Student's manual in household arts

Radishes may be cut to represent tulips. Use round radishes, wash, cut off the leaves and rootlets, beginning at the root end make five or six incisions three-fourths the length of the radish; then slip the knife under the sections of skin and cut down as far as the incisions extend. Place in cold water and the sections of skin will turn back, giving a flower-like appearance. To shred lettuce lay several leaves together and cut in one-fourth inch strips with the shears. Salad Accompaniments. If the salad is to be served as a separate course, wafers, bread and butter sandwiches, cheese sandwiches, lettuce sandwiches, or cheese straws may be served. If the salad is a light one even chopped meat or egg sandwiches may be served with it. Salted nuts and olives often accompany the salad course. Points in Salad Making. Judgement, deftness, and skill are required in salad making, as a salad must not be oily nor acid; but well blended, fresh, attractive, and appetizing both in appearance and taste. Salads are easily prepared and require no expense for fuel. Some vegetables suitable for salads may be obtained all the year round. All green vegetables must be clean, crisp and cold. Salad materials that are cut should be uniform in shape. Meat for salad must be freed from skin and gristle. To marinate means to pickle, that is, add salt, pepper, oil, and acid to salad ingredients and allow to stand until well seasoned. All cooked vegetables or meat salads should be marinated before serving. Any salad dressing may be used to marinate a salad but French dressing is most often used. This marinating liquid is called a marinade. The marinade must be carefully drained off before a mayonnaise or boiled dressing is added, lest it thin the dressing. The ingredients composing a salad should not be combined until time for serving. Where salads are dressed at the table, mix oil and seasonings, pour over the materials and toss until every part is well coated, then add the lemon juice or vinegar and toss again. If the acid is added first, the oil will not cling. To vary the flavor, rub the salad bowl with a clove of garlic or slice of onion or rub a piece of bread with garlic and place in the bowl. SALAD DRESSINGS. French Dressing. ^ t. salt 2 T. lemon juice or vinegar i t. pepper 4 to 6 T. olive oil 1. Mix the seasonings. 2. Add the olive oil and mix well. 3. Add the acid, a few drops at a time and beat well until the dressing thickens slightly. Note. — French dressing may be varied by rubbing the bowl with a clove of garlic or a slice of onion or by the addition of celery salt, horse-radish, mustard, Worcestershire sauce, tomato catsup, etc. Boiled Dressing. 1 C. weak vinegar ^ C. sugar 1 t. mustard Few grains cayenne i t. salt 4 T. butter or olive oil i t. pepper 2 eggs 2 T. flour 1 C. cream or milk 1. Mix dry ingredients. 2. Add eggs and beat well. 3. Heat vinegar to the boiling point and pour slowly over the above mixture while stirring. 4. Cook over hot water, stirring constantly until thickened. 5. Add olive oil or butter. 6. Thin with sweet or sour cream. Cream Dressing. i t. salt f C. sweet or sour cream Few grains cayenne 1 egg 1 t. mustard 3 T. butter 1 t. sugar . 3 T. vinegar or lemon juice i T. flour 1. Mix dry ingredients. 2. Add egg and beat well. 3. Add butter or olive oil and cream. 4. Cook over hot water, stirring constantly until thickened. 5. Remove from the fire, add vinegar slowly while stirring. Dressed Lettuce, Endive or Water Cress 1. Wash, crisp and dry materials. 2. Arrange attractively in a salad dish. 3. Serve with French dressing. Note. — Sliced tomatoes, cucumbers, radishes, may be served on all of the above salads. Cabbage Salad.