Domestic science (1914 text-book)

enter into the combination, its food value is considerable. The olive oil, butter, and cream used in this dressing furnish fat in an easily digestible fonn. It is believed that the acid used helps in the digestion of the woody fibres and the salts, and minerals found in the green vegetables are of great use to the body. In addition, the salad itself is appetizing and refreshing. Where one cannot have both a salad and a dessert at dinner, it is often better to have the salad only, as it is usually more easily digested than a rich pudding or pie. A salad should be served at least two or three times a week. Serving: A salad of this kind properly belongs in the salad course of & dinner or formal luncheon. Mayonnaise dressing may be used in place of the cream dressing. Cleaning up: Clean up as directed in previous lessons. What has been learned: 1. Salads supply valuable mineral salts to the body. 2. They are valuable in the diet because of their freshness and their appetizing qualities. Additional Recipes Cream Salad Dressing Rub the yolks of three hard-boiled eggs to a smooth paste; add gradually to them one teaspoon salt, one-fourth teaspoon sugar, one-half saltspooa cayenne, one teaspoon mustard and two tablespoons vinegar; have one pint cream very cold and whip till thick and smooth; beat this, a tablespoon at a time, into the mixture with a whisk. Waldorf Salad One cup sour apples, one cup celery, one tablespoon lemon juice, one» half cup walnut meats broken in pieces. Cut apples in thin slices; cut celery in small pieces. Dust with salt and pepper. Mix with mayonnaise or boiled dressing. Digitized by Google SANDWICHES Lesson LXI Sandwiches Lettuce sandwiches: Cream butter in a bowl till soft enough to spread easily. Place a loaf of bread that is about 24 hours old on a wooden board. Hold the loaf with the upper crust toward you and with a sharp knife cut off as many thin slices as desired. Remove the crusts, but keep in the order cut. Put slices together in pairs. Cut in squares, oblongs, or triangles. Butter the slices. Put a crisp lettuce leaf, which has been thoroughly washed and dried, between each two slices. Put a spoonful of dressing on each leaf. Press the two slices together. Egg sandwiches: Boil eggs until hard. How should they be boiled? Remove the shell. Separate the whites from the yolks. Chop the whites fine in a chopping bowl. Force the yolks through a strainer or potato ricer. Mix the whites and yolks, season with salt and pepper. Mix with enough salad dressing to moisten. Spread between slices of bread prepared in the same way as for lettuce sandwiches. Nut sandwiches: Boiled Dressing f c vinegar a speck of cayenne 1 tp salt 1 tp mustard 1 tb sugar 2 eggs Mix vinegar, salt, mustard, sugar, cayenne, and butter, and cook until the boiling point is reached. Beat eggs xmtil light in top of double boiler. Pour the hot vinegar over beaten eggs slowly, stirring constantly. Cook over hot water xmtil it thickens, stirring all the while. Digitized by Google SANDWICHES Use peanuts, English walnuts, filberts, or hickory nuts. Chop nuts fine in a chopping bowl. Turn them into another bowl and mix in enough boiled dressing to moisten them. Cut thin slices of bread. Put them together in pairs. Cut with fancy cutter, reserving the crusts for use as bread crumbs. Spread with butter. Spread the nuts on one slice and fit the other on top and press together. Cheese and English-walnut sandwiches: J lb grated cheese i lb English walnuts i lb butter salt and pepper Cream the butter. Add the seasonings and grated cheese gradually, then mix in nuts which should be sliced very thin; spread mixture on slices of bread and press together in pairs. Olive and punento sandwiches: Mix equal quantities of chopped stuflfed olives, pimentoes and sweet pickles with