softened; then dissolve over hot water. Add
the gelatin to the fruit mixture when both
are at room temperature (70° F.). Freeze
until firm in the mechanical refrigerator, set
at its lowest point. Remove quickly to a
bowl and beat rapidly to incorporate air.
Then return to the refrigerator, still set at
lowest temperature, to harden. Incorpora¬
tion of air gives the characteristic smoothness
to Velva fruit; therefore it is better adapted
to commercial preparation or preparation in
a home freezer turned by hand. After the
initial freezing, it can be kept in the tray of a
mechanical refrigerator.
SELECTED REFERENCES
Lowe, Belle. Experimental Cookery, Chap. III. John
Wiley & Sons, Inc., 1943.
Maying Velva Fruit at Home , Bureau of Human Nutri¬
tion and Home Economics, United States De¬
partment of Agriculture, AIS-22.
Turnbow, Grover Dean. The Ice Cream Industry,
2d ed. John Wiley & Sons, Inc., New York, 1947.
[159]
XII * Salads and Salad Dressings
Originally the term salad designated a
dish prepared from raw greens simply dressed
with oil and seasonings. This still might be
called a true salad. But as the term is used
today, a salad might be described as any food
or mixture of foods garnished with a green
salad vegetable and served with a tart dress¬
ing. The requirements for a salad are these:
something crisp, at least a garnish of green
vegetable, a well-seasoned tart dressing, and
everything chilled. A few salads are served
hot but these are exceptions to the general
rule. Hot potato salad is an example. Sim¬
plicity and appetizing color are desirable in
salads.
There are two parts to every salad, the
body or basal portion and the dressing which
gives flavor and richness to the mixture.
Under the present interpretation of a salad,
the basal part may consist of uncooked,
cooked, or canned vegetables, or fruits, nuts,
cheese, cooked meats, fish, poultry, or eggs.
A Simple Salad • A mixture of greens simply
dressed with oil and seasonings
U.S.D.A.
Even rice and macaroni may be used in
salads when properly combined with typical
salad greens. An indefinite number of com¬
binations is possible and the proportions may
be varied according to taste and materials
available.
KINDS OF SALADS
From the standpoint of use in the meal,
salads are divided into two groups, light and
heavy, according to the amounts of energy
and protein which they furnish to the meal.
Light Salads. Light salads are simple com¬
binations of flavor fruits or fresh green vege¬
tables, simply dressed, usually with French
dressing. These salads are valued for their
appetizing qualities. Their function is to
stimulate rather than to satisfy the appetite.
They are served either with the meat course,
between the main course and the dessert, or
as the first course of a heavy meal, such as
dinner.
Heavy Salads. Heavy salads have as their
base the food fruits, cooked vegetables or
meat, cheese, eggs, and nuts. Some crisp
vegetable material should be added. The
dressing may be heavier than that used on
light salads, such as mayonnaise, a cream
dressing, or a cooked salad dressing. The
dressing and body of such a salad should be so
combined that the flavor of the dressing
permeates all parts of the basal material. In
such a salad one may find the main elements
of a meal combined in one dish. A heavy
salad is frequently the main dish in a light
meal, such as luncheon or supper.
[160]
Page 149
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
softened; then dissolve over hot water. Add the gelatin to the fruit mixture when both are at room temperature (70° F.). Freeze until firm in the mechanical refrigerator, set at its lowest point. Remove quickly to a bowl and beat rapidly to incorporate air. Then return to the refrigerator, still set at lowest temperature, to harden. Incorpora¬ tion of air gives the characteristic smoothness to Velva fruit; therefore it is better adapted to commercial preparation or preparation in a home freezer turned by hand. After the initial freezing, it can be kept in the tray of a mechanical refrigerator.
Lowe, Belle. Experimental Cookery, Chap. III. John Wiley & Sons, Inc., 1943.
Maying Velva Fruit at Home , Bureau of Human Nutri¬ tion and Home Economics, United States De¬ partment of Agriculture, AIS-22.
Turnbow, Grover Dean. The Ice Cream Industry, 2d ed. John Wiley & Sons, Inc., New York, 1947.
[159]
XII * Salads and Salad Dressings
Originally the term salad designated a dish prepared from raw greens simply dressed with oil and seasonings. This still might be called a true salad. But as the term is used today, a salad might be described as any food or mixture of foods garnished with a green salad vegetable and served with a tart dress¬ ing. The requirements for a salad are these: something crisp, at least a garnish of green vegetable, a well-seasoned tart dressing, and everything chilled. A few salads are served hot but these are exceptions to the general rule. Hot potato salad is an example. Sim¬ plicity and appetizing color are desirable in salads.
There are two parts to every salad, the body or basal portion and the dressing which gives flavor and richness to the mixture. Under the present interpretation of a salad, the basal part may consist of uncooked, cooked, or canned vegetables, or fruits, nuts, cheese, cooked meats, fish, poultry, or eggs.
A Simple Salad • A mixture of greens simply dressed with oil and seasonings
Even rice and macaroni may be used in salads when properly combined with typical salad greens. An indefinite number of com¬ binations is possible and the proportions may be varied according to taste and materials available.
KINDS OF SALADS
From the standpoint of use in the meal, salads are divided into two groups, light and heavy, according to the amounts of energy and protein which they furnish to the meal.
Light Salads. Light salads are simple com¬ binations of flavor fruits or fresh green vege¬ tables, simply dressed, usually with French dressing. These salads are valued for their appetizing qualities. Their function is to stimulate rather than to satisfy the appetite. They are served either with the meat course, between the main course and the dessert, or as the first course of a heavy meal, such as dinner.
Heavy Salads. Heavy salads have as their base the food fruits, cooked vegetables or meat, cheese, eggs, and nuts. Some crisp vegetable material should be added. The dressing may be heavier than that used on light salads, such as mayonnaise, a cream dressing, or a cooked salad dressing. The dressing and body of such a salad should be so combined that the flavor of the dressing permeates all parts of the basal material. In such a salad one may find the main elements of a meal combined in one dish. A heavy salad is frequently the main dish in a light meal, such as luncheon or supper.
[160]