Domestic science, principles and application

oil made in this country. This is pure and good for many purposes, but not for salads, and is easily detected by its strong flavor. In most cases foreign labeled goods bring higher prices than home brands. Home products are usually more economical and of better quality than foreign goods, contrary to the opinion of some American women. Be sure to read all labels carefully. Preparation of Materials for Salads. — 1. Clean the greens and vegetables. 2. Remove all bones, skin, and fat from fish and meat. 3. Cut up materials into uniform size, not too large. 4. Chill all materials before combining. What to Serve with Salads. — Serve crisp crackers, cheese straws, small sandwiches, nutbread, or small slices of angel food spread with preserved figs and rolled as a jelly roll. 1. French Dressing }/2 tsp. salt 2 tbsp. vinegar J4 tsp. pepper 4 tbsp. olive oil Method. — Mix ingredients and stir until well blended and it thickens slightly. A few drops of onion juice may be added. French dressing is more easily prepared than any other, and is almost always prepared at the table, as greens soon wilt if allowed to stand in the dressing. 2. Boiled Dressing (1 egg yolk) 2 tsp. flour Dash cayenne 1 tsp. salt 1 tsp. butter 1 tsp. mustard Yolk 1 egg 1 tbsp. sugar H c vinegar Method. — Mix the dry ingredients. Heat the vinegar in double boiler, add the butter. Beat the egg yolk, add dry ingredients to egg, and then slowly the hot vinegar. Cook all, stirring constantly until the mixture thickens. Whipped cream may be added to this rule just before serving. 3. Boiled Dressing 1 c. weak vinegar 3^ tbsp. salt Yolk 6 eggs y2 tbsp. mustard 3^ c. sugar Red pepper, a pinch 1 tbsp. butter 1 c. whipped cream Method. — Heat the vinegar and butter in a double boiler. Beat yolks in a bowl slightly. Mix mustard, sugar, salt, and pepper together, and add to yolks; beat well. When vinegar is hot, pour it slowly over the beaten yolks in the bowl, stirring constantly to prevent cooking of eggs, making a smooth mixture. Return all to double boiler and cook until thick, stirring while it thickens. This dressing may be kept several days or a week if placed in glass jars and kept in a cool place. Just before using add whipped cream. (Basis for 2 girls, % rule.) 4. Mayonnaise Dressing 1 tsp. mustard 1 egg (yolk) 1 tsp. salt 2 tbsp. lemon juice 1 tsp. powdered sugar 2 tbsp, vinegar A few grains cayenne 1 3^ c. olive oil Method. — Mix the dry ingredients, add the egg yolk, and when well beaten add 3^ teaspoon vinegar. Add a drop or two of olive oil, stir constantly. Continue adding oil a few drops at a time as the mixture thickens and becomes of uniform consistency. When the mixture becomes quite thick add lemon juice or vinegar alternately with the oil, until all is used, always beating the mixture. {Basis for 2 girls, \i rule.) 5. Salad Suggestions Mayonnaise or cooked dressing may be used with the following combinations : — ■ i. 1 c. apples, 1 c. celery, 3^ c. walnuts (Waldorf salad.) 2. 1 c. pineapple, 1 c. bananas, ^ c. cherries. 3. Bananas rolled in chopped nuts. 4. Prunes stuffed with pecans, whipped cream. 5. 1 c. celery, 1 c. apples, green peppers. 6. 1 c. grapefruit, 1 c. marshmallows, 1 c. white grapes, }4 c nuts.