A text-book of cooking

Prepare all ingredients, except the vegetables, as for a gelatine mixture. (See Lemon Jelly, p. 147.) When the mixture begins to set, stir in the vegetables, and pour into a mold. Serve on lettuce leaves with Mayonnaise Dressing. Mention at least four different kinds of salads, with a suitable garnish for each. What should be the condition of all green vegetables used in salads ? How should lettuce be kept and prepared for salads ? Explain why Mayonnaise Dressing with wafers or rolls would make a valuable food addition to Perfection Salad. From U. S. Department of Agriculture Bulletin No. 28, tabulate the percentage composition of tomatoes, cucumbers, spinach, cabbage, lettuce, celery (see Fig. 67),. and onions. Which contains the most water? Which [illustration: Fig. 57. — Composition of celery.] Redrawn from U. S. Dtvart* mmi/ AintrntmricSn. LESSON XCI Fish Salad and Salad Bolls SALMON OR TUNNY SALAD 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. (See pp. 172 and 259.) 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 should be omitted. Salmon contains so much fat that it is not well to add more oil after marinating. SALAD rolls 2 cupf uls flour 4 tablespoonf uls butter 3 teaspoonfuls baking powder ^ cupful milk £ teaspoonful salt 1 egg Beat the egg, add the milk to it, and then proceed in mixing as for Baking Powder Biscuits. Roll out on a floured board, cut into oblong pieces, and with a floured knife make a deep crease through the center of each roll. Brush the top with diluted egg, and sprinkle granulated sugar over it. Bake in a moderate oven. Why is the top of the salad roll mixture brushed with egg ? How should the egg be prepared for such purposes ? What reason is there for combining fish, salad dressing, and rolls ? How much fat and protein does canned salmon and tunny contain ? (See U. S. Department of Agriculture Bulletin No. 28.) Compare this with the quantity of fat and protein in fresh beef, — round (see Fig. 64, p. 269). TWO NUTRITIOUS DESSERTS 263 LESSON XCII Two Nutritious Desserts Food Fruits. — As has been mentioned, some fruits are termed food fruits (see p. 31). Such fruits are not only valuable for flavor, but also for their nutrients, as they contain carbohydrates and valuable ash. Dates, figs, and dried prunes contain calcium, phosphorus, and iron, — three of the most desirable forms of ash occurring in foods. Nuts are another form of fruit. They are rich in nutritive materials. If they can be digested readily, they make a valuable food. Nuts contain much fat, protein, and little carbohydrates. Chestnuts, however, contain much of the latter foodstuff. Because they contain protein, nuts may be used as substitutes for meat. But most nuts are expensive. For this reason in many households they are impractical as everyday foods. Very often dried fruits and nuts are used as accessories after a meal. For this reason, they are digested with difficulty by some people, because the meal itself has tired the digestive organs. These foods should be considered as a part of the meal and should not be added after enough other nutrients have been eaten. There is no reason why a dessert should not be considered one of the nutritious foods of a meal, provided it gives no distress in the digesting. PRUNE PUDDING 1 cupful cooked prunes, seeded and chopped | cupful sugar 1 tablespoonful butter, melted 1 cupful chopped nuts 3 crackers (J cupful rolled fine)