i and use* I with meat salads.
SjMnrrnini: Chojjpc*! and sprinklt^l over cold lamb salad; or used for
flavoring vinegar to be serveii with (amb .salad.
SufH basil: Vt^Oi] with fish and shell-fish.
Tarragon: Cho[>iKHl und sprinklwl over salads^ or use<l to make 1
vinegar. Tarragon has a delicate flavor resembling that of i
tm* oreML V
ScxuHon^ for mlad greens.
Spring: Lettuce (curly, Boston hcivl, or Romaine varieties), water *
upland or winter crtsw (charlock), black or white mustard, peppei]gf«M,
wild chives* young radish and turnip tops, i^rrel, blanched dandetiom^
Oom-sala«l (lamb's salad or fetticus), blanched wild chicory (succory).
Sumnirr: IjCttucOi water cre^^^ sorrel, cabbage, nasturtium atexna and
young ijuds, endive (late sunmier). i
Autumn: Lettuce, siirrel, endive, cabbogiv Cvelery, 1
WitUcr: Lettuce, French endive (witloof clueoiy), endivep cahbagr,
celery.
SAL.iD DREaSlNOS
The apparently infinite ni»mber of saIft(J dre^ssing^ may read-j
ily be reduced to a few well-rccognused types. These types with
k
SALADS
565
their best-known modifications are listed below in the order
of their simijlicity. It is believetl that this clas^ilicatiori will
prove more aoggestive than a large number of specific recipes.
SaU.
Suitable for a green sakd. *
Salt and mL
Suitable for a green &alad or for tomatoes.
Vinegar, sitgar, and toaier.
Suitable for a green sabd or for tomatoes.
Lemon juice, ^tgar^ nnd water.
Suitable for a grw^n salad, for tornat+Mirf, or for fruit. Children are likely
to t*njoy this dressing.
Recipe.
Stramr*fl juine of 1 lemon, 1 tcjispoon powdereti sugar
An equal quantity of cold water Salt
French dressing.
The most extensively used dressing; suitable for green salads, vegetable
salads j fruit salads, egg, Bsh, or meat salads, although ua a rule a thicker
dressing is preferred for the last three.
Recipe.
3 tables^ poons oil . 34 to fj teasiKKm salt
1 lal>lesi>oon vinegar 1/8 te4ispoon pepper
or lemon juice Dash of cayenne pepper
Page 315
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Garlic: The bulb or "elov^" is somelimej* uned to rub the bottoRi of i
salad-bowl, but morn frcniuently io prepare a rhajxm for gre^n salada. Al
chaiK)n is a thin piere of bread crust, jibrmt 1 inch wide and 2 inclics 1
sprinkled with salt and rubbed with a rnished clove of garUc, It i
in the 1 lot torn of the .salad Iwwl before the salad is put in, and
during the mixing, but is rtimovtil bc^forc the saliid is served.
Nanlurtium: The flowers are Ui^efi as a garnish; the leaves and youilg
budfl are ehopptni to give flavor. 8omet trnes yoimg seeds are chopped and j
added to muyonnaise dressing with other ehoppwl se^isoning?^.
Onimi: The cut side of an onion may be rubbed over the bowl hcrforaJ
the salad is put in to give a slight onion flavor to a green saliid. <>d for]
dressings to be used with ve^etubk^. trieat, or tkh is sometimes llAvioirei]
by allowing a slice of onion or a litt le onion pulp to lie in it far a few tioofv; j
onion juice may be added to ihe dre^^ing itself if diisired.
Pardry: Chopped fine and tistnl with other chopped seaflomn^ in batJ
French and Mayonnaise dressings.
*Sin^c: Choppe<i and use* I with meat salads.
SjMnrrnini: Chojjpc*! and sprinklt^l over cold lamb salad; or used for
flavoring vinegar to be serveii with (amb .salad.
SufH basil: Vt^Oi] with fish and shell-fish.
Tarragon: Cho[>iKHl und sprinklwl over salads^ or use<l to make 1
vinegar. Tarragon has a delicate flavor resembling that of i
tm* oreML V
ScxuHon^ for mlad greens.
Spring: Lettuce (curly, Boston hcivl, or Romaine varieties), water *
upland or winter crtsw (charlock), black or white mustard, peppei]gf«M,
wild chives* young radish and turnip tops, i^rrel, blanched dandetiom^
Oom-sala«l (lamb's salad or fetticus), blanched wild chicory (succory).
Sumnirr: IjCttucOi water cre^^^ sorrel, cabbage, nasturtium atexna and
young ijuds, endive (late sunmier). i
Autumn: Lettuce, siirrel, endive, cabbogiv Cvelery, 1
WitUcr: Lettuce, French endive (witloof clueoiy), endivep cahbagr,
celery.
SAL.iD DREaSlNOS
The apparently infinite ni»mber of saIft(J dre^ssing^ may read-j
ily be reduced to a few well-rccognused types. These types with
k
SALADS
565
their best-known modifications are listed below in the order
of their simijlicity. It is believetl that this clas^ilicatiori will
prove more aoggestive than a large number of specific recipes.
SaU.
Suitable for a green sakd. *
Salt and mL
Suitable for a green &alad or for tomatoes.
Vinegar, sitgar, and toaier.
Suitable for a green sabd or for tomatoes.
Lemon juice, ^tgar^ nnd water.
Suitable for a grw^n salad, for tornat+Mirf, or for fruit. Children are likely
to t*njoy this dressing.
Recipe.
Stramr*fl juine of 1 lemon, 1 tcjispoon powdereti sugar
An equal quantity of cold water Salt
French dressing.
The most extensively used dressing; suitable for green salads, vegetable
salads j fruit salads, egg, Bsh, or meat salads, although ua a rule a thicker
dressing is preferred for the last three.
Recipe.
3 tables^ poons oil . 34 to fj teasiKKm salt
1 lal>lesi>oon vinegar 1/8 te4ispoon pepper
or lemon juice Dash of cayenne pepper