Blue Ribbon cook book

Salads are of three types: 1. Those served as one course in a meal of three or more courses. They should always be simple, often the salad green alone. 2. Those served as a main dish. These are the chicken, meat, fish, and vegetable salads. 3. Those served as a dessert — fruit salads. General Rules 1. Have all ingredients cold, the uncooked materials crisp, and the founda- tion material, such as lettuce, dry. 2. Wash salad greens thoroughly and dry between towels. Place in refrigerator or in a covered dish in a cool place. 3. The outer leaves of lettuce may be shredded and used as the foundation for fruit and vegetable salads. 4, Ingredients should be cut in attractive shapes and in suitable sizes. 5. Do not add dressing to salad greens until just before serving, as it makes them limp and wilted. 6. In serving a mixed vegetable salad marinate each vegetable separately, then mix them together lightly with mayonnaise dressing just before serving. To ‘“‘marinate”’ a salad is to let it stand for a time to season, sprinkled with French dressing. If you have never done this, you will find a great difference in the flavor of your salad when you try it. This applies particularly to cooked vegetables, meat and fish. 7. Use enough dressing to flavor the salad, but not enough to make too moist. 8. Make the salad attractive, but do not over-garnish. ial ioe) OOnNINAM PWN 17. 18. 19° 20. vA i ype 23. 24. 25: 26. Dis 28. Blue Ribbon Cook Book Salad Combinations or Suggestions . Apple, celery and nuts — Waldorf. . Apple, celery and dates. . Grapefruit, nuts and dates. . Oranges, nuts and dates. . Equal parts of orange and grapefruit sections. . Bananas rolled in chopped nuts. . Pineapple, banana, cherries. . Apple rings made by slicing apple stuffed with cheese. . Peach, apricot, or pear halves filled with mayonnaise and nuts. . Cheese balls served on slices of raw ripe pineapple, or on lettuce only. . Grapes, halved and stoned with mayonnaise and nuts. . Dates stuffed with cream cheese and mayonnaise. . Tomatoes, sliced, cut in wedges or whole, and stuffed with diced meat, celery and mayonnaise, or boiled dressing. . Sliced tomatoes may be combined with cucumbers, celery or green peppers. . Tomato rings made same as apple rings. . Tomato Jelly Salad—1 tablespoon gelatine, 2 tablespoons cold water, 2 cups tomato juice, pinch of Blue Ribbon celery salt, or a few grains of salt, 144 Blue Ribbon bay leaf, 14 teaspoon chopped onion. Soak gelatine in cold water. Simmer tomato juice and seasonings together for a few minutes. Strain and add gelatine. Turninto moulds. Finely shredded cabbage with boiled dressing (cold slaw). Celery, walnuts or apples may be added if desixed. Cooked beets, diced, peas and beans. Almost any combination of vegetables can be used. Diced potatoes, sliced hard-cooked eggs. Potatoes, onion, beets, celery, hard-cooked eggs. Potatoes, cucumbers, green peppers or pickles. Potatoes, and peas, in a lettuce cup. Olives, cream cheese. Celery stuffed with cream cheese and cut in 2 inch pieces. Salmon, tuna fish, chicken haddies, lobster or shrimp with celery and mayonnaise. A slice or two of sour pickles is an improvement. Asparagus tips with strip of pimento or cooked beet to bind them. Green pepper rings — made same as apple rings. Diced chicken, celery, and nuts. Veal or pork may be substituted for part of the chicken. Green peas, fried mushrooms, olives, etc., may be added. To curl celery, cut the stalks into 2 inch pieces. Make several cuts from each end to within 14 inch of center. Place in cold water to curl. Radish roses are made by peeling the prepared radish in \% inch strips. from top to 14 inch of the stem. Place in cold water to curl. Salads 59 Salad Dressings