Foods and home making

Mix the shredded cabbage, grated carrots, and cheese. Add the lemon juice and mix. Then add salad dressing — mayonnaise or cooked dressing. Sprinkle paprika over the dressing. Place on clean, crisp, dry lettuce leaves. Serve at once. Yield : 6 servings. A fish salad served occasionally makes a good main dish for luncheon. Canned fish such as tuna fish and salmon may be used as well as any cold cooked fish. Fish should not be con- sidered as a meat substitute. According to McCollum, the pro- tein of fish, from a chemical standpoint, is much like that of ordinary meats.1 FISH SALAD 1 can salmon or tuna fish (No. 1) or 1 cup celery, cut into bits or 1 cup cold cooked fish, torn into 1 cup finely shredded cabbage bits Salad dressing, lettuce See page 71 of Food, Nutrition , and Health by McCollum and Simmonds. 294 Luncheon or Supper If canned fish is used, drain the oil from it; remove the bones and bits of skin. If cold cooked fish is used, remove the bones. Mix the fish and vegetable. Add salad dressing. Place on lettuce leaves. Serve at once. Yield : 6 servings. Potato salad is a nourishing dish and makes a good main dish for luncheon. Although potatoes contain some valuable pro- teins, the quantity of proteins is small. Therefore, we cannot consider potato salad a meat substitute unless considerable eggs, fish, or other protein-rich food is added. Mix the potatoes, onion, parsley, pickles (or cucumbers), and celery. Add the seasoning. Then pour the oil over the mixture, carefully, tossing the vegetables with a spoon or fork until the oil coats each cube of potato. Then add the vinegar and mix again. If this salad is put in a cool place, it is not harmed but improved by standing. When ready to serve, place the salad on clean, crisp, cold lettuce leaves. Garnish with the hard-cooked eggs cut into slices or wedge- shaped pieces. Yield : 8 servings. How may fruit salads be used instead of desserts? Why always have dessert for luncheon or dinner? Why not have occasionally a salad in place of a dessert ? Salads made of fruits are delicious. A fruit salad eaten at the close of a meal makes a good substitute for a dessert. Then, too, serving a salad instead of a dessert for luncheon is one of the ways of getting in two salads a day. (See page 287.) Some suggestions for fruit salads follow : Ripe bananas , peeled and scraped, rolled in chopped nuts. Equal measures of pineapple , Tokay grapes, marshmallows , a few nuts. POTATO SALAD 3 cups cold boiled potatoes cut in cubes 1 slice onion, chopped fine 4 tablespoons parsley, chopped fine 4 tablespoons pickles, chopped fine or 1 cup fresh cucumbers, diced 1 cup celery, cut into bits 2 teaspoons salt \ teaspoon paprika 6 tablespoons vegetable oil 2 tablespoons vinegar 2 hard-cooked eggs Lettuce Salads and Other Dishes 295 Pears or pineapple or apricots or peaches with cream cheese or cottage cheese ; nuts may be added. Equal measures of pineapple and bananas with half measure of cherries. Equal measures of chopped apple and celery; nuts may be added. One measure of sliced oranges, \ measure of dates, stoned and cut into pieces. Fruit used as a salad should be served on lettuce (and the lettuce eaten, as has been stated previously). A salad dressing may be used in serving the salad.