The early Jews served lettuce, dandelions, mint, etc., com- bined with oil and vinegar at the Passover. Romans regulated the use of vegetables by law, compelling the people to combine them freely with meats in their dietaries. Salad Plants. Chief among salad plants is lettuce which belongs to the dandelion family. It was probably first cultivated on some of the islands of the Mediterranean Sea. In 1520 it was introduced into England and during the reign of Henry VII, the gardener at York Palace received a reward for bringing lettuce and cher- ries to Hampton Court. Today lettuce is universally cultivated in hot houses and gardens and may be obtained all the year round. Endive, sometimes called winter lettuce, belongs to the dandelion family. It was first cultivated in China and Japan and introduced into Europe in the sixteenth century. It is valued for salads because it may be obtained in the winter when there is a scarcity of other salad plants. Water cress belongs to the mustard family. It grows wild near springs and along the banks of small streams. It is culti- vated for market by sowing the seed along the margins of streams or in tanks of water in which a deep layer of sand has been placed. The garden variety is known as pepper grass. Celery is a native of Europe but it is now widely grown in our country, especially in Michigan, Ohio and New York. The seeds for the earliest celery are sown in hot beds and the plants are set out five or six weeks later, being banked up to keep the sun off and thus produce the white color. Celeriac, or the turnip rooted celery, is also used for salads. Chives is a hardy plant which grows wild in Europe. It is SALADS 257 cultivated for its delicate green leaves which are a good substi- tute for onions in salads, soups, etc. One of the most common salad plants is the cucumber, which belongs to the melon family. That it has long been cultivated is proven by reference made to it in the Old Testament. It came into general use in England in the seventeenth century. It is commonly made into pickles, especially a variety known as gherkin. Food Value. The salad plants have but little food value, yet they are refreshing, wholesome and appetizing. The green vegetables contain mineral salts necessary to the well b6ing of our bodies, the oil (either olive, cotton seed or corn oil) or buttei* used in the dressing are easily digested forms of fat while the lemon juice or vinegar gives sufficient acid. In the more complex salads, nutritious foods are mixed with those that are savory or crisp. Care of Salad Plants. Q-reat care must be exercised in the cleansing of all salad plants. Cut off the earthy roots, remove coarse or discolored leaves, then wash thoroughly even though they look clean. Each lettuce leaf must be carefully examined lest tiny insects of the same color cling to it. Other salad plants must be cared for in the same way. After thorough cleansing let them stand about half an hour in very cold water to crisp them, then drain and dry by swinging in a wire basket, a piece of net or cheese cloth. Wrap in a soft cloth or place in a covered dish then set in a cool place until serving time. If any water clings to the leaves, it must be care- 258 POOD AND COOKERY fully wiped off with a soft cloth before the dressing is added, for if the leaves are wet the dressing will run off. Garnishes. To fringe celery, cut off roots and leaves and scrape off any brown spots, then wash aind cut in two-inch lengths. Beginning on the round side at one end, cut down one-half inch, making as many thin slices as possible, then turn the stalk and cut these slices in the opposite direction. Cut the opposite end in the same way. Place in very cold water and the ends will turn back. A few drops of lemon juice or vinegar in the water helps to keep the celery white and crisp. Use the delicate tips and leaves in garnishing.

AI-modernized reading of the original text

The early Jews served lettuce, dandelions, mint, etc., combined with oil and vinegar at the Passover. Romans regulated the use of vegetables by law, compelling the people to combine them freely with meats in their dietaries. Salad Plants. Chief among salad plants is lettuce which belongs to the dandelion family. It was probably first cultivated on some of the islands of the Mediterranean Sea. In 1520 it was introduced into England and during the reign of Henry VII, the gardener at York Palace received a reward for bringing lettuce and cherries to Hampton Court. Today lettuce is universally cultivated in hot houses and gardens and may be obtained all the year round. Endive, sometimes called winter lettuce, belongs to the dandelion family. It was first cultivated in China and Japan and introduced into Europe in the sixteenth century. It is valued for salads because it may be obtained in the winter when there is a scarcity of other salad plants. Water cress belongs to the mustard family. It grows wild near springs and along the banks of small streams. It is cultivated for market by sowing the seed along the margins of streams or in tanks of water in which a deep layer of sand has been placed. The garden variety is known as pepper grass. Celery is a native of Europe but it is now widely grown in our country, especially in Michigan, Ohio and New York. The seeds for the earliest celery are sown in hot beds and the plants are set out five or six weeks later, being banked up to keep the sun off and thus produce the white color. Celeriac, or the turnip rooted celery, is also used for salads. Chives is a hardy plant which grows wild in Europe. It is cultivated for its delicate green leaves which are a good substitute for onions in salads, soups, etc. One of the most common salad plants is the cucumber, which belongs to the melon family. That it has long been cultivated is proven by reference made to it in the Old Testament. It came into general use in England in the seventeenth century. It is commonly made into pickles, especially a variety known as gherkin. Food Value. The salad plants have but little food value, yet they are refreshing, wholesome and appetizing. The green vegetables contain mineral salts necessary to the well being of our bodies, the oil (either olive, cotton seed or corn oil) or butter used in the dressing are easily digested forms of fat while the lemon juice or vinegar gives sufficient acid. In the more complex salads, nutritious foods are mixed with those that are savory or crisp. Care of Salad Plants. Q-reat care must be exercised in the cleansing of all salad plants. Cut off the earthy roots, remove coarse or discolored leaves, then wash thoroughly even though they look clean. Each lettuce leaf must be carefully examined lest tiny insects of the same color cling to it. Other salad plants must be cared for in the same way. After thorough cleansing let them stand about half an hour in very cold water to crisp them, then drain and dry by swinging in a wire basket, a piece of net or cheese cloth. Wrap in a soft cloth or place in a covered dish then set in a cool place until serving time. If any water clings to the leaves, it must be carefully wiped off with a soft cloth before the dressing is added, for if the leaves are wet the dressing will run off. Garnishes. To fringe celery, cut off roots and leaves and scrape off any brown spots, then wash aind cut in two-inch lengths. Beginning on the round side at one end, cut down one-half inch, making as many thin slices as possible, then turn the stalk and cut these slices in the opposite direction. Cut the opposite end in the same way. Place in very cold water and the ends will turn back. A few drops of lemon juice or vinegar in the water helps to keep the celery white and crisp. Use the delicate tips and leaves in garnishing.

Student's manual in household arts