Domestic science (Clark, Cornell home economics)

Lettuce, watercress, chicory, cucumbers, contain some nourishment and are cooling and refreshing. They also stimulate the appetite. They are valuable for water and potash salts and are good in summer in place of meats. A salad dressing consists largely of olive oil and this contains a large amount of nourishment, and so is of great value to the system. Vegetable salads should be served crisp and cold. Vegetables must be thoroughly washed and stand in a cold place until time to serve. Add the dressing at the table or just before serving. Cold or left-over vegetables may be used in salads, and may be mixed with French dressing and placed in a cold place about one hour before serving. When several vegetables are used in the same salad mix them separately with salt, pepper, oil and vinegar, and arrange together just before serving. In making meat salads cut off all gristle and skin, and cut into small pieces like cubes; then mix with French dressing, and let the mixture stand a while before mixing with vegetables. Fish salad should be flaked. When the dressing is added at the table, first put on pepper and salt, then oil, and lastly vinegar. The requisites for good salad are: crisp, cold vegetables and fruits; meats freed from skin and gristle and cut into cubes of equal size; ingredients carefully proportioned, blended and well-mixed; dressing added at the right time; and attractive serving. French Dressing — Home recipe, § tsp. salt, ^ tsp. pepper, 4 tbsp. olive oil, 2 tbsp. vinegar. School Recipe. \ tsp. salt, i tsp. pepper, J tbsp. vinegar, and 1 tbsp. oil. Method. Put ingredients together and stir until well mixed. Add to salad ingredients just before serving. Mayonnaise Dressing. 1 tsp. mustard, 1 tsp. salt, 1 tsp. sugar, spk. cayenne pepper, yolk of two eggs, 2^ tbsp. lemon juice, 2J tbsp. vinegar, 1^ c. ohve oil. Method. Mix the dry ingredients, add egg yolks; mix these well and then add ^ tsp. vinegar. Add the oil gradually, a drop at a time, and keep stirring. As the dressing thickens, add vinegar and lemon juice; this will thin the mixture. Then add oil and vinegar until all is used, stirring constantly. Do not add oil too fast, or the dressing will curdle. This may be SALADS 273 remedied by using a yolk of an egg, and adding to the mixture. Place mixing-bowl in a larger bowl containing cracked ice that has a little water added to it. Have the olive oil thoroughly cold. The dressing may be made with a silver fork, small wooden spoon, or a Dover egg-beater. The recipe for mayonnaise dressing found in " Cooking for Two " is excellent: 2 tbsp. lemon juice, 2 tbsp. vinegar, 1 tsp. powdered sugar, ^ tsp. mustard, if desired. A few grains of cayenne or paprika, ^ tsp. salt. The yolk of two raw eggs, 1 pt. olive oil. Method. Mix the salt and paprika and add yolks of egg (strictly fresh); beat until the yolks are well thickened, and gradually beat in the lemon juice and vinegar. Place a Dover egg-beater with the mixture; beat in the oil, a teaspoon at a time; beat thoroughly between each addition of oil. Add more seasoning if needed. Cover with an earthen dish and let it stand in a cool place until time of serving. If sugar or mustard, one or both, is desired, add to salt and pepper. Cucumber and Tomato Salad. Arrange sliced tomatoes on crisp lettuce leaves. Add cucumber cubes about J inch square. Serve with mayonnaise or French dressing. Lettuce may be used as a bed for any salad. As soon as purchased, sprinkle; place in covered pail in the ice-box. When preparing for use, cut off stems, separate leaves, and place them in cold water until time to put salad together. Wash very clean," place in a bag made of coarse netting and shake to dry them, and then wipe carefully with a soft cloth. Order of Lesson 1. Talk on place of salads in diet.