Food and health

Green vegetables should be freshened in cold water, dried by shaking in a towel, and cooled. Cooked vegetables and meats should be cut in small pieces, and chilled. Fruit should be kept on ice and prepared just before serving. 88 FOOD AND HEALTH Potato salad. What and how much. Potato cubes 1 pint Minced parsley 1 tablespoonful Chopped onion 1 teaspoonful Salt Pepper Dressing to moisten [illustration: Courtesy of Department of Foods and Cookery, Teachers College, Columbia University. Fig. 42. — Potato salad.] For variety add one of the following to the potatoes : Minced ham J cup Nuts, cut fine J cup Cucumbers, sliced or cubed J cup Celery, in § in. lengths i cup Boiled dressing. What and how much. Eggs 2 Mustard 0.5 teaspoonful Salt 0.5 teaspoonful Sugar 1 teaspoonful Vinegar or lemon juice 3 teaspoonfuls Hot water 1 cup Butter 1 tablespoonful A few grains of cayenne How to make. Mix the dry materials and beat with the eggs until light. Add the vinegar and water and cook in a double boiler, stirring constantly until thick and smooth. Remove from the fire, stir in the butter, and set away to cool. [illustration: Courtesy of Department of Foods and Cookery, Teachers College, Columbia University.] [illustration: Fig. 43. — Tomato jelly salad.] Tomato jelly salad. What and how much. Tomato pulp (cooked and strained) 2 cups Water 2 tablespoonfuls Gelatin 1.5 tablespoonfuls Salt, pepper, and sugar to taste. For method of making, see recipe for gelatin on page 237. Serve with boiled or cream dressing. Whipped cream dressing. What and how much. Thick cream, sweet or sour 0.5 cup Vinegar 2 tablespoonfuls or less Salt 0.5 tablespoonful Sugar 0.5 tablespoonful White pepper How to make. Beat cream stiff with Dover beater ; add salt, sugar, pepper, and vinegar very slowly, still beating. Serve with fresh cabbage and garnish the salad with slices of green pepper. This dressing may be used with any other salad. How to make tea. There are very few families who do not require tea. We need to learn to make it well, although only the grown people should drink it. Is it not curious that among the thousands of plants in the world, the human race has found only a few to use for making a beverage .? Tea has been used in China for hundreds of years ; and the tea plant grows well there, and in Japan, India, and Ceylon. You may have heard of one plantation in South Carolina where very good flavored tea is grown ; but the climate and soil of these other countries seem best to suit the tea plant. The leaves are gathered, dried, and rolled. The color and flavor of the tea depend upon the age of the leaf and the way in which it is dried, as well as upon the soil and climate. Your family has some particular liking for some one kind of tea, — Oolong, a Chinese tea, Japan tea, Ceylon, or India, these latter having several " fancy " names. Perhaps you use a " mixed ** tea, which means a mixture of green and black tea, probably Chinese varieties.