Domestic science (1914 text-book)

When salad plants are brought from the market, they should be kept from the air in closed vessels or tightly wrapped in paper. Celery should not be put into water until just before serving, because it rusts so easily. Celery is crisped in the same way as lettuce. It should be drained and wiped dry. The stalks should be separated from the root and from each other, washed, drained, and wiped dry as before. All the remnants not used in the salad should be saved, as they are good for soups. All cooked meat should be cut into small dice, freed from fat, bone, and gristle, marinated, and chilled. Cooked vegetables also should be cut into uniform pieces, marinated, and chilled. When ready to serve, they should be thoroughly mixed with mayonnaise dressing and arranged on a bed of green lettuce leaves. To give a taste of onion to potato or other salad, a little onion juice may be squeezed into the dressing or the bowl in which the dressing is to be mixed may be rubbed with onion or garlic. Pieces of onion or garlic should never be dropped into the salad. Digitized by Google What has been learned: Rules regarding the care and preparation of salad ingredients. Lesson LX Easter Salad Materials used: Class Rule U euf chatel cheese cream salt and pepper chopped nuts i tp mustard J tp salt i tp flour 1 tp powdered sugar a few grains cayenne i tp melted butter i egg yolk 1| tp hot vinegar 2 tp thick cream Utensils needed: Wooden spoon spoons and knife for measuring Double boiler bowl for mixing dry ingredients Home Rule • lemon juice (if desired) lettuce leaves 1 green pepper Dressing: 1 tp mustard 1 tp salt 2 tp flour 1| tp powdered sugar a few grains cayenne 1 tp melted butter yolk of one egg I c hot vinegar i c thick cream bowl for mixing ingredients silver knife for shredding lettuce Dressing: wooden spoon for stirring spoons and knife for measuring bowl for whipping cream The dressing: 1. Add dry ingredients. 2. Add melted butter and mix. 3. Beat egg and add, mixing well. Digitized by Google 4. Heat vinegar in granite pan. 5. Add vinegar to the mixture slowly, stirring all the time. 6. Cook in double boiler until thick. 7. Cool the mixture. 8. Beat cream and add to the dressing when ready to use. The salad: 1. Cream the cheese. 2. Thin slightly with a little cream. 3. Add seasonings and mix. 4. Add nuts and work them into the mixture. 5. Make into small egg-shaped balls. 6. Shred lettuce by laying the leaves in a pile on each other and cutting through the pile with a silver knife. Cut into J-inch strips or even narrower. (It should look like grass.) 7. Cut the peppers around and around with the scissors into very narrow strips. 8. Place the lettuce and peppers on a plate, arranged like a nest with the peppers more in the center. 9. Place three or four eggs in the nest, and put dressing over the eggs. S.emarks: In this salad there is a new method of arranging the ingredients. An ingenious housewife or cook can think of many more variations of the ingredients given in the preceding lessons. Principles: A salad composed mostly of greens does not have a large food value, but when cheese, meat, cooked vegetables, or fruit Fig. 75. —Easter Salad Digitized by Google