Cottonseed and corn oil, — There are now in the market clarified cottonseed oil and corn oil that may be used in mayonnaise dress- ing, and the flavor is not imacceptable, and certainly superior to the poorer grades of olive oil which quite likely contain one of these oils as an adulterant. Cottonseed oil makes a better substi- tute for olive oil then does com oil as it is at present reflned. SALADS AND DESSERTS 249 Butter. — Butter ma? be used in boiled Gslad dressing for those who dislike the flavor of the oils. Theacidsin dressing. — These may be either vinegar or lemon juice, and maay people with whom the vinegar disagrees oan eat a salad made with lem.on juice. The acid ehould not be used in excess in any case; the best dressings do not give a distinctively acid taste. Adjuncts. — Salt, mustard, cayenne pepper, paprika. OENERAL METHODS AND RECIPES General directions. — The two important points in the prep- aration of the material for salad are, first, that everything should be thoroi^hly dry, and, second, thoroughly chilled. The importance of these two points cannot be overemphasized, and they are of equal value in salad making. Many a salad is unpalatable because it is watery and wilted. For the preparation of green vegetables see Chapter VII. Vegetables should be cut in cubes or sometimes in slices. Meat, poultry, and shellfish should be cut in small pieces or chopped. The prepared meat should be mixed with some of CHAPTER XXII HOUSEWIFERY This old-fashioned word is used here to include the methods and processes connected with the actual work of the house, excepting the cookery, sewing, and laundering, which have fuller treatment elsewhere. This department of household management is a combination of sanitation and the economics of labor. Order in place. — Keep articles of a kind together con- veniently arranged in places set apart for them, these places to be easily accessible. Make an inventory of household goods in a card file, — household linen, personal apparel, including lists of clothing put away for summer or winter, dishes, and valuables. Each housekeeper must make a scheme that suits her own needs, but a few suggestions may be helpful. Keep bed linen and towels^ piled preferably on shelves, near bed- rooms and bathrooms, marked and numbered. Put the clean underneath when they come from the laundry. Clothing should be kept in an orderly way by each member of the family. Winter clothing and furs should be cleansed for putting away, protected from moths by wrapping in paper, hanging in tar bags, putting in cedar chests, or in trunks with some strong odored substances, — moth balls or cedar oil. Camphor is too expensive. Summer clothing should be washed and put away unstarched and unironed. Dishes and silver should be carefuUy arranged in very definite places, and counted often enough to keep account of breakage and loss. 352 SALADS AND DESSERTS, 251 is most attractive. When the salad is arranged in its dish, it should be put in the ice box and allowed to remain until it is time to take it to the table. The salad is sometimes served on individual plates. 1. French dressing. Ingredients. Salt i teaspoonful Pepper J teaspoonful Vinegar 2 tablespoonfuls Olive oil 4 tablespoonfuls✪ French Dressing Method. Mix the salt, i)epper, and vinegar and stir in the olive oil slowly. A few drops of onion juice may be added. 2. Mayonnaise dressing.

AI-modernized reading of the original text

Cottonseed and corn oil, — There are now in the market clarified cottonseed oil and corn oil that may be used in mayonnaise dressing, and the flavor is not unacceptable, and certainly superior to the poorer grades of olive oil which quite likely contain one of these oils as an adulterant. Cottonseed oil makes a better substitute for olive oil then does com oil as it is at present reflned. Butter. — Butter may be used in boiled salad dressing for those who dislike the flavor of the oils. The acids in dressing. — These may be either vinegar or lemon juice, and many people with whom the vinegar disagrees can eat a salad made with lemon juice. The acid ehould not be used in excess in any case; the best dressings do not give a distinctively acid taste. Adjuncts. — Salt, mustard, cayenne pepper, paprika. General directions. — The two important points in the preparation of the material for salad are, first, that everything should be thoroughly dry, and, second, thoroughly chilled. The importance of these two points cannot be overemphasized, and they are of equal value in salad making. Many a salad is unpalatable because it is watery and wilted. For the preparation of green vegetables see Chapter VII. Vegetables should be cut in cubes or sometimes in slices. Meat, poultry, and shellfish should be cut in small pieces or chopped. The prepared meat should be mixed with some of CHAPTER XXII This old-fashioned word is used here to include the methods and processes connected with the actual work of the house, excepting the cookery, sewing, and laundering, which have fuller treatment elsewhere. This department of household management is a combination of sanitation and the economics of labor. Order in place. — Keep articles of a kind together conveniently arranged in places set apart for them, these places to be easily accessible. Make an inventory of household goods in a card file, — household linen, personal apparel, including lists of clothing put away for summer or winter, dishes, and valuables. Each housekeeper must make a scheme that suits her own needs, but a few suggestions may be helpful. Keep bed linen and towels^ piled preferably on shelves, near bedrooms and bathrooms, marked and numbered. Put the clean underneath when they come from the laundry. Clothing should be kept in an orderly way by each member of the family. Winter clothing and furs should be cleansed for putting away, protected from moths by wrapping in paper, hanging in tar bags, putting in cedar chests, or in trunks with some strong odored substances, — moth balls or cedar oil. Camphor is too expensive. Summer clothing should be washed and put away unstarched and unironed. Dishes and silver should be carefuUy arranged in very definite places, and counted often enough to keep account of breakage and loss. is most attractive. When the salad is arranged in its dish, it should be put in the ice box and allowed to remain until it is time to take it to the table. The salad is sometimes served on individual plates. 1. French dressing. Ingredients. Salt i teaspoonful Pepper J teaspoonful Vinegar 2 tablespoonfuls Olive oil 4 tablespoonfuls Method. Mix the salt, i)epper, and vinegar and stir in the olive oil slowly. A few drops of onion juice may be added. 2. Mayonnaise dressing.

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