CHAPTER 35 SALADS SALAD SERVICE For Dinner. A green salad or one of the simpler fruit salads should accompany a hearty dinner. Serve on chilled individual salad plates or in salad bowl. Do not overcrowd plate. Have pieces of size convenient to take with fork. Just before serving, pour over salad French Dressing or one of its variations or pass dressing separately. Salad Ingredients For Luncheon. Whena hearty main course is served, the same rules apply as for a dinner salad. When the main course is very light, a more elaborate salad may be served. For Luncheon, Sunday Night Supper, Buffet Supper, or Buffet Luncheon. Mixed fruit salads (p. 515), salads with fish, meat, or eggs (p. 524), molded salads (p. 517), and salad sandwich 498 THE BOSTON COOKING-SCHOOL COOK BOOK ‘loaves (p. 528) are appropriate. With fruit or vegetable salads, serve cold meat or cheese in some form (Cheese Soufflé (p. 388), crackers and cheese, toasted cheese sandwiches, etc.). Individual salad plates may be arranged on large plates (dinner size) with separate servings of a hearty salad, a mixed green salad, and a cheese accompaniment, such as Cheese and Nut Balls (p. 502), etc. As a First Course. Serve a stuffed tomato salad (simple stuffing), avocado salad, or a mixed green salad, such as Chiffonade, Spring, or Normandy Salad (p. 505). One or two anchovies or sar- dines for each serving add an appetizing touch to a simple green salad. Serve with Melba Toast or simple unsweetened wafers. As a Dessert. Serve a mixed fruit salad (p. 515) or a frozen fruit salad (p. 523). The dressing is usually sweet or slightly sweet, such as Ginger French Dressing (p. 487), French Fruit Dressing (p. 488), Lime Dressing (p. 489), Honey Dressing (p. 487), Cum- berland Dressing (p. 488), Nut Pascagoula Dressing (p. 489), Pineapple Honey Dressing (p. 489), Fruit Salad Dressing I or II (p. 495), etc. A mixed fruit salad may be very attractively arranged for des- sert service on a large glass or china chop plate; in this case the fruit is sprinkled with lemon juice and thoroughly chilled and the dressing passed. Picnic Salads should be ones which are not injured by being prepared long in advance or by being tightly packed or shaken. Potato, cooked vegetable, chicken, or fish salads are suitable. A cooked dressing is safer than Mayonnaise which may separate if mixed with the salad too long in advance of serving. Lettuce, tomato, cucumber, etc., may be washed and wrapped separately in waxed paper, to be sliced and mixed with French dressing when ready to serve. PREPARATION OF SALAD INGREDIENTS SALAD GREENS Cut away any discolored or wilted parts. Chill thoroughly. Store washed salad greens in covered container in refrigerator. Or store in wet cheesecloth bag hung in cool place with good circu- lation of air but not cold enough to freeze. SALADS 499 Boston or Head Lettuce. Cut off root end and hold, head downward, under running water so that leaves are separated by water. Or, after cutting off root end, Jet stand in cold water. Iceberg Lettuce. Wash and cut in halves, quarters, or in slices. To separate leaf by leaf, follow instructions for Boston lettuce. Romaine, Escarole, Watercress, Parsley, Spinach (tender, young leaves), Chicory, Dandelion, ete. Separate leaf by leaf. Remove any hard or discolored part. Wash carefully but thoroughly. Dry gently with clean, soft towel. If all is not to be used immediately, store, unwashed, in tightly covered recep- tacle and wash as needed. VEGETABLES Celery. Wash carefully. Save tough outer stalks to cook as a vegetable or for soup. Serve hearts whole (club style) or sepa- rated into individual stalks. Crisp in covered container in refriger- ator or by placing in ice water to which has been added a little lemon juice or vinegar or a lemon rind.

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SALAD SERVICE For Dinner. A green salad or one of the simpler fruit salads should accompany a hearty dinner. Serve on chilled individual salad plates or in salad bowl. Do not overcrowd plate. Have pieces of size convenient to take with fork. Just before serving, pour over salad French Dressing or one of its variations or pass dressing separately. Salad Ingredients For Luncheon. When a hearty main course is served, the same rules apply as for a dinner salad. When the main course is very light, a more elaborate salad may be served. For Luncheon, Sunday Night Supper, Buffet Supper, or Buffet Luncheon. Mixed fruit salads (p. 515), salads with fish, meat, or eggs (p. 524), molded salads (p. 517), and salad sandwich ‘loaves (p. 528) are appropriate. With fruit or vegetable salads, serve cold meat or cheese in some form (Cheese Soufflé (p. 388), crackers and cheese, toasted cheese sandwiches, etc.). Individual salad plates may be arranged on large plates (dinner size) with separate servings of a hearty salad, a mixed green salad, and a cheese accompaniment, such as Cheese and Nut Balls (p. 502), etc. As a First Course. Serve a stuffed tomato salad (simple stuffing), avocado salad, or a mixed green salad, such as Chiffonade, Spring, or Normandy Salad (p. 505). One or two anchovies or sardines for each serving add an appetizing touch to a simple green salad. Serve with Melba Toast or simple unsweetened wafers. As a Dessert. Serve a mixed fruit salad (p. 515) or a frozen fruit salad (p. 523). The dressing is usually sweet or slightly sweet, such as Ginger French Dressing (p. 487), French Fruit Dressing (p. 488), Lime Dressing (p. 489), Honey Dressing (p. 487), Cumberland Dressing (p. 488), Nut Pascagoula Dressing (p. 489), Pineapple Honey Dressing (p. 489), Fruit Salad Dressing I or II (p. 495), etc. A mixed fruit salad may be very attractively arranged for dessert service on a large glass or china chop plate; in this case the fruit is sprinkled with lemon juice and thoroughly chilled and the dressing passed. Picnic Salads should be ones which are not injured by being prepared long in advance or by being tightly packed or shaken. Potato, cooked vegetable, chicken, or fish salads are suitable. A cooked dressing is safer than Mayonnaise which may separate if mixed with the salad too long in advance of serving. Lettuce, tomato, cucumber, etc., may be washed and wrapped separately in waxed paper, to be sliced and mixed with French dressing when ready to serve. PREPARATION OF SALAD INGREDIENTS SALAD GREENS Cut away any discolored or wilted parts. Chill thoroughly. Store washed salad greens in covered container in refrigerator. Or store in wet cheesecloth bag hung in cool place with good circulation of air but not cold enough to freeze. Boston or Head Lettuce. Cut off root end and hold, head downward, under running water so that leaves are separated by water. Or, after cutting off root end, Jet stand in cold water. Iceberg Lettuce. Wash and cut in halves, quarters, or in slices. To separate leaf by leaf, follow instructions for Boston lettuce. Romaine, Escarole, Watercress, Parsley, Spinach (tender, young leaves), Chicory, Dandelion, ete. Separate leaf by leaf. Remove any hard or discolored part. Wash carefully but thoroughly. Dry gently with clean, soft towel. If all is not to be used immediately, store, unwashed, in tightly covered receptacle and wash as needed. Celery. Wash carefully. Save tough outer stalks to cook as a vegetable or for soup. Serve hearts whole (club style) or separated into individual stalks. Crisp in covered container in refrigerator or by placing in ice water to which has been added a little lemon juice or vinegar or a lemon rind.

Boston Cooking-School cook book