Domestic science (1914 text-book)

2. Salads having lettuce as a foundation, with uncooked fruits or vegetables. These are served with French or mayonnaise dressing. (See next lesson.) They may also be served with cooked dressings. Examples are Waldorf, cucumber, tomato, or fruit salads. 3. Salads having lettuce as a foundation and made with cooked vegetables. The vegetables may be marinated (see below) an hour or so with oil. These salads may be served with any dressing. Examples are: potato, carrot, beet, beans, or peas, or a mixture of these. 4. Salads with lettuce or celery as a foundation, with cooked meat, fish, or eggs cut in dice. Such salads should be served with mayonnaise dressing. To "marinate," means to add salt, pepper, oil, and vinegar to a salad ingredient or mixture and allow it to stand until well seasoned. Cooked vegetables, such as potatoes, peas, beans and other legumes are so treated, as are also meat, fish, and poultry diced. The object is to cause the juices of vegetables or meat to become saturated with the flavor; if they do not come in contact with the oil and vinegar until they are to be served, Digitized by Google the flavor is not appetizing; but when the salad ingredients have been marinated, they should be thoroughly drained before the dressing is added to them; if they are not, the dressing may become watery or thinned, thus detracting from the appearance of the salad. French dressing is much used for marinating. Cleaning up: 1. Place all worthless pieces of vegetables in the garbage can. 2. Put all vegetables which may be used again in covered pails and place in the ice box. 3. Wash every dish used and put in its proper place. What has been learned: 1. Classification of salads. 2. To marinate means to moisten a salad mixture with French dressing and then allow it to stand until well seasoned. Lesson LVIII Potato Salad Materials used: Class Rtile ^ c cold boiled potatoes cut in half -inch cubes i apple cut in quarter-inch cubes I c finely cut celery 1 tp salt i tp mustard ^ tp sugar a few grains cayenne J tb flour J egg yolk or i egg 3 tb scalded milk 2 tb hot vinegar i tp melted butter Home Rule 2 c cold boiled potatoes cut in half-inch cubes 1 apple cut in quarter-inch cubes 1 c finely cut celery Dressing: 1 tp salt 1 tp mustard 2 tp sugar a few grains cayenne 1 tb flour yolks 2 eggs or 1 egg f c scalded milk 1 c hot vinegar 2 tp melted butter Digitized by Google Utensils needed: Bowl for beating the egg double boiler for scalding bowl for mixing the ingred- milk ients egg beater wooden spoon for stirring spoons and knives granite pan for heating the towel for drying celery vinegar bowl for mixing the salad knife for dicing apples, potatoes and celery Work to be done: 1. Mix dry ingredients. 2. Beat the egg slightly, add to the dry ingredients, and mix thoroughly. 3. Add the scalded milk, stirring all the time. 4. Pour all in double boiler and add hot vinegar; stir until it becomes thick. 5. Add butter. 6. Cool before it is used. 7. Dice the potatoes. 8. Pare the apple and dice it. 9. Cleanse the celery, cutting out all bad spots, and wash thoroughly. Cut in small pieces and dry in towel. 10. Place all in the bowl, moisten with dressing, and garnish with celery tips or hard boiled eggs sliced. Serving: This salad, because it contains so much hearty food, is a favorite at picnics. It may also be served as the principal dish at a luncheon or a cold supper, but never as a course at a hearty dinner.