A pretty garnish for this salad may be made of hard-boiled eggs and cooked beets. Chop the whites and arrange on a fourth of the mound of salad; chop beets finely, mix with 1 tb of vinegar, and let stand 15 minutes, then arrange on the two fourths next to whites. Chop the yolks or force them through a potato ricer and arrange them on the remaining fourth of the Digitized by Google 160 DOMESTIC SCIENCE mound, opposite the whites. Put small sprigs of parsley in the lines which separate the garnishes. Garnish with parsley at the base. Remarks on salad dressing: Salad dressings are usually divided into three classes: French, mayonnaise, and boiled. French dressing is made of olive oil and vinegar, with seasonings. Mayonnaise dressing also has the oil and the vinegar, but these are combined with egg yolk and seasonings. In boiled dressings, the ingredients are combined by cooking. These may be of two kinds, with cream and with- out cream. Dressings containing cream have the egg yolks, vinegar, and seasonings combined by cooking, and the cream, whipped, is added when the dressing is to be used. Dressings without cream are made from milk and eggs as a foundation and are seasoned with vinegar, salt, pepper, and mustard. The fat used is usually butter. Boiled dressings may have flour added to them as a thickening agent; when flour is used, less egg yolk is needed. Egg yolks are added to boiled dressings for flavor, richness, and as a thickening agent. Cleaning up: Clean up, observing rules given in previous lessons. What has been learned: 1. A hearty salad should not be served at a hearty meal. 2. In boiled dressings, the principal thickening agent is egg yolk; flour may also be so used. 3. The three kinds of salad dressings are French, mayonnaise, and boiled. Digitized by Google SALADS Lesson LIX Fruit Salad 161 Materials used: Class Rule i orange ^ banana 3 grapes I slice pineapple 4 walnuts Home Rule 2 oranges 3 bananas J lb Malaga grapes 4 slices pineapple cubed 12 walnuts Dressing: 3 yolks J c sugar i c vinegar i tp salt i tp pepper whipped cream✪ Fruit Salad double boiler bowl for mixing salad spoons and knives for measuring lyolk IJ tb sugar IJ tb vinegar ^ tp salt a few grains pepper whipped cream Utensils needed: Bowl for inixing ingredients bowl for whipping cream paring knife wooden spoon for stirring Work to be done: 1. Mix the yolks, sugar, salt, and vinegar. 2. Cook the mixture in the double boiler, stirring all the time. 3. Cool the mixture. 4. Add whipped cream when ready to serve. 5. Cut the fruit and nuts into appropriate pieces. 6. Place them in bowl and mix with the dressing to which the whipped cream has been added. Serving: This salad could be appropriately served in orange cups, or oranges which have been cut in halves crosswise and from which the pulp has been removed. If this is done, place a Digitized by Google 162 DOMESTIC SCIENCE. large lettuce leaf on a plate, place the orange cup upon this and pile the salad into it. Serve with crackers. This salad may be served at a hearty meal either as the salad or the fruit course. Remarks: The two most important things to remember in pre- paring salad ingredients is to Fig. 74.— Salad in Orange Cups ^^^ve them clean, if of fresh vegetables, and absolutely crisp. Wilted salad ingredients do not look appetizing and are not wholesome. All leaves used in salads should be treated just as were the lettuce leaves in the first lesson. Tomatoes that are to be used for salads should have the skins removed. How is this best done? When this has been done, the hard centers should be cut out around the stems, and the tomatoes s6t near the ice to become chilled.

AI-modernized reading of the original text

A pretty garnish for this salad may be made of hard-boiled eggs and cooked beets. Chop the whites and arrange on a fourth of the mound of salad; chop beets finely, mix with 1 tb of vinegar, and let stand 15 minutes, then arrange on the two fourths next to whites. Chop the yolks or force them through a potato ricer and arrange them on the remaining fourth of the Digitized by Google mound, opposite the whites. Put small sprigs of parsley in the lines which separate the garnishes. Garnish with parsley at the base. Remarks on salad dressing: Salad dressings are usually divided into three classes: French, mayonnaise, and boiled. French dressing is made of olive oil and vinegar, with seasonings. Mayonnaise dressing also has the oil and the vinegar, but these are combined with egg yolk and seasonings. In boiled dressings, the ingredients are combined by cooking. These may be of two kinds, with cream and without cream. Dressings containing cream have the egg yolks, vinegar, and seasonings combined by cooking, and the cream, whipped, is added when the dressing is to be used. Dressings without cream are made from milk and eggs as a foundation and are seasoned with vinegar, salt, pepper, and mustard. The fat used is usually butter. Boiled dressings may have flour added to them as a thickening agent; when flour is used, less egg yolk is needed. Egg yolks are added to boiled dressings for flavor, richness, and as a thickening agent. Cleaning up: Clean up, observing rules given in previous lessons. What has been learned: 1. A hearty salad should not be served at a hearty meal. 2. In boiled dressings, the principal thickening agent is egg yolk; flour may also be so used. 3. The three kinds of salad dressings are French, mayonnaise, and boiled. Digitized by Google Lesson LIX Fruit Salad Materials used: Class Rule i orange ^ banana 3 grapes I slice pineapple 4 walnuts Home Rule 2 oranges 3 bananas J lb Malaga grapes 4 slices pineapple cubed 12 walnuts Dressing: 3 yolks J c sugar i c vinegar i tp salt i tp pepper whipped cream double boiler bowl for mixing salad spoons and knives for measuring lyolk IJ tb sugar IJ tb vinegar ^ tp salt a few grains pepper whipped cream Utensils needed: Bowl for inixing ingredients bowl for whipping cream paring knife wooden spoon for stirring Work to be done: 1. Mix the yolks, sugar, salt, and vinegar. 2. Cook the mixture in the double boiler, stirring all the time. 3. Cool the mixture. 4. Add whipped cream when ready to serve. 5. Cut the fruit and nuts into appropriate pieces. 6. Place them in bowl and mix with the dressing to which the whipped cream has been added. Serving: This salad could be appropriately served in orange cups, or oranges which have been cut in halves crosswise and from which the pulp has been removed. If this is done, place a Digitized by Google large lettuce leaf on a plate, place the orange cup upon this and pile the salad into it. Serve with crackers. This salad may be served at a hearty meal either as the salad or the fruit course. Remarks: The two most important things to remember in preparing salad ingredients is to Fig. 74.— Salad in Orange Cups ^^^ve them clean, if of fresh vegetables, and absolutely crisp. Wilted salad ingredients do not look appetizing and are not wholesome. All leaves used in salads should be treated just as were the lettuce leaves in the first lesson. Tomatoes that are to be used for salads should have the skins removed. How is this best done? When this has been done, the hard centers should be cut out around the stems, and the tomatoes s6t near the ice to become chilled.

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Fruit Salad

Domestic science (1914 text-book)