Cookery for every household

Although exact quantities have been given for the various salad dressings (see p. 192), diversity of taste must always be considered. There are two typical salad dressings, i.e. vinaigrette sauce or French dressing, made of oil and vinegar with seasonings, and mayonnaise sauce. The former is the simpler of the two, and the one most frequently used on the Continent. Mayonnaise is, as a rule, more appreciated by English people. A French dressing is always better for a salad that is to be served along with another dish such as a roast, and always for a light green salad, for which a cream or egg dressing would be too heavy ; but for meat, fish, lobster, and the heavier salads a mayonnaise or other egg dressing is generally used, as these are, as a rule, served as a separate course and not as an accompaniment to another dish. Never use any but the best oil for salad dressings, and if not using it frequently, buy it in small bottles, as it soon becomes rancid. Keep it also in a cool, dark place. Cream may always be substituted for oil, and even sour cream will make an excellent dressing. The quality and flavour of the vinegar is also a matter of great importance in salad-making, and one which is not sufficiently attended to. The French wine vinegars are the best when they are obtainable. The variety of ways in which a salad may be garnished is endless, and although special garnishes have been suggested in the following recipes, these can always be altered to suit individual taste and according to the ingredients at hand. Above all things avoid over- decoration, and do not give the salad the appearance of having been much handled. A salad may either be served in a salad bowl, a glass dish, or in one of the various fancy china dishes now on the market. It is also very customary to serve individual salads in small scallop-shaped dishes, allowing one for each person. 636. Apple and Celery Salad (Salade de Pommes et de Céleri) 2 or 3 apples. 1 head celery. 1 or 2 gherkins. Salad dressing. Coralline pepper. A little lettuce. Use the white inner portion of the celery. Wash it, cut it in fine shreds, and let it lie in cold water for at least hour. Then drain and dry it well in a cloth. Choose sharp, juicy apples. Peel, core, and with a silver knife cut them in very thin slices. Put the celery and apple into a basin, pour over enough salad dressing (Recipe 748) to moisten them and mix together very lightly. Line a salad dish with some nice crisp leaves of lettuce, arrange the salad on the top, sprinkle with a little coralline pepper and garnish with the gherkins either chopped or cut in shreds. A few chopped nuts may be mixed with this salad if liked. Serve before the apple has time to discolour. This makes a very good accompaniment to roast pork or goose. 637. Banana Salad (Salade de Bananes) 3 or 4 bananas. j Salad dressing. Seasoning. Lettuce. I ltable-sp. chopped nuts.