\ teaspoonful salt 1 cupful olive oil, chilled Cayenne 3 tablespoon fuls vinegar or lemon juic✪ Mayonnaise Dressinge Mix the dry ingredients with the egg yolks until well blended. Then add the oil, drop by drop, beating it con- stantly. When it begins to thicken, add a little of the vinegar ; then the remainder of the oil (in small quantities) and the vinegar, alternately. If this dressing is made successfully, it is thick and smooth. If the dressing is thin and curdled, the oil has been added too quickly, i.e. it has not been emulsified. To many persons the flavor of peanut oil and of salad oil is pleasing. These oils are as nutritious as olive oil. Their use lessens the cost of Mayonnaise Dressing. Salad oil, which is composed almost entirely of cottonseed oil, has a pleasant flavor, if it is sweet. After opening a bottle, it should be kept in a cold place. If it is rancid, it should not be used in salad dressing. To remedy Mayonnaise Dressing that has curdled, beat the yolk of an egg slightly, then add the dressing to it gradually, beating constantly. Seasonable Vegetable Salads. — Use seasonable vegetables in salads. Cucumbers, tomatoes, and celery should be used 260 THE COOKING OF FOODS in the fall. Cooked beets and olives may be used in the winter, and head lettuce and radishes in the spring. They should be chilled and cut into desirable shapes. Serve on lettuce with salad dressing. Beets are greatly improved by cutting into pieces, after cooking, and soaking for one hour in vinegar to which salt has been added. They may also be soaked in French Dressing (see p. 171). Canned vegetables, "left over" cold vegetables, meat, and fish have a better flavor in salads if they are mixed with French Dressing and allowed to stand in a cold place for one hour before serving. This process is called marinat- ing. Just before serving, Cream Salad Dressing or May- onnaise Dressing (see pp. 172 and 259) may be added to the salad. A salad should be served at once after the dress- ing is added. If several meats or vegetables are used in the same salad, they should be marinated separately. QUESTIONS Explain why it is necessary to add the oil to the egg mixture, drop by drop. Explain why it is that a curdled dressing can be remedied by add- ing it gradually to an egg. What is the price per quart of olive oil ? What is the price per quart of peanut oil ? What is the price per quart of salad oil ? Find the difference in cost between a Mayonnaise Dressing made with salad or peanut oil and one made with olive oil. From the standpoint of composition, explain why green vegetables and Mayonnaise Dressing make a suitable combination. How much Mayonnaise Dressing is generally used for one serving ? How many will the above recipe serve ? LESSON XO Vegetables with Salad Dressing (II) Salad Garnishing. — Successful garnishing of a salad re- quires a sense of good color combination, judgment in blending flavors, and ingenuity in arranging materials. VEGETABLES WITH SALAD DRESSING 261 Usually it is well to use only edible materials for garnish- ing. Certain flowers and greens may be used to advantage, however, in garnishing the salad for an occasional dinner or luncheon. Celery with "fringed ends," stuffed olives cut in slices, lettuce shredded or whole, pimentos, parsley, hard-cooked eggs sliced or pressed through strainer, and vegetables of pronounced color (as beets or carrots) cut into slices, cubes, or fancy shapes, — all these make pleasing PERFECTION SALAD 2 tablespoonfuls granulated gelatine J cupful sugar j cupful cold water 1 teaspoonful salt i cupful vinegar 2 cupfuls sliced celery Juice of 1 lemon 1 cupful shredded cabbage 2 cupfuls boiling water 3 pimentos chopped✪ Perfection Salad

AI-modernized reading of the original text

\ teaspoonful salt 1 cupful olive oil, chilled Cayenne 3 tablespoon fuls vinegar or lemon juice Mix the dry ingredients with the egg yolks until well blended. Then add the oil, drop by drop, beating it constantly. When it begins to thicken, add a little of the vinegar ; then the remainder of the oil (in small quantities) and the vinegar, alternately. If this dressing is made successfully, it is thick and smooth. If the dressing is thin and curdled, the oil has been added too quickly, i.e. it has not been emulsified. To many persons the flavor of peanut oil and of salad oil is pleasing. These oils are as nutritious as olive oil. Their use lessens the cost of Mayonnaise Dressing. Salad oil, which is composed almost entirely of cottonseed oil, has a pleasant flavor, if it is sweet. After opening a bottle, it should be kept in a cold place. If it is rancid, it should not be used in salad dressing. To remedy Mayonnaise Dressing that has curdled, beat the yolk of an egg slightly, then add the dressing to it gradually, beating constantly. Seasonable Vegetable Salads. — Use seasonable vegetables in salads. Cucumbers, tomatoes, and celery should be used in the fall. Cooked beets and olives may be used in the winter, and head lettuce and radishes in the spring. They should be chilled and cut into desirable shapes. Serve on lettuce with salad dressing. Beets are greatly improved by cutting into pieces, after cooking, and soaking for one hour in vinegar to which salt has been added. They may also be soaked in French Dressing (see p. 171). Canned vegetables, "left over" cold vegetables, meat, and fish have a better flavor in salads if they are mixed with French Dressing and allowed to stand in a cold place for one hour before serving. This process is called marinating. Just before serving, Cream Salad Dressing or Mayonnaise Dressing (see pp. 172 and 259) may be added to the salad. A salad should be served at once after the dressing is added. If several meats or vegetables are used in the same salad, they should be marinated separately. Explain why it is necessary to add the oil to the egg mixture, drop by drop. Explain why it is that a curdled dressing can be remedied by adding it gradually to an egg. What is the price per quart of olive oil ? What is the price per quart of peanut oil ? What is the price per quart of salad oil ? Find the difference in cost between a Mayonnaise Dressing made with salad or peanut oil and one made with olive oil. From the standpoint of composition, explain why green vegetables and Mayonnaise Dressing make a suitable combination. How much Mayonnaise Dressing is generally used for one serving ? How many will the above recipe serve ? LESSON XC Vegetables with Salad Dressing (II) Salad Garnishing. — Successful garnishing of a salad requires a sense of good color combination, judgment in blending flavors, and ingenuity in arranging materials. VEGETABLES WITH SALAD DRESSING 261 Usually it is well to use only edible materials for garnishing. Certain flowers and greens may be used to advantage, however, in garnishing the salad for an occasional dinner or luncheon. Celery with "fringed ends," stuffed olives cut in slices, lettuce shredded or whole, pimentos, parsley, hard-cooked eggs sliced or pressed through strainer, and vegetables of pronounced color (as beets or carrots) cut into slices, cubes, or fancy shapes, — all these make pleasing PERFECTION SALAD 2 tablespoonfuls granulated gelatine J cupful sugar j cupful cold water 1 teaspoonful salt i cupful vinegar 2 cupfuls sliced celery Juice of 1 lemon 1 cupful shredded cabbage 2 cupfuls boiling water 3 pimentos chopped

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